We all need a little more reverse-sear chuck steak in our lives. Basically editor Amiel Stanek spends all day every day trying to help readers get dinner on the table as quick and efficiently as possible.
4 servings If you can’t find head-on shrimp for this risotto recipe, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound. March 2018Print Ingredients
February 2018 4 servings Why make your own hoisin? Because the addictively sweet-salty condiment will wake up just about everything you’re making this week. Print Ingredients 3 garlic cloves, finely chopped
It's been an exciting year for us at Serious Eats. We welcomed three new editors to team—Assistant Culinary Editor Sohla El-Waylly, Equipment Editor Sal Vaglica, and Social Media Editor Kristina Bornholtz—and
Food director Carla Lalli Music and editor in chief Adam Rapoport get saucy over saucy chicken. Food director Carla Lalli Music penned this impassioned defense of her 12-minute saucy chicken breasts with
The Caipirinha is a bit like a Daiquiri, except that it uses sugarcane–based cachaça instead of rum, and whole lime pieces instead of just the juice. It's a bold, tangy, and husky drink, even more so gussied
Serious Eats VIDEOS Watch More Videos If ramen is like the hamburger of Japan, gyudon—steamed rice topped with beef and onions simmered in sake and soy sauce—is its hot dog: a quick, easy meal that's at
This Thai dessert of glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, fragrant slices of mango, will make an addict out of you. Why It Works Making a slurry with the
Spaghetti alle vongole, an Italian classic, is a light yet flavorful pasta infused with garlic, briny clams, white wine, and chili flakes. This white version (in bianco), made without tomato, is a quick
These potatoes are parboiled, then tossed roughly in a bowl with a metal spoon until their surfaces are roughed and scratched up. All those microscopic nooks and crannies make for an extra-crunchy exterior.
The Best Grilled Chicken Sandwich. [Photographs: J. Kenji Lopez-Alt] There are a lot of things I could tell you about a trip I took to Colombia several years ago. I could tell you about the shootout that
Cheaper, tastier, better: It's time to learn how to make homemade barbecue sauce. A good sauce can save your backyard barbecue from charred yard bird to chicken wings so good, you could charge for 'em.
Our editor in chief has a lot of opinions. Especially about espresso. I drink iced coffee year round. Doesn't matter the temperature outside. Even when the thermometer plunged to 5 degrees in York City
Note: Duck fat, turkey fat, or chicken fat can be used in place of the canola oil. Ingredients 4 1/2 pounds red or yellow new potatoes, scrubbed clean, sliced in half • 1 tablespoon white vinegar • Kosher
After you master our method for brined and pan-roasted chops, prepare to say goodbye to those dry, flavorless things you used to call pork chops. A juicy, pan-roasted chop basted in aromatic brown butter?
[Photographs: J. Kenji López-Alt] It's that time of the year when everyone's made some kind of New Year's resolution, and for a lot of people that means trying to eat better. That's all well and good—I