This Week at Serious Eats World Headquarters

Bon chance, Leandra! Hope your future endeavors are great!

The Vegan Experience: Over 100 Flavor-First Vegan Recipes!

Food Lab book: Pre-ordered!

This Week at Serious Eats World Headquarters

Aww, welcome Shabu!

That Popeye's run must have also been tough on the SE Vegan monthers! Not like they have southern fried cauliflower to offer!

Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either)

This looks awesome, Kenji.

I use konnyaku a lot, shirataki less often--I started to avoid it when the only type in my supermarket had the Hungry Girl branding--But I'm close enough to H-Mart and Assi to get the real deal now.

Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper

I imagine by the end of this month I will be coating my mushroom bacon with this stuff, and then I will disappear into a black hole of umami.

This looks great Kenji, I've been topping my pasta with crunchy fried onions and bread crumbs, which is very good too. Gives some texture.

Sichuan-Style Hot and Sour Eggplant Is a Great Dish That Just Happens to Be Vegan

@Tinab81, Worcestershire sauce would work, but it wouldn't be vegan.

Recipe Update: Even Better Vegan Mushroom 'Bacon'

Kenji--I'm gaining weight. I blame you. And your nacho sauce. Lots of nacho sauce.

I shared some of my mushroom bacony chips at work today, they were a huge hit!

The Vegan Experience: How to Make a Vietnamese Noodle Salad That Eats Like a Meal

Very sorry about Yuba, I miss that googly face :-(

The Vegan Experience: Welcome to Year 4

Looking forward to it as always! I learn something new every year.

The Food Lab: Crispy Oven-Fried Chicken Wings With Xi'an Flavors Bring the Heat

Hah, Kenji I found you and Serious Eats through a post on Chef John years ago--I think you guys could do some fun posts together!

The Food Lab: Introducing Lasagna Napoletana, the Meatball and Cheese-Packed Lasagna of Your Dreams

ZOMG, my dad used to make something like this! I'll have to try it next weekend (this weekend, shall I wave at Eddie Izzard for you, Kenji?).

The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

That kinda pizza makes me wanna pull down the shade, yeah.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

Step 8....PROFIT!

Kenji, you've made me sad that I have no tortillas in the house ...

How to Make Traditional Cassoulet (And Why You Should Put Chicken in It!)

It's the fat that give the flavor...Hmm, I do have some goose fat in the fridge that needs to be used sooner rather than later and some goose stock...Now I can fetishize cassoulet in a WHOLE NEW WAY.

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

@PeteNJ, there is a substitute for Bovril in the US now! (because there's nothing like a cup of Bovril)

It's called Bovrite

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

My Wegman's is completely out of Better than Bouillon Beef AND Chicken.

Coincidence? I think not.

Win a Copy of 'Jamie Oliver's Comfort Food'

French-bread pizza (Deluxe, with bell peppers and Italian sausage!)

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

Born in Maine, grew up in Maryland, and spent 20 years around Boston. American Chop Suey was something I saw in cafeterias, but probably didn't have often. Mom wouldn't make it....However we did make "glop" which is essentially the exact same dish with odds and sods from the produce bin thrown in, and poured over egg noodles (with peas, always peas) It was more of an "empty-the-fridge-Friday" dish. I don't really know why ACS was verboten, but glop was a regular feature. To this day, though, my top comfort noodle is the super-wide Pennsylvania Dutch brand egg noodle.

The Food Lab Turbo: How to Make Lighter Tuna Noodle Casserole With Just One Pan (and No Knives!)

Welcome back Kenji!

If I weren't already making lamb rendang for dinner, this would be it. Perhaps tomorrow! I tend to hoard oil-packed tuna, I really should use some.

The Ultimate Mister Softee Secret Menu

F*ck yeah. I may not have a Mr. Softee truck, but I have a zoku ice cream maker and some cookies, and I'm not afraid to use them

This Week at Serious Eats World Headquarters

Yes, the baby bananas floating in the water freaked me out first time I prepared banana blossom. For a minute I thought that the whole thing was infested!

Ideas in Food vs. Linguine alle Vongole: Part 1

I posted this under recipes too...I am assuming that clams that were dead prior to freezing wouldn't pop open upon thawing so that you know to throw them out?

Cryo-Shucked Clams

I am assuming that clams that were dead prior to freezing wouldn't pop open upon thawing so that you know to throw them out?

Taste Test: Should I Use Filtered or Bottled Water for Tea?

@bobbob--OMG thank you!!!! That's exactly how Evian tastes. I'd rather drink distilled water from a paper cup than Evian.

Manner Matters: How to Share Food Without Being Rude

@Les ah, kissin' strangers and acquaintances...that's what college is for!

My close friends and I do have a relatively open sharesies policy, ice cream cones and all, and we're also OK warning people off if we're sick or something.

When I have people over, and I'm using something like a jar of olives, I usually try to have that already out in a serving dish with the long-term storage safely tucked away from picky fingers. Likewise, if I'm at someone else's place, I'd never put my fingers in the pickle jar any more than I'd swig bourbon from their bottle (ooh, wait, I may have done that last one....)

Nnooo, my SE Baggu is GONE!

My beloved blue SE Baggu has gone missing, I think it fell out of my purse :-(

I looked around the serious eats shop and around the website--looks like there aren't any more to be had.

Pleaseee, could you all consider making a new round of bags?

I know I could just get a plain old boring Baggu, but I loved flashing around my SE street cred.

One-page printing options for recipes?

Is there a way to have some different options for printing recipes? I know we can choose image/no image/comments/no comments.

Even without the images, recipes frequently require more than one page of printout.

I've love the option to use half a sheet, or even get an index card size?

Thanks in advance! (If there's a trick I'm missing, I'd love to hear that too)

Did we start a run on Moxie?

First, as a Maine native, it's important to say that I'm finally on board with Moxie. Only took 43 years....

So over on Kenji's all sorts of SPAM post, some of us were also dishing on Moxie. I decided to put my big girl pants on and headed out to my Stop and Shop to find that there were only TWO BOTTLES left in the store (now, there's only one...), and NO DIET (I'm suffering along with regular).

Coincidence? Makes me wonder. Fess up, did anyone run out and grab Moxie today?

I'm drinking Fernet and Moxie, and I've got to say, it really hits the spot.

Seems like Featured Talk should update more often?

Hello code-elves!

Seems to me like the Featured Talk bug on the home page should update more often: for example the "put an egg on it" post is from late April? At least put the classic "how to boil water" back in there!! ;-)

Given the other dynamic aspects of the home-page, it seems strangely static.

Tortilla press: Unitasker or necessity?

I was reading the new Bon Appetit, and they have some very tasty looking taco recipes (which, I do realize, do NOT require homemade tortillas).

I am tempted to make my own tortillas and I have no problem rolling things out by hand. I do get that the press makes the process much quicker, but do I NEED one?

Like many people, my storage space is at a premium, so I don't want to get a new gadget all willy-nilly and use it only once or twice a year (I'm looking at you, ravioli rolling pin!).

I'm trying to think what else I might use it for, and am coming up short with ideas.


The Food Lab: Bringing Home General Tso's Chicken

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? More

Braised Oxtail and Gruyère Sandwiches

You know what we need more of in this world? No, no. I mean aside from Mr. Wizard episodes and eternal puppies. We need more slow-cooked, fall-apart tender meat sandwiches. Up in my part of Harlem, soul food and French cuisine define the restaurant scene, which means that EVERY supermarket in a 10 block radius sells a steady stream of oxtail. Why not start our braised meat sandwiching right there? More

Marcella Hazan: Rest in Pizza and Pasta and Everything We Love About Real Italian Food

As someone who is old enough to know, I can say without equivocation that without Marcella Hazan, who passed away last weekend, there would be no real Italian food in this country. That's right. There would be no Mario Batali, no Marc Vetri, no Giada DeLaurentis, no Paul Bartolotta, because all of their food was, at the very least, inspired by Hazan's seminal 1973 book, The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating. Though no longer in print, its spirit reigns strong in the widely acclaimed Essentials of Classic Italian Cooking, written with Karin Kretschmann and published by Alfred Knopf in 1992. More

With Classic Cocktails, The Journey Is Not The Destination

A few weeks back I was sitting at the Anvil Bar in Houston, picking at a few well-seasoned, tender lamb meatballs and sipping on a Sazerac—my drink of choice whenever I check out a new craft cocktail bar. It's my yardstick. One I'm intimately familiar with. A classic drink simple enough that any bartender should have its recipe down to muscle memory, but complex enough that the difference between a perfect one and a just ok one comes down to the fine points of finesse. More

First Look: The New Artisan Boulanger Patissier, Philadelphia

The original Aristan Boulanger Patissier was hardly a neighborhood secret—the bakery has been featured in the media countless times, and in 2013 Chin was nominated for a James Beard Award in the category of "Outstanding Pastry Chef." But after having to relocate, it took over a year for the bakery to reopen its doors. We took a look at the new space, including new sweets from tarts to charlottes to a wide variety of croissants. More

First Impressions of Han Dynasty, Philly's Sichuan Outpost in New York

During a recent conversation with two of New York's most acclaimed Chinese restaurant owners and chefs, both of whom happen to hail from Philly, I heard nothing but unequivocal praise for Han Dynasty. They quipped that their (very famous) chef would hate the place "because it is so fucking good!" The East Village location hasn't been open long enough to warrant a proper review, but my impressions from a few early visits feel very promising. More

Baby Beet Tarte Tatin from 'River Cottage Veg'

This savory tarte tatin is the first recipe I bookmarked when I got my copy of River Cottage Veg and the dish I most anticipated cooking and eating. Hugh Fearnley-Whittingstall's take on the French dessert is the perfect example of the wonders of vegetable cookery. Beets—the candy of the vegetable world—are excellent in the role of apples in this tart. Paired with buttery puff pastry and pungent shallot-parsley vinaigrette, they are sweet and savory all at once. Each bite is a treat. More