Ernie

909 Flips | 9 Magazines | 2 Likes | 18 Following | 11 Followers | @stingr | Keep up with Ernie on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Ernie”

The Only Harissa Recipe You’ll Ever Need

In Tunisia, harissa is served as a dip, drizzled with olive oil, and often garnished with canned tuna and olives. It is a fixture of most main meals, …

Recipes

The Best Waffle Makers

Sunday brunch, or any-morning brunch, is better with warm, golden waffles. Crisp and light and scented with vanilla, waffles are the shape of a perfect breakfast, cupping pools of melted butter and maple for a lavish start to the day. Even though there's always a place in my heart for frozen Eggos, …

Waffles

A Brief Guide to Roux

You can rue the day, you can rue every single life decision you've ever made, but please, don't rue your roux. Making this simple starch-and-fat mixture shouldn't lead to frustration and regret, especially if you understand the key details that go into preparing a good one and using it right. So, …

Time I

peanut butter cookies

People often ask Alex and me if it is difficult living near a trendy NYC bakery, the kind with the mind-bogglingly long cupcake lines outside at what …

lemon bars

January is always the time of year when most of us get caught up in the winter produce doldrums, fueled by the dearth of flavorful fruit and the …

chana masala

My latest snap of cravings for Indian food hit a couple weeks ago, and because I haven’t learned anything over my two stints in the East Village, we …

espresso-chocolate shortbread cookies

In my mind, there are few higher callings in the baking world than cookies, and simply no higher cookie callings than shortbread, so I cannot think …

Telepathy is real

How do we transmit information from one person to another?<p>(Inside Science) -- Now, I don’t want to alarm anyone, but telepathy, the act of transferring thoughts into someone else’s head is now real. As in, published-in-academic-papers real. People have now telepathically communicated with each …

What Is Consciousness?

INNOVATIONS IN<p>Scientists are beginning to unravel a mystery that has long vexed philosophers.<p>Christof Koch<p>Christof Koch is chief scientist and …

17 Rhubarb Recipes to Celebrate Spring's Most Famous Not-Fruit

For most of my life, I only thought about rhubarb when I heard Garrison Keillor sing about it on the radio. But when I started going to college in southern Indiana, it was impossible to miss the vibrant red stalks filling the farmers' market each spring. Rhubarb is an odd vegetable—the stalks are …

19 Recipes to Rock Mother's Day Brunch

There are holidays, and then there are brunch holidays. Brunch holidays are all about lazing around in mid-morning sunlight, sipping refreshing drinks, eating great food, and definitely <i>not</i> thinking about anything else you have to do for the rest of the day.<p>Mother's Day? Definitely a brunch holiday. …

The Food Lab: For the Best Lobster Rolls, Go Sous Vide

More<p>Sandwiches<p>Tips and tricks for making the best sandwiches at home.<p>Have you experienced the magic of sous vide lobster yet? You have? You've noted how that sweet lobster flavor gets concentrated, while butter works its way into all the cracks and crevices of the meat? You've savored the tender, …

Cooking

The Food Lab: The Best Guacamole (and the Science of Avocados)

<b>BONUS: 12+ Ways to Doctor Up Your Guacamole »</b><p>More<p>Mexican Food<p><i>Recetas deliciosas</i> to transport your tastebuds south of the border.<p>Guacamole and I have come a long way together. It's one of the earliest foods I remember eating. My mother would make a batch heavy with tomato and onion every time we had …

How Katz's Deli Makes Their Perfect Pastrami

We've peeked behind the scenes at many a celebrated foodstuff over the years, but none have quite the gravitas of what may be New York's most iconic dish: the pastrami sandwich at 125-year-old <b>Katz's Deli</b>.<p>Katz's is nothing less than a keeper of the Jewish culinary flame, thanks in no small part to …

Child, That’s Good Chocolate Bread Pudding

If bread pudding is mostly bread, it makes sense that the better your bread, the better the pudding. I usually make my bread pudding with challah, …

Announcing Our New Guide to Herbs

With spring under way, we’re excited to announce that our family of Garden Design 101 guides is expanding this week—with our new Herbs 101 …

Gardening

The Secrets of the Juiciest, Most Tender and Flavorful Italian-American Meatballs

This week at Serious Eats is all about meatballs in all of their glorious forms. We'll share some of our favorite restaurant meatballs (from all different cuisines), and we'll feature recipes for great ones to make at home. Kicking it off this week is none other than the Italian-American meatball, …

How to Build a Better Sandwich: The Experts Weigh In

For many of us, a sandwich was the first meal we learned to make for ourselves. And we delight in eating them for the rest of our lives, sometimes at an astonishing rate—roughly 50% of Americans consume a sandwich every day. It is, after all, one of the most versatile, simple, and universally …

The Food Lab: The Secrets to the Best Easy Homemade Falafel

My good friend and colleague Daniel has gone on record stating that he doesn't like falafel. This is a tragic yet understandable stance to take, and I don't hold it against him (much). In fact, I used to be in the same boat.<p>The problem is that the texture of most falafel is pasty and heavy. Despite …

The Food Lab: How to Make Foolproof Béarnaise Sauce

More<p>Guide to Steak<p>All the methods and tips you need to make perfect steak, each and every time.<p>For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under …

Recipes

Win at Brunch With These Savory Halloumi and Chorizo Pancakes

More<p>Breakfast<p>Everything you need to make the most important meal of the day delicious.<p>I have a good friend who often has the kind of ideas that only the intentional chemical expansion of the mind can bring about. More often than not, these ideas involve food. At his most sober, this friend is a …

How to Clean and Maintain Cast Iron

The photo above is capable of causing divorces, ending friendships, and starting wars. Think I'm joking? Then you've never talked to a no-soaper. All I'll say is this: Woe to you if you ever touch a no-soaper's cast iron pan with a sudsy sponge.<p>That's the nature of cast iron. Because it's one of …

Knife Skills: How to Prepare Leeks

Serious Eats<p>VIDEOS<p>Watch More Videos<p>Leeks are like the Lord Thistlewick Flanders of the onion family. The refined and aloof European cousin who needs to be nudged before his true onion character emerges. But once you start cooking with them, they offer a variety of characteristics that you don't …

The Serious Eats Guide to Shopping for Asian Noodles

The world of Asian noodles is vast. Walk into any Asian market and you'll see aisles of noodles, each of different shapes, lengths, and textures. Noodles in Asia are more than a food—they're an essential part of culture with a 4,000 year history. Even the noodles' length has significance—they are …

The Serious Eats Guide to Whole Grains

Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, …

The Food Lab: How to Make Japanese Katsu at Home

Serious Eats<p>VIDEOS<p>Watch More Videos<p>More<p>Fried Chicken<p>Digging into the cluckin' awesome world of our favorite fried food.<p>If you weren't familiar with Japanese cuisine, you might not think there was anything particularly Japanese about <i>katsu</i>, a simple dish of breaded and fried cutlets. But if you've …

An Introduction to the Maillard Reaction: The Science of Browning, Aroma, and Flavor

If you're a regular reader of Serious Eats, you've definitely seen us refer to the Maillard reaction time and again. That's because the Maillard reaction is responsible for the browned, complex flavors that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust. …

How to Make a Roux

<i>Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.</i><p><i>Today: It's time to get over your fear of the roux.</i><p>There are certain things that become a part of a home cook's arsenal: a good roast chicken, some killer …

Kitchens

The correct way to slice an onion: 5 cooking rules explained

In the kitchen there are unwritten rules we follow: never drop potatoes into boiling water, alternate between wet and dry ingredients when mixing …

White Sauce Can't Clump: How to Make Smooth, Silky Béchamel

I meet, on occasion, people who claim to hate white sauce. It is something I will never understand. Even if you don't enjoy eating plain béchamel (as it's known in France) with a spoon, like I do, who doesn't love a classic lasagna Bolognese, with its meaty <i>ragù</i> layered with the thick and creamy …

Italian Food