'easy' on Serious Eats

Creamy Spiced Parsnip Soup

Parsnips are one of my favorite root vegetables. They're intensely sweet and earthy, but on their own they can be a little bland. The key to turning them into a creamy soup with a clean, pure flavor is to reach for some unexpected aromatics that both complement and contrast, like jalapeño, ginger, and coriander seed. More

Use the Pressure Cooker to Make Full-Flavored Pho Ga (Vietnamese Chicken Noodle Soup) In 30 Minutes

Pho bo—Vietnamese beef noodle soup—may be more popular in the states, but its cousin pho ga, made with chicken, is easier to make, and in my book, just as tasty. What if I told you that you could make a superb bowl of Vietnamese chicken noodle soup with rich, aromatic broth and fall-off-the-bone tender chicken, all in under half an hour? The pressure cooker comes to the rescue. More

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)

Pho bo—Vietnamese beef noodle soup—may be more popular in the states, but its cousin pho ga, made with chicken, is easier to make, and in my book, just as tasty. What if I told you that you could make a superb bowl of Vietnamese chicken noodle soup with rich, aromatic broth and fall-off-the-bone tender chicken, all in under half an hour? The pressure cooker comes to the rescue. More

The Food Lab: How to Make Potato Leek Soup the Easy and Easier way

Today I'm going to show you how to make two different versions of the same dish. They both use the exact same ingredients to produce similar end results. The first recipe for potato leek soup is the most involved, and it'll make just about the tastiest potato leek soup you've ever had. Light, creamy, packed with flavor, and soul-satisfyingly delicious. The second takes a fraction of the time and produces a soup with very similar flavor, but a slightly inferior texture. It's still something I'd happily serve to dinner guests any night of the week. More

Waffle Iron "Fried" Cheese (Queso Frito)

Breaded, melty cheese is something that crosses cultures—from deep-fried mozzarella sticks at state fairs to queso frito in Latin America. Inspired by those foods, we've taken squares of cheese are breaded and "fried" them in the waffle iron for just a minute, until their outsides gturnet golden brown and crunchy and their insides become perfectly melted and gooey. More

Tangerine and Fennel Vinaigrette

Most produce is a sad sight during the winter, except for citrus. We whipped up this tangerine vinaigrette to celebrate one of the few fruits that's best this time of year. It's delicious on salads, or as a sauce for roasted or grilled fish, pork, or chicken. More

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