These chicken thighs are stuffed with a mixture of crème fraîche and sautéed wild mushrooms. Seared and roasted along with fingerling potatoes, the whole dish is served in bright sauce made with wine, vinegar, garlic, and olives.
Filipino dim sum, French-Vietnamese fusion, a bacon brownie, and more—check out everything we've been eating this week!
If you've ever wanted to make your own bakery quality bread at home but been stymied by the number of recipes on the internet, good news: San Francisco baker Josey Baker—that is indeed his real name—has written the first truly entry-level bread baking cookbook.
This week we ate frozen custard, waited too long to take out the garbage, made a gajillion deviled eggs, and more. (Plus some cat action! But no dog action.)
Check out the most popular posts of the week on Serious Eats Chicago, including our picks for the best fried chicken sandwiches in town. Plus, we cruise the buffet line at Chief O'Neill's, brunch at Cicchetti, and explore the American classics at Central Kitchen & Tap.
The best affordable lunches in Midtown East, our favorite bites near Yankee Stadium, great Easter treats, and more! Check out our most popular posts of the week.
This weekend's baking project is Easter dessert. My plan? Serve this light and airy lemon cake with a homemade berry sauce.
That's right—I said pizza cake.
It's no coincidence that chicken schnitzel—pounded chicken breasts that are breaded and fried—is such a popular dish around the world: Perfectly cooked schnitzel, like the version here, is juicy and tender, with a golden, crunchy exterior that is almost impossible to resist.
You want more tomato tips? We've got more tomato tips, from top chefs all over the country! Read on for canned tomato inspiration, and check out our previous installments below. And don't forget to share your own tomato tips on Twitter using using hashtag #muirglencookingschool.
Despite the glamourous modern interior and seemingly intimidating open kitchen, North End Grill is a quite comfortable restaurant. That's a theme extending from sleek, plush leather booths to a delicious but unfussy dessert menu from pastry chef Tracy Obolsky.
In honor of Easter—the eggiest day of the year—we're rounding up a dozen fried egg-topped burgers from across the country.
Easter is just around the corner, and, no matter how tempting, we probably shouldn't just eat an exclusive diet of marshmallow Peeps and chocolate bunnies all day long. Both lamb and ham are traditionally served at Easter; whichever way you want to go, we've got 15 trusty recipes to start your feast off right.
Anyone who's read our Wok Skills 101 Guide knows that with a stir-fry, having all of your ingredients prepped and ready to go is of utmost importance. Meat should be sliced. Vegetables should be chopped, sauces should be mixed, and aromatics should be minced before you turn the heat up. But there's another secret that will improve both the flavor and the texture of your proteins: proper marinating. Here's how you do it.
We're fielding any and all of your NYC restaurant questions. Email email@example.com with the subject line Ask the Critic to submit!
Nobody loves Taco Bell more than I do. Taco Bell is my favorite fast food restaurant, and if Taco Bell were a person, we'd be married right now, with 2.5 horrific taco-human hybrid babies. So when I heard that the Bell was coming out with breakfast, angels sang a chorus in my direction. I was both excited and scared. What if...what if it wasn't any good? What if...it was amazing?
Does beer go bad? Have I been drinking spoiled beer? Should I go to a doctor?! Calm down, you're fine. Beer is certainly perishable, but it won't spoil in the way, say, a quart of milk does. Beer past its expiration date isn't unhealthy, but it is sad and not delicious. Today, I'm here to guide you through the ins and outs of buying fresh beer.
Think ice cream has to be a production to make? Think again. Here's an ice cream base so easy you don't even need to cook it.
This small cafe does a wonderful brunch that's worth waking up early to beat the crowds.
Serious Eats culinary director Daniel Gritzer gives a tour of the kitchen in his new apartment, including knives, cookware, coffee gear, and a very curious and ancient little bottle in the cocktail cabinet...
Since Chicago is curiously lax in the German brunch department, The Radler proudly paves the way as one of the most quintessentially comforting brunch destinations in town.