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Apple Cider Gravy

Serious Eats Joshua Bousel Post a comment

The simple addition addition of apple cider gives this gravy a slight tartness and light fruity flavor. More

Rich and Creamy Gravy With Fresh Herbs

Serious Eats Joshua Bousel Closed

This basic turkey gravy gets a hefty amount of heavy cream right at the end, followed by a mixture of fresh herbs like thyme, sage, and rosemary. More

Red Wine and Shallot Gravy

Serious Eats Joshua Bousel Post a comment

Turkey gravy is infused with wine, giving it a slightly dry character with mild fruitiness and a light bite from shallots. More

Porcini Mushroom Gravy

Serious Eats Joshua Bousel 3 comments

Dried porcini mushrooms soaked in turkey stock give this gravy a great earthy depth. More

Basic Gravy

Serious Eats Joshua Bousel 1 comment

The traditional Thanksgiving gravy made with drippings from the bird, for a sauce that's pure turkey gold. More

The Pizza Lab: The Best English Muffin Pepperoni Pizza

Slice J. Kenji López-Alt 32 comments

We all know the first law of Pizza-Like Objects: If it's made with some combination of zesty tomato sauce, a wheat-based bready product, and oozy melted cheese with a hint of pepperoni, it's going to taste good. Perhaps not great, but reliably pretty good. And that's the problem with English muffin pizza. It's good stuff, to be sure, but the thing about good things is that they all have the ability to be great. More

This Week in Recipes

Eric Singerman Post a comment

From ramen burgers to tomato corn bread, take a look at this week's recipes. More

Pizza Lab: How to Make Ramen Crust Pizza

Slice J. Kenji López-Alt 43 comments

It looks like pizza, smells like pizza, it even tastes a little like pizza, but it's not pizza. At least, not inasmuch as pizza is defined by its bread-based crust. The slice you are looking at shares much in common with pizza. It's got gooey melted cheese. It's got a robust tomato sauce that balances zestiness and sweetness with just the right bit of zip. It's got a crisp underbelly and a soft, moist, tender interior. It just happens to be made with noodles instead of dough. More

Video: Making Udon Miso and Cheese

Daniel Klein Post a comment

I came across this Udon Miso 'n' Cheese concept while experimenting for an event last fall in which a few non-Japanese chefs got together to make Japanese food. While messing around with the idea of udon risotto, I discovered that miso, butter, parmesan and wheat starch taste just like Kraft Macaroni and Cheese (in a good way). More

Video: Rooftop Farms in China

Daniel Klein 3 comments

I'm a big fan of rooftop films and have made a point of sharing them in videos in order to share what rooftop amazingness is possible. It may be old hat in America, but in China, where food scares and the dangers of pesticides and pollution are only beginning to show their true colors, the new farming movement is just blossoming. More

3-Minute Video: The Amazing Food and People of Japan

Daniel Klein 8 comments

I spent the last month traveling around Japan and China with an Intrepid Travel guide/translator, taking pictures and filming video of the most delicious food, the amazing people, and the incredible sights for the newest season of The Perennial Plate. Watch this video postcard from Japan, a montage of the two weeks we spent eating and traveling around. More

Top This: Salmone Pizza (à la Spacca Napoli)

Chicago Jessica Leibowitz 7 comments

Bagels with cream cheese and smoked salmon? Been there, brunched that. Not exactly a groundbreaking dish. But what if a reputable Neapolitan pizzeria makes a pizza with similar ingredients? More

The Brunch Dish: French Toast en Cocotte at Recipe

New York Nikki Goldstein 3 comments

[Photo: Nikki Goldstein] There's some big brunching to be had at Recipe, the tiny 26-seat eatery on the Upper West. The menu is filled with gems, but a recent decision to go the seemingly boring route—the French toast en... More

Recipe on the Upper West Side: A Recipe for Success That Needs A Few Tweaks

New York Ed Levine 6 comments

"All the ingredients are there. Like many loaves of homemade bread, it probably just needs a little more time to rise." Photographs by Robyn Lee Recipe 452 Amsterdam Avenue, New York NY 10024 (b/n 81st and 82nd; map); 212-501-7755; recipenyc.com... More

Cevapcici Appetizer

Serious Eats Barbara Hanson Post a comment

I decided to bake, then broil, the sausage for a bit of extra browning. The Currant-Mustard Sauce that accompanies them is not remotely traditional, but works well, particularly when serving the cevapcici as an appetizer.... More

Balthazar’s Steak Tartare

Serious Eats Kerry Saretsky Post a comment

Using Aleppo to Za'atar from Kalustyan's

New York Barbara Hanson 7 comments

Editor's note: Please welcome Serious Eats community member BaHa, aka Barbara Hanson, who will be checking in now and again with dispatches about the various little one-of-a-kind food stores and markets in New York. Here is her recipe for A-Z... More

Homemade Pork Floss

Robyn Lee 3 comments

Pork floss: it's a strange name, but a fitting description for the light, fluffy, thread-like seasoned dried pork product that can be used to add porkiness to just about anything. Although it's easily found at Chinese grocery stores in large, clear plastic containers, you can also make a fresh batch in your own kitchen. Check out Chow Times' pork floss recipe with step-by-step photos next time you get a hankering for pork floss (or perhaps if you want to fill your home with sweet, porky fumes). If you don't know what to use pork floss for, read Chow Times' earlier pork floss post for ideas. My favorite way of eating it is just to put it on rice. Boring... More

Ice Cream that Pulsates with the Blood of Marshmallow Goodness

Robyn Lee Post a comment

This bowl of homemade ice cream from My Husband Cooks may look innocent, but deep within its sweet, milky, aerated folds lurk chopped salted and roasted cashews, toffee chunks and marshmallow fluff. The flavor, dubbed Uneven Pavement Ice Cream, was born from a desire to create something reminiscent of Rocky Road Ice Cream but with more marshmallow intensity: I wanted veins of precious white marshmallow fluff running through the heart of my ice cream. I wanted the taster to discover strands of marshmallow sticking to the roof of her mouth. And I wouldn’t settle for the jarred fluff. No, sir. I looked up the recipe for making my own. Check out the recipe to churn out a batch of... More

Make Your Own Breakfast Sausage

Lia Bulaong 2 comments

Robin Mather Jenkins of the Chicago Tribune, lamenting that people don't eat breakfast sausages anymore because they think of them as fatty, shares a recipe for maple-sage breakfast sausage, lean and made from scratch. She says, "It's simple to make, and impressive. It takes just a few minutes to prepare, and it is many times better than store-bought, especially if you mix it up a day or two ahead of the time you plan to cook it, so the flavors can blend." Freeze the patties, and you can have breakfast sausages anytime you want!... More

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