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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 Best Jams and Preserves in the USA

I wondered whether all those cute-labeled jars were just fancy packaging with nothing special within. I asked food pros around the country about their favorite jam makers and started gathering a massive collection. But as I tasted my way through 88 different jams (yes, 88!), I got pretty darn excited about the quality of fruit preserves you can buy these days. We're in something of a golden era: today's jams are better than they ever were before. More

Ask a Cicerone: The Best Märzen and Oktoberfest Beers

Toasty, malty, nutty: they're just the kind of flavors you want in autumn, the ones you need to accompany roasted parsnips and squash, a crisp-skinned chicken or a comforting bowl of chili. Luckily for all of us, these flavors are found in abundance in the freshly released amber-colored Märzenbiers that make the rounds each Oktoberfest season. More

The Homesick Texan Lisa Fain's Favorite Cookbooks

Y'all know The Homesick Texan. You love her blog, her pinto bean and Frito salad, her gooey, cheesy braised beef enchiladas, and her easy, delicious buttermilk bacon-fat flour tortillas. Lisa Fain just knows how to do comfort food right. So I wasn't surprised that she has a cookbook collection about 250 volumes strong, heavy on the church compilations, the community cookbooks, and old classics. More

David Lebovitz's Favorite Cookbooks

"People seem to be hysterical about lots of photos in cookbooks these days," says David Lebovitz, but that's not really what he looks for. Instead, he wants cookbooks to offer a "unique perspective on the topic" at hand. Here are a few of his favorite books and cookbook authors. More

Ask a Cicerone: The Best Beers for Chinese Food

The best Chinese restaurant may not have the best beer list, so you might be stuck between the choice of Tsingtao or Tsingtao. But if you're able to bring your own bottles...or you're prepping these dishes at home yourself, you get to consider how to really punch up your meal with a well-chosen beer. More

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.

Friday Night Meatballs: How to Change Your Life With Pasta

@stretchad: we have a recipe here for fresh gluten-free pasta, but there are also a number of brands of dried gluten-free pasta available.

Beer Cocktails: The Hopping Berry

@michael314: Duvel is a very dry beer--not all Belgian beers have sweetness! You can definitely make an IPA cocktail. Here are two: Smoky Beer Sangrita and Improved Mendota.

Everything You Need to Know to Start Baking Awesome Bread

I believe the link has been fixed for awhile--let us know if you see a broken link still in the post!

Burger Toppings Week: Insane Mornay and Mushroom Duxelles Burger

I just can't stop staring at this burger.

This Week at Serious Eats World Headquarters

We're listening. And my apologies if my earlier comment sounded defensive. We're a very small team and we've been working very, very long hours to make the site run this summer—it's hard when that hard work feels attacked. We do put our heart and soul into this site, and we want everyone to love it. Sometimes it feels like people leave criticism without even reading the stories, too. That said, we're very much under construction—we are shaping our editorial plans for the coming weeks and months with our eyes and ears open, hearing your comments and also looking at the raw numbers for which stories people seemed to enjoy and share. We're also undergoing a major redesign, which will help search work better (woohoo!) and help people find what they're looking for. Pardon our dust, and please be patient! We appreciate it.

This Week at Serious Eats World Headquarters

@mdeatherage: that's really helpful! Anyone else? What do you want to see? We really do want to know.

This Week at Serious Eats World Headquarters

For those who feel like there's not much quality content, I'm curious about what you're looking for. In the past five days, we published 41 articles (certainly more than your local newspaper food section!) These included: awesome breakfast sandwiches across the country, a look at the life cycle of honeybees and how honey is made, Kenji's story about getting Peking duck in Beijing, an exploration of the best way to store tomatoes, Max's essay on what makes a good egg cream and where to find them in New York, a method for making delicious barbecue pulled chicken, an article about cheesemaking, an exploration of why cocktail prices vary, a guide to the best places to eat outside in Seattle, chefs' tips on interesting ways to use honey, a Food Lab on a better beef cut to use for stir fries, a quick one-pot summer dinner, an easy gluten-free dessert, a guide to pairing wine with grilled food, a featured Chinese cooking technique and a few recipes that use it, an interview with Orangette's Molly Wizenberg, a collection of chilled soups for hot weather, a lamb skewer recipe, an equipment test about cocktail ice balls, and an essay about varying barbecue sauces at famed barbecue restaurants in the South, just to name a few. We'd love to hear your ideas for other topics to cover!

This Week at Serious Eats World Headquarters

One tip: you can click on the images themselves to get through the slideshow. No need to look for the arrow!

What's the Best Way to Store Tomatoes?

Daniel, I think you should consider getting air conditioning.

Sweet Corn and Squash Fritters With Avocado Crema From 'Vibrant Food'

Hi Burger365, it's up now. Our apologies!

How to Create Layers of Flavor: Sweet and Spicy Apricot-Glazed Pork and Pineapple Kebabs

Sorry about that, it's fixed now!

This Week at Serious Eats World Headquarters

@Cary, it was a quotation-mark problem. Should work now if you refresh.

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