Blog Profile / Serious Eats


URL :http://www.seriouseats.com/
Filed Under:Lifestyle / Food & Drink
Posts on Regator:24476
Posts / Week:77.4
Archived Since:February 12, 2009

Blog Post Archive

Bagna Cauda: The Buttery Italian Vegetable Dip That Deserves a Place on Your Steak

Bagna cauda, the Northern Italian sauce of anchovies and garlic melted into butter and olive oil, is traditionally used as a dip for vegetables, but as we show here, it's also a killer quick and easy pan sauce for steak. Have doubts? Just remember: Anchovies are a key ingredient in Worcestershire.

How I Built a Barbecue Restaurant in Brooklyn: Why No One Opens on Time

Why does it seem like no restaurant ever opens on time? We really do seem like the flakiest business in the world. Even Danny Meyer, the single most on-point guy in the industry, faced massive delays when he was opening the now iconic Eleven Madison Park. Show More Summary

Leah Koenig on the Best Jewish Cookbooks and What People Get Wrong About Jewish Cuisine

"I'm honestly so bored of the, 'Oh my mother's potato kugel was as hard as a rock,' jokes that people make to sort of dismiss the entire category of Jewish food. That's not because potato kugel is inherently bad, it's because your mom didn't make a good one. Show More Summary

Classic Beer and Food Pairings: Do They Really Work?

Barleywine and Stilton. Stout and oysters. Märzen and bratwurst. Certain beer and food pairings have long been considered classic matches. But do they really work every time? Can these oft-repeated pairings keep up with the pace of beer's evolution?

The Food Lab: How to Make the Best Chorizo and Potato Tacos

Crispy potato and chorizo are a classic taco combination—one that taco trucks usually get wrong. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. Show More Summary

Hey Chef, What Can I Do With Winter Squash?

Winter squashes are some of the most versatile vegetables when it comes to rich, warming comfort dishes; there's so much to do with them beyond the purées and soups we often turn to out of habit. Here, the pros help us use the acorn, butternut, and spaghetti squashes we love so much in new ways.

Where to Eat in Mexico's Valle de Guadalupe

Wine-loving folk in Baja, Mexico, speak with pride about the Valle de Guadalupe, a surprisingly lush, wide cut of land just off the coast from Ensenada. But the region is a destination for more than wine—restaurants cooking with lush local produce and seafood are serving some fantastic meals.

How to Make Arroz Caldo: Filipino Chicken Soup for the Soul

I didn't grow up with Filipino arroz caldo, a congee-like rice and chicken soup, but once my wife introduced it to me, I was hooked. Now it's a mainstay in my recipe rotation, and I turn to it just as often as chicken soup for warming me physically and emotionally. Here's how I make it.

How to Taste (and Fall in Love With) Raw Honey

Good raw honey is practically a different product from the "Grade A Amber" plastic bears that line supermarket shelves. Bursting with caramel or butterscotch; fragrant with citrus, minerals, or the intoxicating aromas peonies and jasmine; jammy with berries and currants and dried fruit—that's the kind of honey worth relishing. Here's how to get the most out of it.

Weekend Recap: This Week on Serious Eats

Our favorite cheeses of all time, great sipping rums, and the art of the perfect grilled cheese sandwich. See everything you missed this week on Serious Eats.

This Week in Recipes

Half a dozen grilled cheese sandwiches, creamy vegan ice creams, and more! See everything we made this week at Serious Eats!

22 Bright Citrus Recipes

One of the best aspects= of being fully entrenched in the winter months is the advent of citrus season. Lemons, limes, pomelos, grapefruit—these bright, tart fruits are a welcome reminder of tropical things in the depths of winter. Even if it isn't sunny outside, we've got a list of 22 of our favorite citrus recipes to brighten your day.

Too Good To Mix: 9 Rums Perfect For Sipping

If you're only familiar with cheap rums sold by the handle, you might think the category is pretty one-dimensional, best consumed with Coca-Cola, shot by shot or hidden under layers of fruit juice. But the truth is, rum is one of the most complex and interesting spirits, worthy of far more attention than simply mixing. Show More Summary

Your Beer and Cheese Pairing Cheat Sheet

"If I were to say, 'Fill in the blank: Cheese and ______', most people would say 'crackers' right away. Well, beer is made from the same ingredients as crackers (plus a few extras), so to me it just makes sense to put them together," says Jesse Vallins. Show More Summary

Taste Test: 2 Vegan Cheeses That Anyone Can Love

There's a dearth of good vegan cheese alternatives out there. Some are downright abysmal with tofu-like flavor or watery, grainy interiors. Others come closer to the mark. But even the very best melting-style cheeses are a far cry from the real deal. Show More Summary

How to Make Vegan Chorizo That Even a Carnivore Will Relish

I wanted to make a vegan chorizo recipe that doesn't just come close to regular chorizo in the flavor department, but outright nails it. I wanted a meat-free chorizo with textural contrast up the wazoo, and a chorizo that changes texture as you cook it just like its meat-based counterpart. Show More Summary

6 Great Condiments to Complete Your Cheese Plate

A great condiment pairing elevates the flavor of cheese by contrasting its saltiness with some sugar, bringing out unexpected notes like grassiness or nuttiness, and adding textural complexity to each mouthful. It can help cut a cheese's richness with acidity or spice, or balance its funk and earthiness with sweetness. Show More Summary

Staff Picks: The Cheeses We Go Crazy For

What's your night cheese? You know, the cheese you snack on before bed, or wake up in the middle of the night craving—the cheese you love so much you throw shade at whomever so much glances at it on a cheese plate? We asked ourselves that very question and came up with answers high and low—stinky, fudgy, sharp, and unapologetically trashy. Meet our spirit cheeses.

This Week at Serious Eats World Headquarters

This week, we made 10+ grilled cheese sandwiches, dug into some celebratory Popeye's, and welcomed another new puppy to the Serious Eats family! See it all in the slideshow.

How to Make the Ultimate Rich and Creamy Vegan Ramen

This is the bowl of vegetarian ramen I've been working towards ever since I first ventured into the vegetable-based foothills of Mount Ramen two years ago. It's hands-down the best bowl of ramen I've ever made. And it can all be yours, with a little bit of heavy-duty climbing, that is.

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