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Blog Profile / Serious Eats

Filed Under:Lifestyle / Food & Drink
Posts on Regator:24208
Posts / Week:81.2
Archived Since:February 12, 2009

Blog Post Archive

Why Candy Corn Deserves Our Respect: An Appreciation

Today, candy corn is Halloween's Rodney Dangerfield. But as someone who earnestly loves the stuff, I think it's worth taking a moment to consider just how much we owe those humble kernels.

Faith Durand's Favorite Cookbooks

Perks of Faith Durand's job at The Kitchn include a nonstop flow of new cookbooks to check out—more volumes than most of us can find space for. But how do you cull the keepers from the pack?

Roast Broccoli for a Creamy Soup Filled With Fall Falvors

On the one hand, this is a cream of broccoli soup—because it's creamy and has broccoli. Yet it has no cream, and the broccoli flavor is deeper, thanks to roasting instead of blanching. A splash of buttermilk adds brightness, while a garnish of spiced roasted pepitas plays off the roasted broccoli flavor.

13 Delicious Drinks to Make This Halloween

Whether you're hosting a Halloween costume party or just sticking around the house handing out Kit-Kats, October 31st calls for a cocktail or two.

Easy Make-Ahead Carrot and Chickpea Salad With Dill and Pumpkin Seeds

You could say I've been on a bit of a chickpea kick recently, but only because they're so easy to love! They make the kind of dishes that are not just delicious when first thrown together, but actually improve with time. It's really the ideal food for a packed lunch, whether it's at school, the office, or on the road. Show More Summary

Tacos de Canasta: Hot to Make the Perfect Potluck Taco

Tacos may not seem like the kind of food that you should assemble an hour before eating, which is why I've never thought of them as a particularly good potluck dish. But that's because, until recently, I'd never encountered tacos deShow More Summary

Make S'mores In Your Waffle Iron With Halloween Candy

Can you turn leftover Halloween candy into something that you might serve at the table as dessert? Yes, and this recipe for Halloween S'moreffles (s'mores waffles) is the proof. Based on the idea of s'mores, we start by making waffles designed to taste like graham crackers. Show More Summary

The Makings of Mi Quang, Central Vietnam's Must-Eat Noodle Dish

A whirlwind tour of Da Nang's incredible Vietnamese street food left me with all sorts of cravings, but one dish wouldn't get out of my head: mi quang. Part soup, part salad, it's rich with chicken broth and rice noodles, freshened up with crunchy vegetables, and topped with everything from chicken to shrimp to snakehead fish. I had to learn how to make it.

25 Recipes to Celebrate Fennel Season

Fennel's sweet, sharp, anisey flavor pairs well with everything from citrus to cream. From refreshing salads and hearty stews to rich desserts and bright cocktails, we've got 25 recipes to make the very most out of fennel season.

Win a Copy of 'Marcus Off Duty'

When you get to peek inside Marcus Samuelsson's home kitchen to see what he cooks for himself and his family and friends, you'd be well-advised to take notes. Scratch that—he's taken notes for you. His hot-off-the-press cookbook, Marcus...Show More Summary

For the Best Sour Patch Kids, Go to a Show

I have a soft, chewy, lightly pliable spot in my heart for most sour gummies, but today I'm here to talk about my favorite, the sour gummy ne plus ultra, the Sour Patch Kid. And any Sour Patch aficionado worth their citric acid powder knows this simple fact: not all SPKs are created equal. Here's where to get the best.

How I Built a Barbecue Restaurant in Brooklyn: Tales From Opening Day

I've always imagined some magical demarcation point between building a restaurant and opening one for business. But right now, two weeks after my grand opening, I don't see it.

Make a Bowl of Halloween Ramen That's Just as Good Year-Round

This bowl of seafood ramen takes Halloween food to a whole new level, capturing the spirit of the holiday while being legitimately good enough to eat any other day of the year. Darkened with squid ink—not food coloring—and loaded with seared squid, plump mussels, and salmon roe, even Dracula would lay off the blood for a day just to get some of this.

How to Make Halloween Witch Finger Cookies That Actually Bleed

These Halloween witch finger shortbread cookies are filled with a tart-sweet raspberry jam. Not only does it give them a bleeding effect when you bite in, but the cookies come out a lot more moist and flavorful to boot.

21 Quick Breads to Make in a Jiffy

A quick bread is fantastic, not only for the speed with which it can be made, but also for the rapidity with which it can be consumed. Many of these recipes come together in merely one bowl and can stand in for breakfast, a snack, or dessert. We love versatility! From pine nut pound cake with a blood orange glaze to gluten-free apple cider show, see them all in the slideshow.

Derby Cookies From 'Baked Occasions'

To say that Matt and Renato, authors of Baked Occasions are fans of bourbon would be an understatement. They've made pies, cakes, and ice creams featuring the boozy, woodsy liquor. These Derby cookies were crafted in honor of the Kentucky Derby, bite-sized and perfect for a party. Show More Summary

Give Your Lasagna a Twist With Eggplant, Gruyère, and Prosciutto

Loaded with the flavors of both summer and fall, this lasagna features a garlicky mixture of eggplant, carrot, onion and prosciutto, along with a good dose of both Gruyère and mozzarella cheeses.

This Week at Serious Eats World Headquarters

This week, we made loads of Halloween-themed food, gazed jealously at Vicky's travel pics from Rome, and welcomed a new pooch to the office. See it all in the slideshow!

Knife Skills: How to Prepare, Peel, and Cut Butternut Squash

A symbol of fall, butternut squash is perhaps the most common and versatile of winter squashes. Thanks to its firm flesh and very thick, tough skin, it can keep for a long time at room temperature, but that thick skin and firm flesh also makes it more challenging than most vegetables to peel and slice. Show More Summary

Win a Copy of 'Plenty More'

Yotam Ottolenghi's previous three cookbooks (Ottolenghi, Jerusalem, and Plenty) inspired a global epidemic of fevered fandom, and this week sees the release of his anxiously awaited latest, Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi. Commence hot-flashes. A follow-up to Plenty, his new book expands his already bursting universe of plant-based cooking.

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