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Blog Profile / Serious Eats

Filed Under:Food & Drink / Cooking
Posts on Regator:7835
Posts / Week:36.3
Archived Since:August 13, 2010

Blog Post Archive

Curried Tempeh and Apple Salad in Radicchio Cups From 'Salad Samurai'

You have to like both curry and fruit in savory places to be tempted by this salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, because it's heavy in both. But if you're into that, which I happen to be, this salad will do you just right.

From the Archives: Killer Lobster Rolls in the Style of Your Choice

The glory of the lobster roll is that all the picking and shelling has already been done, and that's left is to bite into that glorious pile of dressed meat. Here are two great recipes for classic New England-style (with mayo) and Connecticut-style (with butter and scallions), that you need to make before summer ends.

Pesto Chango: Roasted Fennel and Almond Pesto is the Best Pesto You've Never Heard Of

Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the starts of this flavorful pesto variation. It's good on...well, just about everything.

Underbelly Chef Chris Shepherd's Guide to Houston's Best Restaurants

If Chef Chris Shepherd of Underbelly took you on a tour of the best bites in Houston, Texas, here are the spots he'd be sure to include.

17 Delicious Kebab Recipes for Your Grill

All too often, kebabs are dry, tough, and lacking in flavor. Here are 17 recipes that are sure to render juicy, flavorful kebabs every time.

Win a Copy of 'Salad Samurai'

This is a vegan salad book. Now, come on, stay with me. This is a book by award-winning cookbook author Terry Hope Romero full of complex, belly-filling, sometimes even show-stopping meals that happen to be salads. And vegan. On board? You should be. Show More Summary

Hey Chef, What Can I Do With Smoke?

Five chefs school us on how to use our outdoor grills, smokers and even indoor ovens to smoke oils, vegetables, and nuts, and ice cream.

How I Built a Barbecue Restaurant in Brooklyn: The Trouble With Contractors

In the Inferno, Dante travels through nine levels of hell. The first three are staffed by contractors.

Caramel Croissant Bread and Butter 'Puddings' From 'The Ginger & White Cookbook'

At first glance, these bites from the new The Ginger & White Cookbook may look like popovers. Don't be fooled—these miniature "puddings" have a dense, custardy base infused with a toasted caramel flavor. The beauty of the dish is that each serving is composed of ready-made croissants, so all you have to do is whip up a little caramel.

Weekend Recap: This Week on Serious Eats

The beginner's guide to baking awesome bread, what to eat at Rockaway Beach, and a smoky eggplant topping to upgrade your ramen: see what you missed this week on Serious Eats.

Salmon Rillettes With Horseradish From 'Buvette: The Pleasure of Good Food'

For this recipe from Buvette: The Pleasure of Good Food,, Chef Jody Williams took her inspiration from Thomas Keller's well-loved salmon rillettes, which she learned to make during her time under him at his by-gone West Village restaurant, Rakel. With fresh and smoked salmon, crème fraîche, and horseradish, it's a rich, creamy, punchy dish that disappears quick.

Beer Cocktails: The Hopping Berry

Crisp, tart, and fresh-fruit ripe, this beer cocktail made with berries, Duvel, lemon, and gin has just the right amount of fizz to keep things interesting. On a sticky, sweaty day, it's a pleasure to have a mixologist's cocktail that's easy to make.

Mexican-Style Gazpacho With Grilled Shrimp

This refreshing gazpacho gets a Mexican-inspired twist from tomatillos and smoky, grill-singed vegetables (including a jalapeño!). Garnished with grilled shrimp, traditional bell pepper, and onion, it makes a light but filling summertime main.

Where Bartenders Drink in Las Vegas

No one knows a city's best drinkeries like its talented bartenders. And that goes double in a city like Las Vegas. It's the glittering casinos and all-night clubs that draw most visitors' drinking dollars. But both on the Strip and off, it's possible to find great bars that don't demand bottle service or crazy table minimums.

Ideas in Food vs. Rote Grütze (German Red Fruit and Groats Dessert)

In its original form, rote grütze is a simple pudding made with red fruits, thickened with starch, and served with milk or cream. In this wildly re-imagined version, a red fruit puree is layered on top of a toasted coconut pudding, then topped with an aerated cultured coconut cream. Show More Summary

The Surprisingly Recent Story of How Shrimp and Grits Won Over the South

When it comes to Southern foods, what could be more iconic than shrimp and grits? The funny thing is, until just fairly recently, there weren't a whole lot of Southerners eating shrimp and grits. In fact, most Southerners hadn't even heard of the dish.

How I Built a Barbecue Restaurant in Brooklyn: Finding a Space is Just the Beginning

It took months to find a retail space for my barbecue restaurant in New York City, but when it comes to real estate, there's a big difference between finding something and being able to call it yours.

Soupe au Pistou From 'Buvette: The Pleasure of Good Food'

This vegetable soup from Jody Williams' cookbook, Buvette: The Pleasure of Good Food, is impeccable—clean, light, and nourishing. Topped with a spoonful of heady pistou, it's the epitome of the harmony that can happen with a thoughtful collision of fresh ingredients.

A Beginner's Guide to German Wine

Overwhelmed by German wine labels? Not sure how to figure out if a wine is going to be sweet or dry? We can help. Consider this your friendly introduction to the grapes, regions, and many reasons to love German wine.

Tomato Bounty Week: Tomato and Burrata Salad With Olives and Basil

A dynamite duo of ripe, juicy tomatoes and creamy burrata cheese joins briny kalamata olives, aromatic lemon zest, and ribbons of fresh basil, all garnished with quality olive oil, a splash of red wine vinegar, and a finishing sprinkle of fresh-cracked pepper and flaky sea salt.

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