Entries tagged with 'announcements'
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Welcome to the new Serious Eats! Same content, same great conversations, wrapped in a shiny new design with a few new cool features. Many of the changes are based on feedback we've heard from you, and we're eager to hear what you think. This is just the beginning, more changes will come based on your feedback, and we'll be posting more information on what's new on the site....
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This is just a quick note to let you know next week we'll be unveiling a new Serious Eats that we think you'll like. Same content, same great conversations, wrapped in a shiny new design with a few new cool features: Improved navigation so it's easier to find your favorite site features Your personal profile page gets a makeover Built in ability to email a story or talk topic, just like you asked for A specially designed print version of every page on the site Plus, a few more surprises we're saving Many of the changes are based on feedback we've heard from you, and we'll be eager to hear what you think about the latest version of Serious Eats....
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Longtime readers of Serious Eats have already met Robyn Lee (aka The Girl Who Ate Everything). Robyn served as our spring semester intern here until she graduated from college. We're now pleased to announce that she has made the leap from intern to staff editorial assistant at Serious Eats world headquarters. (So much for us thinking we'd scared her off.) In her new role, she'll be working with us all on site content; creating graphic collateral (she designed the super-cute PBJ and doughnut logos); and taking kick-ass, mouthwatering, I-hope-you've-eaten-lunch-'cause-if-not-you're-going-to-be-hungry photos. Welcome aboard, Robyn!...
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We're making some behind-the-scene enhancements to Serious Eats that you will begin to to notice over the next 72 hours. What's most important about these changes is that they lay the groundwork for some really cool features we'll be introducing over the next few months. What's new now: Log in with your username Now when you log into seriouseats.com, you'll use your username instead of your email address. Your username is the name displayed on your Talk topics and comments. Forgot your username? Send an email to support@seriouseats.com and we'll send you a reminder. Editable Talk topic titles! When submitting a new Talk topic, you can now edit your title [screenshot]. If you have any questions about these changes or...
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Coming tomorrow to a monitor near you: AGTV. That's AG for Amateur Gourmet and TV for, well, TV. Watch as Adam Roberts attempts to make eggs Benedict, lobster rolls, and linzertorte, among others. Will the heat of the kitchen drive our beloved amateur chef to seek professional help? Tune in tomorrow to find out....
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At Serious Eats we love to eat and cook. Some of us here at SE world headquarters cook for therapeutic reasons at the end of a long, stress-filled day. Others, like me, cook most often when we have the luxury of time, on the weekends and on vacation. But the point is we all like to cook, and we found out after getting our survey back that many of our fellow Serious Eaters do, too. So from now on we are going to post at least one recipe every day Monday through Friday 52 weeks a year. That's our plan, anyway. Who knows what will happen once recipes start to appear regularly on Serious Eats. All hell could break loose,...
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Hi, Serious Eaters! You've been giving us feedback over the last couple of weeks, and we've been listening. One thing you've told us after licking the bowl is that our "4 Stars" section was needlessly confusing. We've gone back into the kitchen, adjusted the "4 Stars" recipe, and what we've baked up, we hope, is infinitely more palatable. We've renamed it "Required Eating," which better conveys what this section is—links to the best food and food-related content that we can find. Bon appétit!...
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Here are the pie contest winners BaHa wins the 2 pies for her evocative all pie Thanksgiving essay. Adam wins a single pie for identifying the 1902 NY Times quote. cgoup wins a single pie for identifying the Carl Sagan quote. The winners should e-mail me at nyeats@aol.com this morning and give me their particulars so that we can figure out how to get them their pies. I want to thank everyone for participating. There were so many good entries for the grand prize. Next year let's collectively think up a really great pie contest. And I promise I won't make the same mistake by asking questions that are easily found on Google or other search engines. For anyone...
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All right, all right, I admit it. In the age of the internet I shouldn't have given quotes as clues. Too easy. But the grand prize, two pies, is still up for grabs. See below for how you can enter. That's right. Serious Eats is giving away two phenomenal pies of your choice. If you live in New York you can choose from the dazzling array of pies made by Two Little Red Hens, which includes Apple, Apple Crumb, Apple Cranberry, Sweet Potato-Pecan, Pumpkin, Chocolate-Pecan, Buttermilk Lemon Chess, Fall Medley, Out of towners will get their pies delivered to their doorstep from the Grand Traverse Pie Company. The pies are on us. All you have to do is tell me...
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That's right. Serious Eats is giving away two phenomenal pies of your choice. If you live in New York you can choose from the dazzling array of pies made by Two Little Red Hens, which includes Apple, Apple Crumb, Apple Cranberry, Sweet Potato-Pecan, Pumpkin, Chocolate-Pecan, Buttermilk Lemon Chess, Fall Medley, Out of towners will get their pies delivered to their doorstep from the Grand Traverse Pie Company. The pies are on us. All you have to do is tell me what pies would be included in your all-pie Thanksgiving meal and why. You can include savory pies like chicken and turkey pot pie, even fancy-pants savory pies like the lobster pot pie they serve at Mary's Fish Camp, and...
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