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Blog Profile / Serious Eats

Filed Under:Food & Drink / Cooking
Posts on Regator:8156
Posts / Week:34.4
Archived Since:August 13, 2010

Blog Post Archive

This No-Knead Olive-Rosemary Focaccia With Pistachios Takes Just 15 Minutes of Prep

It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew.

This Week in Recipes

The first of this month's vegan recipes, homemade mushroom tortellini, and fudgy, dulce de lece-topped brownies. See everything we made this week on Serious Eats!

This Week at Serious Eats World Headquarters

This week, we consume vast quantities of melted cheese, play with Niki's new puppy, and do some good old-fashioned NYC wintertime sunbathing. See it all in the slideshow!

Our Vegan Month Progress: Week 1

This year, Kenji's not doing the Vegan Experience alone: Serious Eats Overlord Ed Levine has joined for the second attempt at an animal-free diet, along with staffers Leang Chaing and Ben Fishner. We asked them a bit about the challenges they faced getting started this week.

Mexican Atole: The Perfect Winter Drink

Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. Take the chocolatey version known as champurrado: One sip and you may never crave a regular old hot chocolate again. Here's a look at what makes atoles so great, along with three recipes to get you started.

Recipe Update: Even Better Vegan Mushroom 'Bacon'

My vegan mushroom "bacon" is one of my favorite vegan recipes ever. I like to think of these things not as a vegan substitute for bacon but as an awesome condiment or topping all their own. The only real downside to them is that they're small. Show More Summary

How to Make Lechon Kawali, Filipino Crispy Fried Pork Belly

Filipino lechon kawali is one of the great pork dishes of the world, and the only hard thing about making it is waiting for the boiled pork belly to air-dry in the fridge overnight before being fried until intensely crisp and crunchy on the outside and meltingly tender within.

Around the World in Booze: 8 Favorites to Seek Out

We'd bet that you're familiar with tequila, and probably pisco and cachaça, too. But there's a whole labyrinth of interesting spirits from around the world that should be on your radar.

The Vegan Experience: How to Make a Vietnamese Noodle Salad That Eats Like a Meal

My wife Adri and I ate a lot of salads while on honeymoon in Vietnam a few years back. My favorite was one we tasted at a small restaurant in Saigon made with cold rice noodles, poached shrimp, pomelo, peanuts, and tons of herbs. The challenge for me was how to make a salad like this—light and filling—while also adhering to a strictly vegan ingredients list.

Easy Cold-Weather Dinner: Pork Chops With Apple Cider Pan Sauce

Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.

Regional Mexican Cuisine: Get to Know the Soul Food of Michoacán

What you'll find in Michoacán is food both rustic and hearty but almost electric in flavor, with more tamales than you can shake a stick at. Dishes like fresh cheese cooked with chili, belly-hugging casseroles made of tamales, and lard-fried carnitas; starchy hominy pozole emblazoned with chilies and birria so rich it sticks to your lips.

How to Make Salted Dulce de Leche Brownies

These rich, super fudgy brownies are topped with generous dollops of homemade dulce de leche and a generous sprinkle of sea salt. The thick layer of dulce de leche has the same fudgy texture as the brownie underneath, and the salt wakes the whole thing up. Consider yourself warned, because you're gonna want to make these every day.

Who Needs Parmesan? Olive Oil and Miso Paste Pack This Hearty Vegan Polenta and Kale Soup With Flavor

This easy one-pot polenta and kale soup hails from Italy, but we give it a distinctly Japanese twist: In place of the Parmesan called for in a traditional recipe, we finish ours up with the addition of miso paste, soy sauce, and scallions. It's savory, rich, and 100% vegan.

The Vegan Experience: Welcome to Year 4

Welcome to the fourth year of The Vegan Experience! All month we're exploring the vegan lifestyle, from dining out to eating in, developing a slew of delicious recipes for vegan appetizers, snacks, and entrees along the way. The first year I went at it solo. Show More Summary

13 Lasagna Recipes We Love

It's time for some cozy, comforting food to warm the chill in our bones. And as far as comfort food goes, little does the trick quite as well as lasagna. It hits all the right notes: warm, laden with cheese, heavy on the carbs. Here are 13 of our favorites to get you through the season.

Weekend Recap: This Week on Serious Eats

The best Superbowl snacks, the history of the South's most obscure stew, and cookbook recommendations from the pros. See everything you missed this week on Serious Eats!

This Week at Serious Eats World Headquarters

This week, we paid a visit to Blue Hill at Stone Barns, did some LA karaoke, welcomed a new dog to the Serious Eats family, and watched Chris shove a pie into his own face. See it all in the slideshow!

Put Brown Butter to Use in This Moist and Tender Cornbread

Whether you're serving it with chili or simply with a smear of butter and a drizzle of honey, good cornbread with a moist, tender crumb and and intense corn flavor is one of life's greatest pleasures. So how do you take one of life's greatest pleasures and make it even more, well, pleasurable? Simple: Add some browned butter to it.

21 Sandwiches for Your Game Day Spread

We've given you all the wings, chili, nachos, and dips your heart could desire on Super Bowl Sunday, but sometimes these snack-y foods just won't cut it. Sure, they're delicious, but any good football fan will need something a little heartier, a little more filling to help them last through the game. Show More Summary

How to Make the Best Baked Jalapeño Poppers

Creating a baked jalapeño popper that has a crisp and crunchy exterior and a creamy melted-cheese filling isn't an easy project, but this recipe delivers it all.

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