Let me get one thing straight with you: I don't like plastic cooking utensils. They're weak, ineffectual, melty, flimsy tools that make me feel like I'm cooking in My First Kitchen. That's up until now. For the first time in my life, I've found a plastic cooking spoon that I'm not only happy with, but that I actually find myself reaching for instead of my silicone spatula or my wooden spoon from time to time.
The old playground song says that beans are good for your heart. But they're even better for your taste buds. They're kinda creamy, kinda meaty, and all-around hearty and filling. When it comes to comfort food, there's a lot more to beans than chili. From a creamy chickpea pasta sauce to a giant bean salad to Nicaraguan beans and rice, here are 23 of our favorite recipes.
Bagna cauda, the Northern Italian sauce of anchovies and garlic melted into butter and olive oil, is traditionally used as a dip for vegetables, but as we show here, it's also a killer quick and easy pan sauce for steak. Have doubts? Just remember: Anchovies are a key ingredient in Worcestershire.
Why does it seem like no restaurant ever opens on time? We really do seem like the flakiest business in the world. Even Danny Meyer, the single most on-point guy in the industry, faced massive delays when he was opening the now iconic Eleven Madison Park. The running joke is that everyone tells you they'll be open in three months, which they'll keep on saying for the next two years.
Picture this: gorgeous oversized ravioli filled with a ring of creamy ricotta surrounding a perfectly intact, perfectly runny yolk. They're rich, delicious, and freaking beautiful. This is the kind of dish that people talk about for years. Little do they know, it's actually pretty effortless.
"I'm honestly so bored of the, 'Oh my mother's potato kugel was as hard as a rock,' jokes that people make to sort of dismiss the entire category of Jewish food. That's not because potato kugel is inherently bad, it's because your mom didn't make a good one. Taken from a global perspective, Jewish cuisine—which can mean everything from knishes and brisket to smoky, charred eggplant and fried artichokes—is incredibly vibrant and adaptable," says Leah Koenig, the author of Modern Jewish Cooking.
Gan bian si ji dou—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. Today that dish and I are on a road trip back to authenticity, and we're going to be driving that minibus over some uncharted territory.
Taking great photographs of food is a hard-earned skill—after all, that's why some people are lucky enough to get paid for it. But it's also a lot easier to hone these days, no matter who you are; even a smartphone can yield gorgeous, high-quality images. The takeaway? There's just some basic knowledge and practice standing between you and some seriously mouthwatering food photos. Here's what you need to know.
Banana pudding has a strong, genuine Southern identity that stretches back more than half a century. Earlier versions of the dessert go back even further. The real question is not whether it's Southern, but when and how it got that way.
Part of being a good cook is being able to pull off show-stopping centerpiece dishes that require lots of work and planning. Another part, though, is knowing how to be creative with limited ingredients and time. Here's one recipe to add to your in-a-pinch arsenal: soubise sauce.
Barleywine and Stilton. Stout and oysters. Märzen and bratwurst. Certain beer and food pairings have long been considered classic matches. But do they really work every time? Can these oft-repeated pairings keep up with the pace of beer's evolution?
Crispy potato and chorizo are a classic taco combination—one that taco trucks usually get wrong. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp. It's a very straight-forward process to get there, but it does take a bit of time. Here's how I do it.
Winter squashes are some of the most versatile vegetables when it comes to rich, warming comfort dishes; there's so much to do with them beyond the purées and soups we often turn to out of habit. Here, the pros help us use the acorn, butternut, and spaghetti squashes we love so much in new ways.
The fourth year of The Vegan Experience has come to a close, though I hesitate to use that term. How can a lifestyle or a series of decisions ever really come to a close? Veganism is a full time reality for many of our readers and a lifestyle that affects my personal food choices throughout the year. I like to think of February not as my "once a year vegan thing," but more as the one time of year in which I focus firmly on an important aspect of my regular life. All of my omnivore-oriented recipes are flavor-trumps-all. Why should any of the 100+ vegan recipes I've developed over the years be any different?
Wine-loving folk in Baja, Mexico, speak with pride about the Valle de Guadalupe, a surprisingly lush, wide cut of land just off the coast from Ensenada. But the region is a destination for more than wine—restaurants cooking with lush local produce and seafood are serving some fantastic meals.
I didn't grow up with Filipino arroz caldo, a congee-like rice and chicken soup, but once my wife introduced it to me, I was hooked. Now it's a mainstay in my recipe rotation, and I turn to it just as often as chicken soup for warming me physically and emotionally. Here's how I make it.
Good raw honey is practically a different product from the "Grade A Amber" plastic bears that line supermarket shelves. Bursting with caramel or butterscotch; fragrant with citrus, minerals, or the intoxicating aromas peonies and jasmine; jammy with berries and currants and dried fruit—that's the kind of honey worth relishing. Here's how to get the most out of it.
While it's easy enough to whip up a simple scramble or fry a few eggs for breakfast, there's a great wide world beyond your basic egg preparations. From chilaquiles verdes with fried eggs to a foolproof eggs Benedict, here are 22 of our favorite egg dishes to start your day.
Our favorite cheeses of all time, great sipping rums, and the art of the perfect grilled cheese sandwich. See everything you missed this week on Serious Eats.
Half a dozen grilled cheese sandwiches, creamy vegan ice creams, and more! See everything we made this week at Serious Eats!