Frozen beverages are our best friends these days. Humidity: not so much. Gin and mint and ice? Oh, yeah. Rum? Give it to us in slushie form.
While loukaniko can refer to any number of sausages in Greek, it's the orange-spiced version that's most associated with the name, and for good reason. The citrus gives these links a distinctive, bright flavor that gains depth from a mix of herbs, spices, and leeks, all of which come together to create a fresh-tasting sausage that fits seamlessly into a summer cookout.
Serious Eats has had a blast kicking back with Bank of America and Chef Michael Symon as he's shared his advice for creating succulent grilled chicken, delectably tender beef, and perfectly charred vegetables. But we got really fired up when he offered his tips for conquering the pinnacle of barbecue. Yep, that's right: Michael's talking about throwing a good old-fashioned pig roast.
Grilled flap steak, charred scallions, salami-cheese crisps, a rich pepper-and-onion sauce, all packed into a soft roll with salami baked into it. These sandwiches are the bomb. The reinvented Steak Bomb, to be exact.
Some people take their comfort in a pint of beer, others in a pint of ice cream. But you're missing out if you've never thought to mix the two: a frosty mug of beer can be even better with a scoop of your favorite vanilla or caramel-fudge.
There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal.
These soft rolls are great for sandwiches, like the Steak Bomb we're re-working this week. They have a moist, tender crumb and thin, crisp exterior. Bonus: A slice of crispy salami set into the bottom of each one.
like love food? Have strong writing skills? Live in New York City or within commuting distance? Want to work in an unpredictable but always-exciting office where you'll be part of the action from day one? Feel good about eating sandwiches and ice cream all day long? If so, a Serious Eats internship might be for you!
Austin's frozen dessert scene is undergoing a renaissance. In fact, about half of the city's best ice cream options are at establishments less than five years old.
Tart fruits aren't just delicious - they tend to be good for you too. A bolder, tarter taste typically means you'll find more good-for-you phytonutrients inside -and that's certainly the case with tart cherries. Watch BraveTart's Stella Parks make delicious Tart Cherry Yogurt Cups using her homemade Tart Cherry Syrup and get the recipe.
Topped with tender, miso-glazed roasted eggplant and fresh Asian cucumber pickles, these burgers strike a sweet-savory balance that's hard to resist.
Pecorino. Gelato. Together. Pecorino gelato. Would you try it? It turns out that the stuff—served at Carapina in Florence, Italy—is amazing. But that wasn't the only mind-blowing dessert we tried in July: we also ate some fantastic durian shaved ice, chocolate babka, and a masterful coffee-coconut popsicle. We celebrated peach season with pies, Melba, and more.
Washington, DC is commonly considered the second largest Ethiopian city in the world, second only to Addis Ababa. Those immigrants have built America's foremost destination for Ethiopian cooking. Here's where you should go.
For bakers, chocolate is one hell of a complicated ingredient—over 600 volatile compounds contribute to its aroma and flavor. So if you want to bake with chocolate, it helps to know some fundamentals.
Tomato gazpacho (A.K.A. liquid salad) is famous the world over, but it's not the only kind. Here, we explore two non-tomato versions, one a traditional white gazpacho with almonds, bread, and garlic, the other a decidedly inauthentic version made with cantaloupe and garnished with oven-crisped prosciutto.
When Serious Eaters travel, we tend to see the journey as a challenge of the appetite, sometimes packing in extra meals just to make sure we squeeze every delicious bite out of a trip to Thailand or Montreal or Italy. Sure, there are tourist attractions to visit, but we're really in it for the khao soi, the foie gras sandwiches, and the awesome stewed tripe.
This recipe, from Diana Henry's new cookbook, A Change of Appetite, is not for the faint of heart. A garlicky, slightly sweet marinade with a whopping two-thirds of a cup of spicy grated ginger does not leave the chicken thighs wanting for any flavor, I'll tell you that much.
No survey of regional barbecue styles would be complete without a word about the other dishes traditionally served alongside slow-smoked and pit-cooked meats. And as with everything else, regional variations abound.
Ever since having my first taste of a Xiao Long Bao—variously referred to as "soup dumplings" or "juicy steamed buns" on American Chinese menus—I've yearned to taste them at the source in Shanghai. But it turns out that XLB are only half of the soup dumping story.
In part two of our jam-making series, we look at the tools and techniques you need to know to make the most beautiful, intense, fresh-tasting jams.
Sure, the Reuben sandwich is a classic that can't be improved. That doesn't mean magic won't happen when it's reimagined as a hamburger. Here, we take a page from the Gospel of Slider and the Gospel of Smashed, to create a gooey, dripping, crusty, delicious Reuben burger.
You don't wake up every day and say, "I'm gonna eat every Pop Tart on earth."