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2 Non-Tomato Gazpachos to Beat the Heat

Lauren Rothman Post a comment

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. More

The Best Things We Ate in July

Staff Picks The Serious Eats Team Post a comment

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. More

Japanese Ginger and Garlic Chicken With Smashed Cucumber From 'A Change of Appetite'

Cook the Book Maggie Mariolis 3 comments

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. More

The Elements of Barbecue: Digging Into Sides

Robert Moss 4 comments

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. More

Eating Soup Dumplings in Shanghai? Xiao Long Bao Are Only Half the Story

J. Kenji López-Alt 19 comments

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. More

Jam Making 101: The Tools and Techniques for Success

Jennifer Latham 3 comments

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. More

Burger Toppings Week: The Smashed Reuben Burger

Daniel Gritzer 2 comments

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. More

Taste Test: 1 Day, 23 Pop-Tart Flavors

Taste Tests Max Falkowitz 53 comments

You don't wake up every day and say, "I'm gonna eat every Pop Tart on earth." More

Indian Spices 101: The Benefits of Frying Spices

Denise D'silva Sankhe 4 comments

Frying spices in oil brings out entirely different flavors than dry-roasting them. In this second part in our series on working with Indian spices, we look at how and why cooking spices in oil can have a major impact on the final dish. More

Stoned Tart From 'Sweet and Vicious'

Emma Kobolakis 1 comment

What seems like a simple tart is so much more, thanks to the cleverness of this recipe from Libbie Summers' new cookbook, Sweet and Vicious: Baking with Attitude. It bakes up beautifully, a layer of pistachio cream mingling with juice from the mixed selection of fresh fruit. A fat scoop of vanilla ice cream is all that's needed for a finishing touch. More

From the Archives: Steakhouse Kebabs

Daniel Gritzer 1 comment

Beef sirloin tip marinated in a bold mix of Worcestershire sauce with mustard and garlic brings the flavor of a steakhouse to your grill. On a stick. What more could you want? More

Nectarine, Tomato, and Basil Salad With Torn Mozzarella From 'A Change of Appetite'

Cook the Book Maggie Mariolis 2 comments

In this recipe from her new cookbook, A Change of Appetite, Diana Henry elevates the classic caprese combo of mozzarella, tomato, and basil with the addition of nectarine. The ripe fruit adds a juicy sweetness that I never realized was missing. Dressed with just olive oil and white balsamic, every element shows at its best. So simple, so smart. More

Where to Eat Barbecue (and More!) in Kansas City, MO

Jonathan Bender 30 comments

While nearly every Kansas City joint with a smoker will sell you the entire barnyard, each barbecue spot has its own specialty that should be the start and end of your order. And KC has more than just barbecue to offer. Consider this your guide to Kansas City's best meals, plus where to go for beer, cocktails, and more. More

Burger Toppings Week: Vamos a Mexico With the Cemita Burger

Daniel Gritzer 10 comments

What do you get when you take Mexico's greatest sandwich and combine it with a good ol' all-beef burger from the U.S. of A.? Why, the cemita burger, claro! Refrieds, chipotle, avocado, shredded cheese, lettuce, tomato, and more come together for this extravaganza of burger toppings. More

San Diego Cheap Eats: 10 Great Dishes Under $10

Erin Jackson 7 comments

San Diego can be an expensive city to live in (or visit), but with a little ingenuity, eating well on a tight budget is easy, whether you crave comfort food like killer mac and cheese, or international fare, like Thai curry or Vietnamese noodles. For the most part, the best bargains are found outside of the touristy areas, but even within these enclaves, you can eat well on a modest investment. Here are 10 of our top picks for a great meal, all under $10. More

How to Roll and Grill Salmon Steaks

Daniel Gritzer 6 comments

Grilling salmon steaks is, in theory, as simple as throwing them on the grill until done. But with a little prep work, you can make boneless rounds that cook more evenly and are easier to handle on the grill. Here's how. More

Are Heirloom Tomatoes Always Worth The Price?

Craig Cavallo 19 comments

Colorful, gnarled heirloom tomatoes are typically marketed as a more flavorful upgrade to their more standardized hybrid cousins. But do you always get a better tomato for those high prices? More

10 Great Ways to Buffalo Sauce Your Food

Ben Miller 4 comments

Maybe it's something about being a college student, but the only thing that really registers on my tastebuds at 2 AM is some hot, tangy, sinus-clearing chicken from an on-campus eatery. Not that this penchant is limited to the dorm room; for me, Buffalo sauce has become a way of life. So why stop at wings? From Buffalo cauliflower to Buffalo chicken waffles, we've got 10 great ways to shake things up. More

Manner Matters: How to Order Pizza for a Group

Molly Watson 24 comments

Everyone likes a pizza party. But who should decide the order, and what if someone has a dietary restriction? More

Habanero Carrot Cake From 'Sweet and Vicious'

Emma Kobolakis 8 comments

If the fire-breathing dragon wasn't hint enough, one bite will prove this cake is packing heat. In her recently released cookbook, Sweet and Vicious: Baking with Attitude, Libbie Summers stirs hot pepper extract into a lightly spicy batter, and spikes the cream cheese frosting with spiced pecans. The fruitiness of the pepper works well with the carrot-heavy batter, further enhanced by traditional cinnamon, nutmeg, and ground cloves. More

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