Blog Profile / Serious Eats


URL :http://www.seriouseats.com
Filed Under:Food & Drink / Cooking
Posts on Regator:8087
Posts / Week:20.6
Archived Since:August 13, 2010

Blog Post Archive

Lacy, Crisp, and Chewy Ricotta Cookies Are the Mistake of a Lifetime

They may not be traditional ricotta cookies, but these brown butter–laced wafers have an undeniable charm all their own.

Special Sauce: Phil Rosenthal Is Anthony Bourdain, Except Afraid of Everything

Part 1 of Ed Levine's interview with Phil Rosenthal, creator and host of the Netflix series Somebody Feed Phil

Total Eclipse of the Fart: Your Worst Valentine's Day Dining Disasters

Whether you’re taking your significant other to a five-course prix fixe at the fanciest joint in town or treating your best friend to a chocolate layer cake for two, there's plenty of room for fate to swoop in and make a mockery of your romantic Valentine's Day dinner. This year, we sent out a call to readers to send in their disaster stories.

The Best Spice Grinders

The best way to purchase spices is to buy them whole, so their complex aromas and flavors remain under lock and key until you decide to set them loose. With the a good spice grinder, this is as easy as it sounds.

The Kid Is All Right: In Defense of Picky Eating

On learning to accept your child's discriminating tastes, even when it hurts.

10 Frozen-Fruit Recipes for a Taste of Summer Right Now

Frozen fruit isn't perfect for everything, but for dishes like baked goods, mousses, and smoothies it works remarkably well.

Release the Cranachan! A Scotch Dessert to Ensnare You

Cranachan is the classic Scottish dessert of Scotch-spiked whipped cream layered with raspberries and toasted oats and sweetened with honey. It's as easy as it is delicious.

You Had Me at Step One: The Recipes We Can't Quit

When you work at a food website, you develop some serious recipe crushes. These are the dishes that we come back to time and again—the meals we gaze at lovingly, take countless pictures of, and can't stop bragging about.

Special Sauce: JJ Johnson on Hoops With Steph Curry and the Pleasures of Rice

In part 2 of my interview with JJ Johnson, the charismatic chef and co-author of Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day, I had to ask him to explain the book's lengthy subtitle word by word, and to explain what he and his co-author Alexander Smalls set out to do with it. Show More Summary

It Takes Two: Cooking Projects for You and Your Valentine

Cooking together this Valentine's Day? Here are some projects that were practically made for two.

For Perfect Duck Breast, Get in the Zone

With just a few simple steps, you can impress friends and charm lovers with fantastic duck breast, any night of the week.

What to Do With Leftover Vanilla Bean Pods

Given that vanilla beans cost more than ever these days, it's all the more important to make the most of every pod. Leftover vanilla can be a great source of flavor and aroma for your favorite recipes, but only if you use methods aimed at extracting the pods' water-soluble compounds. Here are some of our favorite uses.

Bollito Misto: The Biggest, Baddest Pot of Boiled Meat in the World

Bollito Misto, the classic Norther Italian feast of multiple cuts of beef all simmered until tender, is all about using the right cuts of beef, and serving them with a variety of sauces.

Savory Bengali Rice Porridge Is the Epitome of Comfort Food

Turmeric and ginger brighten this rice porridge, which gets a pungent hit from mustard oil and a garnish of spicy green-chili chutney.

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