Happy Labor Day! 'Tis the season of last hurrahs; a time of, well, not-working, plus barbecues and checkered table cloths, huge hunks of meat and juicy-sweet pies. Surely you're already on your way out the door, but first, allow us to whet that appetite.
Historically and belovedly low-brow, in the last few years, fried chicken has moved beyond Sunday dinners in the South and greasy buckets at a tailgate, and is holding its own on fine-dining menus across the country. And why not? It's so good. Lee Brian Schrager, who is best known as the creator of the Food Network South Beach and New York City Wine & Food Festivals, has a soft spot for the crunchy stuff, as so many of us do. He, however, had the smarts and resources (and digestive fortitude, apparently) to sleuth and secure the recipes for some of the most delicious fried chicken this nation has to offer for his new book, Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides.
All good things must come to an end, but on Quantum of the Seas meals finish on a high note with beautifully crafted desserts that rival the other culinary offerings onboard. Here are some of the best sweets on the ship, from creative confections to restyled favorites.
A guide to Sichuan cuisine, everything you need to know about keeping bees, and the secret to perfect, Italian-style eggplant parm: see everything you missed this week on Serious Eats.
Stuffed and grilled chicken breast five ways, fresh frozen daiquiris, spicy Cuban-style shrimp soup, and more! See everything we made this week after the jump!
In recognition of the transition from summer to fall, this dish takes a summertime staple—bratwurst—and turns it into a filling with rice for stuffed cabbage rolls. The rolls are then bathed in a bacon-and-beer-infused tomato sauce and baked until tender.
This week we had an expert bread baker in the office, discovered a favorite Midwestern snack, and...well, we know this is all you really care about: THE DOGS ARE BACK.
This month we went off-menu at Mister Softee (if you haven't yet tried asking for them to add a fresh banana to your vanilla shake, you're welcome), sampled vibrant magenta prickly pear wine, and cut through the late-summer heat with Suze, a tasty French apéritif.
Okay, tag this one for cold weather. Beyond rich, this bread pudding from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck) is total diet-busting comfort food. It's like filching the cheese toasts off 20 bowls of French onion soup and soaking them in heavy cream.
Over the last few weeks, BraveTart's Stella Parks has been showing us her favorite ways to use tart cherries. Whether they're frozen, dried, juiced or fresh, tart cherries are delicious and good for you, full of nutritious phytonutrients. Health benefits aside, tart cherries can bring a welcome punch to every meal, from breakfast to dinner to cocktail hour. We love these recipes so much, we thought we'd round them all up in one convenient place so that next time you're looking to spice up--or tart up--your kitchen repertoire, you'd know where to look.
Everyone needs a little something to sip on for Labor Day, whether you're on the beach for the day or camped out in the backyard next to the grill. Here are 27 fresh drink recipes to help you bid farewell to summer, plus our beer and wine recommendations.
Should those of us with rooftops or backyards or ample acreage take the plunge and buy a colony or two? What does it take for us to be responsible beekeepers? If you're curious about making this daydream a reality, consider this your jumping-off point.
An easy fig jam, made on the stove, joins nutty Manchego cheese as the filling for simple but elegant stuffed chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.
Chocolate-covered, peanut buttery and sugar-coated, puppy chow is the old-school Midwestern snack of our dreams. Plus, it takes five minutes to make, using only a microwave.
We can do better than store-bought juices and food dye. Seasonal fruits—and even vegetables—are great additions to a classic daiquiri base. Chilling the booze overnight in the freezer helps keep your blender drink from getting overly diluted.
This corn soup, from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck), is laced with a bit of chipotle powder for a smoky, toasty edge, which is enhanced by roasting the corn kernels with poblano and red bell peppers. A simple and sweet broth is made by simply simmering the cobs in water for a short spell, and the soup is finished with heavy cream, because why not. It looks rich, but it feels surprisingly light and goes down all too easily.
Grilled summer fruit is always a welcome addition at the table, and these peaches get extra boosts of flavor from sticky caramelized shallots, cooling buttermilk dressing and crispy bacon.
What's in a month of Serious Eating? A juicy burger, obviously, and some well-balanced pizza. A little high falutin' foie gras, a little friendly mac & cheese. Some steak, a bowl of incredible khao soi, and a couple racks of ribs. Tongue and bone marrow and takoyaki.
A fair question: who doesn't like jalapeno poppers? With that in mind, this dynamite chicken recipe offers a drool-worthy alternative to the average, grilled bird. The chicken is filled with a cream cheese and sour cream mix that's specked with canned, roasted jalapenos, garlic and Parmesan cheese. Then, it's wrapped in bacon and grilled over indirect heat for a smoky finish.
What does a food editor look for when you pitch an article? What's the etiquette for following up? Those answers and more after the jump.
This is by no means a traditional turkey club sandwich: It is loaded with deeply roasted turkey-and-pork-belly shawarma, and accented with a flavorful bacon mayonnaise. All those rich ingredients are balanced with fresh tomato slices and peppery baby arugula. And while a classic turkey club has three layers of bread, we ditched the middle layer because we found it makes the sandwich too hard to eat without adding much that the other two bread slices don't already deliver.
It's not Labor Day without the red and white checkered table overflowing with salad. Here are 31 salad recipes for your long weekend.