[Photograph: David Loftus] What Worked: Starting a recipe three days in advance is going to require some planning but it's worth it for these out of this world Gnudi. Just make sure to read the direction well before beginning the... More

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We visited Balaboosta's Einat Admony to learn how to make gondi, a Persian chicken and chickpea dumpling, which she'll be serving at a special Passover Seder. The dish is an unforgettably delicious and totally comforting alternative to Ashkenazi matzo ball soup. More

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Sriracha's lovely. Harissa is a fiery punch in the mouth with flavor to match. But if you're looking for a sweeter, funkier flavor from your chiles, gochujang (pronounced go-choo-jong) is the thing for you. More

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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

Kale is one of those winter stalwarts—we love its hearty, green flavors and reliable presence in the produce section, but sometimes we run out of creative kale ideas. To counter any kale ennui, here's a Lemony Kale Caesar Salad from Bi-Rite Market's Eat Good Food, a bright, unexpected take on our winter go-to green. More

This bright and clean salad is made of shaved mushroom, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt. More

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I'm telling you, free up your calendar and invite some friends over to watch The Bachelor. Open some bottles of Sonoma wine that the wine-making bachelor Ben didn't make. Feel your jaw drop as the ladies manipulate, cry, and skinny dip their way to a coveted rose. You'll leave feeling like smartest, most grounded person on the planet. More

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It's easy enough to make a basic fried rice—the kind with soy sauce, an egg and whatever vegetables are around. It's pleasurable and satisfying if it's done right with high heat and without loading up the skillet with too many ingredients (this basic recipe is a great guide for this). However, the possibilities for what can happen with rice, vegetables, and a little meat are rather endless. More

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Since I'm so fond of food, people often ask me if I've been to top restaurants like Per Se or Le Bernardin. Since I don't yet have the means to drop $500 on a meal, the answer is unfortunately no, I haven't. I'm always a little ashamed to admit this, as if it means I'm failing at my job. (Though no one asks my tech friends if they've tried out a jet pack, or frown when actors haven't worked with Martin Scorsese.) More

Though Thanksgiving isn't here quite yet, I'm fairly certain that you're all tired of cranberries (and if you're anything like me, you've also hit your pumpkin saturation point). And I understand (truly, I do) that the last thing you need to see is one more cranberry recipe. Yet, I couldn't resist sharing this one. Because pickled cranberries are something special. They take the natural sweet-tart nature of this little red berry and amplify it. More

Once again, it's the holiday season, that crazy time of dinner guests, food preparation, gift giving, and wacky relatives. Is it any wonder we could all use a strong one? If your plans involve hosting a cocktail party this season (or pouring a few rounds of cocktails on Thanksgiving day), you might want some advice to help you cope. If you feel yourself starting to panic, relax: careful planning and a few tips should help relieve the stress. More

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When you first joined me in my quest to unlock the secrets of culinary time travel, I told you it would take equal parts science and magic to make the foods that could power the flux capacitor of the mind. I said, "leave the DeLorean in the garage, preheat your oven to one point twenty one gigawatts, and rev that Kitchen Aid to eighty eight mph. We're going back to the Eighties." And we did. But while there, what if some careless action altered our timeline? Could we, like Marty McFly, inadvertently create an alternate universe? One where the Keebler Soft Batch Cookie tastes freaking delicious? Friends, this isn't speculation. I have done such a thing. More

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I know what you're thinking. You're thinking, "Didn't you mean to say Game Night Essentials: Deep Fried Buffalo Chicken wings?" Well friends, I did and I didn't. Yes, chicken wings have traditionally been crucial element of watching sports. And we have a ton recipes here on Serious Eats in case you're unwilling to try something new. But do yourself a favor and hear me out. More

This arroz con leche is flavored with orange rind, cinnamon, and (optional but highly recommended!) dark rum; the scent is deep and sultry. More

You can always recognize a fellow cereal lover. Well, perhaps "lover" isn't strong enough. Cereal obsessive? Cereal junkie? You know who you are. The conversation could really go on for hours: likes and dislikes, childhood favorites, discontinued and hard to find varieties. We never got sweet cereals as kids, we got Kashi and unfrosted shredded wheat, health-food brand O's and Fiber One. It's finally time to have that conversation here. More

From the day we launched Serious Eats nearly five years ago, I've known that desserts and sweets would one day need their own home. Since the beginning, we've honored our collective sweet tooth, so it's high time that we've given sweets their own corner of the site. What to expect? Weekly in-depth posts on baking technique from pastry chef Lauren Weisenthal. The occasional dessert-focused Food Lab. Our favorite sweets from Los Angeles, Boston, Chicago, San Francisco, New York, and beyond. Latin sweets and gorgeous cakes from Maria del Mar Sacasa. Special guest posts from pastry chefs you know and love. Spotlights on regional sweets from around the country. And plenty of columns from familiar voices, like Scooped!, Serious Chocolate, Cookie Monster, and more. More

If you've never made blintzes at home, this recipe for Goat Cheese Blintzes from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough is a great place to start. As you might have surmised from this week's slew of goaty recipes, this version swaps out the usual cow dairy in favor of goat—in this case goat milk—cheese, and even goat butter. These subtle substitutions make for an elegant blintz, not cloyingly sweet like the Jewish deli versions filled with sugary farmers cheese and topped with canned cherries. More

About the brittle: Don't leave the brittle unattended! You must stir the brittle frequently; otherwise the peanuts will scorch and stick to the bottom of the pan. Brittle can be made up to 2 weeks in advance and kept in... More

The thing is, food blog photography is completely different from professional food photography. Most of the time, we're working in low-light situations where we neither have the time nor the ability to set up lighting rigs or even an off-camera flash, for that matter. Over the years, we've figured out the best ways to get presentable photos out of just about every situation food blogging will put you in. We've compiled the most important tips here. More

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With this handy guide, you can order 24 of the most common dim sum dishes like a pro, so that next time someone asks you "what's in this one?" you can give a better answer than the standard "just shut up and eat it." More

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Admit it: when did you buy that bottle of vermouth? I'm pretty sure my parents have a bottle from the 1980s. Buy a new bottle (try Dolin) and use it up fast. We're here to help with three great cocktail recipes. More

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There is a unique frustration sometimes in wine. You buy a random bottle somewhere; it seemed interesting at the time, but it's an incidental. Some day you'll open it and find out how it is, or was. If it's disappointing, that's OK. If it's good, then it's good. But if it's exceptional, it ambushes you, and all the time you're fascinated and blown away you know you'll never have that wine again. And you lost the pleasure of anticipation. So you're amazed at the suddenly amazing wine, and the moment wasn't prepared for. More

Notes: Marshmallows can be very sticky. For the neatest bars, use a clean, sharp knife to cut the bars, rinsing and wiping the knife thoroughly between cuts.... More

Yes, it's true that 40s are unwieldy and also that they force you to choose between blacking out at the ungentlemanly hour of "before the pizza guy gets there" or slowing it down and sweating through a warm second 20. But it's just as true that they're really cheap and make you feel a little bit like a badass late-'80s rapper. As my grandfather used to say, if you're going to be home alone on Valentine's Day, you might as well save a couple bucks and pretend you're Eazy E. More