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Cracklin' Cornbread From 'Heritage'

Chef Sean Brock makes his no-flour-no-sugar cornbread with Anson Mills Antebellum Coarse Yellow Cornmeal, buttermilk for tang, and a single egg, leaving it light and corny. He also adds crisp crumbles of bacon (preferably Benton's) to the batter, as well as some of the bacon grease, to give the bread a vague and pleasant smokiness and decidedly savory edge. It's a very classic cornbread that would be as at home with a country supper as gracing the table at Husk. More

The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or is it a quesadizza?), that's what. This is what happens when a pizza and a quesadilla make sweet, sweet love: Cheesy, greasy, crisp-edged glory. More

27 Pumpkin Recipes We Love

Pumpkin's in season—and not just in coffee! Fall sees an overabundance of pumpkin flavored foods that don't do the fruit justice (I'm looking at you cinnamon flavored "pumpkin" cream cheese). From pumpkin scones to pumpkin pasta, we've got 27 recipes that treat it right. More

Win a Copy of 'Heritage'

Sean Brock, James Beard Award-winning chef and champion of all that is heirloom, walks the tightrope of culinary nostalgia with his modernist eyes locked on the future of Southern food. To the giddy delight of the food world, he is finally releasing his first cookbook, Heritage, this week, which he's labored over for years and which has the potential to redefine Southern cooking for a lot of people, both in the South and out. More

The Stumptown Shorty From 'Ovenly'

Sure, most shortbread seems the same on the surface. But break one of these babies apart and you'll see glassy hunks of burnt sugar, and a speckling that comes from finely ground espresso. To further the freshly-roasted flavor, this recipe from Ovenly calls for two tablespoons of cold-brew coffee as well. More

Weekend Recap: This Week on Serious Eats

Portland's best food carts, a foolproof way to make crispy bar-style pizza, and more! We also waffled some ramen—yes, we really did—and brushed up on our cooking techniques with lessons on knife skills and bread baking. Check out everything you missed this week on Serious Eats! More

This Week in Recipes

Set your table with bowls and spoons—this week we ladled out recipes for lentil, cauliflower, and squash soups as well as a quick Korean-inspired kimchi ramen. Also: extra-crispy bar-style tortilla pizza, a better-than-Snickers milkshake, and more. See everything we cooked this week on Serious Eats! More

Sunday Supper: Oven-Roasted Tomato Sauce With Salami, Olives, and Pecorino

This no-fuss, foolproof oven-roasted tomato sauce is loaded with bold ingredients: salami, sherry vinegar, kalamata olives, capers, and a smashed anchovy, all tied together with olive oil and a touch of white wine. Its secret ingredient? A bit of maple syrup for sweetness. Then, it's tossed with al dente spaghetti noodles and showered with Pecorino and lemon zest. More

Cauliflower Cake From 'Plenty More'

This savory cake from Yotam Ottolenghi's newest cookbook, Plenty More, is as beautiful as it is unusual: cauliflower florets are suspended in a golden cake with green flecks of basil and a load of parmesan cheese, with an orbit of onion rings on top and crunchy, aromatic seeds gilding the edges. And, as with most of Ottolenghi's out-of-the-box creations, it's just delicious. More

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