Hello! I will be traveling for two weeks in Paris and London. I would love to read about suggestions on places to eat across the pond (at any price point, any type of cuisine) and if the hyped-up places are as great as people say they are (ex: L'as du fallafel).
What kinds of savory food do you eat when it's really hot outside?
I have some leftover steak and am trying to figure out what to do with it. I know I don't want to make a sandwiches. Suggestions?
I bought some creme fraiche on a whim b/c it's hard for me to find, but I don't have any idea what to do with it at the moment! I know it can be used in place of sour cream and in desserts on the side. But where else can it be used? Pasta? Other savory dishes?
Hi everyone! I just moved to Palo Alto and am wondering what the good eats are in the area. If you have recs that are near Palo Alto, I would like to hear about those too.
I have always gotten great suggestions from Serious Eats whenever I didn't know what brand or what feature I should look for in a kitchen appliance. So now I have another question - with all the blenders in the market today, which one is the best one that's easy to use and that will last a long time?
Well, my dad doesn't have diabetes, but he is working on lowering his blood sugar level. His birthday is coming up and I would like to bake him a birthday cake. Unfortunately, cakes and generally desserts have a lot of sugar. Do any of you have suggestions what to do in this situation? I don't want to use Splenda or any of the other artificial sweeteners on the market.
I am on the lookout for a good food processor - something that doesn't break easily and is not too loud (ideally).
Generally I buy loose-leaf tea in random stores, but have found no time these days. Also I have always been curious of what's out there on the internet and which brands are good aside from the mainstream ones.
When we think about spiced-up sandwiches, we're not looking for those that blow our faces off with heat. Rather, we're after subtle and smart uses of chilies and hot spices that tickle our tongues and send us back for our bite. Here are 19 of our favorites in New York.
Only in Japan have they taken the simple concept of bar snacks—small, often salty treats designed to get you to drink more—and transformed them into a culinary and social art form. Try one of these Japanese Izakaya dish recipes: Karaage, Agedashi Dofu, Tuna and Avocado Nuta, or Yaki Nasu.