Blog Profile / Serious Eats

Filed Under:Food & Drink / Cooking
Posts on Regator:7672
Posts / Week:23.7
Archived Since:August 13, 2010

Blog Post Archive

The Best Salad Spinner

Nobody likes a poorly dressed salad, and avoiding that outcome starts with proper washing and drying of the greens. That's why a salad spinner is such an essential kitchen tool. Through the simple mechanism of centrifugal force, it can dry a big batch of greens in seconds, leading to satisfying, well-dressed salads every time. Show More Summary

White Sauce Can't Clump: How to Make Smooth, Silky Béchamel

Béchamel is one of the mother sauces in classic French cooking, and one of the most important sauces to learn for all sorts of dishes, French and otherwise. It's a key ingredient in soufflé, a classic Bolognese lasagna, and even old-school mac and cheese. And it's incredibly easy to make. Here's how.

Fall for Fall's Other Fruit With These 17 Pear Recipes

Around this time of year, when orchards begin to overflow with sweet, juicy fruit, it's apples that get most of the attention, but I'm even more excited for pears. Pears come in just as many delicious varieties as apples, and they have plenty of uses in the kitchen other than eating out of hand. Show More Summary

Better Than Classic: Our Nordstrom-Inspired Tomato Soup

This thick and creamy tomato soup contains only a splash of cream. The real secret to its consistency is carrot purée, which also provides sweetness to mellow the acidity of tomatoes, creating a hearty soup that feels like a meal on its own.

How to Make Quick Dill Pickles to Top Burgers and Sandwiches

I know that making real-deal, lacto-fermented pickles the old-fashioned way, with nothing but vegetables, salt, a few microscopic critters, and time, is all the rage these days, but I feel like the humble quick pickle is unfairly maligned. Show More Summary

How to Clean and Maintain Cast Iron

Despite a lot of the "rules" you hear for maintaining cast iron, like the one about never washing it with soap, the truth is that it's easy to care for—soaping included. Here are the basic steps for keeping your cast iron pans in great condition for life.

Rock Out With Your Wok Out: 23 Easy Stir-Fry Recipes

There are few techniques that can touch stir-frying for speed, ease, and versatility, not to mention tastiness. Just about any meat or vegetable you have in your fridge right now can contribute to a great stir-fry, so the combinations...Show More Summary

Love Old Fashioneds? This Spicy, Strong Whiskey Cocktail Is for You

The Old Timber, a simple cocktail from the lead bartender at San Francisco's Salt House, mixes rye whiskey, triple sec, and fernet—but not that fernet. Instead of Fernet-Branca, it uses Czech-style R. Jelínek, for a cocktail that's heavy on warm spice and softer on the palate. If you're a fan of Old Fashioneds, you'll love this one.

The Food Lab: For the Best Minestrone, Ditch the Recipes

If all were right in the world, there would be as many recipes for minestrone—the Italian soup of simmered mixed vegetables and beans—as there have been individual pots of it cooked. That's because it's really more of a process than a fixed recipe. Show More Summary

How to Season a Cast Iron Pan (It's Easier Than You Think!)

Cast iron comes with its share of myths and controversies, but seasoning it is really a relatively simple process. Here are the steps you need to do it successfully.

Extra Cucumbers? Keep Cool With These 20 Recipes

Cucumbers, whether fresh or pickled, show up everywhere: layered into sandwiches, tossed into salads, and added to plates as garnish, sometimes cut into fanciful shapes or adorned with decorative edging. Still, they strike me as underappreciated:...Show More Summary

How to Make an Easy Caramel Sauce

Caramel has gained an unfortunate (and undeserved) reputation for being somewhat tricky, but that couldn't be further from the truth. Caramel is insanely fast and easy to make at home, a three-ingredient affair—nothing more than sugar, water, and cream. Okay, okay, salt and vanilla, too, but it hardly seems fair to count the seasonings.

The Food Lab's Complete Guide to Sous Vide Tuna

Rare seared tuna might have fallen off the menus of the most fashionable restaurants, where it ruled the scene from the late '90s through the 2000s, but that doesn't make it any less delicious. Historically, this has meant tuna served in the style of tataki, a traditional Japanese preparation in which the bulk of the tuna is essentially cold and raw. Show More Summary

Transform Any Pot of Beans With Flavor-Packed Aromatics and Herbs

Dried beans can taste worlds better than canned, but you have to follow a couple of simple rules to get the best results. One of the most important: Always cook the beans with aromatics and herbs.

8 Easy Upgrades for Better Banana Bread

From a scoop of toasted sugar to a dollop of thick Greek yogurt, these eight ingredients can help make your favorite recipe for banana bread even better. Plus, I'm including my favorite recipe, too.

Want More Flavor From Fresh or Canned Tomatoes? Fire Up the Oven

One of the best ways to transform canned or out-of-season fresh tomatoes into something great is to slow-roast them in a low oven until their excess water has evaporated and their flavor is intense and concentrated.

12 Cooling Chilled Soups to Try Before Summer's End

There's no reason soup has to be heavy or hot, and a cold soup can be a delicious way to enjoy late-summer produce. For soups that are cooked and then chilled down, try a cool corn chowder or a bright and creamy lettuce soup (it's so much better than it sounds). Show More Summary

Choron Sauce: The Tomatoey Béarnaise That Belongs on Your Steak

Most of us know that Béarnaise is a derivative sauce based on Hollandaise, but how many of us know other children of that classic French mother sauce? Here's one to add to your stable: Choron sauce, made by blending tomato purée with Béarnaise. It's delicious on steak, chicken, eggs, vegetables, and more.

Quick-Ripen Bananas for Baking Using the Power of Enzymes

Underripe bananas are low in sugar and high in starch, a bad combo for most recipes. But using the power of enzymes, you can convert that starch to sugar and bake up a delicious loaf of banana bread, without having to wait on Mother Nature.

Dinner in 20: Marinated White Bean Salad and Feta Lettuce Cups

Made from a Mediterranean-inspired blend of ingredients, including cucumbers, olives, tomatoes, feta cheese, and cannellini beans, this quick and easy salad comes together in no time.

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