Monday is Memorial Day, and what better way to celebrate than by making a special summery frozen dessert? The flavors are inspired by Key Lime Pie (think tart, tangy, and refreshing) with a contrasting salty, crunchy pretzel crust. More
We hope that you spend most of your time outside this weekend, and we hope that time involves a grill. Every cookout needs a sweet note, and from ice cream sandwiches to boozy cupcakes, we have you covered. More
Graduations, weddings, engagements, babies, birthdays. Celebration season has started and won't calm down until you put away your summer whites. Looking for an extra-festive dessert, something that will really honor the honored guest? These 10 show-stopping cakes are your answer—now all you have to do is work on your toast. More
This week we indulged our personal addiction to salted desserts. And boy, did you just fuel our problem! From peanut and pretzel packed blondies to salted caramel topped shortbread, here are 12 of your best salty-sweet treats. More
Whoever designed the snack selection for my high school cafeteria had an interesting vision. "You know what we need to fuel the future minds of America?" he/she must have said to themselves. "Sealed crustless Smuckers PB&J sandwiches, Saltine crackers, cantaloupe-sized heat-and-serve cinnamon rolls, and those individual plastic cups of Quaker oatmeal." More
Gail Simmons clearly knows a thing or two about choosing great desserts. She hosts the popular TV show Top Chef: Just Desserts, has worked for chef Daniel Boulud, and is on staff at Food & Wine magazine. So where does Gail go when she's sampling sweets on her own time? To an awesome assortment of New York City bakeries, pie shops, and gelaterias, to start. More
Texturally, these cups can't be beat. Your fork crunches through the cup, shattering into buttery shards. A bite of flaky phyllo combines with cool, thick yogurt and juicy fruit. The sweet strawberries play against the tangy yogurt, and the drizzle of honey brings to mind baklava though the cup remains light, fresh, and creamy. More
This week, we're indulging a personal addiction to salty-sweet sweets. Do you make salted caramel ice cream? Add a few flakes of sea salt to your brownies? Tell us why a hint of salt takes your treat over the top, shoot us a photo (along with a link to the recipe!) and we'll include it in next week's roundup. Be sure to send it in no later than tomorrow Tuesday, May 22nd so we can include it in Thursday's Share Your Sweets on May 24th. More
If I could name my own country, I would call it the Republic of Pie. To investigate who stole my idea—and to check out their extensive sweet and savory pie selection—I headed over to this laid back space in the NoHo Arts District of Los Angeles. More
I find baking to be relaxing. Slowly kneading bread, licking batter from a bowl, filling my kitchen with the scent of something sweet—there's nothing I'd rather do on a lazy weekend day. Knowing that many of you feel the same, we're starting this column to provide some sweet ideas. More
Whole wheat has a not-so-great reputation in the world of desserts and snacks. But we're all for adding a few extra nutrients here and there, especially if the sweets taste just as great as their white-flour counterparts. But don't take our word for it. Just try any of these 12 sweets from the S.E community! More
I've recently become a full-time coupon clipper. I used to do it haphazardly, but in all honestly it was mostly limited to bringing in the voucher for a free pair of Victoria's Secret underwear or stealing the 10% off coupons that Banana Republic sent my mother in the mail. Those actually seemed like value plays—who doesn't want free cheeky bikinis?—whereas remembering to bring in the 50 cent coupon for bananas wasn't worth my time. More
Look. I'm all for eating cake at breakfast, but sometimes I wonder if people don't know (or maybe don't want to know) that there is a difference between a cupcake and a muffin. I bought a muffin the other day and I swear, it was so full of oil I should have organized a group to play an indoor game of greasy watermelon scramble. More
This week, we're looking for whole wheat sweets. Do you use whole wheat flour in your chocolate chip cookies? Add it to muffins or bake it up into an awesome, nutty cake? Tell us why your whole wheat treat rocks, shoot us a photo (along with a link to the recipe!) and we'll include it in next week's roundup. Be sure to send it in no later than tomorrow Tuesday, May 15th so we can include it in Thursday's Share Your Sweets on May 17th. More
The days of the simple Oreo are long gone. There are now over 25 kinds of cookie, which makes preferences exponentially more variable. People put them in sundaes and use them as pie crusts. Yes, it's a mad Oreo world out there, and we're taking a week to investigate. So dunkers, twisters, and everyone in between: we welcome you to Serious Eats: Oreo Week. More
I'm not generally a supporter of culinary identity-theft. You can have your banana cream pie flavored yogurts and your oatmeal cookie energy bars. But I can't deny a certain pleasure when you try a dish without any particular expectations and you get to cry out, "Oh my god! It's pecan pie!" More
There are five varieties of the new cupcake mix: vanilla bean, coconut, chocolate, meyer lemon, and red velvet ($14.95/mix). There are also four premade frostings: vanilla bean, meyer lemon, coconut, and chocolate ($19.95/24-ounce jar). I decided to try one standard mix (vanilla bean) and one of what I will call the "special flavors" (red velvet) as well as the frosting that could go on any of the cupcakes: vanilla bean. More
Cinco de Mayo might be over, but the fiesta continues in your kitchens. From coconut-y trembleque to a towering tres leche cake and gooey alfajores, here are 8 desserts inspired by Latin America. More
The last time I was at my parent's house, I decided to do a little search and rescue operation through my mother's old recipe hoard. I was in need of inspiration, and she needed someone to pull the trigger on Easy Microwave Cooking. Between a recipe for Dutch Apple Cake (keep) and Tricolor Bean Casserole (toss), I found a recipe for Baba Rum's Date Caps. More
I feel for the guys who always have to play the supporting role. The sidekicks, the straight men, the Ethels, Dr. Watsons and Ed McMahons of the world. I think it's pretty obvious—Donald Duck saw his own comedic shortcomings and lured the chipmunks into his house with those pancakes, and Geoffrey was really the key to the whole Fresh Prince operation. More
Next week we're heading south of the border, looking for inspiration for Latin American treats. Do you have a recipe for gooey dulce de leche? Fruity Paletas? Sweet condensed milk candies? Tell us why your recipe is a must-make, shoot us a photo (along with a link to the recipe!) and we'll include it in next week's roundup. Be sure to send it in no later than 5 p.m tomorrow Tuesday, May 8th so we can include it in Thursday's Share Your Sweets on May 10th. More
Whether finding inspiration her first book, Dolce Italiano, or her ever-changing dessert menu at Babbo, Gina DePalma has logged quite a few hours on the Roman sweets scene. Here are some of her favorite places to indulge in dolci tipici alla Romana. More
@scalfin: Personally my grill will be filled with burgers, so I'll be making dessert inside.
@DivaDog: just a shade darker that golden-- definitely don't let it get too dark or it will burn.
@wee eats: should be fixed now!
@CLcooks: You can definitely make the empty cups a day or two ahead! The cups are just very fragile, so be careful when putting them in a bag or container.
how many cups of raw oats did that take?
@humberto: there is no marketing involved (we'd always let you know and make that loud and clear)-- what can we say? we just love Oreos
@JB123: thanks for letting us know! we're actually relaunching the site this weekend, with a new design and hopefully speedier page loads.
@katrina: I'd recommend putting the yogurt in a cheese cloth or tight sieve (over a bowl) in the fridge and letting it drain for 2-3 hours-- it will lose the excess moisture and you can continue with the recipe as directed
I don't really need to jump in here at all, thanks to the spot-on feedback you got, but just wanted to reiterate that welcome and thanks for asking before posting. Your profile is definitely the best place. I know I click on users profiles all the time to learn a little more about them. So the more you're involved in the community, the more people will naturally find their way to your book
@IronChefGuy: it's a game where swim instructors put a large, greased-up watermelon into a pool (or for me, pond) with a bunch of little kids so they can flail about while trying to push it around. (It's supposed to be fun.)
"Top of the muffin TO YOU!"
And...we have the winner for this week's Sunday Grill Day. Panzanella is my favorite.
@hmlicata: sorry about that, just fixed it!
The real question is: who's the guy who photo-bombed Joe Bastianich and Michael Chiarello
@HollywithaY: I like that they bake them at the stores. Now if they just had some accompanying maple butter...
I want a chocolate lobster mold SO BAD
@atmast: yikes, sorry about that! it's been updated
@salsassis14: let the caramel cool for about 10 minutes- it should be safe to add the eggs at this point
@starfoxx28: the tasting menu is $55...and there is a dessert included on the main tasting menu (unfortunately Atelier Crenn doesn't do a la carte)
blasphemy! ;)
@kmgagne: you've got it.
just to clarify @fat pig in the market: All of the posts on S.E are written by writers we've hired. The two exceptions are Talk posts and submitting photos to Photograzing.
@mttkauffman: all fixed!
Great cocktails. Also really love their house made ginger soda.
These are best described as a streusel-crumble-muffin hybrid. My favorite part? They hide a layer of fruit preserves. More
This classic Southern dish is a base of creamy cheese grits topped with shrimp and spinach in a light sauce. More
Their "Georgia bistro" take on the Wood Grilled Chicken Sandwich ($9) manages to be heavy-duty and refreshing both—there's nothing a little lemony arugula can't do to cut the deck smoky bacon deals you. More
This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top. More
Potatoes are simmered with tomatos and kalamata olives for a hearty, warming stew. More
As far as modern chocolate bars go, Nestlé Crunch is rather plain. I've never seen someone at a store choose a Crunch bar over a chocolate hybrid, like Twix, or something with a cutesy presentation, like Hershey's Kisses. But as long as we're talking about what I haven't seen, it's someone being disappointed to eat a mini Crunch. More
If Indian food is just chicken tikka and biryani to you, then please keep reading. In India, food varies from region to region, home to home, and religion to religion. And it's not all spicy and complicated. Most Indian food is surprisingly simple to make and very, very rewarding to eat. In this new Indian cooking column, I'd like to introduce you to the real food we cook and eat at home. For starters, khichdi, a sort of one-pot comfort meal of rice, lentils and vegetables. More
On the Serious Eats calendar, you'll see a big, fat star on November 1st. Why? That's when the Serious Eats book comes out—and we can't wait to share it with all of you. More
It's easy to be charmed when you walk into Dolce Vizio, the first tiramisu bar in New York City. The great thing about tiramisu—it's three amazing things, cream, alcohol, and coffee all in one simple dessert. Come take a tour of the kitchen. More
Recently the gang at SEHQ shared a round-up of favorite cheeses. Turns out we're not too refined in our taste. We love our mozzarella, feta, and goat cheese, what can we say. Some of you were shocked at our pedestrian choices. This time around, we're living up to the "serious" of our name. We're stepping it up with these lesser-known, very rare, very hard to find, sometimes nearly impossible to find (unless you know a guy who knows a guy who knows a cat) varieties. Apologies in advance if it makes us sound like a bunch of cheese snobs. More
When I told Carrie I was headed to Spain, she had this advice to give: "If you can tear yourself away from all the jamon, look for ensaïmada." But after a few clicks of research, I realized, uh, it's not entirely jamon-free. The pastry is made with flour, water, sugar, eggs, and reduced pork lard (where the oink comes in). "Saim" actually means "pork lard" in Mallorquí. More
At Serious Eats, we celebrate Shark Week the same way we do just about everything else—by playing with our food. Behold, our edible interpretation of the sea... in candy. More
Now that our office is an easy 15-ish minute walk from Souvlaki GR in the Lower East Side, the souvlaki consumption in my life will increase exponentially, no doubt. But when I stopped in recently, I felt like going the deconstructed souvlaki route with the Horiatiki Salad ($7). It's the familiar Greek salad comprised of chopped tomatoes, cukes, red onions, salty feta, and oil-juicy kalamata olives, served with pillowy, warm pita on the side, the same starchy jacket that rolls up the souvlaki. You can add a souvlaki's worth of their charcoal-grilled meat, chicken or pork, for $2 to sit atop the salad. More
Just right for birthdays or other special occasions, this Old-Fashioned Cake is a perfect balance of moist bittersweet chocolate cake and marshmallowy icing. More
The new smoked fish shop Shelsky's is making Carroll Gardens feel a little more Lower East Side-y. "No more schlepping," says their website. Owner Peter Shelsky, an Eleven Madison Park alum, is saving the neighborhood a trip over the bridge to Russ and Daughters for their dose of smoked, cured, and pickled fishies. More
It's pretty safe to assume that most of us have had an éclair or two at some point in our lives, whether it was at a Parisian pâtisserie or at a corner bakery. But how many of you have attempted to make a batch of these chocolate topped, cream filled pastries at home? More
As a country whose summer is relatively short, it's no surprise that Sweden goes all out for Midsommar, a celebration of the Summer Solstice that lasts a few days Of course when the sun doesn't set until the wee hours, my feeling is that every day should be a party. Here are some dishes you can make to celebrate the holiday. More
Think of it as a spanakopita minus the fussy phyllo, with all of those great eggy, cheesy Greek flavors crisped in a flour tortilla. Even if the ingredients list looks a little long for a quesadilla, the prep time is just a few minutes, simply a matter of softening garlic, onions, and scallions, wilting spinach, and mixing in an egg white, feta, and yogurt. More
One of my favorite things to do in the summer is grab some friends and spend a leisurely day sitting outside in a biergarten. With endless beer, brats, and board games, I could make my visits a weekly habit—if it weren't so hard to get a seat. With too many crowds, the obvious move was to bring the biergarten home. And so can you, with this menu of light and tasty German food and, of course, some large pitchers of good brew. More
In the 1920s while on a world tour, Russian ballerina Anna Pavlova visited Australia and New Zealand. She inspired audiences and kitchens alike—it was during this trip that the pavlova, a meringue topped with whipped cream and fruit, was introduced. More
M2M is first and primarily a supermarket, but like Sunrise Mart, they do a fairly brisk lunch take-out business. Look to the right as you enter the market, there's always two cooks on staff, putting out made-to-order sushi, donburis (rice bowls), and udon. More
Sometimes it's the simplest of sauces that can save the day. With my chili-spiced skirt steak tacos missing something, this four-ingredient cilantro cream quickly added cool, fresh tang to round out the tacos. More
Instead of chocolate chips, I used chunks of Hershey's Skor, a chocolate covered toffee bar, for these cookies. The pieces of chocolate-covered toffee add much more than plain old chips. The toffee tastes of caramel, butter, and a hint of salt. I particularly like how the milk chocolate around the toffee begins to melt while the interior of the chunk stays nice and crunchy. More
As many times as I'm asked where to eat a pre-theater dinner that won't cost a fortune, a good answer often eludes me. The holy grail is a comfortable, neighborhood-y restaurant that's not egregiously overpriced or, even if deservedly pricey, won't empty your wallet; not cramped or tacky, with a menu broad enough to please anyone but interesting enough to please those looking for something exciting from their one city meal. And while Elsewhere, the new restaurant from the folks behind excellent Hell's Kitchen wine-and-cheese bar Casellula, isn't perfect, it's more than good enough to become my new recommendation. More
Until now, you could pretty much only try beers from Sixpoint Craft Ales on tap. Starting around Memorial Day, though, 16-ounce cans of Sweet Action, Bengali Tiger IPA, Righteous Ale, and The Crisp will be available in stores. More
@icequeen22: sorry about that! all fixed!