'SE Staff picks' on Serious Eats

SE Staff Picks: Our Favorite Recent Cocktails

What would the dream happy hour at Serious Eats HQ look like? Well, there'd be lots to nibble, of course, starting with bacon-and-tomato guacamole maybe some of Kenji's extra-flaky scallion pancakes. Plus, we'd have a bartender whipping up some of our favorite cocktails. Here are a few of the boozy beverages we've enjoyed lately, from serious spirit-forward stuff to a light and frothy piƱa colada More

Staff Picks: Our Favorite Cereals

With our new Cereal Eats column in full swing, we've been spending more time eating and opining about cereal around the office. Dry or with milk? What kind of milk? And do you drink the cereal-stained leftover milk after? Are you still coping with the emotional issues associated with being raised in a sugary-cereal-free household? How has it affected the rest of your life? Because it clearly has. Hear from all of the SE staffers what cereals, both hot and cold, we like best. More

SE Staff Picks: Our Favorite Non-Pedestrian Cheeses

Recently the gang at SEHQ shared a round-up of favorite cheeses. Turns out we're not too refined in our taste. We love our mozzarella, feta, and goat cheese, what can we say. Some of you were shocked at our pedestrian choices. This time around, we're living up to the "serious" of our name. We're stepping it up with these lesser-known, very rare, very hard to find, sometimes nearly impossible to find (unless you know a guy who knows a guy who knows a cat) varieties. Apologies in advance if it makes us sound like a bunch of cheese snobs. More

SE Staff Picks: Some of Our Favorite Farmers' Markets

With it being National Farmers' Market Week this week, we stopped to reflect on some of our favorites in the country. There are far too many to list here; too many bites of juicy peaches, sweet tomatoes, and pickled beets that didn't make it into this roundup. But here are a handful that we especially love, and go out of our way to visit when we're in town. What farmers' markets do you frequent? More

SE Staff Picks: Our Favorite Cheeses

Thankfully none of the SE staffers are cheese-intolerant. We all love cheese, really love it. And thankfully, SEHQ is situated right across the street from one of the best mozzarella sources we know. When we're not slicing up a ball of that, we're melting Kraft Single slices on sliders or ending a nice dinner with a cheese plate and some red onion jam. Yup, we love our cheese. Here are some of our favorites; let's hear yours! More

SE Staff Picks: What's Your Favorite Taco Filling?

How do I fill thee, taco? Let us count the ways. And there are so many delicious ways. After researching regional taco styles for this guide, we all sat around comparing our favorite varieties. From Texas breakfast tacos to a streetside taco truck's shredded, falls-apart-tender barbacoa, here are some of our favorite ways to fill a tortilla; let's hear yours! More

SE Staff Picks: Robyn's Chocolate Chip Cookies

Sometimes I tell people that I like baking, but in reality I think I just like eating chocolate chip cookies, and the only way I can guarantee chocolate chip cookie-derived happiness is by baking them myself. Ad Hoc's chocolate chip cookie recipe is my go-to dessert for birthdays, parties, pot lucks, and the like—not to the point that I have it memorized, but it has the honor of being written on a small piece of paper taped to my refrigerator. More

SE Staff Picks: Carey's Rum Raisin Ice Cream

I got my first ice cream maker sometime in elementary school, and ever since then, I've made my dad a batch of rum raisin ice cream for just about every Christmas, birthday, and Father's Day. He claims my version is the best he's ever had, which I think boils down to three factors: 1. It's homemade, which always adds appeal; 2. I'm his daughter; 3. There's a lot of rum in it. The alcohol keeps it nice and soft, scoopable even after a few days in the freezer. More

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