Make These Moist and Tender Sweet Potato Pancakes With Your Leftovers

I make huge batches of mashed sweet potatoes to take to work -- specifically because they reheat so well in the microwave.

Parsnip Soup With Apples and Walnuts From 'Marcus Off Duty'

Ha, sunchokes for a dinner party!

Ginger Beer

I do the same as Cakeloveo8 -- made the syrup and mix with sodawater. With my roommate's soda stream, it's a simple process.

8 Ways to Hack Your Bud Light Lime-A-Rita

Come on -- "it's basically the only thing making these dog days of summer a little more bearable". And the disclaimer in the seventh slide. This is a disgusting example of a shill.

8 Ways to Hack Your Bud Light Lime-A-Rita

The shilling in this piece is over-the-top.

The Food Lab Rapido: Pico de Gallo

JKLT, thanks for the salting tip. My pice de gallo has always turned to soup after an hour or so. Now I see why.

AHT Giveaway: Case of Pat LaFrieda Burgers

Win 2 Tickets to Sweetlife: A Music + Food Festival!

Green Risotto with Mushrooms (Vegan)

Is the reserve 3.5 cups liquid an error? I'm guessing it is. And I think I've toasted the rice too long.

International Serious Eats Day 2013

I'm in Baltimore and went to one in DC last year. I might plan one in Bmore this year.

The Serious Eats Guide To Pizza In Naples

I ejaculated when I saw "ejaculated" in that comment. I didn't know I ejaculated until I looked up "ejaculated" on

A Sandwich A Day: The Awesome Banh Mí From Ba Le in Dorchester, MA

Is this Ba Le the same as the similarly named places in Philadelphia and Chicago?

Taste Test: Olo's Chipotle Paste Vs. Canned Chipotle Chilies

"Ah, I didn't know that, sorry! But it does seem strange to accuse Amazon of "squeezing money out of people," when it's the cheapest marketplace anywhere, and of all the places I shop, offers the best customer support and easiest return policies to boot!"

I hope Amazon pays its shills well.

Seriously Delicious Holiday Giveaway: The Baking Steel

button mushrooms and caramelized onion!

Staff Picks: Our Favorite Fall Recipes

just looking at those jerusalem artichokes makes me gassy.

Austin: We Eat Everything on the Menu at East Side King

Ha, if you ordered everything on the menu, it probably took five hours to get your food. It's usually a 45 min wait for two buns.

Cook the Book: 'The River Cottage Fish Book'

A Taste of the Menu at 'Pork Slope,' Dale Talde's New Park Slope Bar

Ha, (1) pork, whiskey, and shot-and-a-beer specials are completely hipster right now, and (2) hipsters hate hipsters.

Pork Slope is obviously a hipster bar.

Staff Picks: Our Favorite Condiments for Burgers and Hot Dogs

Carolina-style: Chili+slaw+mustard+onion

Win Pop Chart Lab's 'Breweries of the United States' Poster

Jolly Pumpkin!

We Eat Everything at Hot Doug's

Acckk, those pale, slimy onions are absolutely not caramelized!!

Pizzoetrope: Making Animated Gifs on Pizza

uuggghhh get a tripod

Reality Check: Cheese Krystal

+1 on the reality check looking a lot better. Makes me hungry for some white castle!

Hey, Pizza Joints, Why You Gotta Bust My Meatballs?

That was an overwhelming amount of 13 year-old humor.

7 Brunches We Love in Washington, D.C.

Abbey is definitely my favorite serious eats writer!!

What is this Chinese loaf called??

A guest (that I don't know) left some sort of Chinese pastry at my place. It's shaped like an oblong loaf, about four inches wide, ten inches long, and 1.5 inches tall. The whole thing is fairly chewy/glutenous and dense. The outside skin is an opaque white, and it seems to be filled with a translucent starch that in appearance sort of reminds me of balls of tapioca, but smaller. There are nuts inside it as well. The flavor of the confection is sort of sweet/savory, and I think it might have lard in it. Any ideas what it is?

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