Blog Profile / Serious Eats

Filed Under:Lifestyle / Food & Drink
Posts on Regator:17140
Posts / Week:42.1
Archived Since:February 12, 2009

Blog Post Archive

Special Sauce: Ruth Reichl on Gourmet's Demise and the Future of Food Journalism

In a million years, I would never have guessed Ruth Reichl's guilty pleasure: "Onion rings," she told me during part two of our conversation on Special Sauce. "I can't resist a good onion ring." That's not the only surprising answer you'll hear on this week's episode from the woman I call the first rock star food journalist.

Want Soft and Fluffy Lofthouse-Style Cookies? It's a Piece of Cake

Topped with rainbow sprinkles, these frosted sugar cookies are as soft and sweet as the ones you buy at the store, only more deliciously simple.

Mashed Potatoes and Fondue Made a Baby, and It's Pommes Aligot

A rich, stretchy, smooth, and silky French dish, pommes aligot combines mashed potatoes with half their weight in melted cheese for a winter dish that will warm you from the inside out.

Gift Ideas for Book Lovers

Our gift suggestions for all the food-obsessed readers and cookbook enthusiasts you know.

11 Kitchen Unitaskers That Are Worth the Space

Unitaskers—a term coined by Alton Brown to describe tools that are good at only one job—get a bad rap, but there are dumb unitaskers, and then there are the truly useful ones. The ones that perform a function that no multitasker can, or that save you time on mundane tasks on a daily basis. Show More Summary

Essential Gifts for Beginner Cooks

Buying gifts for beginner cooks can be difficult, if only because the gift-giver has an embarrassment of options. We have a number of ideas to help you out.

Perfect Gifts for Your Favorite Baker

Want to find the perfect gift for those cake- and cookie-makers in your life? The trick is to think like a baker.

One-Pot Wonder: Chicken, Sausage, and Brussels Sprouts Medley

Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken and sausage dish bakes in a single skillet on a bed of Brussels sprouts until everything is deeply browned and delicious. A rub for the chicken, made from mustard, honey, and rosemary, adds even more layers of flavor.

Why I Love My Whirley Pop, the Ultimate Popcorn-Popping Product

My love of popcorn has never been secret. It's my favorite food. My love of buttered popcorn runs deeper than a bottomless jumbo tub, free refills and all. I've tested every imaginable brand of popcorn and popcorn-popping-product I could get my hands on. The Whirley Pop is positively magical.

Re-Roast Your Leftover Turkey Bones for Rich, Flavorful Brown Stock

Every year, home cooks across the country use their leftover Thanksgiving turkey bones to make stock. With just a couple of easy steps, though, you can make that stock much, much better.

Can't Stop, Won't Stop: 20 Thanksgiving Leftovers Recipes

If you're feeling creative on the Friday after Thanksgiving, you can do a whole lot more with your leftovers than a cold turkey-and-dressing sandwich on white bread. Turkey can be repurposed to fill enchiladas or a rich bowl of ramen;...Show More Summary

Silky Sweet Potato Pie: A Fresh Twist on a Southern Classic

This recipes harnesses the power of DIY condensed milk to poach fresh sweet potatoes until they're meltingly tender, creating the silkiest foundation for this sweet and simple Southern pie.

Essential Techniques to Help Your Thanksgiving Meal Shine

Essential cooking and serving techniques to help your Thanksgiving go smoothly and deliciously.

14 Stuffing and Dressing Recipes to Make Thanksgiving's Best Dish Even Better

Stuffing just might be our favorite part of the Thanksgiving table, and we take it pretty seriously around these parts, which is why we've taken the time to develop recipes for all your stuffing needs. The collection here includes classic...Show More Summary

Equipment: The Best Electric Kettles

These days, an electric kettle can do so much more than boil water. Of course, you can still pay $20 or $30 and get a mediocre-to-decent basic version, but if you're going to invest the extra bucks in a variable-temperature machine,Show More Summary

Caramelized Cipollini Onions Are the Magic Your Winter Salad Needs

This winter salad combines gorgeously sweet, meltingly tender roasted cipollini onions with red cabbage, bitter chicory, walnuts, and crumbled goat cheese. The combination hits all the notes you want in a hearty salad, with a variety of flavors and textures, from very soft to crispy and crunchy.

2 Easy Pie Crusts, the BraveTart and Food Lab Ways

You've probably noticed that we have two different pie crust recipes that we call upon with regularity here on Serious Eats. In one corner, from 2011, we have my Easy Pie Dough, and in the other corner, from 2016, we've got Stella's Old-Fashioned Flaky Pie Dough. Show More Summary

12 (Not-Too-Sweet) Sweet Potato Recipes for Thanksgiving

The key to making best use of sweet potatoes is to cook them with ingredients that complement their sweetness, rather than amplify it. That means tossing roasted sweet potatoes with rosemary or chipotle powder, mashing sweet potatoes with savory carrots, and balancing the marshmallows in your sweet potato casserole with ginger and fresh herbs. Show More Summary

A Small-Group Thanksgiving Menu

When you’re dining solo or keeping things small and intimate, tackling a traditional Thanksgiving spread can feel disproportionately expensive and exhausting. But that doesn’t limit your options to a TV turkey dinner—our favorite recipes for a scaled back affair minimize effort without sacrificing flavor (or the holiday spirit).

1 Technique, 2 Very Different Cauliflower Purées

Making silky and smooth cauliflower purée with rich, layered flavors is not much different from making a creamy puréed vegetable soup. Once you understand a few basic steps, you can make any kind you want, whether it's a creamy, clean-tasting version or one that's rich and nutty from roasted cauliflower.

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