Sure, buttered popcorn is good, but you can get a bit more creative than that. Here are seven inventive popcorn flavors, both sweet and savory, to make your snacking a heck of a lot more interesting.
I don't make much popcorn at home: I don't own a dedicated popcorn popper, and the sound of the metal pan scratching on the burner as I shake it back and forth is enough to drive me crazy. The solution lies in a brown paper lunch bag and the microwave. Here's how to make the easiest popcorn ever.
Veggies are a great everyday staple in the freezer section, since they're picked at the peak of ripeness, locking in their nutrients and flavor. Even in the dead of winter, they're free to become a dinner party-worthy side, as is the case with these Pictsweet brussels sprouts, which are tossed with balsamic vinaigrette, crumbled bacon, onion, and garlic, and roasted until just tender. Best of all, they're ready in a flash.
Smoky chilies, cumin, and anise combine with mouth-numbing Sichuan peppercorns, cilantro, and scallions for flavor that just won't quit on these crispy, juicy oven-fried chicken wings. The key to their perfect crunch without having to break out the deep fryer? An overnight rest with baking powder and salt.
I've often thought that I could live on beef tartare and cured meats alone. But the true testament to my obsession is that I still think that after trying 20 of the country's most highly rated salumi. In one sitting. Here are my favorite dry-cured salami that are not only worth their salt hangover, but 100% worth going out of your way to order online if you can't find them at a specialty shop near you.
Yes, you could open a bag of potato chips to snack on game day. Or you could go all out, fry your own insanely crisp and crunchy chips, then toss them in one of these four incredible flavors, none of which are available on any supermarket shelf we've ever seen.
Thanks to 17th Street Barbecue, three lucky Serious Eats winners (and their lucky Super Bowl guests) will win a delicious barbecue spread just in time for feasting during the big game.
This is chicken mull, the traditional barbecue stew that no one has ever heard of. A thin, buttery concoction, usually pale yellow in color, it's basically a soupy stew with fine bits of slow-simmered chicken in a rich broth thickened with crushed saltine crackers. But it's also a window into the deepest folds of Southern food history.
Real Texas chile con carne is all about the beef and the chilies. In this version, we start with toasted whole dried chilies and puree them with broth and spices before adding beef chuck and cooking the whole thing down in a pressure cooker. 30 minutes later, you've got spoon-tender chunks of beef in a rich, complex chili-based stew.
There are any number of beet salad recipes out there—but few as inventive as this pistachio-heavy version from Israeli-born chef Einat Admony, of Manhattan's Balaboosta, Bar Bolonat, and Taïm. Dukkah is an Egyptian blend of herbs, nuts, and spices, and here, Admony creates a pistachio dukkah, pairing the nuts with cumin, coriander, and coconut for a totally unique, spiced-and-crunchy beet topping.
Whether you're making real Texas-style chile con carne (no beans please!), a quick weeknight ground beef and canned bean chili, or even a vegan or vegetarian version, the best thing you can do to up your chili game is to leave those jars of pre-ground chili powder on the shelf. Starting your chili with honest to goodness real whole dried chilies will save you money while adding layer upon layer of complex flavor that you never thought was possible. Here's how to do it.
What do you call cheese that isn't yours? Nacho cheese! While cheese jokes may abound, nachos are no joke. You can't go wrong with bathing crispy tortilla chips in cheesy sauce and loading them up with toppings—nachos are a natural choice when snack time (or game day) rolls around. There are infinite tasty iterations; here are 15 nacho recipes to see you through the Super Bowl.
Sara Forte of Sprouted Kitchen shares her sources of inspiration—the cookbooks she loves, especially those focused on making the most delicious veggie-based dishes.
The very best inexpensive mandoline slicers, our favorite burgers in Philly, and your handy, totally non-judgmental guide to getting into tea. See what you missed this week on Serious Eats!
Quick, hearty pressure cooker stews, the best French onion soup, and a moist brown butter cake. See everything we made this week on Serious Eats!
This week, we played with our beer, ate a massive volume of barbecue, and tried Leang's homemade chocolates. Plus, the Food Lab cookbook gets one step closer to publication! See it all in the slideshow.
The best gin I've had in years isn't made by an American or British distillery. It's Spanish, an ultra-premium gin flavored with basil, thyme, rosemary, and, for a killer dose of savory, oily richness, arbequina olives. It's a gin that makes the case for sipping yours neat.
Hefty beef shanks are braised in an ample amount of red wine (use the boxed stuff!) with carrots and onions until the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.
The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, canned chickpeas, roasted tomatoes, smoked paprika, and chorizo come together to form a flavorful base for fall-off-the-bone tender chicken legs. It all cooks in under half an hour start to finish.
This beer cocktail is somewhat similar to a michelada, but with a secret savory ingredient: steak sauce. Fresh citrus and muddled bell peppers round out the drink.
The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, black beans are stewed together with spicy Hatch chilies, smoky Andouille sausage, and fall-off-the-bone tender chicken legs. It all cooks in under an hour start-to-finish.
Mandoline-style slicers make quick work of some cutting tasks, especially when you need perfectly even, thin slices of foods—say, for making potato chips or French fries at home. We took as many as we could find for under $50 for a test drive to find the ones we like best.