We all have those recipes. The ones we come back to time and time again, no matter the season or situation. They can do it all—flexible enough to serve at a special dinner or munch on for actually-satisfying
Hold the olive oil, says chef Nick Balla of San Francisco restaurants Duna and Smokebread. Chef Nick Balla isn’t entirely against roasting vegetables in oil. Sure. Many scientific studies conclude that
We first told you about Canal House’s rule-breaking chicken thighs in 2015. Then, our Genius Recipes fearless leader Kristen Miglore described the skin as “impossibly crisp, enough so to satisfy your fried
This year, I skipped my regular New Year’s resolution of shedding a few pounds for a more achievable goal: Host Shabbat dinner more frequently. While I’m not a regular at Friday night services, the practice
My mother's fridge could be categorized into two sections: stuff she bought at the Indian store (hari mirch, dosa mav, and the frozen samosas), and stuff she bought at the regular grocery shop. But I puzzled
Pull-apart-tender pork with great bark and smoky flavor, time after time. [Photographs: J. Kenji López-Alt] This guide was produced for Serious Eats as part of our partnership with Anova, the makers of
This might be the best easy drink you'll make all summer. Designed by John Swet of The Skylark, it's like a fresh fruit punch, but the sweetness is cut by Campari's bitterness and a good squeeze of lime.
Great ingredients and a long stay in a low oven are the keys to the best Italian-American Red Sauce. [Photographs: J. Kenji Lopez-Alt] All week we're celebrating Italian-American classics. Check out more