Blog Profile / Serious Eats

Filed Under:Food & Drink / Cooking
Posts on Regator:7021
Posts / Week:28.6
Archived Since:August 13, 2010

Blog Post Archive

This Week in Recipes

The ultimate fondue, Chinese lion's head meatballs, and easy molten chocolate cake. See Everything we made this week at Serious Eats.

Caponata: The Flavor-Packed 30-Minute Sicilian Dish We Should All Be Eating More Of

Caponata, the Sicilian dish of eggplant and other vegetables sautéed in a sweet-and-sour sauce can be shockingly flavorful the first time you try it. And I'm not using the word shockingly lightly here. Packed with extra-virgin oliveShow More Summary

How to Make the Most Beefy, Tender, and Crispy Chicken-Fried Steak

Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it's juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked sauce. Show More Summary

Our Vegan Month Progress: Week 2

Beans for breakfast and roast pork dreams: how we fared during our second week of The Vegan Experience.

5 Vegan Valentine's Day Menus That'll Wow the Pants Off Anyone

Whether you're a vegan or an omnivore, the menu you choose for Valentine's day can say as much about the state of your relationship as deciding whether to go out or stay in (hint: don't go out). But no matter what you're looking for, there's a menu here for you.

Serve up Some Savory Sweetness With Balsamic Strawberry Goat Cheese Dip

Tangy goat cheese whipped with cream cheese and honey is baked into a rich base for balsamic strawberries and basil, and then served with crunchy toasted French bread for dunking. You can't help but swoon over that.

How to Make Shanghai Lion's Head Meatballs

Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles, cabbage, and bok choi.

Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper

There's nothing boring about a good Parmigiano-Reggiano's inimitably intense, nutty, funky flavor. But wouldn't it be nice if we had some other options from time to time? Now we do: This 100% vegan, deeply savory, slightly tangy condiment can be folded into or sprinkled onto your food for a big hit of flavor. Show More Summary

How to Turn Beans Into a Creamy Vegan Pasta Sauce

Turning a bean purée into a pasta sauce may sound strange, but just think of it as a variation on the classic Italian soup pasta e fagioli, just with a lot more pasta and only enough "soup" to coat the noodles. It's delicious, and it just happens to be vegan (though we won't snitch if you decide to add grated parm to it).

This Molten Chocolate Cake for 2 Will Melt Your Valentine's Heart

Looking for the perfect Valentine's dessert? This gooey chocolate cake, loaded with whipped cream, ice cream, chocolate, and caramel sauce more than delivers. And it couldn't be easier to make.

How the Northeast Set the Course of the American Cheese Industry

The story of early American history is also the story of its cheese. And we have the English to thank (or blame) for both.

Hey Chef, What Savory Dishes Can I Make With Chocolate?

Chocolate is one of the world's most dynamic and complex ingredients, but this time of year most recipes focus on how to make sweet treats for your loved ones. So we asked the pros how to bring some chocolate love to savory dishes perfect for celebrations large and small.

Our New Chocolate Page is Ready to Give You a Cocoa Hangover

The Romantic Holiday Which Shall Not Be Named comes around again this weekend, which is as good an impetus as any to remember how much we love chocolate. And if you're ready to get serious about your chocolate, we got you a little g...

Oakland's Best Cheap Eats: 18 Great Bites Under $5

When it comes to cheap eats, there's no comparison: Oakland's budget food scene beats San Francisco's offerings across the board. We got on the BART and ate for days, focusing on savory bites for $5 or less that were especially satisfying—more than just a handful of popcorn or a well-made cookie. Show More Summary

This No-Knead Olive-Rosemary Focaccia With Pistachios Takes Just 15 Minutes of Prep

It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew.

This Week in Recipes

The first of this month's vegan recipes, homemade mushroom tortellini, and fudgy, dulce de lece-topped brownies. See everything we made this week on Serious Eats!

This Week at Serious Eats World Headquarters

This week, we consume vast quantities of melted cheese, play with Niki's new puppy, and do some good old-fashioned NYC wintertime sunbathing. See it all in the slideshow!

Our Vegan Month Progress: Week 1

This year, Kenji's not doing the Vegan Experience alone: Serious Eats Overlord Ed Levine has joined for the second attempt at an animal-free diet, along with staffers Leang Chaing and Ben Fishner. We asked them a bit about the challenges they faced getting started this week.

Mexican Atole: The Perfect Winter Drink

Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. Take the chocolatey version known as champurrado: One sip and you may never crave a regular old hot chocolate again. Here's a look at what makes atoles so great, along with three recipes to get you started.

Recipe Update: Even Better Vegan Mushroom 'Bacon'

My vegan mushroom "bacon" is one of my favorite vegan recipes ever. I like to think of these things not as a vegan substitute for bacon but as an awesome condiment or topping all their own. The only real downside to them is that they're small. Show More Summary

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