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Blog Profile / Serious Eats

Filed Under:Lifestyle / Food & Drink
Posts on Regator:23949
Posts / Week:84
Archived Since:February 12, 2009

Blog Post Archive

Seriously Seeking Fall Editorial Interns

Do you like love food? Have strong writing skills? Live in New York City or within commuting distance? Want to work in an unpredictable but always-exciting office where you'll be part of the action from day one? Feel good about eating sandwiches and ice cream all day long? If so, a Serious Eats internship might be for you!

The Best Ice Cream, Gelato, and Soft Serve in Austin

Austin's frozen dessert scene is undergoing a renaissance. In fact, about half of the city's best ice cream options are at establishments less than five years old.

The Best Sweets We Ate in July

The Serious Eats team ate well in July: we cooled off with smoked honey mint chip ice cream in New York, ate pared-down panna cotta in Florence, and took advantage of prime peach pie season in San Francisco.

Exploring Washington DC's Best Ethiopian Restaurants

Washington, DC is commonly considered the second largest Ethiopian city in the world, second only to Addis Ababa. Those immigrants have built America's foremost destination for Ethiopian cooking. Here's where you should go.

Everything You Need to Know About Baking With Chocolate

For bakers, chocolate is one hell of a complicated ingredient—over 600 volatile compounds contribute to its aroma and flavor. So if you want to bake with chocolate, it helps to know some fundamentals.

2 Non-Tomato Gazpachos to Beat the Heat

Tomato gazpacho (A.K.A. liquid salad) is famous the world over, but it's not the only kind. Here, we explore two non-tomato versions, one a traditional white gazpacho with almonds, bread, and garlic, the other a decidedly inauthentic version made with cantaloupe and garnished with oven-crisped prosciutto.

Japanese Ginger and Garlic Chicken With Smashed Cucumber From 'A Change of Appetite'

This recipe, from Diana Henry's new cookbook, A Change of Appetite, is not for the faint of heart. A garlicky, slightly sweet marinade with a whopping two-thirds of a cup of spicy grated ginger does not leave the chicken thighs wanting for any flavor, I'll tell you that much.

Jam Making 101: The Tools and Techniques for Success

In part two of our jam-making series, we look at the tools and techniques you need to know to make the most beautiful, intense, fresh-tasting jams.

Burger Toppings Week: The Smashed Reuben Burger

Sure, the Reuben sandwich is a classic that can't be perfected. That doesn't mean magic won't happen when it's reimagined as a hamburger. Here, we take a page from the Gospel of Slider and the Gospel of Smashed, to create a gooey, dripping, crusty, delicious Reuben burger.

Taste Test: 1 Day, 23 Pop-Tart Flavors

You don't wake up every day and say, "I'm gonna eat every Pop Tart on earth."

Indian Spices 101: The Benefits of Frying Spices

Frying spices in oil brings out entirely different flavors than dry-roasting them. In this second part in our series on working with Indian spices, we look at how and why cooking spices in oil can have a major impact on the final di...

From the Archives: Steakhouse Kebabs

Beef sirloin tip marinated in a bold mix of Worcester sauce with mustard and garlic brings the flavor of a steakhouse to your grill. On a stick. What more could you want?

Nectarine, Tomato, and Basil Salad With Torn Mozzarella From 'A Change of Appetite'

In this recipe from her new cookbook, A Change of Appetite, Diana Henry elevates the classic caprese combo of mozzarella, tomato, and basil with the addition of nectarine. The ripe fruit adds a juicy sweetness that I never realized was missing. Dressed with just olive oil and white balsamic, every element shows at its best. So simple, so smart.

How to Roll and Grill Salmon Steaks

Grilling salmon steaks is, in theory, as simple as throwing them on the grill until done. But with a little prep work, you can make boneless rounds that cook more evenly and are easier to handle on the grill. Here's how.

10 Great Ways to Buffalo Sauce Your Food

Maybe it's something about being a college student, but the only thing that really registers on my tastebuds at 2 AM is some hot, tangy, sinus-clearing chicken from an on-campus eatery. Not that this penchant is limited to the dorm room; for me, Buffalo sauce has become a way of life. Show More Summary

Manner Matters: How to Order Pizza for a Group

Everyone likes a pizza party. But who should decide the order, and what if someone has a dietary restriction?

Habanero Carrot Cake From 'Sweet and Vicious'

If the fire-breathing dragon wasn't hint enough, one bite will prove this cake is packing heat. In her recently released cookbook, Sweet and Vicious: Baking with Attitude, Libbie Summers stirs hot pepper extract into a lightly spicy batter, and spikes the cream cheese frosting with spiced pecans. Show More Summary

One-Pot Wonders: Warm Kale and Curried Chicken Salad With Toasted Coconut and Dried Cherries

Coconut flakes and dried cherries add sweetness and texture to this warm kale salad. Mixed with shredded curry chicken, it makes for an easy weeknight meal.

Win a Copy of 'A Change of Appetite'

Diana Henry's latest release, A Change of Appetite is a robust compendium of recipes that she created to suit her new, more considered approach to eating. Like many of us in the food world, she struggled to fit her gourmand inclinations into size six expectations. Show More Summary

From the Archives: The Best Beef for Grilling

Beef short rib. It's what should be on every grill this summer. If it's not on yours, now's the time for a grilling intervention.

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