|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7984|
|Posts / Week:||35.6|
|Archived Since:||August 13, 2010|
If you use our recipe box feature to save Serious Eats recipes, you may have noticed that the 'save recipe' button has been removed from our recipe pages. Unfortunately, that tool was powered by a third-party company called Ziplist, which just announced that it's shutting down on December 10th. But there's still time to save your recipes!
I can't think of another snack that nails the triple C (classic, comforting, classy) trifecta as perfectly as spiced nuts. They're total crowd-pleasers that don't require any prep more than dumping 'em into pretty bowls for serving. We tried 12 varieties from Trader Joe's to see which ones to stock up on this holiday season.
This classic Austrian dessert of tender apples and raisins stuffed inside a flaky dough is simpler to make than meets the eye. All it takes is a paper thin unleavened dough and a clean cloth to roll it with. This step-by-step recipe shows you how it's done.
I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. Show More Summary
The first week of operating your own restaurant is just like the first week of having your first child: you don't sleep very much, you're fairly confident you're the worst parent in the world, and the crying never ever stops. Here's a review of my first week in business.
This week we welcomed a new coworker, carved up many smoked meats, and played around more with our new favorite office toy. See it all in the slideshow.
Fall is the time of year for easy chicken dinners, and this one, made with juicy bone-in chicken thighs, comes with extra crisp skin and its own built-in side dish of roasted squash and carrots, making for a simple all-in-one supper...
There's also a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there's the folks who claim you've got to treat your cast iron cookware like a delicate little flower. On the other, there's the macho types...Show More Summary
Despite Berlin's reputation as the capital of mild, the epicenter of inauthentic Asian food, there's a layer of not just acceptable, but actually good restaurants for mapo tofu and dumplings, laab and fiery papaya salad, pho and more, lurking just below the bland, curry-covered surface.
Christmas is jolly and Valentine's is fine, but here at Serious Eats, our favorite holiday of the year is definitely Thanksgiving. All year long, we look forward to showing off our turkey-cooking skills (nobody spatchcocks like we spatchcock.) And every November we get excited to stuff ourselves with stuffing. Show More Summary
Fresh apple cider married with brown sugar, tart lemon, and rich Carpano Antica vermouth makes the ideal not-too-boozy fall drink. (Make this for Thanksgiving, and you can keep refilling glasses without worrying that Uncle Al is going to wind up under the coffee table.)
Not much can trump a freshly made fruit pie with homemade pie dough. But let's be honest, few of us ever feel like making one. For me, a rustic pie—if you want to be fancy you can call it a galette—is a heck of a lot less stressful and no less satisfying. Show More Summary
Unlike magazines or newspapers, internet articles have a good shelf life. This is good news for you. It means that within a few short clicks, you have years' worth of our hard-core testing and tasting results to help guide you through getting the best out of your Thanksgiving bird, whether it's your first or your fiftieth. Show More Summary
It's no question that stuffing is the best thing on the Thanksgiving table. It's also no question that my Easy Pull-Apart Pepperoni Garlic Knots are the most stupidly delicious easy recipe I've come up with so far this year. So what happens when you take the idea of a pull-apart garlic knot and mix it up with the flavors of stuffing? A bit of Thanksgiving magic, that's what.
New York is one great noodle town, but my new favorite bowl comes from a forward-thinking restaurant hugging the eastern border of Chinatown, where some excellent noodles take inspiration from an unlikely source: linguine with clam sauce.
Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels...Show More Summary
Bread can be a fickle animal. Even though it's one of the simplest, oldest foods on earth, it also takes a lot of finesse and practice before you can make it confidently and well. Today, we're going to go through troubleshooting a series of problem loaves to learn how to make them better and more consistent in the future.
The Starks and local weathermen can agree: Winter is coming. And in my book, there's no better antidote to cold weather than slippers and a sweatshirt with a hearty side of mac and cheese. From green chili chicken-topped to waffle-pressed, here are ten variations we love.
Cranberry cocktails don't get much respect. Perhaps that's because they tend to be pretty boring: just sweetened juice spiked with whatever booze is handy. While cranberries are one of fall's signature flavors, a cranberry-vodka or a Sea Breeze feels a little too summery. Show More Summary
Nearly every cookbook has one crowning jewel of a recipe. One big, beautiful must-try. In the case of Baked Occasions, this is that recipe. Three layers of densely spongy "very vanilla" cake are enveloped in layers of bright white frosting and coated with rainbow sprinkles. Show More Summary