Winter squashes are some of the most versatile vegetables when it comes to rich, warming comfort dishes; there's so much to do with them beyond the purées and soups we often turn to out of habit. Here, the pros help us use the acorn, butternut, and spaghetti squashes we love so much in new ways.
'hey chef' on Serious Eats
Jams don't always mean something sweet is in store. Chefs from around the country guide us in bringing out the savory.
Chocolate is one of the world's most dynamic and complex ingredients, but this time of year most recipes focus on how to make sweet treats for your loved ones. So we asked the pros how to bring some chocolate love to savory dishes perfect for celebrations large and small.
Jam on toast is fine and all, but here are some other sweet and savory ways to get the most out of your jar.
Nine chefs from around the country show how we can give pickle brine a second chance.
Cranberries aren't just for saucing. Chefs from around the country weigh in with their favorite sweet/tart recipes perfect for fall.
Maple syrup's not only for pancakes. What else is it good for? Marshmallows, meat rubs, and one darn-good grilled cheese.
Curry paste is good for plenty more than making curry. Chefs around the country tell us how they use it for Mexican sauces, steamed fish, a coconut dessert, and more.
We've asked chefs about plenty of ingredients in our Hey Chef series, but none has made them as excited as they are about curry. Here, we have ten of the most exciting usages for the sweet and savory flavor combination, straight from professional kitchens nationwide.
Once you start using fish sauce, it can be tough to stop yourself from tossing it into everything. We polled chefs on some of their favorite uses. Their replies: amp up the flavor of everything from grilled chicken to Southern tomato gravy to...whipped cream?
Ginger's an ingredient with a thousand uses. Here, seven chefs give us their pro-tips for using it from bread to ice cream to ceviche.
With the gardening season soon coming to an end, the summer's mint haul needs to get used up or preserved in something other than a mojito. Here, seven chefs teach us some tricks.
Five chefs school us on how to use our outdoor grills, smokers and even indoor ovens to smoke oils, vegetables, and nuts, and ice cream.
The end of summer brings eggplant out in full force. Here, six chefs nationally tell us how to go beyond the parmigiana.
Honey isn't just for stirring into tea. Six chefs from around the country teach us how to use honey to round out a sauce, make a honey brittle, and add some crunch to a yogurt parfait.
What else can you do with vanilla besides baking? Four chefs across the country share secrets from their kitchens.
This summer herb is good for way more than just pesto. What else can you do with basil? How do pickles, ice cream, and pasta dough sound?
We're far beyond the days of only finding soy sauce at sushi bars or Chinese restaurants, but if you have big bottle of soy sauce at home you might still be looking for new ways to use it. While we're fans of soy as an added kick of savoriness in soups, chili, and stews, what about warm weather dishes? Read on for some ideas.
Welcome to the first installment of Hey Chef, where we ask pros around the country for tips on how to use ingredients we love. First up: bitter greens.