Blog Profile / Serious Eats


URL :http://www.seriouseats.com
Filed Under:Food & Drink / Cooking
Posts on Regator:7607
Posts / Week:24.1
Archived Since:August 13, 2010

Blog Post Archive

Ode to a Dive Bar: Jimmy's Corner, the Reigning Champ of Times Square

I would never presume to call myself a regular at Jimmy's Corner—even though I make a point of stopping by whenever I find myself passing through the Times Square neighborhood where it's located. It's not the cheap booze and great jukebox that draw me to the joint, either. Show More Summary

16 Egg Recipes for Lunchtime, Dinnertime, or Any Time

Eggs are generally thought of as breakfast fare, but we see no reason not to enjoy them during the rest of the day. We've assembled 16 recipes for dinner- (or late-night-snack-) appropriate egg dishes, both the down-and-dirty and the somewhat more involved—hearty baked eggs with barley, fried rice, ravioli, and more.

Serious Eats Recommends: 5 Food-Focused Books, Podcasts, Movies, and More We Love Right Now

What if there was a place where the Serious Eats editorial team could tell you about the books, podcasts, movies, and more that we're reading, listening to, and watching these days? Welcome to Serious Eats Recommends, a new series in which we'll share the food-centered media we're loving and just why we think it's so great.

Special Sauce: Sweetgreen's Nicolas Jammet on His Secrets to Success

The Sweetgreen team has watched their business grow over the past nine years, from a single 500-square-foot storefront location in DC's Georgetown, which they opened when they were still college students, to what will be 60 restaurants nationwide by the end of 2016. How did they pull it off?

9 No-Cook Twists on Avocado Toast

Avocado toast may be annoyingly trendy, but it also makes a quick and delicious snack. It's easy to bulk up with the addition of a few toppings and garnishes, for a versatile, refreshing, and satisfying meal-in-one.

How to Make Light and Fluffy Vegan Oatmeal Pancakes With Aquafaba

A couple of months back was the first time that I whipped aquafaba, the goopy liquid inside a can of chickpeas, into a light, foamy, vegan meringue, and it blew my mind. I went into a flurry of recipe testing, and you'll be seeing some of the results of that testing in the coming months. Show More Summary

What to Eat in China: A Traveler's Guide

China is home to a magnificently diverse culinary landscape, with a range of complex and varied flavors hailing from each of its 23 provinces, five autonomous regions, and 56 ethnic groups. Picking and choosing the best dishes from such a vast spectrum is, of course, impossible. Show More Summary

The Hottest Brewer in America Doesn't Even Brew

Yes, I'm telling you, perhaps the hottest brewer in America at the moment doesn't really brew. Instead, he buys other breweries' not-yet-fermented beer—known as "wort"—which he then totes back to his brewery, er, blendery....

For the Easiest Angel Food Cake Ever, Just Beat It

Don't let anyone tell you angel food cake is hard. In fact, it's probably one of the easiest desserts I know. Just throw all the egg whites and sugar in a bowl, then make like Michael Jackson and beat it.

The Best Way to Cut a Mango

Peeling and slicing mangoes can be tricky: They're slippery, the pit is awkward, and the skin doesn't want to peel from the fruit easily. Here's the best way to do it neatly.

My Cookie Obsession: Tender, Melting, Gooey Alfajores

Traditionally known as cornstarch cookies, alfajores become even more delectable when made with tapioca starch, which gives the buttery shortbread a clean finish. Sandwiched around a spoonful of homemade cajeta, it's a cookie that can't be beat.

Ditch the Salt and Lime: Sangrita Is What Your Tequila Needs

Chasing a shot of tequila with lime is routine. But with good tequila, the best way to enjoy it is not as a shot, but sipped with sangrita—a bright, tart, spicy fruit drink—on the side.

Marinate Tough Greens, Use Fresh Herbs, and More Pro Tips for Better Salads

Being great at salads isn't hard—it just takes a little know-how. I've gathered the techniques we've shared with our readers over the years, along with the advice of chefs around the country, to bring you some easy, actionable tips that will make for better, more flavorful salads. Let's take a look.

15 Rhubarb Recipes to Ring in Spring

Puckeringly tart when raw, rhubarb is especially tasty when its sourness is tempered through cooking with sugar and/or pairing with sweet fruits—as in what is arguably its most ubiquitous vehicle in the States, strawberry rhubarb pie. Show More Summary

How to Master Flavorful Chiles Rellenos

Chiles rellenos—Mexican-style stuffed and fried peppers in a roasted-tomato salsa—was one of the first dishes I learned how to cook, using my dad's method. It mostly involved cans. Both my recipe and my technique have improved sinceShow More Summary

Pantry Essentials: Why Preserved Lemons Belong on Your Shelf

I thought I'd pretty much exhausted my uses for lemons—that is, until a fall afternoon in 2006, when I met a friend for lunch at the then new-to-me Cafe Mogador in New York's East Village. She knowingly ordered us matching chicken tagines without even glancing at the menu. Show More Summary

Our Favorite Mexican and Tex-Mex Recipes

Nachos, salsa, tacos, and more favorite Mexican and Tex-Mex recipes, plus margaritas for your Cinco de Mayo party.

Emergency Pancake Syrup, a Simple Hack You'll Actually Use

Don't give up on breakfast when that bottle of maple syrup runs dry! With a bit of sugar and some cream of tartar, you can whip up a lusciously thick breakfast syrup in no time.

Don't Passover This Tender Braised Brisket

Jewish brisket can be tender or moist, but usually not both, since the long cooking required to tenderize the meat also dries it out. This recipe includes steps that help maximize juiciness while still delivering fork-tender meat.

Stuffed Pizza, Sundaes, and a Waitress Named Dot: Welcome to My Chicago

Essential Chicago food experiences: a crazy-good sundae, a stiff Martini, and—sorry, it can't be helped—a big, doughy, Chicago-style stuffed pizza.

Copyright © 2015 Regator, LLC