This spread is like Nutella for grownups. It's about half as sweet and just a little bit chunky. It will keep for up to a month in the refrigerator. Adapted from Nuts in the Kitchen by Susan Herrmann Loomis.... More
Just because it's made from canned pumpkins doesn't mean this pumpkin butter second-rate. I found that Farmer's Market brand organic pumpkin, in particular, has a silky smooth texture.... More
Pumpkin butter on toast is always delicious, but there are many other ways to fill your fall days with this treat. Try it for breakfast stirred into plain yogurt or baked into granola. Or, blend it into a milkshake or... More
This is a pretty straightforward use for lavender, but it's such an assertive herb that simple, unfussy recipes seem to do it the most justice. It's also a great way to preserve fresh lavender if you can get it. If... More
This week we've been focusing on not only vegetarian dishes from The Vegetarian Option by Simon Hopkinson, but also warm weather meals. I thought I'd share a recipe that embodies one of my favorite ways to eat during the warmer months. Instead of spending an hour or two in a hot kitchen, chopping, sautéing, and roasting away, I prefer to make a meal out of what would normally be considered hors d'œuvres or snacks. More
At the risk of sounding like a hypocrite, sometimes I enjoy the cocktail hour snacks that I have assembled before a dinner party more than the dinner itself. As a home cook I am incapable of making a simple dinner... More
The following recipe is from the August 19 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I always keep a few emergency cans of tuna in my cupboard—their presence reassures me that... More
Working in a restaurant means that the majority of my meals are solo affairs eaten during nontraditional mealtimes. I usually have a very big late lunch just before my shift starts, and then some sort of late-night snacking comprises my... More
Shiitake mushrooms. Photograph by marcelo träsel on Flickr Let me begin by saying that I love pâté. Mousses, terrines, galantines, rillettes, even the ubiquitous liverwurst. Give me some toast points and a few cornichons and I am in heaven. So... More
A well-stocked pantry can really bail you out of a meal time jam. This super easy but delicious spread is based on two items no Serious Eater should ever be without: imported canned tuna packed in olive oil and... More
