Blog Profile / Serious Eats

Filed Under:Food & Drink / Cooking
Posts on Regator:7877
Posts / Week:22
Archived Since:August 13, 2010

Blog Post Archive

19 Recipes to Make the Most Out of Your Cast Iron Skillet

Cast iron shines when it comes to high-heat cooking, like searing steaks or charring vegetables, but it's so much more versatile than that. You can use cast iron to sauté, bake bread, or even cook eggs, if it's well-seasoned enough. Here are 19 recipes that put it to use, from seared steak and chicken dinners to skillet pizza and cornbread.

The Food Lab: 3-Ingredient, 10-Minute Macaroni and Cheese

This macaroni and cheese—this pot of creamy, gooey, cheesy, glorious macaroni and cheese—was made with three ingredients in eight minutes. Seriously. That's one fewer ingredient than you need to add to the pot to make a box of Kraft macaroni and cheese. Show More Summary

Special Sauce: Daniel Rose on Finding Joy at the Table

Chef Daniel Rose of Le Coucou, the best new restaurant in New York City, reflects on his career and kitchen philosophy.

How to Make Old-School Bran Muffins From Scratch

How to make simple, whole grain bran muffins without a box of cereal.

Beyond the Wok: Everything You Can Do With a Bottle of Soy Sauce

At Serious Eats, we drop "umami bombs" whenever possible—and soy sauce is one of those deeply savory ingredients that bring life to a wide variety of recipes. Here are some reasons why you should stock up on this not-just-for-Asian-food pantry essential.

Fast Butterscotch Puddin': Inspired by Jell-O, 100% Original

If you grew up with stovetop Jell-O pudding, this is the butterscotch pudding of your dreams: silky, sweet, and golden with a flavor like liquid toffee.

Salt-Rubbed Brussels Sprouts Make a Salad That's Both Tender and Crisp

Many of the best salads bring together a wide variety of ingredients, each with its own distinct textures and flavors. But sometimes it's fun to play with a single ingredient, using more than one technique to bring out different qualities in it. Show More Summary

14 Fresh and Fast Smoothie Recipes

Maybe you were given a fancy, shiny new blender over the holidays; maybe you've made a New Year's resolution to eat more fruits and vegetables; or maybe you just have a healthy appreciation for quick, tasty breakfasts. Whatever the case, we're big fans of smoothies here at Serious Eats, and we've got plenty of recipes to power you through many mornings to come.

What You're Cooking: The Most Popular Posts of 2016

It's been a big year for us at Serious Eats. We celebrated our 10-year anniversary, introduced video content to the site, produced dozens of new episodes of our podcast, Special Sauce, welcomed Stella Parks as our recipe developer for all things pastry, and had our biggest year of traffic yet. Show More Summary

Our Favorite Features of 2016

It's been an exceptional year for features on Serious Eats, with a wide range of voices and styles gracing our homepage. From a hilarious account of living—and cooking—with our very own Culinary Director, to love letters to some of our favorite foods (potato skins, anybody), to the story of one family's trip across China in an RV, here are some of our favorite articles of 2016.

Stella's Top 10 Recipes of 2016

One thing about working for Serious Eats—dinner in the BraveTart household has improved by leaps and bounds.

The Best New Spirits of 2016

2016 produced some amazing new spirits that can stand proudly alongside the cream of any other year's crop. The whiskeys came from craft distillers and big conglomerates alike. Mezcal, gin, cognac, rum, and cachaça are all represented here with exciting new expressions. Let's take a look.

Crispy, Crackly Skin Is the Star of This Roast Pork Loin

A hearty family roast, done right, is cause for celebration—and a great reason to know your local butcher! This pork loin is flavored with herbs and served with spiced apple chutney.

Kenji's Favorite Recipes of 2016

From crispy roast potatoes to tart-sweet lemon bars, a few of Kenji's favorite recipes from 2016.

All Scrambled Up: An Expat's Christmas Breakfast

Every year, our Christmas breakfast was scrambled eggs, bacon, and a virgin Mary, made with some Bloody Mary cocktail mix, specifically brought home for the occasion from the most recent trip abroad. But the bacon available to us wasn't...Show More Summary

19 Sparkling-Cocktail Recipes for a Bubbly New Year's Eve

If you want to celebrate New Year's Eve with delicious drinks that won't break the bank, check out our 19 favorite sparkling cocktail recipes.

Happy Challah-days: How to Master the Ultimate Braided Loaf

With its stretchy, fluffy, yolk-yellow crumb and its stylish braid, challah is a fundamentally luxurious bread. It can also be a little intimidating to make. We'll take you through a little bit of history, and a not-too-convoluted chunk of chemistry, to help you master the classic loaf.

Call Special Sauce: BraveTart on Bake Sales, Pie Anxiety, and Danger Brownies

In the second half of Call Special Sauce, BraveTart edition, Stella soothes holiday pie concerns, shuts down the pie v. cake dichotomy, and reveals a significant shortcoming in the social lives of professional cooks. To wit: She never gets invited over for dinner.

The Secret to Fancy 7-Layer Salad: 8 Layers

Let's admit it: A seven-layer salad is really just garnished mayonnaise. Not that that's necessarily a bad thing, but it's potluck food—not exactly the kind of dish you'd serve at a dinner party or holiday gathering. It's too bad, because the seven-layer salad offers one really serious advantage to the harried home cook: It's meantto be made ahead. Show More Summary

Mexican Wedding Cookies, Russian Tea Cakes: Same Dang Delicious Thing

With a food processor, Mexican wedding cookies come together in about 10 seconds flat. The real chore is simply waiting for these tender pecan shortbreads to cool.

Copyright © 2015 Regator, LLC