|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||8097|
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|Archived Since:||August 13, 2010|
I love roasted beets, but they take a long time to prepare. A much faster way to enjoy their natural sweetness is to slice them paper thin on a Japanese mandoline. Tossed with a simple vinaigrette, they become an ideal addition to aShow More Summary
Hot sauce is a $1.3 billion industry in the U.S. alone. Around the world? Priceless. Take our international tour
Making fresh pasta can be an intimidating process, especially if you're not used to working with flour and water. But it's also an imminently achievable skill, and once you're comfortable with the basic technique, there's really no reason why you can't reap the rewards on a regular basis. Show More Summary
You've read about my long hours and my frustrations, the almost paralyzing anxiety of starting a food business in New York. Here's why it's all worth it.
We adore a freshly squeezed glass of OJ—especially in winter, when citrus is at its peak—but sometimes you want something a little more unusual. Ever tried to juice a kumquat? Or a sweet potato? Curious about how to make good-tasting green juice? Here are 16 of our favorite recipes.
For some people, New Years Day is a time of cleansing and fresh starts. For others, it's a hazy, head-pounding puddle of sadness and regret, typically accompanied by overwhelming hunger and a hankering for brunch cocktails. We asked our contributors around the country to tell us their favorite ways to feed their hangovers. Here's what they had to say.
After the crown roast of pork, the Christmas goose, and the ham, after the plates upon plates of cookies and pies and cheesecakes, it can feel good to whip out the blender come January 1st, and make breakfast something bright, fresh, and light.
While your friends are busy buying diet books and declaring what they won't eat in 2015, serious eaters are thinking of new resolutions to expand our palates, our counter space, and our social lives. Here are a few suggestions for resolutions that will make 2015 a delicious year.
What's the history behind eating pork and sauerkraut, black-eyed peas, lentils, or pickled herring on the New Year?
It's been a long, busy year here at Serious Eats. We tackled taste tests, traveled the world, and spent countless hours in our test kitchen. But above all, we ate as much delicious food as we could get our hands on...and then we told you all about it. Here are the 10 stories you loved best in 2014.
These toasty twice-baked cookies have the flavors of the season and a mellow, earthy sweetness from maple syrup. They're excellent with a cup of tea (or a tiny espresso or not-so-tiny snifter of brandy.)
For a long time, if offered a plate of collards and Hoppin' John on New Years, I would have been inclined to say, "keep the change," for I never understood why anyone made a fuss over a mushy mound of rice and black-eyed peas. The problem: none of the ingredients used to make taste like they did when the dish was first invented.
Inspired by coquito, the Puerto Rican holiday punch, this rich dairy- and egg-free smoothie is a great way to start a winter morning.
This year, you aced your holiday shopping. You found exactly the camping gear your brother-in-law's been wishing for, exactly the cookbook your mother will love, and just the right toys for your niece and nephew. But now that that's all set, we want to make sure you get everything you want.
A matrix of lightly tart, yeasty bread cradles butter, hazelnut, and chocolate in this stellar panettone. Here's how it's made.
Making a great, crowd-pleasing salad shouldn't be hard. From a winter citrus salad with jewel-toned oranges and clementines to a medley of winter greens, we've got 27 salad recipes that'll keep you coming back for more. And more. And...yeah...some more.
I believe in soup. Especially for Christmas dinner, when a warm and refreshing bowl of soup primes the palate for a parade of sweet ham, rich stuffing, nutty Brussels sprouts, and delectable pie. Ready to slurp? These 21 soups are the perfect complement for your holiday meal.
Every year since 2009 I've compiled a roster of eight pizzas and/or slices from the past year that I still crave weeks and months after the fact. Here's my 2014 rundown.
With its pineapples, pecans, and coconut, ambrosia is full of ingredients associated with Southerners love, but how did it come to exist at all, and why did it become a Southern Christmas tradition?
Warm and chewy and comforting, these cookies are just the thing to eat alongside a nice cup of tea by the fire.