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Salmon with Cherry Sauce and Israeli Couscous

Serious Eats Nick Kindelsperger 1 comment

What put me in the cherry mood? Perhaps it was finding a jar of cherry jam in the fridge and realizing that it had never been opened. Or, it could have been the bag of dried cherries in the pantry that, too, was still sealed up tight. More

Lane Cake

Serious Eats cakespy 1 comment

Lane Cake: now there's a tall southern belle of a layer cake, filled with coconut, chopped fruit and nuts and a generous serving of whiskey or brandy, and topped off with a snowy range of fluffy frosting. Cutting into this cake is particularly enjoyable: the white frosting gives way to a creamy-colored cake, with a slightly more yellow-toned custard, flecked with a confetti of nuts and fruits contained therein. More

Leftover Pie Parfait

Serious Eats cakespy Post a comment

The composition of your parfait is your own adventure. The basic rule is that you want to choose an ice cream, a topping, and a sauce which act either in harmony or in unison with your pie flavor. For instance, you could compose a harmonious concoction by pairing a slightly tart apple pie with cinnamon ice cream, graham cracker crumbles, and caramel sauce; or, you could go matchy-matchy and pair a slice of grasshopper pie with mint chocolate chip ice cream, thin mints, and chocolate sauce. More

S'more Pop-Tart Drop Cookies

Serious Eats cakespy 2 comments

Have you ever found yourself eating a chocolate cookie and thought to yourself that surely, surely there must be a way to heighten this delicious experience? This is the way. The answer is yes, and that thing is Pop-Tarts. More specifically, S'mores Pop-Tarts. More

No Knead Pizza Bianca

Serious Eats J. Kenji López-Alt 13 comments

[Photographs: J. Kenji Lopez-Alt] Note: For best results, use a scale set in grams. About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly... More

Meat Lite: Pork, Pear and Mushroom Ragu

Serious Eats Tara Mataraza Desmond 2 comments

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. Pork, mushrooms and broth simmer together to make... More

Mark Bittman's Potato Gratin

Serious Eats The Serious Eats Team 2 comments

Mark Bittman's How to Cook Everything Thanksgiving Menu Forty-Five Minute Roast Turkey Turkey Gravy Favorite Bread Stuffing Cranberry Relish with Orange and Ginger Potato Gratin Wheat Berries with Walnuts Raw Beet Salad Braised and Glazed Brussel Sprouts... More

Menu: Father's Day Brunch

Serious Eats Hannah Howard Post a comment

Why should moms get sole dominion over brunch? Brunch is the perfect Sunday holiday meal. It commences after late rising and a leisurely morning and entails the best of both breakfast and lunch. Drinking a few mimosas or Bloody Marys... More

Super Bowl Eats

Serious Eats Jenn Sit 4 comments

Every year, I get excited about the Super Bowl. It's not about the halftime show or the commercials, and although I've been trying my best to understand the finer points of the game, it really comes down to one thing: the food. More

Time for a Drink: The Pompier

Serious Eats Paul Clarke 4 comments

Enter the Pompier. Also known as the vermouth cassis, this tall glass of icy goodness offers a gentle, sophisticated alternative for those looking to idle away a steamy afternoon. Based on vermouth--so it's lower in alcoholic horsepower than many other seasonal refreshers--the Pompier increases its allure with the robust fruitiness of crème de cassis, a blackcurrant liqueur. More

Dinner Tonight: Beef Steak with Onions

Serious Eats Nick Kindelsperger 3 comments

There aren’t many times I look back at a two-week period and notice that I hadn’t cooked any read meat. It wasn’t my fault if nearly every recipe that looked good was light, easy, and beef-less. But after noticing came... More

Dinner Tonight: Farfalle with Swiss Chard

Serious Eats Nick Kindelsperger 2 comments

It is kind of odd to pull a recipe from a book called Sauces that has, well, no sauce. While nearly every other recipe in this thick, exhaustive volume takes a long time, this one uses only what it takes... More

Dinner Tonight: Turkey Burgers

Serious Eats Nick Kindelsperger 8 comments

Don't take me for a heretic. I would have never, ever made this recipe if hadn't come home all tired and beat from work and my girlfriend had it waiting for me. I don't have much patience for anything... More

Cook the Book: Creamiest Lime Cream Meringue Pie

Serious Eats Robyn Lee 1 comment

To give extra kick to her Creamiest Lime Cream Meringue Pie from Baking: From My Home to Yours, Dorie Greenspan adds freshly grated ginger to the lime custard filling. Besides that I love lime meringue pies, I was caught... More

Cook the Book: Corniest Corn Muffins

Serious Eats Robyn Lee 2 comments

Muffins compose one of my most favorite categories of baked goods. They're cake-like and sweet, but not so indulgent that I would feel guilty about stuffing my face with a chocolate muffin or carrot muffin first thing in the morning.... More

Tom Valenti's One-Pot Meals: Pork Tenderloin Medallions

Serious Eats Ed Levine 10 comments

Pork tenderloin is an incredibly versatile and easy cut of meat to cook with. You can use it whole or, to really speed up the preparation process, cut into medallions. Tom Valenti, best-selling cookbook author and owner of Ouest restaurant... More

Dinner Tonight: Shredded Romaine Salad

Serious Eats Nick Kindelsperger Post a comment

Making a great salad has never really been a question of time. Most can be mixed together in a matter of minutes, and this one is no different. What is different about this little beast, beyond the cute presentation, is... More

Cook the Book: Fluff-Filled Chocolate Madeleines

Serious Eats Robyn Lee Post a comment

I love a good madeleine, the buttery, single-serving cake, distinctively smooth and scalloped on one side and bulging with excess cake on the other. Dorie Greenspan's recipe for Fluff-Filled Chocolate Madeleines from Baking: From My Home to Yours turns the... More

Dinner Tonight: Seafood Salad Tacos

Serious Eats Nick Kindelsperger 5 comments

Today marks the debut of Nick Kindelsperger's column Dinner Tonight. Starting today, Nick will drop by on Mondays, Wednesdays, and Fridays with a quick meal that you should be able to get on the table in about 30 minutes. Regular... More

Cook the Book: Albacore Crudo with Caperberries

Serious Eats Ed Levine 1 comment

Dave Pasternack is probably best known for introducing crudo, Italian-style raw fish, to American palates. Think of it as sashimi with an Italian soul. I have eaten this Albacore Tuna Crudo at Dave's restaurant, Esca, hundreds of times and never... More

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