Later in the week we'll be excerpting some complex, innovative Chinese recipes for more accomplished home cooks. But for today, here is a light, simple version of sausage, shrimp, and chicken fried rice, excerpted from this week's Cook the Book... More
I've become rather enamored of lentils lately. They're cheap, versatile, and more nutritious than carbohydrates like rice and pasta (lentils are a legume, like beans). They're a go-to ingredient when you want to stretch a meal a bit further. Lentils... More
I got the Cumberland sausages for this dish at Myers of Keswick in New York City, which you can read about Serious Eats: New York. To my surprise, I found that the Yorkshire pudding batter recipe is the same as... More
Mortadella is to bologna what Dom Perignon is to Andre Spumante. A thick Italian sausage studded with chunks of pork fat (and sometimes pistachios), mortadella has a delicate, smoky flavor often spiced with pepper, nutmeg, and coriander. In this recipe,... More
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on a sausage dish. —Ed Levine... More
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on a wild rice pilaf. Enjoy! —Ed Levine... More
After getting through our first birthday at Serious Eats this week, we tip our hats to Laird’s AppleJack Distillery over in Scobeyville, New Jersey, lighting the 227th candle on the cake this year. Woo, geezers. America's oldest apple brandy tastes... More
It was a case of mistaken identity. I bought some broccoli rabe at the farmers' market and decided to pull out my brand spanking-new copy of the Silver Spoon to see what I could do. What a perfect choice, I... More
Sure, it’s a classic. So, why have I been getting it so wrong? Because of my misadventures with the dish, the fiancée had sworn off broccoli rabe as disgusting, and I was left to try to get my fill any... More
As the week winds on, Eric Gower, the author of The Breakaway Cook, keeps impressing me with the simple but delicious-sounding recipes in this book. I haven't cooked his Pasta with Peas, Sausage, and Mint yet, but rest assured, I'm... More
