Blog Profile / Serious Eats

Filed Under:Lifestyle / Food & Drink
Posts on Regator:16517
Posts / Week:51.1
Archived Since:February 12, 2009

Blog Post Archive

This Week in Recipes

Homemade gravlax, Indian-inspired naan nachos, the chewiest New England-style ice cream, and a rainbow of fresh pastas. See everything we made this week at Serious Eats!

Why You Should Visit Singapore's Little India Now

If you're going to Singapore, you shouldn't miss Little India. The flavors found in this neighborhood are the real deal, not watered down for Western palates. Here's our guide to the essential bites, from extra-crisp fermented rice crepes on the southern end to Gujarati home cooking on the northern side.

Cooking With Bacon? Store it in the Freezer for Maximum Ease

For the longest storage and easiest slicing, get your bacon out of the fridge and into the freezer.

How to Color Fresh Pasta

Fresh pasta is many things, but vibrantly hued is not one of them. There are times when this couldn't matter less—times when you're dousing it in a thick, colorful sauce or making uova in raviolo. But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. Show More Summary

The Rise and Fall of the Lime Rickey, the Soda Fountain Comeback Kid

To most New Yorkers, it means a cherry-tinged treat. To many New Englanders, it's a fizzy raspberry soda. For the purist, it's all about the lime—and only the lime. One thing's certain: The lime rickey is the soda fountain's comeback kid.

Madeleines: Fancy French Cookie-Sized Cakes That Are Easy to Make at Home

Madeleines, the delicious shell-like tea-cakes from France, are an impressive dessert that's actually very easy to make at home. They're often flavored with vanilla bean or citrus, but in this recipe, the buttery flavor of the madeleines is paired with almond extract and a sweet apricot glaze. Show More Summary

Just 1 Bottle: 9 Cocktails to Make With Vodka and a Trip to the Grocery Store

Just because your "home bar" is actually just one lone bottle of vodka doesn't mean you can't enjoy some standout cocktails. We've got nine great drink recipes that require nothing more than vodka and a quick trip to the grocery sto...

This Mozzarella Stick and Onion Ring Combo May Just Be the Ultimate Cheesy Fried Bar Snack

If you've ever struggled to choose between mozzarella sticks and onion rings, you know how difficult ordering bar food can be. But what if there was an appetizer that combined them both, so you'd never have to face such a cruel and impossible...Show More Summary

Beyond Chevre: 10 Essential Goat Milk Cheeses to Know and Love

Everyone knows about "goat cheese," a.k.a. "chèvre." It's white, it's crumbly, and it's always showing up on beet salad thanks to northern California cooks in the '80s. But it's only the beginning of the goat cheese story. Here are 10 others worth your time.

Warm Weather Essentials: 8 Awesome Rosé Wines to Drink Now

The weather's warming up and you need rosé. But not all pink wines are created equal: some are dark and juicy, others are pale, fresh, and lean. Some go with salads, others suggest you throw some burgers on the grill. Here are our current favorite bottles.

How Leeks Transform Wine and Stock Into a Rich, Thick Pan Sauce for Pork Chops

There are lots of ways to make a pan sauce with great body, chief among them using stock that's rich in gelatin, whisking in butter, or even reaching for cream. Here's one more: fiber. Using pork chops with a white wine-and-leek pan sauce, we look at what fiber can do to improve your weeknight dinner.

24 Quick Chicken Dinners

We all have our go-to quick and easy weeknight meals, the dinners we'd never serve company but are happy to scarf down by ourselves. Cooking a "real" dinner just doesn't always seem worth it after a long day of work. But sitting down to a satisfying meal in an hour or less doesn't have to look like yet another stir-fry or a wan, dry chicken breast. Show More Summary

How to Make Flour Tortillas So Tasty You'll Want to Eat Them Alone

Thin, tender, and semi-transparent thanks to plenty to lard, these flour tortillas are light and tender, with a mild yet delicious flavor. They're a perfect accompaniment to grilled and roasted meats and seafood like skirt steak, chicken, and shrimp, but we wouldn't be surprised if you also just ate a stack of them by themselves.

Wake Up Your Leg of Lamb With the Hot, Numbing Flavors of Sichuan Spices

Northwestern Chinese cuisine is famous for its grilled and stir-fried lamb, combining the hot and tingly flavors of Sichuan peppercorns and dried red chilies with plenty of cumin and other spices. So we asked ourselves, why not take those very same flavors and rub them all over a glorious roast leg of lamb? The results were phenomenal.

How to Make Easy Pan-Roasted Chicken Breasts With Bourbon-Mustard Pan Sauce

Here's a secret: Technique-based cooking, as opposed to recipe-based cooking, is the key to really expanding your weeknight dinner options and freeing yourself to experiment in the kitchen. This juicy chicken with an intense bourbon and mustard pan sauce is living proof of that. Let me demonstrate.

The Best Chocolate Babka in NYC, 2015 Edition

Much has changed since our first babka survey of New York five years ago, and there are more ambitious contenders for the Best Babka crown than ever before. Here are our votes on the best.

Rick Bayless on Lesser-Known Cookbooks and Mexican Cooking Inspiration

Rick Bayless wants to wean cooks off recipe dependence, but that's not to say that he's against cookbooks. His collection numbers "in the thousands." I asked Bayless a bit about his favorites, especially the lesser-known titles we should really all seek out.

Weekend Recap: This Week on Serious Eats

The best supermarket brands of bacon, how to make the ultimate pan sauce, and more! See what you missed this week on Serious Eats.

This Week at Serious Eats World Headquarters

This week, we debuted our new logo, tasted a ton of bacon, and made some delicious ice cream. See it all in the slideshow!

For a More Savory Martini, Swap Out the Vermouth for Sherry

Pair gin with vermouth and you get botanicals on top of botanicals. Not that there's anything wrong with that, but bring sherry into the mix and you'll find something both more smooth and electrifying, with hints of marcona almonds and a wonderful savory bite.

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