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!
This week, we dug into some seriously delicious vegan ice creams, went shopping for new photo props, and played with a seriously adorable pup. See it all in the slideshow!
The ultimate party snack, now in a 100% animal product-free form. This vegan queso dip is packed with a gooey cashew and potato-based nacho sauce, soy-lentil chorizo, avocados, scallions, tomatoes with chilies, and black beans. The flavor is so good even your omnivore friends won't know that it's vegan. How do I know? Because I even tricked my avowed meat-eating friend to dig in before telling him that it was vegan. It's that good.
We started with cheesecake. Then we added Nutella and chocolate, and layered it all into individual glasses on top of a bottom layer of Oreo crust. Sure, it's not really a cheesecake anymore, but does that matter?
Serious Eaters Ed, Leang, and Ben wrapping up a month of eating vegan alongside Kenji, our Managing Culinary Director. How'd they fare in the final week? Well...let's just say it's difficult to hold a hard line.
It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. Here we look at two ways to make it: the classic way on bread or pizza dough rolled very thinly, and the bar-style pizza way, on a flour tortilla cooked in a cast iron skillet. Both are so good we can't decide which way we like best.
Beecher's Cheese in Seattle and New York makes their signature Flagship, a Cheddar-Alpine hybrid, in full view of customers in their stores. Here's how it's done.
Like all classic chicken cordon bleu recipes, this dip includes chicken, Swiss cheese, and ham, but those ingredients, plus herbs, wine, and cream cheese, are reconfigured here into an indulgent crowd-pleaser.
One of the best aspects of being fully entrenched in the winter months is the advent of citrus season. Lemons, limes, pomelos, grapefruit—these bright, tart fruits are a welcome reminder of tropical things in the depths of winter. Even if it isn't sunny outside, we've got a list of 22 of our favorite citrus recipes to brighten your day.
If you're only familiar with cheap rums sold by the handle, you might think the category is pretty one-dimensional, best consumed with Coca-Cola, shot by shot or hidden under layers of fruit juice. But the truth is, rum is one of the most complex and interesting spirits, worthy of far more attention than simply mixing. Here are nine outstanding options to get you started on your sipping journey.