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Sweet Tweaks Pumpkin Sponge Cake Round-Up: Cast Your Votes Now!

Serious Eats Amanda Clarke 51 comments

For your viewing pleasure, here are the entries for Sweet Tweaks, round 2, featuring pumpkin sponge cake. Please cast your votes for the winning entry in the comments section below. We'll post the winner later this week. Cinnamon Panna Cotta... More

Sweet Tweaks: Pumpkin Sponge Cake

Serious Eats Amanda Clarke Post a comment

For our second Sweet Tweaks contest, we're hoping to harness a bit of your Halloween enthusiasm (and maybe turn up a few tasty Thanksgiving dessert ideas) with a moist, fragrant pumpkin sponge cake. Though this cake is generally used as... More

Sweet Tweaks Round-Up: Cast Your Votes Now!

Serious Eats Amanda Clarke Closed

Our first-ever Sweet Tweaks contest has yielded a modest but exciting batch of caramel popcorn tweaks, and we can't wait to see which one is your favorite. We've posted all of the entries below. Take a look and submit... More

Introducing Sweet Tweaks, a New Serious Eats Bake-Along Contest

Serious Eats Amanda Clarke 6 comments

Always adding or substituting ingredients, adjusting techniques and altering presentations, I tend to see recipes as malleable inspiration more than rigid structure. Following your comments from week to week, I get the sense that many of you are the... More

Cook the Book: Simple Chocolate Mousse

Serious Eats The Serious Eats Team Closed

This entire week, in honor of Valentine's Day, we put together a shelf of our favorite books on chocolate, with one Cook the Book recipe a day adapted from each volume. To end the week, and to complete our "Chocolate... More

Cook the Book: Black Bottom Cupcakes

Serious Eats The Serious Eats Team Closed

This week, in honor of Valentine's Day, we've put together a list of our favorite books on chocolate, with one Cook the Book recipe a day adapted from each volume. Today's addition to our "Chocolate Lover's Library" is one that... More

Cook the Book: Milk Chocolate with Burnt Caramel Drink

Serious Eats The Serious Eats Team Closed

This week, in honor of Valentine's Day, we've put together a list of our favorite books on chocolate, with one Cook the Book recipe a day coming from each volume. And today's book from our "Chocolate Lover's Library" is Chocolate... More

Cook the Book: Chocolate Sablés

Serious Eats The Serious Eats Team Closed

This week, in honor of Valentine's Day, we've put together a list of our favorite books on chocolate, with one Cook the Book recipe a day coming from each volume. And the next book in our "Chocolate Lover's Library" is... More

Cook the Book: The Serious Eats Chocolate Lover's Library

Serious Eats The Serious Eats Team Closed

This week's Cook the Book is a little different—and sweeter—than most. Usually, we feature one book the entire week, excerpting adapted recipes as the days go by. This week, in honor of Valentine's Day, we've put together a list of... More

Cook the Book: Fresh Mint Ice Cream

Serious Eats Robyn Lee Post a comment

I once took my friend to an ice cream shop that made mint ice cream from real mint, as opposed to the artificial stuff you find it most places. After taking one bite she alleged that it didn't taste... More

Cook the Book: Olive Oil Ice Cream

Serious Eats Robyn Lee 5 comments

You put olive oil on your bread. You put olive oil in your salad. Now it's time to put olive oil in your ice cream. Trust David Lebovitz; those fatty olive squeezings go surprisingly well with the frozen custard... More

Cook the Book: Gianduja Gelato

Serious Eats Robyn Lee Post a comment

Gianduja is a delicious Italian confection made of ground hazelnuts and milk chocolate. It tastes great in the form of smooth bite-sized chocolates, but possibly even better in the form of gelato. Try this recipe from David Lebovitz's The... More

Cook the Book: 'Donuts, An American Passion'

Serious Eats Ed Levine Closed

In honor of National Doughnut Day, coming up Friday June 1, we are going to feature recipes all this week from my friend John T. Edge's Donuts: An American Passion, surely the greatest doughnut tome ever written. John T. is... More

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