|Filed Under:||Lifestyle / Food & Drink|
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|Archived Since:||February 12, 2009|
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!
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 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.
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.
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.
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.
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.
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.
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.
You don't wake up every day and say, "I'm gonna eat every Pop Tart on earth."
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...
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?
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.
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.
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
Everyone likes a pizza party. But who should decide the order, and what if someone has a dietary restriction?
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
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.
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
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.