Serious EatsChicken Recipes Not the Best Chicken Adobo (but Still Pretty Good)Serious Eats - Sho SpaethChicken adobo is a savory, vinegary chicken stew that's as easy to make as it is delicious. There are two truths about chicken adobo: Every Filipino family has its own recipe (and that recipe is definitely
Serious EatsCooking A Modernist Thanksgiving Menu to Shake Things UpSerious Eats - Yasmine MaggioTraditional Thanksgiving dishes have you feeling lukewarm? Here's a modern menu to upgrade your holiday meal and give those classic dishes a little flair. If your family is anything like mine, your Thanksgiving
Serious EatsCookbooks Your Friday Moment of ZenSerious Eats - The Serious Eats TeamWeekend? More like the only time we feel the blood coursing through our veins, right? We're putting up a post very much like this one every Friday afternoon, to celebrate the fact that the week is done.
Serious EatsFood Special Sauce: Ivan Orkin and Chris Ying on The Gaijin CookbookSerious Eats - Ed LevineIvan Orkin and Chris Ying chat with Ed Levine about their latest book, The Gaijin Cookbook. [Ivan Orkin photograph: Aubrie Pick. Chris Ying photograph: Jami Witek. Ramen photograph: Vicky Wasik] Sometimes,
Serious EatsBreakfast Sous Vide Egg and Mashed Potato Jars Make Brunch a Hands-Off AffairSerious Eats - Sasha MarxJar up your leftover mashed potatoes with a freshly cracked egg, then cook them sous vide for a low-effort, high-reward brunch. When it comes to cooking and hosting brunch for a crowd, especially around
Serious EatsCooking Thanksgiving Made Small(er): A Kickass Menu for Two to FiveSerious Eats - Yasmine MaggioSticking to immediate family or a small group of friends this year? Here's an appropriately modest Thanksgiving menu that's way less effort than a traditional spread, and will still leave everyone satisfied.
Serious EatsPotatoes It’s Always Fry-Day: Crispy Potato Cups Put Potato Skins to ShameSerious Eats - Daniel GritzerFor the best potato skins, try frying them instead of baking—and take another stab at how they're cut. One of the weird side effects of living most of my life in New York City is that I'm deeply out of
Serious EatsHot Sauce Meet Shaquanda Coco Mulatta, New York’s (Drag) Queen of Hot SauceSerious Eats - Elazar SontagElazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made. You’ll notice all sorts of interesting condiments as you stroll through the bustling Chili Pepper
Serious EatsCooking So Long, Turkey: The Ultimate Vegetarian Thanksgiving MenuSerious Eats - The Serious Eats TeamA completely vegetarian Thanksgiving feast, replete with a centerpiece stunner, a bevy of sides, and, of course, pie. We at Serious Eats firmly believe a firm believe a meat-free Thanksgiving can actually
Serious EatsEthiopian Cuisine The Best Ethiopian Restaurants in Washington, DCSerious Eats - Brian OhEthiopian cuisine is a communal tradition. Meals are served on large circular platters laid with injera, a traditional Ethiopian bread made with teff flour that does double duty as both plate and eating
Serious EatsCooking A Classic Thanksgiving Menu to Feed a CrowdSerious Eats - Niki Achitoff-GrayFrom a crisp-skinned roast turkey to a "pumpkin" pie made with roasted butternut squash, here are the recipes you need for a fully traditional Thanksgiving dinner. Thanksgiving in my family isn't exactly
Serious EatsVisual Design We've Updated Our Navigation! Here's a Quick GuideSerious Eats - Maggie LeeWe're sporting a new menu. Take 'er for a click. At Serious Eats, our product team works tirelessly to introduce both incremental and large-scale site improvements. Today, you may notice some changes the
Serious EatsDessert The Food Lab Video Series: CookiesSerious Eats - J. Kenji López-AltJoin Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies. [Video: Written by J. Kenji López-Alt; produced by Chris Mohney and Nick Perron-Siegel]
Serious EatsFood A Chefs' Guide to Eating Out In Washington, DCSerious Eats - The Serious Eats TeamChinatown gems, industry hangouts, and kimchi on everything: Here’s where to go for a good meal in the wee hours. New Big Wong in Chinatown, is cozy, consistent, and always welcoming! They have great food
Serious EatsSalami Your Friday Moment of ZenSerious Eats - The Serious Eats TeamWe're putting up a post very much like this one every Friday, to celebrate the fact that the week is done. Down with labor-for-money! Up with leisure-for-free! We think of this series as something of send-off
Serious EatsFood Special Sauce: Kenji on Browning Meat, Adam Chandler on Colonel Sanders's Wild SideSerious Eats - Ed LevineAuthor Adam Chandler on fast food origin stories, plus Kenji on why we brown meat for a sauce and Stella on toasted sugar. [Adam Chandler photograph: Katie Basile. Burger photograph: J. Kenji López-Alt]
Serious EatsRecipes Crispy Kimcheesy Rice: The One-Skillet Snack Your Late Night NeedsSerious Eats - Sho SpaethWhen life gives you too much rice, bake it with cheese and top it with kimchi. And more cheese! What do you do with leftover rice? Easy: Make fried rice. But what if you have a lot of leftover rice? Easy:
Serious EatsInstant Pot The Best Rice CookersSerious Eats - Sho SpaethWe tested the top rice cookers on the market to determine which is the best for you. There are two kinds of people in this world: those who grew up with a rice cooker, and those who didn't. If you didn't,
Serious EatsCilantro Get to Know Culantro, the Herb That's More Cilantro-y Than CilantroSerious Eats - Miranda KaplanLike cilantro turned up to 11, culantro (a.k.a. recao) deserves a place in your kitchen. Culantro is one of those herbs I'd always paused and wondered over in stores, but never taken the time to really
Serious EatsSkin Why You Shouldn't Use Nonstick Cookware (Most of the Time)Serious Eats - Daniel GritzerThat Teflon-coated cookware set you got for your wedding isn't doing your food any favors. A couple nonstick skillets are all you really need, and here's why. A damaged nonstick coating is good for just
Serious EatsKitchens Hack Your Way to a Bigger Stovetop, No Renovation RequiredSerious Eats - Sasha MarxWhen you need to fit more pots and pans on your range, turn your stovetop griddle into a DIY French top. Of all the restaurant kitchen equipment and appliances that I miss working with on a daily basis,
Serious EatsTea US-Grown Tea Is Incredibly Rare. This Small Farm Is Blazing a TrailSerious Eats - Kerry Rose GraningA look at why tea has never really been an American crop—and what a tiny tea operation in rural Mississippi can teach us about how that might change. Ten years ago, if you'd asked Timothy Gipson what knew
Serious EatsBaking Apple Cider Doughnuts That Taste LikeApplesFallSerious Eats - Stella ParksThese light, crisp, and tender doughnuts are gently spiced then coated in freeze-dried apple powder for a powerful hit of apple flavor from the very first bite. The tradition of serving fresh doughnuts
Serious EatsNew Orleans, LA A Chefs' Guide to Eating Out in New OrleansSerious Eats - The Serious Eats TeamA NOLA-style quarter-pounder and crudo at a buzzy new restaurant, cheesesteaks in the back of a locals-only bar, and chicken Creole at a convenience store: These sought-after late-night New Orleans eats
Serious EatsBacon Bacon, Pancetta, and More: Cured Pork Products and How to Cook With ThemSerious Eats - Elazar SontagWhen (and when not) to use guanciale, bacon, pancetta, and salt pork. I always try to have a hunk of bacon in my fridge. Sliced thinly, slapped into a pan, and rendered slowly, it’s breakfast. Chopped
Serious Eats Your Friday Moment of ZenSerious Eats - The Serious Eats TeamMonday is the worst day, but it just gets better from there. Until Monday, the worst day, rolls around again. We're putting up a post very much like this one every Friday afternoon, to celebrate the fact
Serious EatsGumbo The Best Gumbo in New OrleansSerious Eats - Chetna MakanGumbo is notoriously slippery to define—different versions of the stew can boast more distinctions than common threads. But broadly speaking, contemporary gumbo can be described as a dark soup or stew
Serious EatsFood Special Sauce: Kenji on Cooking With Fish Sauce and Adam Chandler on Fast FoodSerious Eats - Ed LevineKenji on cooking with umami-packed ingredients; Adam Chandler on his book about Fast Food; Daniel on cooking steak the best way. This week's Special Sauce episode kicks off with Serious Eater Marc Lampert
Serious Eats Jasmine, Basmati, Sticky, and Beyond: The Serious Eats Guide to RiceSerious Eats - Sho SpaethA brief history of the grain that (kind of surprisingly) became a staple for hundreds of millions of people around the world, plus a guide to rice varieties you're likely to see in the supermarket. When
