Blog Profile / Serious Eats

Filed Under:Food & Drink / Cooking
Posts on Regator:7397
Posts / Week:25.8
Archived Since:August 13, 2010

Blog Post Archive

The Secret to Slow-Cooker Thai Chicken Meatballs Is All in the Timing

This easy, Thai-inspired slow-cooker dish features juicy and tender chicken meatballs in a sticky, aromatic glaze.

14 Warming Vegan Main Dishes for Chilly Nights

While many of us (myself included) associate winter with meat- and dairy-rich comfort food—slow-cooked meat sauces, cheesy casseroles, thick beef stews—you don't have to load yourself with animal protein to enjoy a hearty meal. The 14 main dishes in this collection are all satisfying enough to keep you fueled through the winter, and they're 100% vegan.

The Food Lab: Building a Better Egg McMuffin

For all its recognition and all that it gets right, the McDonald's Egg McMuffin is an inherently flawed product. One that, with a little time and effort, can be improved upon at home. Here's how I make mine. Hopefully, we'll learn some lessons that can be applied to all breakfast sandwiches, not just Egg McMuffin clones.

The Comfort Food Diaries: Cupcakes, Reclaimed

Even after Sex and the City went off the air, it was a presence in New York. I was 22, broke, and not very pretty, so my avenues of entry into that glittering world were limited. I didn't go clubbing in the Meatpacking District, I didn't drive around in private cars, I didn't meet mysterious billionaires at elegant cocktail parties. Show More Summary

Stew Science: What's the Best Way to Brown Beef?

Most recipes for beef stew start with cutting meat into cubes, then browning the cubes in a big pot. But is this the best way? Turns out it's not. Here's what I discovered after rounds of testing.

Hot Breakfast: Bananas Foster Peanut Butter Oatmeal

This easy oatmeal breakfast plays on the buttery bananas of a classic bananas Foster (minus the booze and ice cream), plus a perfect marriage of bananas and peanut butter.

The Comfort Food Diaries: Grilling in Winter

Lake effect. Wind shear. Thundersnow. Black ice. Polar vortex. Weather is not a dull subject in the North Country of New York, which often gets more than 200 inches of snow per winter. But when a blizzard howls and my 200-year-old house creaks in response, cabin fever kicks in, so that's when I get serious about grilling.

Drink Your Veggies: 13 Delicious Vegetable Juice and Smoothie Recipes

It took me a long time to understand green juice, which always seemed like a silly health food fad to me. But then I got a high-end blender and started experimenting with vegetable smoothies—a little kale here, a little bell pepper there—and, to my surprise, I really liked them. Show More Summary

22 Supermarket Items You Should Leave on the Shelf (and What to Get Instead)

Most of the time, my goal is to make the best-tasting food in the least amount of time possible, and if I can use a convenient supermarket product to help me get there, all the better. The problem is, using some of those products means you end up sacrificing on quality. Show More Summary

The Comfort Food Diaries: Celery Is My Star

It's rare to meet another person who feels as passionate about celery as I do. Most people see the crunchy, long-ribbed vegetable as nothing more than a supporting ingredient. But it's more than that. Much more.

This Week on Special Sauce: Brian Koppelman on Pizza, Sushi, and What It Takes to Be a Screenwriter

In this week's episode of our Special Sauce podcast, Ed talks with screenwriter and director Brian Koppelman about his Long Island Jewish upbringing, his undying—and sometimes heretical—love for pizza, and which dish he considers a "state-of-the-art delivery system for the highest level of food."

The Comfort Food Diaries: Love Stinks

I've always had a thing for foods that melt in your mouth, but my obsessions with jellied delicacies and translucent slices of prosciutto pale in comparison to my love of soft, stinky cheeses. And Époisses de Bourgogne, a young, brandy-washed cow's-milk cheese, is the most treasured of them all.

The Food Lab: Use the Pressure Cooker for Quick Caramelized Onions and French Onion Soup

There's a universal law for caramelized onions: The longer they take to caramelize, the tastier they'll be. Like all universal laws, this one is meant to be broken. Here's how.

Stew Science: Should You Marinate the Beef First?

Some recipes say that marinating beef before stewing it improves flavor. Is this true? We put it to the test.

The Comfort Food Diaries: Dreaming of a Serbian Staple

The best thing I have ever eaten—a Serbian dish called palachinke—was made by my grandmother. A palachinka is pure simplicity: flour, sugar, salt, eggs, milk. It has the sweetness of a pancake but behaves more like a crepe. And I can now picture my grandmother making them, though she never once made them for me.

How to Make the Best Boeuf Bourguignon (Beef Stewed in Red Wine)

Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. Here's how to make it with tender beef and a deep, rich flavor.

23 Nutty, Tasty, and Filling Recipes for Whole Grains

Quinoa, barley, buckwheat, kamut, spelt, teff, farro—we can't attest to the magical powers of any one grain, but we do know that whole grains are terrifically tasty, filling, and versatile. They're a natural base for salads, a texture...Show More Summary

The Comfort Food Diaries: Not My Mother's Taco Salad

Mom's taco salad was meatless and crisp. It was topped with a modest quantity of queso fresco and toasted pepitas from Trader Joe's. While my mother's version was perfectly assembled, mine is gloriously messy, best eaten directly from the serving bowl while wearing sweatpants.

Fill Your Winter Thermos With a Hot Ward 8 Cocktail

I love using citrus when it's in season, so when I set myself the task of creating the ideal warming cocktail, my thoughts turned to the Ward 8. It's a lemon- and orange-accented drink created in the late 1890s in Boston—a place that knows its cold winters.

Familiar but Fresh: Crispy Braised Chicken Thighs With Bacon

This braised chicken with crispy skin, bacon, and cabbage hits two unlikely notes at once: It's just as exciting as it is comforting.

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