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Blog Profile / Serious Eats

Filed Under:Food & Drink / Cooking
Posts on Regator:7901
Posts / Week:36.1
Archived Since:August 13, 2010

Blog Post Archive

How to Make Aguachile: The Chili-Spiked Mexican Ceviche

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. It's worth trying the original version, but the dish is a springboard for improvisation. Show More Summary

Mocha-Coconut Tiramisu From 'Seriously Delish'

Until now, tiramisu has always felt like a wintertime dessert. Witness this Seriously Delish creation, which uses whipped coconut milk and coconut rum to add a undeniably tropical note to a normally coffee-heavy dessert. It's just as rich and inviting as the original.

Culture Club: 6 Made-in-New York Yogurts You Should Be Eating

Forget fro-yo—New York's greatest tangy asset is its new wealth of locally made fresh yogurt, which come in a dizzying array of flavors and textures that run laps around supermarket brands.

Grilled Skirt Steak With Barbecued Bread Salad From 'The Big-Flavor Grill'

So, tell me, how do you feel about steak, prepped and grilled in less than 20 minutes, with a deeply flavored, seared crust and juicy, pink middle? Pretty good? Hmm, coincidence, me too. That's why I'm so darn happy to have found this fairly foolproof recipe from Chris Schlesinger and John Willoughby's The Big-Flavor Grill.

Mul Naengmyun: The Cold Korean Noodle Soup Perfect for Summer

Gazpacho may be the cold summer soup of choice, but Korea's mul naengmyun should be added to everyone's list of filling hot-weather fare. With a refreshing, lightly sweet-tart broth, slick, chewy noodles, and crisp topping like cucumber and pickled radish, it packs in flavor while beating the heat.

29 Breakfast Sweets For Your Weekend Brunch

If you have a breakfast sweet tooth, consider it satisfied: we've rounded up 29 sweet recipes from cinnamon rolls to scones to complete your weekend brunch.

David Lebovitz's Favorite Cookbooks

"People seem to be hysterical about lots of photos in cookbooks these days," says David Lebovitz, but that's not really what he looks for. Instead, he wants cookbooks to offer a "unique perspective on the topic" at hand. Here are a few of his favorite books and cookbook authors.

One-Pot Wonders: Cold Soba Noodles With Kale, Avocado, and Miso-Sesame Dressing

The key to this quick salad is very finely chopped kale that tenderizes quickly in a sesame and ginger dressing. Served cold with hearty buckwheat noodles and avocado, it's a quick, light meal for a lazy weeknight.

Why You Should Be Cooking With Thai Basil

When it comes to fresh basil, there are more varieties out there than just Italian sweet. Here's the other awesome herb you should add to your late summer repertoire.

Recipes From Chiang Mai: Nam Phrig Noom (Pounded Roasted Chili Dip)

If you're anything like me, when you first taste nam phrig noom, the smoky, garlicky, roasted chili dip from Northern Thailand, it's gonna blow your mind. Made with roasted green chilies, shallots, and garlic, it's served as a side dish alongside all sorts of raw and cooked vegetables, boiled eggs, or—my favorite—crispy pork rinds.

Omelets, Scrambles, and More: 17 Egg Breakfasts We Love

Breakfast doesn't have to be a meal of simple, rotating standards. From spiced Indian omelets to the perfected eggs Benedict, we've got 17 recipes to transform your typical morning egg into something fresh and new. See them all after the jump!

Olive Oil Lemon Skillet Cake From 'Seriously Delish'

This cake uses whole wheat pastry flour and the zest of four lemons in its base, along with hearty glugs of extra-virgin olive oil. The top is all slices of caramelized Meyer lemon, and the whole shebang is baked up in a cast iron skillet, which gives it a bit of a crust, and a lot of rustic appeal.

Weekend Recap: This Week on Serious Eats

The lazy cook's route to perfect black beans, the best beer pairings for Chinese food, a guide to South American desserts, and more! Check out everything you missed this week on Serious Eats.

This Week in Recipes

A homemade dim sum feast; a corn, tomato, and feta salad to celebrate the end of summer; grilled cabbage, three ways; and more: here's your weekend inspiration from Serious Eats!

Fried Chicken Salad From 'Fried & True'

Has finding uses for leftover fried chicken ever really been much of a problem? Eat it cold while standing in front of the open refrigerator as you ponder the effort it would take to make a sandwich with it, right? But if you are able...Show More Summary

Forget Competition-Level BBQ Tricks, These Apricot-Glazed Ribs are Easier and Better

After years of learning convoluted tricks for making competition-worthy pork ribs, I've realized the ribs I like best are made more simply and have bolder flavors, like the earthy, spicy rub and fruity, smoky apricot sauce in this killer recipe.

The Food Lab Turbo: How to Make Lighter Tuna Noodle Casserole With Just One Pan (and No Knives!)

Pasta with a light and creamy sauce, tender chunks of tuna, and peas, in about 15 minutes start to finish. This is the kind of recipe that I wish I'd known in college. All it takes is a single large skillet or pot, one burner or hot plate, a bowl, and a fork. Show More Summary

New York's Best Bagel Comes From a Department Store. Here's How It's Made.

We've been closely—nay, obsessively—following the state of the bagel in New York these days, and we'll just come out and say it: Fred's cafe at Barney's makes bagels that are just as good, if not better, than any of the city's other contenders for Top Bagel. Here's how they're made.

Hey Chef, What Can I Do With Mint?

With the gardening season soon coming to an end, the summer's mint haul needs to get used up or preserved in something other than a mojito. Here, seven chefs teach us some tricks.

Hard Water's Fried Chicken From 'Fried & True'

Charles Phan serves Southern fried chicken with an Asian twist at his New Orleans-themed whiskey bar in San Fran. He shares the turmeric and coriander-spiked recipe in Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides,. But the real star of this recipe is the phenomenal, tangy sriracha butter that tops the meal.

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