Depending on the kind you get, radishes can be brilliant in their peppery crunch or infuriating in their inability to soften or roast. So we polled a panel of chefs to help us get the best out of the stubborn little vegetables.
Our tips for finding wines that'll make the best summer dishes—burgers, lobster rolls, tomato salads, and more—taste even better.
Travel around the world and you'll find a different kind of skewered, fire-roasted meat wherever you go. On the streets of Beijing, you'll spot these spicy lamb skewers coated in cumin and chili flakes. But there's no need to go to China just to have them—you can make them right in your own yard on the grill. Here's how.
The problem of using alcohol in ice cream is the same as using it anywhere: add too much and you find yourself with a smelly, melty puddle on the floor. Here's what you need to know to get the most out of your boozy frozen desserts.
Pickling has long been a way to make the bounty of seasonal produce last longer. Here are three easy, flavorful quick-pickling recipes to extend the life of your haul right now: asparagus with tarragon and shallots; rhubarb with lemongrass and ginger; and snap peas with mint and fennel.
These new twists on the classic Bloody Mary are so delicious, I may just try extra hard to guarantee some hangovers this summer, just to drink 'em away with one of these beverages come morning.
A trip around the world in pancakes, our definitive guide to grilling steaks, and more! See what you missed this week on Serious Eats.
Pancakes, pancakes, and...more pancakes. See everything we made this week at Serious Eats!
Behind the scenes at The Food Lab video shoot, momos in Jackson Heights, and more! See what we were up to this week at Serious Eats!
Want to know how to grill a steak? Here's my advice: DO NOT DO IT THE WAY THEY DO IT AT STEAKHOUSES. It seems counterintuitive. Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it's done, right? Well, yes. They know how to cook a steak in a steakhouse setting where their goal is consistency, quality, and more importantly—speed. At home, on the other hand, consistency and quality are important, but speed? Not so much. The fact that you can take some time to treat your meat right means that it's possible to cook a steak at home much better than it can be done at any steakhouse. True story. Here's my complete guide to buying, storing, cooking, and eating the very best grilled steak.
From juicy chops to fatty belly to fall-apart-tender ribs, versatile pork is the perfect "other meat" for your grilling menu. Handled properly, it's moist and flavorful, and picks up the smoke and char from the grill like nobody's business. It also takes well to being brined, rubbed, sauced, seared, and slow-cooked. We've got 17 recipes to really make it shine come Memorial Day weekend.
I wasn't an hour on the ground in Taipei before a pancake was shoved in my face and I was tearing into its oily belly, clumps of egg and chewy dough funneling down my throat.
It may or may not be full-on summer weather this Memorial Day, but it's always warm enough near the grill. And whether you're charring veggies, chicken, or steak, you're gonna get thirsty. Here are a few of our favorite recipes for Memorial Day cookout drinks, both boozy and alcohol-free.
The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard. The second and third times were just as bad. Only after I'd dismissed it as an inexplicably terrible product of the Italian kitchen did I finally taste the real thing, and then I understood why people loved it so much. Savory, custardy, and simple in the best possible way, it's also dead easy to make at home. Here's how.
Sure, Memorial Day may be a burgers and 'dogs kinda holiday, but that doesn't mean that seafood can't make a splash. Stock up on some fish-friendly wine or beer and throw some shrimp, whole fish, or even octopus on the grill—seafood makes an impressive main attraction that pairs beautifully with classic summery fare like corn, tomatoes, and other grilled vegetables. We've got 16 recipes to get you started.
They may be golden brown, crisp on the edges, and light and fluffy in the center, but when you get right down to it, classic American pancakes are not all that different from any leavened bread.
You don't take Parmesan to a pizza joint. The fancy restaurant will not appreciate your dime bag of finishing salt. But one of the other pacts you make with a diner is that as long as you don't set the place on fire, you're pretty much free to do whatever you want. Which is why I've started bringing my very own maple syrup.
Memorial Day is the unofficial start to summer, and nothing quite says summer like a burger or steak hot off the grill. Whether you're firing up a big, fancy outdoor grill, or heating up a griddle on your stove, we've got you covered. Think cheesy, oniony, and beefy burgers and their tasty vegetarian counterparts, along with the very best ways to grill the very best steaks (and what inexpensive cuts will still taste great).
Who ever said American pancakes have to be sweet? What's stopping us from savory-ing them up? These start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and—the kicker—pockets of gooey melted cheddar cheese. These are pancakes that I can really get behind (or perhaps more precisely, get my mouth around).
For some people, a stack of pancakes is all about purity: just the delicate crispy edges and tender center of each carefully-cooked round, showcasing a simple homemade batter and the flavor of butter. Real maple syrup is the only acceptable topping. And then there are those of us who like to play with our food, who want to change up our pancake routine and experiment with unusual toppings and additions. If you're looking for ideas to mix up your pancake routine, read on.