Blog Profile / Serious Eats

Filed Under:Food & Drink / Cooking
Posts on Regator:7981
Posts / Week:21.3
Archived Since:August 13, 2010

Blog Post Archive

Give Pulled Pork a Day Off: Serve Pulled Lamb Instead

A juicy sandwich that screams with flavor, starring tender oven-braised lamb, a barbecue sauce spiked with Indian spices, and a bright, refreshing cabbage slaw.

13 Grilled Burger Recipes for Memorial Day

To get your Memorial Day barbecue going we've rounded up 13 of our favorite grilled burger recipes (including a few meat-free options for your vegetarian friends).

How to Rescue Swiss Buttercream, No Matter the Problem

Never throw out a batch of buttercream, no matter how messed up it may seem! Whether it's a soupy disaster or a curdled mess, any batch of Swiss meringue buttercream can easily be saved.

How to Make France's Other Crepes: Savory Buckwheat Galettes Bretonnes

Traditional Breton crepes, or galettes, as they're often called in France, have a deeply savory, minerally flavor that pairs beautifully with non-sweet fillings, like eggs, cheese, and ham. Here's how to make them at home.

16 Make-Ahead Pitcher Cocktail Recipes for Memorial Day

We have two requirements for great cookout cocktails: they should be refreshing and easy to make.

Crispy Poached Eggs Crown This Spring Vegetable Salad

The other day I had a salad of spring vegetables served with a soft boiled egg that had been breaded and deep fried until the outside was crispy golden brown but the interior was still soft and runny. It was delicious, but definitely...Show More Summary

How to Stock an Indian Pantry: Spices, Dals, and More Essential Ingredients

An introduction to the key pantry items you'll need to dive deep into Indian cooking.

Simple Dinner Menu for Mother's Day

A Mother's Day dinner that's plenty impressive, yet almost impossible to mess up.

Greek Yogurt Keeps Classic Coffee Cake Moist for Days

Thanks to its unique protein and lactose content, Greek yogurt is the secret to a light and tender coffee cake that'll stay fresh for days.

How to Make Salmon Burgers Worthy of the Name

Most salmon burgers fail to deliver on their promise, but not these: These are tender and juicy with a crispy, crunchy exterior that yields to seasoned medium-rare salmon within.

14 Recipes to Showcase Perfectly Cooked Shrimp

Shrimp are one of the most popular kinds of seafood in the US, and it's no wonder: when prepared correctly, they're sweet and flavorful and have a wonderful crisp-tender texture.

Obsessed: For the Love of Whole-Animal Butchery

Jocelyn Guest and Erika Nakamura, the women of New York's White Gold Butchers, speak about the joys and challenges of whole-animal butchery.

The Canal House Perfect Bite: Fry Your Morel Mushrooms for a Crisp Snack or Side

Springtime brings the year's first round of morel mushrooms, with their wonderful, subtly smoky, damp-earth flavor. We love them all sorts of ways: sautéed, doused in cream, or deep-fried.

As Seen on TV (Dinner): How to Make Really Good Salisbury Steak

Salisbury steak is a classic American dish, similar to Hamburg steak and not too different from meatloaf and meatballs (except in shape). Formed into a steak-like patty, ours is pan-fried, then served with a rich and meaty mushroom brown gravy.

17 Asparagus Recipes to Put a Little Spring in Your Step

If you need a little help with preparing and storing asparagus, we've got a guide that's got you covered, but here are also 17 of our best asparagus recipes, from an asparagus and sweet pea frittata to Sichuan-style asparagus and tofu salad, to serve as inspiration.

How to Bake a Pie With Frozen Fruit

You might have heard that frozen fruit is juicier than fresh, but that simply isn't so. Here's everything you need to keep in mind when baking pies with frozen fruit at home.

14 One-Pot Chicken Recipes for Easy, Breezy Weeknight Dinners

Chicken is quick and inexpensive enough to be a weeknight staple, and it happens to be very conducive to one-pot cooking.

Special Sauce: Mark Ladner on What It Takes to Make 4-Star Italian Food

Here's the cosmic question I posed to former Del Posto chef Mark Ladner on Special Sauce: Why did the only chef to earn four stars from the New York Times by cooking Italian food leave his palatial restaurant kitchen to open up a fast casual joint where the pasta cooks in ten seconds? His answer will surprise you.

An Introduction to the Maillard Reaction: The Science of Browning, Aroma, and Flavor

If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.

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