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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

Sean Brock's Favorite Cookbooks

Husk chef Sean Brock is a seed-saver and a book-hoarder, collecting old classics and community cookbooks with the aim, he says, of owning every American cookbook that was printed in 19th century. Here are a few of his favorites. More

An Easy Thanksgiving Menu for Two

For the last 15 years or so, I've been more likely to stuff a suitcase than a turkey come Thanksgiving. But I have a little fantasy about Turkey Day. It involves Bill Withers singing "Just the two of us" on the stereo as a fire crackles in our little fireplace. It involves a really nice bottle of Champagne that doesn't need to be split eight ways. It involves staying home: no planes, no trains, and a meal that's meant for just us. Here's what I'd serve. More

Meet Our Thanksgiving Survival Guide and Get Your Cooking Questions Answered

Christmas is jolly and Valentine's is fine, but here at Serious Eats, our favorite holiday of the year is definitely Thanksgiving. All year long, we look forward to showing off our turkey-cooking skills (nobody spatchcocks like we spatchcock.) And every November we get excited to stuff ourselves with stuffing. There's no time like the present to start planning, so we're pumped to present our 2014 Thanksgiving Survival Guide. More

Kathleen Weber's Favorite Cookbooks

A cookbook changed Kathleen Weber's life. As she writes in Della Fattoria Bread, some friends gave her a copy of The Italian Baker by Carol Field, and Weber "had never seen a baking book like it before." She immediately started making her first biga, a starter commonly used in Italian breads. "From that moment on," she writes, she "baked day and night, reading through The Italian Baker as if it were a novel [she] couldn't put down." Now Weber runs Della Fattoria bakery and café in Sonoma County with her husband and children. More

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.

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

For some reason, this is the one kitchen task I just hate.

Use the Waffle Iron to Make the Best Hash Browns of Your Life

I want to be eating this right now.

This Week at Serious Eats World Headquarters

That Ben/Kenji photo just might be my favorite office picture ever.

Manner Matters: Does She Have to Bring Her Boyfriend?

More and more, my friends mostly do socialize as couples. That said, couples do tend to forget the feelings of single friends who don't want to play third wheel all the time, no matter how much they like the partner in question. Old friend catch-up time is sacred, so I like the idea of fitting in lunches or desserts or brunches or coffees. (I also think couples can benefit from a dinner out separately--or perhaps I just got used to that routine during the years my husband commuted a state away for grad school.)

How the New York City Meatball Helped Build Italian-American Cuisine

@Teachertalk, we're working on it, promise!

The Best Sweets We Ate in August

Sorry folks! The full martabak slide is visible now.

Curried Tempeh and Apple Salad in Radicchio Cups From 'Salad Samurai'

What's the Difference Between Jam, Jelly, Compote, and Conserve?

@InJuneau, those numbers do appear to be what's required by the FDA--check out the doc here!

What's the Difference Between Jam, Jelly, Compote, and Conserve?

Hi folks, just a reminder of the Serious Eats Terms & Conditions. We encourage everyone to stay on topic, use common courtesy and be respectful of others.

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