Blog Profile / Serious Eats


URL :http://www.seriouseats.com
Filed Under:Food & Drink / Cooking
Posts on Regator:7813
Posts / Week:22.9
Archived Since:August 13, 2010

Blog Post Archive

Seafood Finds a New Home in These Stuffed Shells

These rich stuffed shells are packed with a mixture of crabmeat, shrimp, and scallops, then baked with a creamy sauce and golden, buttery bread crumbs. It's like a crab cake stuffed into pasta.

Buffalo and Beyond: 13 Super Bowl Wing Recipes

13 chicken wing recipes to check out for Super Bowl, from classic fried Buffalo wings and grilled Cajun wings to baked wings flavored with strawberries and chipotles.

No Fuss, No Muss: How to Oven-Fry Chicken Wings

With a little care and forethought, you can mimic the crisp skin and moist interior of a deep fried wing perfectly by using a rack, a baking sheet, and a very hot oven.

Special Sauce: Marcus Samuelsson on Fried Chicken, Russian Invasions, and Jazz

Chef Marcus Samuelsson speaks about opening up The Red Rooster in Harlem, developing a fried chicken recipe, serving as guest chef for President Barack Obama's first state dinner, and more.

A Better Way to Skin Charred Peppers for Chilis, Soups, and Stews

Want the most flavor out of charred peppers for a chili, soup, stew, or dip? Instead of removing the skins under running water, try slipping them off in a bowl of water or stock. Here's why.

Why You Should Add Ping-Pong Balls to Your Sous Vide Bath

If you've cooked sous vide as much as I have, you've probably had a long, unattended cook accidentally cut itself short when the water level drops below the minimum level that the sous-vide cooker can handle. Not only can cooking sous vide in an open pot lead to situations like this, it's also a waste of energy. How do you solve this problem? With Ping-Pong balls.

Hot Ukrainian Borscht Is an Omnivore's Dream

Ukrainian borscht—hot, meaty, and beet-red—is a classic hearty wintertime soup. We'll show you how to make it, from meaty-broth beginning to beety-soup end.

Get Cozy With Hot Caramel-Popcorn Bourbon Apple Cider

The bourbon in this hot cider drink is flavored with caramel popcorn, giving the combination a rich, toasty note and a hit of butter that you back up with a little pat of butter floating on each mug. (Hey, they do it with rum all the time.)

Bloom Ground Spices in Oil for Better Flavor

Frying ground spices in hot fat both releases fat-soluble flavor compounds and disperses the spices' flavor more efficiently throughout the final dish.

21 Super Bowl Snacks to Kick Off Your Party

We've got all kinds of game day snack recipe sfor you, like Korean-inspired nachos topped with bulgogi, jalapeño poppers two ways, or spicy Thai-style shrimp cakes.

Spinach Artichoke Grilled Cheese: Eat Your Greens, Kids!

Everything you love about spinach and artichoke dip, crammed into a cheesy sandwich that's hearty enough to be a meal on its own.

The Food Lab: How to Roast Spatchcock Chicken (Butterflied Chicken)

Making a simple but perfect roast chicken is a technique that should be in every home cook's arsenal. But the reality is that perfection is difficult to achieve, especially if you're trying to roast that chicken whole. The problem is that chicken breasts dry out if cooked beyond 150°F (66°C) or so, but legs need to come up to 175°F (80°C). Show More Summary

Special Sauce: Marcus Samuelsson's Story Will Move You To Tears

This week's Special Sauce features Chef Marcus Samuelsson, whose restaurant, The Red Rooster, is arguably ground zero of the Harlem food and drink renaissance.

9 Rich and Silky Vegetarian Soups to Help You Weather the Winter

While we have a whole bevy of vegan soup and stew options to fight the winter doldrums, there's no shortage of delicious recipes here on Serious Eats for those who want to go meatless, but don't mind a little dairy thrown in the mix....Show More Summary

The Best Veal Saltimbocca That'll Ever Jump Into Your Mouth

Veal saltimbocca, a Roman specialty, is a simple dish of sautéed veal cutlets, layered with prosciutto and fresh sage, and served with a buttery, lemony pan sauce. It's quick and easy to make, but to make it truly great, you have to pay attention to the details.

Char Your Vegetables for More Flavorful Salsa and Chili

The key to making a standout salsa is blistering the skins of its component parts before you blend them up. But it's a trick that works well in other recipes, too, particularly chilis.

19 Recipes to Make the Most Out of Your Cast Iron Skillet

Cast iron shines when it comes to high-heat cooking, like searing steaks or charring vegetables, but it's so much more versatile than that. You can use cast iron to sauté, bake bread, or even cook eggs, if it's well-seasoned enough. Here are 19 recipes that put it to use, from seared steak and chicken dinners to skillet pizza and cornbread.

The Food Lab: 3-Ingredient, 10-Minute Macaroni and Cheese

This macaroni and cheese—this pot of creamy, gooey, cheesy, glorious macaroni and cheese—was made with three ingredients in eight minutes. Seriously. That's one fewer ingredient than you need to add to the pot to make a box of Kraft macaroni and cheese. Show More Summary

Special Sauce: Daniel Rose on Finding Joy at the Table

Chef Daniel Rose of Le Coucou, the best new restaurant in New York City, reflects on his career and kitchen philosophy.

How to Make Old-School Bran Muffins From Scratch

How to make simple, whole grain bran muffins without a box of cereal.

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