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A Killer Vegetarian Fourth of July Menu Even an Omnivore Will Love

Independence Day is all about the burgers and hot dogs for a lot of people, but that doesn't mean that vegetarians (or plain vegetable lovers like me) can't celebrate their independence with a whole mess of smoky, charred, grilled foods and delicious side dishes as well. I'm going to be out of the country this July 4th (I know!), but in my head, this is the menu I'd be serving at my backyard cookout. More

Pine Nuts, Sumac, and Parsley Are Unlikely but Delicious Partners for Scrambled Eggs

Most of my many jars of sumac and za'atar are courtesy of a good Lebanese friend of mine (any friend who brings you jars of spices specially selected by their relatives in the Middle East is the best kind of friend)—the same friend who introduced me to the idea of halloumi pancakes. In fact, it was at that exact same breakfast that I was introduced to these scrambled eggs, which he flavored with toasted pine nuts, sumac, parsley, and olive oil. More

Grill Your Scallion Pancakes

With a brand new backyard and a brand new grill, I've been grilling pretty much all day every day. So it was only natural that when I decided to whip up a batch of scallion pancakes, my thoughts immediately turned to how I could incorporate the grill. Turns out it's as simple as it sounds: scallion pancake dough grills up as marvelously as it fries, getting crisp, bubbly, and nicely charred. Here's how to do it. More

Hold the Mayo, Make Grilled Potato Salad for Your Next Cookout

I've been a fan of grilled potatoes ever since the first time I tried them, and a well-constructed, bright, fresh, balanced potato salad is one of my cookout go-tos. So I have no idea why it took so long to occur to me to put the two together. But making a great grilled potato salad is not quite as simple as throwing your potatoes on the grill, cutting them up, and tossing them with mayonnaise or dressing. Here's how to finesse it. More

A Double Dose of Marinade Gives Greek-Style Grilled Chicken Extra Flavor

Grilling culture in Greece is inherently relaxed and groovy. More often than not, all it takes is a fire, a ton of olive oil and lemon, some garlic, and some herbs to transform meat and seafood into party-worthy fare. But with traditional methods, by the time the skin finally gets crisp, the meat is dry and overcooked. This double-marinade process for chicken delivers the whole package: crisp skin, flavor, and perfectly cooked meat. More

2 Awesome Homemade Vegetarian Burgers Even a Carnivore Will Crave

Vegans and vegetarians often get the short end of the stick when it comes to backyard grilling season. Sure, there are a couple of decent frozen veggie burger brands, but let's face it: Frozen pre-packaged food is never going to be as good as fresh, homemade food made with quality ingredients. Here are two recipes for burger patties that aren't just my favorite vegetarian and vegan burgers, they're two of my favorite recipes, period. More

Grilled Asparagus With Aioli Is the Ultimate Backyard Finger Food

Even in this digital age, there are some things that are simply better done manually. Topping that list during the summer? Eating asparagus. It's not just that your fingers are the easiest tools for picking up long, slender grilled stalks, but I'm firmly convinced that the asparagus tastes better when you eat it with your fingers. Dip it into some fresh homemade garlicky aioli and you've got one of the greatest treats known to man. More

Where to Find the Best Bagels in San Francisco and the East Bay

I can safely say that I've tried bagels from every single shop that bakes their own bagels on premises in San Francisco and East Bay. I didn't begin this quest hoping to find greatness, but a few bagels stood out from the pack. Bagels that are more than just bits of round bread. Bagels with properly crackly-crisp crusts with dense centers. Bagels that have soul. More

Bang Bang Chicken, Hold the Bangin': The Modern Way to Make Sichuan Chicken Salad

True bang bang ji si gets its name from the sound that a mallet makes when beating the tough chicken breasts of yesteryear into tender submission before dressing them in a sauce flavored with Sichuan peppercorns, garlic, sesame seed, Chinkiang vinegar, and roasted chili oil. But with today's tender chickens, the actually banging part of bang bang chicken is nothing more than a relic of the past. Let's bring this dish into the modern age, shall we? More

Make This Light and Easy Chicken Salad With Avocado, Corn, and Miso Dressing

The other day I discovered that the secret to making the best chicken salad is to cook that chicken in a sealed bag, packing the bag with aromatics to infuse the chicken with extra flavor. The method works great in a classic mayo-based chicken salad but I hate to see a good technique relegated to one single use, so I decided to adapt it a bit. This Japanese-inspired chicken salad with a creamy miso dressing, avocado, and corn is a winner. More

Use Your Sous-Vide Cooker for the Juiciest, Most Flavorful Chicken Salads

Sous-vide often gets touted as a technique to guarantee moist and tender pan-roasted chicken. But why limit sous-vide to hot applications? Doesn't cold chicken deserve to be just as juicy and flavorful as hot chicken? A couple dozen chicken breasts and a few days of tinkering later and I had the tastiest, juiciest, most flavor-packed chicken salad ever. Here's how it works. More

Serious Eats and The Food Lab Have Teamed Up With Anova to Bring You the Best Sous-Vide Guides On the Planet

I've long been a fan of Anova's line of precision cookers for sous-vide cooking, so when they approached me about working together with them on their mobile apps to develop a brand new set of sous-vide cooking guides, it seemed like a no brainer. The new apps are a completely free to download and will feature all-new content to guarantee that even a complete sous-vide noob will get perfect results from the get-go. More

The Baking Steel Griddle Has Arrived

It's been a full year since I first announced the new Baking Steel Griddle. Since that day, I've received almost daily emails and Tweets inquiring about when it will be released to the public. It's one of my favorite bits of kitchen gear, providing the best surface for baking pizza and breads in your oven, as well as the ultimate stovetop griddle surface for cooking eggs and pancakes or searing steaks, burgers, and pork chops. I'm happy to announce that today they are finally ready to start taking discounted pre-orders from the public, with delivery expected to begin on September 19th. More

The Good Bagel Manifesto

For the past couple months I've been on a quest to find the best bagel in San Francisco. This led me to a shocking realization: there are really, really bad bagels everywhere, and I'm not just talking in the convenience stores or supermarkets—places you'd expect bad bagels. I'm talking at honest to goodness bagel specialty shops. I wanted to share with you guys my thoughts on what makes a great bagel great. Word of warning: I'm about to get as opinionated as I ever get. You will most likely be offended by at least one or two things I say. Your concept of what is good and bad in the world of bagels will be challenged. You may even feel like I'm personally attacking you for your preferences. That's because I am. This is far too important an issue for live and let live to apply. We're talking significance of a which-side-of-the-bread-do-you-butter level here, so I I'm not holding back any punches. Feel free to come right back at me. I will defend myself to the bitter, un-toasted end. More

How to Make Easy Pan-Roasted Chicken Breasts With Morel Mushroom Pan Sauce

I've always maintained that good technique is the key to creativity and freedom in the kitchen—once you learn the basics, you have the tools to start cooking the way you want, whether that guiding principle is history, family, tradition, Pastafarianism, or in the case of this simple pan-roasted chicken with morel mushrooms, seasonality. This recipe combines two simple techniques into one brand new dish. More

The Food Lab's Definitive Guide to Grilled Steak

Want to know how to grill a steak? Here's my advice: DO NOT DO IT THE WAY THEY DO IT AT STEAKHOUSES. It seems counterintuitive. Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it's done, right? Well, yes. They know how to cook a steak in a steakhouse setting where their goal is consistency, quality, and more importantly—speed. At home, on the other hand, consistency and quality are important, but speed? Not so much. The fact that you can take some time to treat your meat right means that it's possible to cook a steak at home much better than it can be done at any steakhouse. True story. Here's my complete guide to buying, storing, cooking, and eating the very best grilled steak. More

The Best Lobster Rolls in Boston

I've never had a lobster roll from Kelly's. Actually I didn't even realize they serve them. I've only ever had roast beef, and had it many times.

As for Legal Seafood, their cold and raw dishes are usually very, very spot-on at most locations, but the harborside location is definitely a big notch above the rest when it comes to any cooked dishes. It's their showcase restaurant, closest to their test kitchen, and most well-supervised. I'm not surprised at all that they serve a great lobster roll. We usually go just for the oysters and clams, but I'll try a roll next time!

I'm shocked that you found places in boston that serve frozen lobster meat. I don't think I ever encountered that. Wanna name some names?

Grilled Shrimp With Garlic and Lemon

@SF PumpkinEater

For each set of six shrimp you need 2 skewers side by side so that the shrimp don't rotate around. Use as many skewers as you need.

@leejay

There are gas grill instructions. Read carefully!

This Week at Serious Eats World Headquarters

I WANT TO EAT FRIED SEAFOOD IN BOSTON SO BADLY.

@simon

I'm sorry you had such an underwhelming week! Eat more lobster :)

Pork, Plums, Scallions, and Jalapeños? Grill 'Em All in One Sandwich!

@Porgy_Sashimi

guilty. Life is so easy out here :)

The Best Slow-Cooked Bolognese Sauce

@Hayford

Yes - the meat gets too dry after more than 3 or 4 hours.

The Best Gas Grills Under $500, 2015 Edition

Thanks to you guys I went with a Broil King. Been super happy with it so far. Really solid construction and nice even heat. It never gets as hot as I can get my weber charcoal, but man, it makes up for it in convenience.

The Tea Lover's Way to Make the Best Cold Brew Iced Tea

Growing up we were never ever without mugicha in the fridge. Which reminds me: I need to refill my stock. Tomorrow.

Grilled Scallion Pancakes

@rbrock

It hasn't just been milled differently, Wondra has been hydrated then dehydrated and powdered so that starches gel much faster. You can't use it in a normal recipe.

Simple Grilled Potato Salad With Grilled Lemon Vinaigrette

It should work fine either way, though you'll get more charring/flavor outdoors.

Kenji's Excellent Asian Adventures, Part 3: The Best Way to Order Food in China

I fully defend my hard rock decision both before and after going. First off, you're only gonna get a reasonable approximation of Ameican food at an American chain. I've never had a burger outside of the country from anywhere other than a chain that doesn't completely miss the point of an American hamburger. At least the chains are starting in the right bapark.

I also find that american chains outside of America tend to be far better than those in-country and this was no exception. Granted the only other Hard Rock I've been to was in Times Square but the one in Malaysia served a really impressively good cheeseburger (with turkey bacon) and they really try and add value to the experience because it costs about 10x te local food. People go there for fancy dates.

Kenji's Excellent Asian Adventures, Part 3: The Best Way to Order Food in China

@washomatic

Oh I know that feeling. I spent a night at a Hard Rock Cafe in Malaysia because I couldn't look at another bowl of soup or noodles or rice without tearing my hair out. But that's definitely not what was going on here. She didn't want a taste of home, she was looking for "safe" Chinese food she was familiar with.

Simple Grilled Potato Salad With Grilled Lemon Vinaigrette

@kvthames

No reason. I wrote it that way so the recipe wouldn't feel rushed/hectic. But it works just fine if you grill the potatoes right after parboiling. You'll need tough fingers to work with the hot potatoes though :)

This Week at Serious Eats World Headquarters

I literally can't even digest more than two bites of lobster at a time. It ends up sitting in my stomach like a rock. I don't envy you there...

A Double Dose of Marinade Gives Greek-Style Grilled Chicken Extra Flavor

@Guy

I haven't noticed any real difference in how the chicken cooks with or without a skewer. The main difference is it's easier to flip with them.

@tastylimes12

The troublesome gender stereotyping is that typically in those movies the girl is not noticed or popular until she gets a makeover and looks pretty. This sends the message that a girl's primary function is to look pretty so that men will like her. There is nothing wrong about dressing up or looking your best, but having your looks be what defines your character is the troublesome party.

Quick and Easy Homemade Ricotta Gnocchi

@christh

The directions say 3 1/2 ounces, not cups. It is correct as written.

12 Grilling Mistakes You Don't Have to Make (But Probably Do)

@chanterelle

If you're cooking via indirect heat, you should position the food over the cool side of the grill and the vents over the food so that you get convection currents that rise over and around the food. If your grill has multiple lower vents, you should crack the ones under the hot zone.

@loud foods

Sous vide is by no means a replacement for any so called "traditional" cooking method. It's a tool to add to your arsenal, no more and no less.

12 Grilling Mistakes You Don't Have to Make (But Probably Do)

@VeganWithaYoyo

In the originally published article from May of 2008, the Tool Wizard grilld brush was #1 and the Grill Wizard was #2. They've since updated their grill brush guide a few years ago, though obviously if you have the original guide, it's still bad advice. When they updated, they swapped the two, admitting that the Tool Wizard wears out very easily. Baffingly they still left it at #2 instead of cutting it from the list or at least dropping it way down as it's a piece of junk that nobody should be buying, really.

@easterhangover

Good point! I often use torn off pieces of the charcoal bag when I've forgotten to bring anything else.

@EugeneK

That's not normal. What kind of meat are you using?

@Coumpound Interest

Meathead, Josh Ozersky (RIP), Adam Perry Lang, and I have had some lengthy email discussions about that subject of resting vs. not. Meathead and Lang (and to a degree Ozersky) like to serve immediately because they like that sizzling crackle. I prefer to rest because I like the juiciness. The method I outline above—resting then re-searing for a moment—which I've yet to discuss at length with Meathead, gives you both of those things with no compromises. I continue to stand by it and maybe I should write a full article about it to explain better!

@badseed

It's tough to do a two-zone fire on a smoky Joe, and you probably need about 3/4 of the amount of coal to get good searing. With a 2 zone fire you'll cook at most a couple steaks and a couple burgers at once.

@bdcbbq

Oops, updated, thanks!

@RyanL

only the upper vents rotate, so the relative position is based on their movement. The flame will eventually choke out so yes, you have to regulate and fiddle to get it exactly right.

@Kevin R

I haven't tried'em but bristles get in between the grates!

Two-Minute Aioli

@NeverSam and @bongo

Sorry for the inconsistencies in the note. The recipe was modified a bit from its original form which used to have mustard and water as ingredients. We pared it down and foolproofed it which made those ingredients unnecessary. I've edited the note to reflect the updates, my apologies!

@lemonyzest

Could you point out the typos to me? I must be missing them because I can't see them.

@pagingdoctorloggins

Olive oil is super traditional in aioli! You can make it with 100% canola, but it won't have the distinct flavor of olive oil.

Grilled Asparagus With Aioli Is the Ultimate Backyard Finger Food

@gaffer

yeah! Love those grilled 'chokes.

@sbp123

I'm not positive, but perhaps it has something to do with the California droughts affecting the market. We produce about 80% of the country's produce so when that costs more to produce, all prices end up going up. Just speculating.

@Scott569

True, traditional aioli is just garlic and oil, but this more modern version has been in the lexicon for so long that it's pretty widely accepted.

@benska

bwahahahahaha!

Salt and Vinegar Spanish Tortilla with Quick Cheaty Allioli

@LemonyZest

Allioli is the Spanish version of aioli.

Where to Find the Best Bagels in San Francisco and the East Bay

@ExNYer

No, afraid not. That is literally the only good bagel I found in San Francisco and there's a huge dropoff in quality from there. The next best might be House of Bagels, but they aren't particularly good.

Grilled Asparagus With Aioli Is the Ultimate Backyard Finger Food

@VeganWithaYoyo

Yeah! There's a quick cheaty aioli recipe here. Basically just whisk good olive oil, garlic, and a touch of water into commercial mayo.

This Week at Serious Eats World Headquarters

@okupin

I appreciate the concern, but actually our core readership (repeat visitors, length of engagement, etc) has been expanding quite rapidly over the last couple years, even faster since we decided to start producing more focused but less frequent content. You may be mistaking vocal for dedicated, but the two are only very tangentially related.

Cool off With Cold Ramen: How to Make Hiyashi Chuka at Home

All of the fruit in those combos sounds so good!

I grew up eating hiyashi chuka every month or so (my grandmother loved it) but we always had the classic combos. I'll try it with some fresh plums soon. That'd go nicely with that vinegary sauce.

Kenji's Excellent Asian Adventures, Part 1: Beijing-Bound

@Narters

Maybe next time I take a big trip :) That was really just a dumping ground for my thoughts as I was traveling. It was only after a year looking back that I thought "hey you know, this stuff is actually pretty fun. Maybe I'll clean it up and turn it into a piece." I'm glad you enjoy it!

The Serious Eats Guide To Pizza In Naples

A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed 24 hours of my life (the first being when I took my Colombian brother-in-law on a whirlwind pizza tour of New York). We hit over a half dozen pizzerias over lunch alone, and a few more for dinner. Here now, I present to you the Serious Eats guide to Eating Pizza in Naples. More

Video: Serious Eats Cooks Peking Duck At Buddakan

Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious. Come along with Serious Eats's own Carey Jones as she learns how to make Peking Duck. Chef Brian Ray of Buddakan gives us the grand tour. More

60+ Holiday Snacks in 20 Minutes Or Less

Uh oh. The buzzer rings. Friends are coming over to spread holiday cheer and you panic. Serve frozen dumplings...again?! You can do better than that. Print out this list of easy-to-assemble, stress-free, mostly-sub-20-minutes-to-prepare munchies and paste it to the fridge. Here are 60+ dips, hors d'oeuvres, small bites, toasty snacks, sweet nibbles, appetizers, and more festive munchies to prepare in a snap. More

30 Cookie Recipes from the 2011 Serious Eats Cookie Swap

The Serious Eats Cookie Swap has become an annual tradition. We break out the Duane Reade tinsel and twinkle lights, and are forced to do a major office detox to make room for cookies. Many, many cookies. (OK, maybe a dozen doughnuts snuck in this year too). It was our third year swapping, and as per tradition, the tables were covered with butter-laden treats. Our NYC-based contributors really pulled out their ninja baking skills. Get all the recipes here. More

Serious Eats' Bacon Banh Mi

Our recipe for Bacon Banh Mi brings our favorite Vietnamese sandwich home, swapping out the usual array of cold cuts and charcuterie for bacon but staying true to the other elements that make this sandwich so balanced and irresistible. More

My All-Pie Thanksgiving Fantasy

When you think about Thanksgiving and you think about various elements of the Thanksgiving meal, it seems like you're just waiting through the big meal to get to the pie. I really believe this, which is why I always fantasized about an all-pie Thanksgiving. (Anyone with me on this?) At an editorial meeting about a month ago, we were at the office talking about Thanksgiving coverage and I shared this fantasy with the team. Knowing how much I adore and obsess over pie, the Serious Eats editors weren't too shocked, so we did the only thing we know how to do: make it happen. More

BraveTart: Make Your Own 3 Musketeers

Urban legend has it that some industrial candy snafu botched the names of 3 Musketeers and Milky Way. The tale has a certain logic. 3 Musketeers doesn't have three ingredients but Milky Way does. And the very name Milky Way recalls the smooth, uninterrupted creaminess found in 3 Musketeers. Those kinds of wonky urban legends ran amok in the eighties, but we have the internet now, so let's clear this stuff up. It's not a tasty tabloid tale of "Switched at Birth!" but rather "Murder, She Wrote." More

BraveTart: Make Your Own (Better) Soft Batch Cookies

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

Memphis-Style Barbecue Sauce

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More

Boston: Fried Ipswich Clams at B&G Oysters

These are the only fancy-restaurant fried clams I think are really worth the cash ($14 half/$26 full). That they start with Ipswich bellies makes all the difference; these juicy, sweet, whole-belly behemoths are harvested from the mud flats off Ipswich, where experts claim that the particularly nutrient-rich soil gives the bivalves their superior, almost nutty flavor. More

Boston: Tamarind Bay's Lalla Musa Dal

As food aesthetics go, the murky, rust-brown, pebbly lalla musa dal at Tamarind Bay Coastal Kitchen can't compare to the restaurant's other specialties like the fennel cream-sauced cauliflower dumplings or the spiced lobster tail. But famed Indian chefs like Julie Sahni don't consider this dish "the most exquisite of all dal preparations" for nothing, and speaking in terms of decadence, it outclasses the rest by a long shot. More

Guide to Grilling: Planking

For all that I've grilled (150-plus recipes and counting), there's always plenty of uncharted territory. One of those areas: planking. There aren't usually many planking recipes in cookbooks, save the ubiquitous planked salmon. Put simply, planking is cooking food directly on a piece of hardwood. When cooking this way, the surface of the food touching the wood picks up some of the plank's natural flavors. More

How to Make Bagels at Home

I don't use the word magical lightly, but there really is something wondrous about making bagels at home. Maybe it's the shape. I think most everyone understands a loaf of bread, but the round shape with a hole ... well, it seems like a whole lot more work than simply plopping some dough in a loaf pan. But it's not. Really. Try making just one batch of these, and I'm sure you'll have the process down pat. Put on your sorcerer's robe and follow along! More