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Mexican Tamale Pie (Cazuela de Tamal): All the Flavor of Tamales With a Fraction of the Work

@sheilal I use Evernote to keep track of all my recipes. There's a Firefox/Chrome extension you can download to instantly import any webpage to your notebooks -- it even gets rid of the sidebar units on SE and keeps only the text/primary image!

Mexican Tamale Pie (Cazuela de Tamal): All the Flavor of Tamales With a Fraction of the Work

Totally going to veganize this for Vegan month coming up! Thanks Daniel :D

This Week at Serious Eats World Headquarters

@canyr12 Since there seems to be some interest I might write it up and put it on the site :)

@sourdough Thanks! After seeing Kenji's writeup on tempering chocolate I knew I had to make these.

@heddylamar - that's definitely not supposed to happen! Right now we shouldn't be running any full-screen ads and I'll look into it since it seems like a bad/malfunctioning ad. If you see it again can you take a screenshot and email it to support@seriouseats.com? It'll really help with tracing the source since we don't work directly with Forbes and Economist.

The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want

@menkey that definitely should not be happening! Do you recall what ad keeps on loading and what device you're using? We'll try to fix that ASAP!

The Food Lab: How to Cook Sous-Vide Turkey Breast With Extra-Crisp Skin

@MitchB Kenji has actually tackled sous vide chicken breast before. Having made the recipe several times in the past it's pretty fantastic.


The Food Lab: For the Best Mashed Sweet Potatoes, Use Science, Not Sugar

@kenji whoops that's what I get for looking at indices and commenting at the same time. I meant sous vide at 175

The Food Lab: For the Best Mashed Sweet Potatoes, Use Science, Not Sugar

Often I'll sous-vide my beets with a bit of salt at 145 for 2 hours when I'm feeling especially lazy. It makes for the easiest side ever. Great learning the science behind it!

How to Plan the Ultimate Cocktail Party With Our Booze-o-Matic Drink Calculator

So the calculator assumes a linear relationship between # of people and total # of drinks, which doesn't take into account subject x subject interaction. I posit that at increasingly higher numbers, due to a number of factors e.g. group think, increased probabilities for awkward conversations, and diffusal of personal responsibility, the number of drinks increase logarithmically as number of people increase. JUST SAYING.

Otherwise great guide!

Win at Halloween With These Vampire Mouth Sandwich Cookies

Blah! I vant to spike your blood glucose levels!

Knife Skills: How to Prepare, Peel, and Cut Butternut Squash

Daniel I just wanted to admire the uniformity and geometry of your diced squash. You could teach kids counting and base 10 on them.

A Day in the Life: Vicky Wasik, Visual Editor

@Kenji Give me lots of soy sauce and I'll show that octopus who's boss - suction cups and all! But honestly what I want most is KARAOKE :D

This Week at Serious Eats World Headquarters

@Daniel Ugh you're telling me. I got a ball of Di Palo's mozzarella on Tues as an appetizer for dinner just because. Good news is we don't have to worry about osteoporosis this month...

This Week at Serious Eats World Headquarters

AKA the week we all gained 2lbs. No regrets!

How I Built a Barbecue Restaurant in Brooklyn: On Writing a Menu

I can't wait for Arrogant Swine to open. I'll be the one asking for extra brown.

Also have you considered par-smoking chicken thighs and finishing them to order? I agree that poultry is one of the most boring proteins to have, especially barbecued, but the masses want what the generic masses want.

Everything You Need to Know to Start Baking Awesome Bread

@AlfredoL All of the percentages are relative to the flour weight. This is how bakers calculate hydration ratios -- this recipe has a 70% hydration rate (700g/1000g).

7 Ways to Use a Cast Iron Frying Pan (Besides Frying)

Ultimate weapon for Peach. /nerd

Crème Brûlée for One From 'Paris Pastry Club'

Well I know what I'm having for dessert tonight.

Novelty Ice Cream Week: How to Make Your Own King Cones

You are doing the lord's work Max.

This Week at Serious Eats World Headquarters

Yay first post! Welcome Vicky-sorry/happy you came in such a carb-tastic week!

The Serious Eats Field Guide to Asian Greens

@Ben Jay Love love love this guide. Bookmarked into my permanent collection.

The Best Chinese Bakery Sweets in Manhattan's Chinatown

@foozebox I agree with Ho Won for roast pork buns. I find them to be more consistent than Mei Li Wah's, although a bun on a good day at Mei Li Wah's is delectable.

+1 for fatty nubbins

An Open Letter to Serious Eaters

Hi everyone,

First of all thanks for all of your comments. Everyone's passion for SE is what makes working here so worthwhile. We're making all of these changes because currently the site is very siloed and fragmented -- it feels like a confederation of sites - AHT, SENY, Sweets, SEChicago, Slice with many different features that aren’t well integrated. Before I came on board I followed all of the sites through the RSS feed, which often lead to me getting updated on the same post 3-4 times. Also you can comment within a post, on Talk, or on social media, but because these don’t communicate with each other you have multiple separate conversations with often the same content. One of our biggest goals with this redesign is to make Serious Eats feel more cohesive by rolling up the sites and redundant functionalities.

As several of people have mentioned before, Talk’s community has diminished over the years, partially because some people have moved the conversation to Facebook, and partially because the technology hasn’t been improved to make Talk more conducive. Similar to Talk, Photograzing’s traffic has significantly dropped. To be frank, these two are not up to Serious Eat’s caliber that we all expect of the site. Divesting time and energy into improving these would mean that we’d have to push off or even cancel other projects, which could improve everyone’s experience. It also doesn’t make sense to continue it when these conversations are occurring elsewhere with formats that are designed for conversation. Closing Talk and Photograzing was a decision that took a lot of consideration, but we’re all convinced that it’s for the better.

We’ll still do all the things that you love about Serious Eats: great guides/recipes/food coverage, but on a bigger and more in-depth level. Of course since our HQ is in New York, we’ll still be covering New York extensively since 1) it’s convenient for our writers 2) it’s one of the US’s culinary hubs and 3) the city is amazing. We just want to cover interesting and great food everywhere so everyone feels included.

@AndroidUser Amen to changes on the mobile site. As one of the few droid users in the office, I hate the mobile site. Change is acomin’!

@Beninbk We’re working on bringing Sandwich Fest back! Right now we’re looking for sponsors but fingers crossed it could be coming back this year. I’ll also reach out to Cornell University to borrow their weather machine so it’s not 95 degrees in the shade.


This Week at Serious Eats World Headquarters

I love how Daniel eating things is now an ongoing thing.

This Week at Serious Eats World Headquarters

@tea-and-syncope In Leandra's defense her wedding was yesterday so she had a dress to fit into. Extenuating circumstances you know?

Charleston SC Ideas?

I was just in Charleston for a wedding earlier last month! I highly recommend The Belmont for cocktails -- the drinks are very well mixed at an incredibly affordable price ($10 each for spirit forward drinks). I would honestly rate it one of my favorite bars of this year.

Check out Fuel for brunch --- the food is decent but the atmosphere is fantastic. Sit in the back and soak in the sun and/or play some bocce while you're there.

I second Hominy Grill -- great shrimp and grits, although that's plentiful in Charleston.

I haven't been but heard great things about Home Team BBQ outside of Charleston if you have a car. Locals love it and it's highly rated. Same with Wildflour Bakery and their cinnamon buns (note: they're not open on Mondays).

Skip Stars Rooftop for drinks -- the rooftop is on the 3rd floor and while Charleston isn't a tall city you can't see much. Also they don't open tabs so you'll have to pay for every drink individually, which they charge tax on top so you end up with a lot of change in your pocket by the end of the night. The rooftop bar also doesn't stock a large selection. Also skip Xiao Bao Biscuit. While asian-fusion might seem unique in Charleston, it's too salty and unbalanced compared to better restaurants in bigger cities.

Things to do: sunbathe at Isle of Palms, take a quick cooking class at Maverick, enjoy the southern air!

Vegan: Spinach and Hominy Enchiladas With Spicy Cashew Cream

I've always been terrible at planning, which works out, since my wife plans enough for the both of us. Sometimes this can be relaxing. But other times, it can be a bit more of a challenge. Case in point: inviting our neighbors over for dinner. Normally, a semi-impromptu dinner party is no problem for me, but entertaining guests while maintaining a strict vegan diet is a little different, particularly when it's on the kind of freezing cold night that requires the heartiest of meals. Could I come up with something that would keep a dinner party of mixed omni- and vegan company satisfied? More

Mott and Mulberry

This cocktail was created by Leo Robitschek of The Nomad and Eleven Madison Park in New York City. It spices up apple cider with rye and Amaro Abano, an amaro that's a bit more bitter than Averna, and a bit less mentholated-tasting than Fernet. More

No-Waste Tacos de Carnitas with Salsa Verde

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More

Sweet Technique: Assembling Layer Cakes

Employing good cake technique and best practices can make the endeavor a whole lot less stressful for the baker. The biggest, most important step that you can take when making a cake comes well before you begin icing or stacking layers. For celebration cakes, there is no step more important than coming up with a plan and a timeline. Come learn the basic steps of layer cakes! More

Yellow Birthday Cake

I've made a lot of fancy flavored birthday cakes for other people, but when my birthday rolls around, I prefer the same old-school, yellow cake that I remember my mom making for me. Hers was made from a boxed mix, but my version is homemade. This cake tastes how good yellow cake should; buttery, light, and moist. I use a soaker of simple syrup with real vanilla bean to ensure that the layers pack extra moisture and flavor. More

Sunday Supper: Sloppy Joes

Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. I don't know what did it, but this past week I'd been craving a good sloppy Joe.... More