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Blog Profile / Serious Eats

Filed Under:Lifestyle / Food & Drink
Posts on Regator:24189
Posts / Week:81.4
Archived Since:February 12, 2009

Blog Post Archive

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.

Gooey Honey Blondies From 'Ovenly'

Square and blonde and sweet all over, this Ovenly recipe is made with a combination of dark brown sugar, light brown sugar, and a heap of honey. Chunks of raw pecans keep them from being cloyingly sweet, and a teaspoon of salt makes all the flavors pop.

Win a Copy of 'Ovenly'

Though their venture was not preceded by a lifelong friendship or even a business partnership, Erin Patinkin and Agatha Kulaka's shared Eastern European heritage had instilled a love of cooking and eating in them both, along with a love of experimenting and perfecting their own recipes. Show More Summary

Say Cheese! 31 Cheddar Recipes We Love

I have yet to meet a recipe that isn't improved with a little cheese. (Okay, maybe there's one or two out there). Good sharp cheddar provides a soulful warmth and salty, tangy flavor to everything from waffles and biscuits to soups and sandwiches. And, lucky for you, w'e've got 31 recipes that run the full gamut.

10 Fall Vegetables You Should Put on the Grill

With so many delicious seasonal vegetables that are begging to be cooked over a live fire, fall is no time to put the grill away. Here are ten you should try now.

This Week in Recipes

Three grilled vegetables, four mixed beer cocktails, five types of meatloaf, and more. See everything we cooked up this week after the jump!

This Week at Serious Eats World Headquarters

A beautiful lunch at The Canal House, the grand opening of Tyson Ho's new Brooklyn restaurant, Arrogant Swine, and more! See what happened this week at Serious Eats World Headquarters.

How to Cook the Perfect Roast Chicken

A symbol of comfort and perfect simplicity, roast chicken is one of the foods I crave in the colder months. This recipe from our archives is brilliant in that it uses a few key techniques to guarantee a juicier, tastier bird, without over-complicating what, at its heart, should be an easy yet satisfying dish.

Spiced Sesame Lamb With Cucumber and Yogurt From 'Eat: The Little Book of Fast Food'

These ground lamb patties from Nigel Slater's newest cookbook, Eat, are boldly seasoned with black mustard seeds, garam masala and green onions, with a good handful of sesame seeds for nutty crunch. Pressed very thin and fried until crisp, they have the savory addictiveness of a salty snack, but enough substance to make a meal.

Slow Cooker Chicken Tortilla Soup With All the Fixings

Rich chicken tortilla soup, made from slow-simmered chicken thighs, joins quintessential toppings—avocado, red onion, sour cream, cilantro, cheese, tortillas, limes and hot sauce—in this simple, sustaining slow-cooker meal. The broth...Show More Summary

Manner Matters: How to Deal With Lateness

What should you do about that friend who always shows up late to dinner?

Marmalade Chicken From 'Eat: The Little Book of Fast Food'

This is as simple as it gets, and it's perfect for a busy night. For this recipe from his newest cookbook, Eat, Nigel Slater combines marmalade and whole-grain mustard, pours the mixture over chicken legs, and bakes them. Then he...Nope, that's it, and they're terrific.

Ideas in Food: Use the Microwave to Make Lighter-Than-Air Rocky Road Sponge Cake

We use the rapid cooking power of a the microwave to make lighter-than-air sponge cakes that pack in the flavor of rocky road ice cream with three forms of chocolate, marshmallows, and toasted walnuts. The best part? They bake in under a minute!

Cheddar-Stuffed Jalapeno Meatloaf With Chili Glaze

This slightly spicy meatloaf is flavored with ancho chili, sautéed jalapeños, onions, and garlic. Bloomed gelatin, chicken stock, and eggs, coupled with ground Saltine crackers, keep it moist, while a molten cheddar cheese core oozes out when you slice it open. Homemade chili sauce forms a burnished crust.

Bacon and Avocado Take Your In-N-Out Animal-Style Double Double to the Next Level

Check out the new Bacon-Avocado In-N-Out Burger! is what I would say if this were really a new menu item. Unfortunately, for this experience you're gonna have to do what we did: BOYB and A to an In-N-Out and assemble on-site.

Country Captain is the Southern Icon You May Have Never Tasted

Country captain's origins lie in India, not the South. Tracing the links between the two takes us to a New York City steakhouse, kitchens on Army bases, and letters from society wives.

Lentil Bolognaise From 'Eat: The Little Book of Fast Food'

Alright, I'll tell you upfront that this ain't pretty, in the conventional sense; I doubt I'll be seeing it on anybody's Instagram feed. But Nigel Slater's lentil bolognaise from his newest cookbook, Eat, makes up for it's deficit in the looks department with earthy, sweet, tangy flavor that belies it's homely simplicity.

Shepherd's Pie Meatloaf With Parmesan Potato Crust and Stilton Sauce

This shepherd's pie-inspired meatloaf is stuffed with a mixture of carrots and peas. Then it's slathered with Parmesan potatoes, dotted with butter and baked in the oven until browned. Meanwhile, a quick Stilton cheese sauce simmers on the stove, waiting to be served alongside.

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