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Bored With Maple? 26 Toppings for Your Pancakes

For some people, a stack of pancakes is all about purity: just the delicate crispy edges and tender center of each carefully-cooked round, showcasing a simple homemade batter and the flavor of butter. Real maple syrup is the only acceptable topping. And then there are those of us who like to play with our food, who want to change up our pancake routine and experiment with unusual toppings and additions. If you're looking for ideas to mix up your pancake routine, read on. More

What I Ate When I Couldn't Eat Anything: Facing Gestational Diabetes as a Food Lover

In mid-March I found myself undergoing a hazing ritual pretty much all pregnant women experience: you show up at the hospital with an empty stomach, get your blood drawn, and then chug a bottle of extra-strong Kool-aid-like glucose solution to see how your system reacts to the sugar over a couple of hours. The fasting blood draw revealed a slightly elevated number—enough to make my doctors wary. For me, it meant goodbye, mocktails, so long smoothies, and definitely hope to see you later, mac and cheese. If you're in the same situation, hopefully these tips will help you love the food you can eat. More

Leah Koenig on the Best Jewish Cookbooks and What People Get Wrong About Jewish Cuisine

"I'm honestly so bored of the, 'Oh my mother's potato kugel was as hard as a rock,' jokes that people make to sort of dismiss the entire category of Jewish food. That's not because potato kugel is inherently bad, it's because your mom didn't make a good one. Taken from a global perspective, Jewish cuisine—which can mean everything from knishes and brisket to smoky, charred eggplant and fried artichokes—is incredibly vibrant and adaptable," says Leah Koenig, the author of Modern Jewish Cooking. More

Your Beer and Cheese Pairing Cheat Sheet

"If I were to say, 'Fill in the blank: Cheese and ______', most people would say 'crackers' right away. Well, beer is made from the same ingredients as crackers (plus a few extras), so to me it just makes sense to put them together," says Jesse Vallins. But of course, when it comes to beer and cheese, some matches turn out tastier than others. We asked beer pros for their general tips and a few must-try pairings. More

Cathy Erway's Favorite Cookbooks

You may know Cathy Erway from her Taiwanese cooking posts here on Serious Eats, or perhaps from her weekly podcast on the Heritage Radio Network. Most likely, you know her from her blog, Not Eating Out in New York, and the book that followed her two-year experiment avoiding restaurant food. More

Helen Rosner's Favorite Cookbooks

Helen Rosner has worked as a cookbook reviewer, cookbook editor, and cookbook writer. Before a recent move, she had close to 450 cookbooks on her shelves. Here are her thoughts on what makes a great cookbook, what bugs her about cookbooks, and which under-appreciated volumes you should read now. More

Gift Guide Spotlight: Kitchen Essentials

It's much more fun to unwrap the best version of something you've been wishing for than another set of scented candles. A shiny skillet or a pretty enamel casserole will get much more use than that tenth scarf or twelfth sorta-funny calendar, and some true kitchen essentials clock in under fifteen bucks, to boot. More

A Cookie a Day: Holiday Fauxreos

Regular Oreos aren't fit for a cookie exchange or a gifty box. They're lunchbox material year-round. Hence this holiday special edition, smeared with bright minty filling that's colored all candy-cane appropriate and even sprinkled with crushed candy bits. These cookies are dressed up for snowman-building and are especially delicious dunked in a cup of hot cocoa. More

Meet the Serious Eats Gift Guide and Enter to Win!

Our gift guide is all about finding the best holiday presents for the people you love: our tried-and-true essential kitchen tools for your sister's new apartment, our favorite nibbles to bring a holiday party host, and the top-quality gadgets for your dad's kitchen arsenal. We've put these gifts to the test so that you know you're getting something good. More

How to Make Cherry Clafoutis, a Dessert so Elegant, Your Guests Won't Know How Easy it is

In the days of clipping magazines/newspapers, my mother saved a MILLION clafoutis recipes. She never, to my knowledge, actually made the stuff. It just always sounded so good!

American Booze Hall Of Fame: The Best Spirits of the Northeast

@patricius, that depends where you live! I recommend searching on Wine-Searcher for shops near you.

The Good Bagel Manifesto

Poppyseed bagels for life!

Joe Carroll on How to Learn About Barbecue and Beer

@CoryB, in the book, Joe mentions "a pocket of legitimate barbecue hidden among the heavily wooded Pine Barrens in the southern part of the state" including roadside stands. Two favorites he mentions: Uncle Dewey's Outdoor BBQ Pavillion and Henri's Hotts.

American Booze Hall Of Fame: The Best Spirits of the Northeast

@beebop, we tried to include only spirits distilled in the Northeast. Whistle Pig is growing its own grains to begin distilling soon, but I believe the spirit is currently distilled in Canada. Delicious stuff though! I definitely recommend tasting it!

How to Pair Wine With Summer's Best Dishes

Bored With Maple? 26 Toppings for Your Pancakes

@lhg @linds774---aw, thanks. It was actually the frustration of writing this one that got me writing the other one! (Plus the frustration at googling "What can I eat with gestational diabetes" and coming up short.)

This Week at Serious Eats World Headquarters

The onesie is fantastic. I want one!

17 Tasty Tequila Drinks for Cinco de Mayo

@willimholte: Your wish is our command. It's delicious. (Tequila and mint are great together.)

The Pineapple Hop: A Delicious Reason to Pour Beer in Your Cocktail

@Rico Pan: Discard fruit solids and add vinegar to the liquid!

Warm Weather Essentials: 8 Awesome Rosé Wines to Drink Now

@BrettW: where are you located? Maybe we can help you find a source for these—I promise they're not impossible to find! (And there's lots of info here that isn't just about the specific bottles...) In case you're interested, this Eric Asimov article addresses the same question of recommending smaller-production wines.

Easy Pan-Roasted Chicken Breasts With White Wine and Fines Herbes Pan Sauce

@JTinSeattle, sorry about that! It's fixed now.

The Best Gin for a Martini

@jakoby @slkinsey, as it says in the text, all Martinis were made with Martini & Rossi dry vermouth.

Spring Drinking Essentials: 8 Great White Wines to Guzzle

@avs14, wine shipping laws vary by state, but you can start with winesearcher.com to find shops near you or shops that ship to your state (if your state allows it.)

Oakland's Best Cheap Eats: 18 Great Bites Under $5

@thesteveroller: the front taco is al pastor; I think it was lengua in the back. The al pastor is the best I've had locally.

Oakland's Best Cheap Eats: 18 Great Bites Under $5

@kenji I definitely like Spices 3 better than their branches on Clement.

The Best Pizza by the Slice in San Francisco

@ryanaround: true, but the Bay Area also includes North and South bay---which would make for a much bigger project.

How to Brown Butter

At a dinner party recently, tasted a combo I don't think I've tried before: brown butter and white beans. So, so delicious.

Gift Guide Spotlight: Kitchen Essentials

@pdonphillips--thanks for the catch! We did actually mean to link to the Iwatani, the one in the photo. It'll be updated shortly!

Our Favorite Books Are 30% off on Amazon Today

@ExNYer in SF, oops, you're definitely right!

Our Favorite Books Are 30% off on Amazon Today

@ExNYerinSF, I could be wrong, but it seems to be working on multiple books in one order.

Win a Copy of 'Prune'

Your email address won't be shared outside of Serious Eats for these! We'll be sure to make that clearer in the future.

A One-Day Food Tour of Astoria, Queens, NYC's Mediterranean Paradise

Wow, that's one fullllll glass of cider.

Forget Mac 'n' Cheese. Say Hello to Creamy, Cheesy Baked Risotto

Perfect comfort food.

Zucchini "Baba Ghanoush" From 'Plenty More'

I want to be eating this right now.

Bar Tartine Chef Nicolaus Balla's Warm Brussels Sprouts with Honey, Caraway, and Lime

We love the charred, crisp, and just-sweet leaves of roasted brussels sprouts. The sprouts are a perfect canvas for just about any blanket of flavors, even the seemingly crazy combination of caraway, lime juice, mint, and cilantro Bar Tartine's Nicolaus Balla suggests in Food and Wine's new cookbook America's Greatest New Cooks. Balla's seamless blending of Eastern European and Southeast Asian tastes are fully realized in this vibrant vegetable side. More

Kale Caesar Salad

The key to a great kale Caesar salad is to marinate the kale in straight olive oil while you prepare the dressing and the croutons. The olive oil helps break down the leaves, turning them from tough to tender-crisp. More

My Thai: Shimeji Mushroom Laab

I don't know what happened on your end over the holidays, but over here not a lot of self-control was exercised. So, at least this week, I'm eating lighter than usual to make up for the craziness of the last few weeks. But I'm far from depriving myself of delicious things, though. This mushroom laab (or lap, most often spelled 'larb') you're looking at right here? Not exactly deprivation. More

The Food Lab: The Truth About Brining Turkey

These days, everybody and their grandmother has heard of brining, and more and more folks are doing it at home before Turkey Day. But it's not all pie and gravy. There are a few distinct and definite downsides to wet-brining, and many folks are making the switch to dry-brining (A.K.A. extended salting). The question is, which method works best? More

10 Foods From San Francisco I Want to Bring Back to NYC

San Francisco and New York are often mentioned in the same breath when it comes to the nation's great food cities, and are often compared as such. Growing up near San Francisco but having lived on the East Coast for nearly a decade, I can't say that there's one that strikes me as "superior"—and suggestions of a rivalry seem rather silly. They're just so different. So I couldn't choose one favorite food city between them. But, having just spent a fantastically delicious week by the Bay, I do know that there are a lot of foods from San Francisco I'd take back to New York with me if I could. Here are 10 of mine. What are your favorite SF eats? More

Welcome to Oregon Month!

While in Portland for the Feast festival (see our event recaps here), Maggie and I explored the city, from one food cart pod to another, with many nights ending in ice cream. After a weekend of feasting, we hit the road and do some more feasting elsewhere in the great state of Oregon. Stay tuned for a new dispatch from Oregon each day this month! More

James Peterson's Tomato and Herb Gratin

Hear the word gratin, and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan cheese, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan. More

Let Them Eat: Brown Butter Pecan Carrot Cake

My mother is one of the loveliest, kindest, most generous people you will ever meet. With a ready and Colgate ad-perfect smile, friends and strangers flock to her. But this charmer has a dark side. Ask her for her carrot cake recipe and she'll reply with a short and decisive "No." It's too bad, really, because—scout's honor—it is the best carrot cake in the world. More