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Blog Profile / Serious Eats

Filed Under:Food & Drink / Cooking
Posts on Regator:8051
Posts / Week:35.3
Archived Since:August 13, 2010

Blog Post Archive

Making My Favorite Noodles in NYC at Fung Tu

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.

The Food Lab: This Creamy, Cheesy Brussels Sprouts Gratin Just Might Be the Side Dish of Your Dreams

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

Breadmaking 101: How to Troubleshoot Bad Bread

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.

10 Rib-Sticking Mac and Cheese Recipes to Get You Through Winter

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.

Drink Your Cranberries This Thanksgiving

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

Ultimate Birthday Cake From 'Baked Occasions'

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

Regional Mexican Cuisine: The Yucatán's Mayan Splendor

The Yucatán, which sits at the end of Mexico's curling peninsula, has a culinary culture that stretches back to the early days of the Mayan empire. But its rich cuisine, flavored with fiery chilies, sour oranges, and pit smoke, is just as vibrant today.

Kathleen Weber's Favorite Cookbooks

A cookbook changed Kathleen Weber's life. As she writes in Della Fattoria Bread, some friends gave her a copy of The Italian Baker by Carol Field, and Weber "had never seen a baking book like it before." She immediately started making her first biga, a starter commonly used in Italian breads. Show More Summary

Forget Mac 'n' Cheese. Say Hello to Creamy, Cheesy Baked Risotto

Risotto is not exactly a make-ahead food—no matter what tricks you use, it always requires last-minute finishing right before serving. But by using the tricks we developed for rice balls, it's possible to turn a classically a-la-minute dish into a make-ahead baked casserole. Like baked mac-and-cheese, but with rice.

Weekend Recap: This Week on Serious Eats

Learn how to crack eggs like a pro and then serve them up poached style for a party. Plus, put your leftover candy to work in the Ultimate Halloween Candy Ice Cream Cake! Check out everything you missed this week on Serious Eats!

This Week at Serious Eats World Headquarters

This week, we paid behind-the-scenes visits to restaurants and butcher shops, whipped up some Halloween recipes (including a massive, four-tier ice cream cake), played with dry ice, and dressed the doggies up in costume. See it all in the slideshow!

The Food Lab: This Issan Thai-Inspired Sliced Steak Salad Will Knock Your Socks Off

Inspired by my recent trip to Northeastern Thailand, this steak salad combines ingredients readily available in the average supermarket with distinct Issan flavors. Sliced steak, onions, and tomatoes are tossed in a fiery dressing made with pounded garlic and chilies flavored with lime juice and fish sauce. Show More Summary

Halloween Dinner Doesn't Get Easier Than This Ghost and Spider Pan Pizza

Halloween-themed dinner doesn't get much easier than this ghost- and spider-topped pan pizza. Of course, it doesn't hurt that it tastes really good.

Helga's Meatballs and Gravy With Carrot-Apple Mashed Potatoes From 'Marcus Off Duty'

There's a reason why these meatballs have a permanent place on the menu at Marcus Samuelsson's Harlem hotspot, Red Rooster, and why they get mentioned in nearly every review of the place: his grandmother was on to something. In an act of kindness, he shares the recipe—her recipe—in his new cookbook, Marcus Off Duty, and it's a winner.

Hey Chef, What Can I Do With Curry Paste?

Curry paste is good for plenty more than making curry. Chefs around the country tell us how they use it for Mexican sauces, steamed fish, a coconut dessert, and more.

The Best Bites We Ate in October

This month, we ate ridiculously good gelato in Rome, fresh scallops in Oslo, and a stellar apple tart in New Jersey.

How to Crack Eggs Like a Badass

For the most part, the best way to proceed in the kitchen is carefully and deliberately. But there are times when you need to get a big job done, and fast. Or maybe you just want to show off a little pro-style flair to impress your friends (we don't judge). Show More Summary

Make-Ahead Quinoa Salad With Cucumber, Tomato, and Herbs

Loosely based on Middle Eastern tabbouleh salad, this easy make-ahead salad combines grape tomatoes (sweet and ripe any time of year) with cucumber, parsley, mint, and quinoa for a bright and refreshing make-ahead salad that's hearty enough to serve as a light meal.

Salmon in a Sea of Coconut From 'Marcus Off Duty'

Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl.

9 Great Food-Friendly Imperial Beers

As the weather chills, and what you eat becomes more indulgent, so can what you drink. These beers can bring out harmonies in food flavors, tame spice, cut through richness, and cleanse your palate, all matching the intensity of anything on your plate.

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