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Blog Profile / Serious Eats


URL :http://www.seriouseats.com
Filed Under:Food & Drink / Cooking
Posts on Regator:7983
Posts / Week:35.7
Archived Since:August 13, 2010

Blog Post Archive

Win 2 Tickets to America's Test Kitchen Live in Dallas, TX

We've watched them take on food science, recipe testing, and equipment reviews for a whopping 15 seasons—inquisitive, rigorous, and infinitely creative, America's Test Kitchen is beloved for all the right reasons. And now you have aShow More Summary

Turn Your Pasta Into Ramen With Baking Soda

Word on the street is that you can turn any noodle into a ramen noodle by boiling it in baking-soda water. We've put the claim to the test, and now have clear instructions for how to do it—and how not to do it. We'll just tell you now, when done right, this is a homemade ramen game-changer.

Gateway Ciders for Beer, Wine, and Cocktail Lovers

The key to getting into cider is to seek out the type that's right for you.

Peruvian Party Food: How I Dug Into Pachamanca

You've seen the concept before: a New England clam bake, a Hawaiian luau, Mexican pit-cooked barbacoa. In Peru, it's all about the pachamanca, which means "earth oven" and translates to a big hole dug in the ground that cooks up an entire meal—the most delicious thing I've had all year.

Meatloaf Meets Buffalo Chicken: Blue Cheese-Stuffed, Hot-Sauce Glazed Chicken Meatloaf

Individual serving-sized chicken meatloaves baked in a cupcake pan house a secret melted blue cheese center. Celery and homemade wing sauce complete the mashup between two comfort classics. Our recipe uses a touch of gelatin to help keep the meatloaf tender and moist.

Cast Iron Cooking: Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce

This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese. Show More Summary

How I Built a Barbecue Restaurant in Brooklyn: Tomorrow's My Grand Opening

Two weeks ago my liquor license arrived and I set a grand opening date. Now judgment day is almost here, and I've been having the worst panic attack of my life.

The Best Things I Ate in Mexico City and Puebla

With six days in Mexico City plus an impromptu trip to Puebla, I had the chance to eat quite a but of Mexican food. Here are some of my highlights (and by highlights, I mean nearly everything I ate).

21 Fall Salads We Love

Summer may have taken with it perfectly ripe tomatoes and sweet berries, but fall's crop of vegetables is just as exciting. Turn off your grill and come back inside to prepare these easy salad recipes that highlight Fall's bounty.

Win a Copy of 'Eat: The Little Book of Fast Food'

Nigel Slater's newest cookbook, Eat: The Little Book of Fast Food, released in the U.K. last year and landing on U.S. shelves tomorrow, is brimming with ideas to guide you to a quick but nourishing meal in around half an hour.

The Trick to Perfectly Grilled Leeks: Boil Them First

Cooking leeks on the grill can take a very long time, but by par-boiling them first, we were able to cut the grilling time to less than 10 minutes. Once softened and lightly charred, they make a beautiful pairing with Spanish romesco sauce, made from almonds and roasted tomatoes and peppers.

One-Pot Wonders: Prosciutto-Wrapped Cod with Chorizo and Cannellini Beans

In this easy one-skillet meal, cod fish is wrapped in a layer of prosciutto, then pan-roasted until the prosciutto is cooked and the fish within is juicy and tender. Creamy cannellini beans cooked with crumbled chorizo and shallots makes a flavorful accompaniment.

11 Warming Oatmeals to Start Your Day

As fall arrives, it's time to switch out cold yogurt and granola for something warmer that will keep you full and content all day long. From a sweet and nutty strawberry-almond baked oatmeal to coconut rice porridge, we've got 11 great recipes to jumpstart your day.

The Secrets of the Best Classic Meatloaf

Inspired by a Cook's Illustrated recipe, this classic meatloaf incorporates bloomed gelatin for moistness. It's packed with flavor-boosters like Dijon mustard, Parmesan cheese, chicken stock and tomato paste, while saltines and eggs bind it all together. It's finished with a not-too-sweet ketchup, balsamic and brown sugar glaze, then baked in the oven until perfectly burnished.

Weekend Recap: This Week at Serious Eats

Tips for pairing cured meat and cheese, a one-day guide to eating the best Chinese food in New York City, taste tests of Bay Area hot dogs, and more! Check out everything you missed this week at Serious Eats.

Like Beer and Sausage? Roast Them Together With Peppers and Onions For an Easy Fall Dinner

Instead of getting charred and snappy like they would on the grill, these German-style garlic sausages wind up with a nice, evenly browned surface thanks to a hot oven and baste in beer, olive oil and red wine vinegar. An accompaniment of quick-pickled peppers and onions ups the ante -- and offers an excuse to use end-of-season produce.

This Week at Serious Eats World Headquarters

This week, we played with Jim's baby, did a staff photoshoot, and blended beers. Plus Kenji and Maggie flew into NYC for a visit!

Mussels in Cider With Dijon, Crème Fraîche, and Tarragon From 'A Boat, a Whale & a Walrus'

Here's yet another winning recipe from Renee Erickson's new cookbook, A Boat, a Whale & a Walrus. She cooks her mussels in hard cider with shallots, butter, and Dijon mustard, and finishes them with uplifting and enriching lemon juice and crème fraîche, and a good amount of whole tarragon leaves, which perfume the delicious broth.

Get Some of LA's Best Northern Thai Food at LAX-C Restaurant Supply's Lunch Counter

Tucked off behind a bank of freezers in a Thai restaurant supply store in an industrialized area north of Chinatown, the lunch counter at LAX-C is easy to miss. It's dwarfed by towering shelves laden with fifty pound bags of rice, its entrance often blocked by piles of woks as big as kiddie pools. Show More Summary

Transform Cauliflower With High Heat and a Whole Lot of Spice

As someone who grew up dreading bland, under- or over-cooked cauliflower, this recipe is a game-changer. The high heat of the grill gives the vegetable its crisp exterior, while an earthy spice rub delivers a ton of flavor.

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