You probably have at least one person in your life who's always on the road—heck, maybe that person is you. Whether it's for work or play, eating well along the way is not optional—it's essential. With that in mind, here are a few handy gifts for the food-loving frequent flyer.
Plus, a love letter to old-timey restaurants, big news for organic milk drinkers, and more in this week's link roundup.
The first thing you should know about this review is that I volunteered to do it. I'm not typically a vodka drinker, let alone a flavored vodka drinker, but when the bottle of Cinnabon vodka showed up at our office, I figured what the hell, and brought it home for Thanksgiving.
Deep in the heart of Sheepshead Bay, there lies a new outpost for cheap, well-executed takes on classic stick-to-your-ribs central Asian comfort food.
Judy Rodgers, the pioneering chef, cookbook author, and co-owner of Zuni Cafe in San Francisco, died last night at 57. Her philosophy toward food and cooking influenced a generation of serious eaters, including many of our staff.
Plus, the best Biscoff Spread commercial ever, Alan Richman takes on Julia Child, and more in this week's link roundup.
By now, you've surely heard of Thanksgivukkah, the once-in-a-lifetime holiday mashup of Thanksgiving and Hanukkah. We made latke-crusted turkey stuffing fritters with a liquid cranberry core and schmaltz gravy to celebrate, but there are plenty of other combos out there—just ask these guys.
By now, we know that SE staffers love stuffing and you guys love mashed potatoes, but what about the pros?
We asked about yours a few weeks ago, and now it's the professional's turn. Read on for many mortifying tales, including dropped turkeys and more than a few deep-fried disasters.
Sure, we've got advice on how to cook a turkey from here until next April. But how do the folks who cook for a living like to handle the centerpiece for the biggest home-cooking holiday of the year? We asked 22 chefs for their favorite way to cook a turkey.
In an ideal world, everyone would make their own Thanksgiving gravy from scratch, especially when it's so easy. But we don't live in an ideal world (have you seen Nic Cage in The Wicker Man?!), and in the interest of those less-than-Rockwellian moments, we decided to give a few of the powdered gravy versions a whirl.
In case our Thanksgiving Survival Guide didn't tip you off, we're deep into Thanksgiving mode here at SE, and with the holiday comes a lot of capital-F Feelings. Specifically, feelings about which side dish is the best. What do you think?
I'll take my maple flavor baked in or drizzled over a pastry, but in my opinion, nothing tops the pleasure of pure, unadulterated maple syrup, served straight like the liquid gold it is.
This week marks the release of the Pok Pok cookbook, Andy Ricker's beautifully designed, deeply personal, and entertainingly educational ode to Thai cuisine. We spoke to the chef about six of the most common misconceptions about Thai food to encourage home cooks to pick up a mortar and pestle and start pounding.
It's hard to believe, but today we welcome the great month of November, which has the distinct honor of hosting Thanksgiving, one of the best food holidays of all time. We've already started recipe testing and menu planning around these parts, but we want to know what Thanksgiving recipes, tricks, and tips you're looking for this year!
Think it's all fun and games behind the scenes at SE? Well, you're mostly right. Check out our new behind-the-scenes series exporing what SE staffers are working on, and, of course, eating. First up: Managing Editor Jamie Feldmar.
Sometimes, if you hang around the Serious Eats office late enough, weird things start to happen. Like the time Max and I, clocking overtime to meet a tight deadline, decided that making a 7-layer candy bar dip was a reasonable undertaking. You ask "why,"; we say," because it's obviously the best idea in the history of candy!"
I grew up in landlocked Chicago, where clamming is not exactly a popular pastime. So when I was offered the chance to go clamming in Oregon, I jumped. The great outdoors? Check. Fresh seafood? Check. A rare opportunity to wear full-body waders in public? I was totally in.
Somehow I'd never seen Lion before, despite its place in the pantheon of beloved British candy bars. Here's what I thought of my first taste.
The name pretty much says it all —these are Hide-Chan's standard fried pork and vegetable gyoza, topped with a layer of mozzarella cheese (think less Joe's Dairy and more Kraft), then broiled the mozz has liquified and formed a golden, bubbly crust. Embrace the gutbomb.
Plus, how not to cook an egg, a list of state-by-state deliciousness, and more in this week's link roundup.
If you've ever enjoyed the simple pleasure of fried baloney, you'll love this slightly more grown-up version at Lardo in Portland.
It's an issue as old as time itself —what's the ideal texture for a chocolate chip cookie? Thin and crispy? Soft and chewy? Thick and fluffy? Something in between?
Excellent salmon jerky, Oregon pink shrimp, smoked scallops and more at this family-run seafood shop and lunch counter in Cannon Beach, Oregon.
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