Where do you even begin when it comes to fancy cheeses? Which are mild, and which are stinky? Which will melt well on my burger and which is better appreciated off a cheeseboard with a smear of good honey? And when the heck did generic "blue cheese" expand into 38 different varieties*? These are some of the questions cheese virgins might experience their first time in the shop, but never fear! Everyone has to start somewhere, and you've come to the right place.
'winter holidays' on Serious Eats
After the mad ripping of wrapping paper and the squealing over dream-gifts-come-true, it's time for breakfast. Whether you cook up stack of sourdough waffles (my mother studded hers with local filberts) or a savory strata, a log-cabin of crispy bacon or a platter of caviar-topped scrambled eggs, a festive brunch is in order. Here are a few Serious Eats-approved recipes we've been considering.
The first time I hosted a cocktail party, I spent most of my time preparing cocktails to order. The drinks were great, but it prevented me from having much fun. Making batches of drinks in advance is a much better idea—all it takes is a little math.
When I want to make use of my excessive cookie cutter collection I turn again and again to my recipe for basic cut-out cookies. Here's the recipe, along with a few variations.
The best part of this fudge is that it tastes exactly like eggnog but in a condensed, bite-sized little nugget.
For last week's Hannukah-inspired Weekend Cook and Tell we asked all of you to break out the potatoes and box graters for a challenge we called Festival of Latkes. We still have a few more nights of menorah lighting left to enjoy some potato pancakes, so let's take a look at some of our favorite latkes.
One thing that people tend to do more in December than during all other months combined is introduce eggs into their strong drink. I'm not talking about the light, foamy cocktails made with a little egg white that you see throughout the year; rather, these are the rich, thick nogs of winter that trace an ancestral linage back to the flips of colonial America.
In her latest cookbook Nuts in the Kitchen Susan Herrmann Loomis describes the Heavenly Chocolate Hazelnut Spread as the "chunky" version of Nutella. Um, sold.
Tonight at sundown Hanukkah begins, which means a whole lot of latkes will be fried in the next week. Ed hosted his latke-frying party for family last weekend (right after Thanksgiving, now that's impressive). The sizzling oil represents the oil used to light the menorah. Fried food lovers: this is your favorite Jewish holiday. Just beware of your hair and coats—they might be latke-scented for a bit. Here is a roundup of our favorite recipes, including some non-deep-fried foods like brisket and homemade chocolate gelt.
This recipe is my all-time favorite. In its most basic form, it combines oats, shredded coconut, pumpkin seeds, and almonds with brown sugar, maple syrup, and dried cranberries and peaches. But you should think of it as a template rather than a rigid recipe. This time, I also tossed in a handful of dried strawberries. You could swap the almonds for pecans or walnuts, or use honey instead of maple syrup.
This crunchy, sweet granola is studded with toasted almonds, pumpkin seeds, and dried cranberries and peaches. Feel free to substitute any combination of nuts and fruit, or swap the maple syrup for honey. It makes an ideal holiday gift, and...
I remember making mulled cider in kindergarten (Tang plus ground spices!), but wanted to find a more grown-up method for making mulling spices that was easy, inexpensive, and makes a great holiday gift.