Blog Profile / Serious Eats


URL :http://www.seriouseats.com/
Filed Under:Lifestyle / Food & Drink
Posts on Regator:16962
Posts / Week:44.6
Archived Since:February 12, 2009

Blog Post Archive

Salt Lake Spirit: How Utah's Liquor Laws Foster Creativity Behind the Bar

Deeply religious and historically Mormon, Utah has some pretty unusual liquor laws, and they have unintentionally forced the state's mixologists to become some of the most inventive in the country.

3 Simple Yucatán-Style Condiments to Spice Up Taco Night

We all know that Mexican food can be hot, but you don't know what hot is until you've tasted the fiery salsas that grace the tables of the Yucatán. Fortunately, these condiments are among the easiest recipes I've ever come across, requiring very few ingredients and minimal prep time, and rewarding with massive flavor.

Beyond Memorial Day Burgers: 13 Recipes for Grilled Steak and More

Grilling burgers on Memorial Day is a time-honored tradition, and for good reason. But there are those among us who consider any outdoor fire wasted if it's not going to result in a steak. This collection of 13 recipes includes someShow More Summary

Knife Skills: How to Cut Fennel

Everything you need to know to slice, dice, and make the most of a fennel bulb (plus its stalks and fronds).

17 Recipes for Better Grilled Vegetables at Your Memorial Day Barbecue

We've all had plenty of skewers of grilled zucchini, onions, and peppers—maybe more than we'd like. But once you start experimenting with grilling more outside-the-box vegetables, you'll want to throw everything in your crisper drawer over the flames. Show More Summary

The Yucatecan Secret for Adding Crispy, Cheesy Flavor to Any Taco

We all know that dumping shredded cheese on top of a taco is a purely gringo affair, right? A few weeks back, when my wife, Adri, and I were in the Yucatán, we discovered that not only is this not true, but, more importantly, I learned a completely new technique for incorporating cheese into tacos. Show More Summary

The Case for Pink Pork

Raw pork preparations may still be a restaurant rarity, but increasing numbers of chefs are starting to serve pork with more than a little pink in the middle. Then again, many of them also acknowledge that medium-rare pork still seems to freak the hell out of their diners. The question is, should it?

15 Recipes for Tender, Juicy Grilled Chicken This Memorial Day

If you treat your bird right, you can look forward to grilled chicken that's moist and flavorful, with crispy skin and just the right amount of smoke. We've got 15 recipes—for wings, sausages, whole birds, and, yes, surprisingly juicy boneless, skinless chicken breasts—that will show you just how good properly grilled chicken can be.

Key Limes? More Like Key LIES

There's no denying the romance of sourcing fresh "Key" limes for pie, but how much of their allure is manufactured hype?

Salmon Rillettes: An Easy, Elegant Hors d'Oeuvre

While often made with pork, the French spread called rillettes is even more elegant (and easy) to make with salmon. It requires no special equipment, so you can whip it up in no time for a fancy hors d'oeuvre.

How to Make Angel Food Cake Even Better: Go Gluten-Free

It's no secret that angel food cake and gluten don't get along (ever notice how all your favorite recipes call for low-protein cake flour?), which is why I love this "flourless" variation.

Sopa de Lima: Mexican Tortilla Soup, Straight Up With a Twist

My wife, Adri, and I just got back from a week spent eating our way around Mérida and the rest of Mexico's Yucatán Peninsula. Of all the things we ate, sopa de lima, the Mayan poultry and lime soup that's popular up and down the Yucatán, seemed most easily adaptable to cooking back home. It's also one of the simplest and most crowd-pleasingly delicious dishes we had.

Charcuterie 101: Essential French Cured Meats and More

Done right, the charcuterie board is an awe-inspiring sight. There are the meats, in a smorgasbord of cuts, cures, and flavors. And then there are the mustard and pickles and crusty baguettes, and the fact that we get to eat it all with our hands. Show More Summary

The Comfort Food Diaries: My Coke Habit

My parents' affections were inconsistent, their moods unpredictable, and, in those years, money was scarce. But at Grandma's, there were always hugs and kisses, copious amounts of food, and as much Coke as I wanted. To this day, it's still the thing I crave most when I'm very happy, very sad, or very anxious.

Why I Take My Asparagus out of the Fire and Into the Frying Pan

Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do.

Shrimp (and Salmon) on the Barbie: 15 Grilled Seafood Recipes

Many types of fish are a bit too delicate for grilling; others, while sturdier, still have a relatively tender structure that requires gentler handling. But don't let that intimidate you—there's so much seafood that takes beautifully to the flames as long as the right technique is applied. Show More Summary

12 Beer Cocktails for Easy Warm-Weather Drinking

Fruity, creamy witbier; peppery saison; tangy berliner weisse; bright, fresh pilsner—warm weather brings with it all sorts of amazing beer. But a cold, refreshing cocktail can also be wonderful on a hot day. Sometimes, when we can't decide what to drink, the answer is both: the beer cocktail. Here are 12 summery recipes to get you started.

The Benefits of Eating Without a Map

Thanks to social media platforms like Twitter, Instagram, Facebook, and Yelp—as well as the countless magazines, TV shows, and websites dedicated to food (this one included)—we are constantly being told where to eat. But are we missing out on something when we stop taking chances on unknowns?

How to Stock a Japanese Pantry: 13 Indispensable Ingredients

If you have more than beer and old takeout in your refrigerator, you probably have a bottle of soy sauce in your cupboard. But that doesn't mean navigating the Japanese grocery is a walk in the park—between kanji-only packaging, uneven labeling, and rows of unfamiliar condiments, it's the paradox of choice in seaweed-and-rice form. Here are the core items you want on your shelf.

Pilsner's New Golden Age

I've done my fair share of exploring the extreme edges of beer: citrusy double IPAs, coal-black imperial stouts, and puckeringly sour, offbeat, and complex beers from Belgium and Vermont and San Diego. Maybe my taste buds got a little tired from all that excitement, but lately I've found myself craving beer that's poured by the pint. Show More Summary

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