These are the kitchen staples we love best, the secret weapons we keep on our shelves no matter what, because there's lot you can do with a bottle of clam juice.
'staff pick' on Serious Eats
What's your night cheese? You know, the cheese you snack on before bed, or wake up in the middle of the night craving—the cheese you love so much you throw shade at whomever so much glances at it on a cheese plate? We asked ourselves that very question and came up with answers high and low—stinky, fudgy, sharp, and unapologetically trashy. Meet our spirit cheeses.
As 2014 draws to a close, we've been reflecting on the meals that stood out most—the bites that we just can't stop thinking about.
This past month, we kept sipping the refreshing drinks of summer: cherry-lime rickeys, margaritas, and crisp, thirst-quenching beers. But we also declared it time to break out the bourbon and get started with our fall drinkin'.
This September we traveled for stellar lamb shawarma, juicy smoked meat sandwiches, and plates and plates of tacos. At work, we ate lox and bluefish and whitefish, plus a stellar assortment of favorite dishes for Italian-American week. (Tough gig, but someone's gotta take a fourth helping of baked ziti!)
Every month—heck, almost every day—we make an effort to go out and shove desserts into our faces in an effort to find the best out there. Sometimes our favorites appear at a regular ol' diner, sometimes at a scoop shop or old-school bakery, and other times, they're worth a visit to a fancy restaurant.
We're suckers for well made pastry, for beautiful fruit, and for pretty much anything dipped in chocolate. Here are the desserts we tried this month that we just can't stop thinking about.
This month we went off-menu at Mister Softee (if you haven't yet tried asking for them to add a fresh banana to your vanilla shake, you're welcome), sampled vibrant magenta prickly pear wine, and cut through the late-summer heat with Suze, a tasty French apéritif.
What's in a month of Serious Eating? A juicy burger, obviously, and some well-balanced pizza. A little high falutin' foie gras, a little friendly mac & cheese. Some steak, a bowl of incredible khao soi, and a couple racks of ribs. Tongue and bone marrow and takoyaki.
Frozen beverages are our best friends these days. Humidity: not so much. Gin and mint and ice? Oh, yeah. Rum? Give it to us in slushie form.
When Serious Eaters travel, we tend to see the journey as a challenge of the appetite, sometimes packing in extra meals just to make sure we squeeze every delicious bite out of a trip to Thailand or Montreal or Italy. Sure, there are tourist attractions to visit, but we're really in it for the khao soi, the foie gras sandwiches, and the awesome stewed tripe.
This month, we ate fresh-caught fluke (estimated time from ocean to pan: 20 minutes), grilled up some steak for Father's Day, and upgraded our BLTs with the addition of creamy burrata.
The Serious Eats team downed some fantastic drinks in June, including frozen Negroni slushies, raw milk fresh from the farm, sparkling summery cocktails, and more.
This month we (OK, Jamie) reveled in NYC's first Dairy Queen and we rewarded ourselves after running a half-marathon (yeah, OK, that was just Paul). But the rest of us ate good sweets too! Check 'em all out.
This month, Carrie went to Mexico, Jamie went to Philly, and Kenji went to Japan by way of Coney Island, so you know our best bites are gonna be interesting.
This month, we tasted sherry straight from the barrel in Spain, found an awesome milkshake, discovered a new favorite amaro, sipped an great Mexican craft beer, and started experimenting with a clever wine-saving tool.
Kenji experiences the magic of Chicago pizza, Maggie goes renegade with two best bites, Jamie cooked a Passover Seder for 17 people, and more of the best things we ate this month.
From decadent sundaes to a doughnut standby, check out all our favorite sweets from April.
We have to hand it to them; when it comes to ice cream with mix-ins, Ben & Jerry's is hard to beat. And because we like to dream big at SE* we asked ourselves, if you could have B&J's create any flavor you wanted, what would it be? And no, the realities of science need not apply.
Every month the Serious Eats crew scouts out the best stuff to drink: newly released beers, cool new cocktails, spirits you should know about, and favorite recipes for refreshing non-alcoholic drinks. Here are the sips we're most excited to share.