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One-Pot Wonders: Warm Kale and Curried Chicken Salad With Toasted Coconut and Dried Cherries

One-Pot Wonders Yasmin Fahr Post a comment

Coconut flakes and dried cherries add sweetness and texture to this warm kale salad. Mixed with shredded curry chicken, it makes for an easy weeknight meal. More

Win a Copy of 'A Change of Appetite'

Cook the Book Maggie Mariolis 69 comments

Diana Henry's latest release, A Change of Appetite is a robust compendium of recipes that she created to suit her new, more considered approach to eating. Like many of us in the food world, she struggled to fit her gourmand inclinations into size six expectations. After years of that boring old battle, she changed her thinking and her appetite followed: no punishing diets or fad cleanses, just real, delicious, conscientiously chosen and prepared food. She delivered this book to sate the hunger of those like-minds for whom 'eating well' has a twofold meaning. More

Giveaway: One More Chance to Win a Thermapen Thermometer!

The Serious Eats Team Closed

A good instant-read thermometer is the only way to ensure that your roasts, chops, or burgers come out that perfect medium-rare every time. More

From the Archives: The Best Beef for Grilling

Daniel Gritzer Post a comment

Beef short rib. It's what should be on every grill this summer. If it's not on yours, now's the time for a grilling intervention. More

Burger Toppings Week: The Amatriciana Burger

Daniel Gritzer 6 comments

Inspired by the famous Roman amatriciana sauce, a 6-ounce juicy patty of beef is topped with a spicy tomato-onion jam, crisped bacon, and a Pecorino Romano cheese crisp. Burger Topping Week 2014 has officially started! More

Know Your Tahini: The Many Sides of a Sesame Powerhouse

Miki Kawasaki 8 comments

Tahini is one of those ingredients that is better known as a supporting player than as a shining star. Yet it's truly indispensable: not just as a supporting player, but as a sauce and condiment all its own. More

The Food Lab: How to Make Thai-Style Grilled Chicken (Gai Yang)

The Food Lab J. Kenji López-Alt 7 comments

Thai cooks are experts at grilling all manner of meats, but nowhere does that proficiency shine more brightly than with chicken. Crisp, golden skin, coated in a richly charred marinade of toasted spices and herbs seasoned with fish sauce and sugar, the chicken is butterflied, flattened, and threaded onto bamboo skewers before being slowly grilled over charcoal. It's tasty enough on its own, but dipped into a sweet and spicy chili sauce, it becomes mind-blowingly delicious. More

12 Refreshing Sorbet Recipes We Love

Isabel Henderson 1 comment

Fresh fruit is in bounty at this time of year. When you're tired of firing up the oven for yet another pie or crumble, look no further than an icy sorbet. Cool and refreshing, they leave the integrity of summer fruit intact. See 12 of our favorites after the jump! More

A Vegan Green Tea Smoothie That's Great for Breakfast or Dessert

Lauren Rothman Post a comment

This subtly sweet smoothie gets a flavor boost from matcha powder and extra creaminess from frozen banana. More

This Week in Recipes

Ethan Simon Post a comment

From Chinese stir-fries to a gluten-free cobbler, here's the rundown of recipes this week here at Serious Eats. More

Weekend Recap: This Week on Serious Eats

Carolyn Mortell Post a comment

The best breakfast sandwiches across America, whether to put your tomatoes in the fridge, and why cocktails cost what they do: catch up with everything you missed this week on Serious Eats! More

Sunday Supper: Grilled Bratwurst, Beer, and Cheddar Soup

Sunday Supper Jennifer Olvera 5 comments

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spike with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots. More

This Week at Serious Eats World Headquarters

This Week at Serious Eats Headquarters Vicky Wasik 54 comments

This week, our culinary director Daniel tried out a new look and some new burger topping recipes. Kenji traveled to Thailand for some of the most memorable meals of his trip thus far, and the rest of us made do with doughnuts. More

Chinese Velveting 101: Stir-Fried Cod With Yellow Squash and Asparagus

Shao Z. 3 comments

This quick and simple stir-fry features cod that's been water-velveted—an easy technique that guarantees tender, silky meat. Light, delicate and full of gently cooked vegetables, it's a perfect dish in a multi-course meat-heavy menu. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 3 comments

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

A Beginner's Guide to Mead

Mike Reis 10 comments

First: You don't have to be a Viking to drink mead. You also shouldn't be afraid of the fact that mead is made from honey, and you don't have to relegate the drink to the dessert hour. More

Fruit Roll Up: How to Grill Sliced Eggplant and 3 Ways to Stuff It

Grilling Joshua Bousel 8 comments

Bland, with little nutritional value, the common globe eggplant just kind of exists, neither offensive nor especially appealing. But gussied up with any manner of flavor additions, it can be instantly transformed from ho-hum fruit to the life of the party. More

The Elements of Barbecue: The Case of Sauce

Robert Moss 7 comments

If there's any one thing that distinguishes the barbecue style of one region from another, it's the sauce that's used to finish the meat. It's also the single element that barbecue fans argue most passionately about—what ingredients should go in it, whether it should be poured over the meat while its being chopped or pulled or added later at the table, or even whether it should be used at all. More

Serious Entertaining: A Mexican-Inspired Brunch

Maggie Hoffman 2 comments

Make outdoor entertaining easy with this fill-your-own taco brunch. More

Roasted Pork Loin From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 2 comments

Debi Mazar and Gabriele Corcos make a fine pork chop, but in this recipe from their new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, it's the sauce that's the star. More

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