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Entries tagged with 'fruits'

Pickled Nectarines

Serious Eats Marisa McClellan 2 comments

It's time for pickled fruit to stage a revival. These pickled nectarines are easy to make and are fantastic on a cheese plate or added to a green salad. Add a few jars to your pantry today! More

Serious Salads: Stone Fruits with Ginger-Lime Syrup and Mint

Serious Eats Jennifer Segal 3 comments

Sliced peaches, nectarines and plums go from simple to sublime when soaked in a refreshing ginger-lime syrup infused with fresh mint. Be sure to let the fruit marinate for at least 45 minutes but not too much longer or the ginger will mellow out. More

The Crisper Whisperer: How to Make Fruit Leather

Serious Eats Carolyn Cope 13 comments

You can make fruit leather with almost any summer or fall fruit. Berries, cherries, stone fruits, apples, and pears—they all work beautifully. Choose ripe or very ripe fruit, and remove any blemishes. Seasonings are where you can really get creative. A little vanilla with berries perhaps? You can add liquors, chopped nuts, you name it. Your leather is as nimble as your imagination. (That sounds wrong for so many reasons, I know—but it's right.) More

Grilling: Rum-Glazed Pineapple with Toasted Coconut and Vanilla Ice Cream

Serious Eats Joshua Bousel 5 comments

The glaze consists of brown sugar, spiced rum, butter, and vanilla. It gets brushed onto the pineapple slices, which are grilled until browned with some light charring. The pineapple is a sturdier fruit than the banana, which makes it easier to grill. More

Muesli with Nuts and Dried Fruits

Serious Eats Lee Zalben Post a comment

Seriously Sick: Food For When You're Under the Weather

Serious Eats tressa eaton 42 comments

[Photographs: Tressa Eaton] Last month I got slammed with a bizarre mid-summer 103°F fever. The sky-high fever, chills, and achy body knocked me out completely. Being home alone and sicker than I've been in a long time made me realize... More

Mangos and Mozzarella: An Italian Classic with a Tropical Twist

Serious Eats Lucy Baker 3 comments

Photograph from hojusaram on Flickr Sometimes a few simple ingredients come together to create something spectacular. The individual elements compliment each other so well that, when combined, the results are so delicious they border on magical. Think bacon and eggs;... More

Spring-Inspired Ice Cream Sauces: Raspberry Sauce

Serious Eats Lucy Baker 4 comments

Photograph from gargoylesoftware on Flickr Forget budding daffodils, lingering twilight, and afternoon rain showers. For me, the surest sign of spring is the return of street corner fruit stands. So I was thrilled last week to see them beginning to... More

Drinking Up Apple: Wassailing Day

Serious Eats Erin Zimmer 1 comment

At the core (heh) of this, is the hot wassail, a spiced drink that falls somewhere between cider, punch and mulled wine (each village has their own recipe, some with dry sherry or beer). More

Cook the Book: Ole's Swedish Hotcakes with Quick Strawberry Compote

Serious Eats Adam Kuban 1 comment

You know how I urged you to bookmark the previous two Cook the Book recipes for winter? This one you're going to want to bookmark for spring. Sure, it's not strawberry time, but we wanted to highlight produce-aisle citizens from... More

Cook the Book: Arugula, Pear and Goat Cheese Salad

Serious Eats Adam Kuban Post a comment

This week's Cook the Book entry, How to Pick a Peach by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick a prime example of whatever... More

Cook the Book: Applesauce with Bourbon, Sour Cherries, and Hazelnuts

Serious Eats Adam Kuban Post a comment

If you read the previous post, you'll know that this week's Cook the Book entry, How to Pick a Peach, by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best,... More

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