|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7877|
|Posts / Week:||22|
|Archived Since:||August 13, 2010|
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.
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
Chef Daniel Rose of Le Coucou, the best new restaurant in New York City, reflects on his career and kitchen philosophy.
How to make simple, whole grain bran muffins without a box of cereal.
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.
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.
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
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.
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
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.
One thing about working for Serious Eats—dinner in the BraveTart household has improved by leaps and bounds.
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.
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.
From crispy roast potatoes to tart-sweet lemon bars, a few of Kenji's favorite recipes from 2016.
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
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.
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.
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.
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
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.