Blog Profile / Serious Eats


URL :http://www.seriouseats.com
Filed Under:Food & Drink / Cooking
Posts on Regator:7507
Posts / Week:24.8
Archived Since:August 13, 2010

Blog Post Archive

One Bowl, No Fuss: My Favorite Buttermilk Waffles

Crisp on the outside and airy within, buttermilk waffles are light, fluffy, and fast. So put on a pot of coffee and relax; breakfast is on the way.

Beyond Oatmeal: Everything You Can Do With Oats

Like most whole grains, oats are remarkably versatile. Their nutty flavor and chewy texture make them an easy addition to sweeter preparations, like cookies and breads. But that's just the tip of the iceberg. From creamier smoothies to savory, satisfying twists on the breakfast staple, here are some of my favorite ways to plow through a tin of oats in no time at all.

Use Aquafaba to Make Extra-Light, Fluffy Egg-Free or Vegan Pancakes

In the world of vegan cooking, nothing has shaken things up like aquafaba—the recently coined term for the liquid inside a can of cooked beans. In a stand mixer, that liquid can be transformed into a creamy, fine, stable foam with the texture, density, and many of the cooking properties of an egg white–based meringue. Today, we're using it to make light, fluffy pancakes.

How to Make Brunch in Your Sleep: Overnight Yeast-Raised Waffles

The five minutes before you fall into bed is all the time you need to ensure you wake up to waffles. Not just any waffles, but nutty brown-butter waffles that are chewy but light, and perfect for whatever toppings your heart desires...

The Foolproof Steps to Making a Perfect French Omelette at Home

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy.

So Hot Right Now: 11 Chilies You Should Know

In the past year or two, I've noticed certain chilies coming to the fore, in my own cooking and others', so I put together this list of chilies that are worth seeking out. It's based on my own predilections and those of a few farmers, other hot sauce fiends, and chefs, and it includes chilies ranging from the not-very-hot to the frankly painful. (Sometimes I like them that way.)

The Food Lab's Complete Guide to Sous Vide Pork Chops

You want the most foolproof way to guarantee extra-juicy pork chops? Sous vide is the way to go. Here's my complete guide to how it's done.

Special Sauce: Dorie Greenspan Says, "Don't Start Baking With Your Sister's Wedding Cake"

"Don't start with your sister's wedding cake," suggests baker and author Dorie Greenspan on this week's episode of Special Sauce. Greenspan has come far from the self-described "sweet little home baker" that she once was, and has a lot of advice for aspiring bakers who want to get their hands in the dough.

New York City's Most Underrated Bars

These are NYC's best unsung bars. The places we go to wash away the day, the watering holes that really feel like home.

More Than a Pizza Topping: 10 Smoky, Savory Ways to Use Pepperoni

Pepperoni is still number one among pizza toppings, but beyond that, it hardly gets any respect. Admittedly, it's not the fanciest salami around, but it's smoky, fatty, and delicious—what's not to respect? Keep reading for 10 recipes (only two of which can reasonably be called pizzas) that will display your humble supermarket salami in a whole new light.

The Food Lab: Better Channa Masala With a World Tour of Techniques

As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala (or chana masala, chole masala, or chholay)—chickpeas cooked in a spicy tomato-based sauce—is the kind of dish that stirs passions in the recipe-writing community over authenticity. Show More Summary

Coffee's Third Wave (Finally) Washes Ashore in Seattle

Lately, something has been happening with coffee in Seattle.

Make Dinner in 30 With These 17 Quick Pasta Recipes

Sure, there are times when I'm in the mood to spend all day on a pasta dish. But more often, pasta is my go-to for a quick weeknight dinner. Fortunately for me, it's just as at home in a 15-minute recipe as it is in a six-hour one, and in dishes both sophisticated and humble. These 17 recipes for pasta dishes in 30 minutes or less will keep you sated and stress-free.

The Nashville 10

How do I even begin to pick a list of 10 essential Nashville food experiences, when there are scores of places and things to recommend? The answer, I think, is to pull together a mix of old and new, narrowing it down to the places that best represent the energy of this city.

We Made the Portal Cake: No Lie, It's Delicious

Portal is famous for declaring that "the cake is a lie," but, by analyzing the in-game recipe given by GLaDOS before the final battle, one plucky test subject was able to bake it up for real. And now, you can, too.

Cold-Start Your Way to the Tenderest Poached Chicken

Poached chicken may not be as popular as fried, roasted, and braised chicken, but when it's done correctly, its tenderness and juiciness are unmatched. Served with a bright, flavorful dressing like this miso vinaigrette, it makes an easy, light, clean-tasting dinner or lunch.

Heat Up Your Homemade Falafel With Harissa and Black Olives

When I first completed my recipe for falafel, my first thought was "That's great—now how do we make it hotter?" That thought was immediately followed by some digging through the refrigerator for condiments, mixing them into batches of my raw falafel dough to see how they'd taste. I settled on harissa, the North African spice paste.

How to Make Italian Seafood Salad (Insalata di Frutti di Mare)

Italy's classic light, bright salad of gently cooked and marinated seafood with lemon juice, olive oil, parsley, and more.

The Food Lab: The Secrets to the Best Easy Homemade Falafel

Falafel often has good flavor, but a pasty, heavy texture. What I'm after is falafel that's shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. I like my falafel to taste of chickpeas, but also to be packed with herb and spice flavor. Show More Summary

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