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Make These Black Eyed Peas With Kale and Andouille for a Simple One-Pot Dinner

This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor. Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors. More

The Food Lab: How to Make the Best Creamy White Chili With Chicken

To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised if the recipe actually originated on the back of a wrapper from a can of chopped green chilies. But our version is better than that. Much, much better. Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chile con carne traditionalist will dip their finger into when they think nobody is watching. More

The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or is it a quesadizza?), that's what. This is what happens when a pizza and a quesadilla make sweet, sweet love: Cheesy, greasy, crisp-edged glory. More

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

In the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour-tortilla pizzas ranked pretty low on my list. But after this week, all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home. More

Gremolata is the Secret to the Tastiest Simple Lentil Soup

Even the most boring lentil soup is satisfying fare, but who says it has to be boring? The secret to this version? Gremolata, the Italian condiment of chopped fresh parsley, lemon zest, and garlic typically served with osso bucco. In this case, I use it to develop two distinct levels of flavor, once while sautéing my aromatics, and again by stirring it in at the very end. More

How to Make Traditional Cassoulet (And Why You Should Put Chicken in It!)

The first time I had cassoulet in its home turf it was a revelation. This loose, almost soup-like stew of beans and meat was so far removed from all versions of cassoulet I'd had in the United States, or even in other parts of France. It was a large, bubbling vat of beans and meat, covered in a crust so dark that it was almost black. Rich, meaty, and overwhelmingly simple, the main flavor was just that of the cured meat, a good stock, and beans. Here's how to make it at home. More

Cast Iron Cooking: Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce

This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese. Add some pasta, top it all of with crisp bread crumbs, bake it directly in the cast iron pan you cooked it in, and you've got yourself a one-skillet meal fit for normal everyday folks who perhaps might occasionally feel like kings. More

Knife Skills: How to Clean Shiitake, Portobello, and Oyster Mushrooms

Some mushrooms are seasonal (think: chanterelle, morel, porcini). Others, we've gotten quite good at cultivating and are available year-round. Still, when I get a hankering for mushrooms and I take a quick glance over at the calendar, it's usually a fall month. It's something about their earthiness that does it for me. Here's how to clean three of the most common cultivated varieties. More

Taste Test: Who Makes the Best Natural-Casing Hot Dog in the Bay Area?

I may no longer be a New Yorker, but I am a die hard fan of the New York hot dog. Aside from a good slice of pizza, it's the thing I'll undoubtedly miss most at my new home on the West Coast. But as a recent (and permanent) Bay Area resident, I know that unless I'm making them myself, I'd better start scouring those supermarket shelves for a worthy hot dog to become my new go-to. Here's what we found. More

The Food Lab Turbo: How to Make a Simple Salad Worth Eating

If you're like most people, you've probably been so hammered by thick, gloppy bottled dressings or overdressed, soggy greens that you've forgotten what a pleasure a nice, light, side salad really is. Good thing it's pretty easy once you know the basic steps. Here's how to make your simple side salad the right way—it's my go-to counterpoint for rich and heavy fall and winter dishes. More

Kitchen Hack: Use a Guitar Mount to Store Your Pizza Peels

If you're anything like me, you have an obsession with pizza that can only be fed with, well, with pizza I suppose. Which means you probably make a lot of it at home, which means that you probably have at least a wooden pizza peel for launching pies and a metal peel for retrieving them. Right? Here's the best way to store them to keep your kitchen organized. More

How to Make the Best Chicken Parm Sandwiches? Start With Great Chicken Parm

To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices. This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich. More

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

Despite all of the pleasures of instant noodles—the salty, MSG-packed broth, the little freeze-dried nubs of vegetables, the slippery, way-too-soft noodles—wouldn't it be great if you could get all of that same convenience and pleasure—the portability, the just-add-water cooking, the lunch-sized portions—but pack it full of fresh vegetables and real, honest-to-goodness flavor? Here's a secret: you can, and it's easier than you think. More

The Serious Eats Guide to Italian American Recipes

It's hard to think of a more comforting cuisine than Italian-American, in all of its red sauce-smothered, meaty, pasta-packed glory, and all week we've been celebrating Italian-American classics with a series of all-new recipes. But really, it was all leading up to this end goal: a comprehensive recipe guide for pretty much every Italian-American dish you can think of. Don't see it on this list? Let us know, and we'll start working on it! More

The Food Lab: For the Best Chicken Parmesan, Take a Lesson From the South

Even at its worst, classic Italian-American chicken parmesan is pretty darn good. So how do you go about perfecting it? Our recipe has a buttermilk-based brine for maximum juiciness and tenderness. Tons of Parmesan cheese in our breading—along with a small drizzle of buttermilk—improves its flavor and texture. Our sauce is a slow-cooked, rich red sauce, and a mixture of fresh mozzarella and real Parmigiano-Reggiano top it off. More

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

Beefaroni, macaroni and beef, chili mac, Johnny Marzetti, or American chop suey, call it what you will, but whatever its origins, there's one thing for sure: the stuff is delicious. Tender pasta with a rich tomato and beef sauce flavored with garlic and oregano, cooked together with onions and peppers, and finished with cheese, this is Italian-American comfort food at its finest. Not only that, but it's a ridiculously easy dish to put together, cooked 100% on the stovetop, and requiring nothing more than a pot, a bowl, and about half an hour of your time. More

Sweet or Savory, Martabak is the King of Indonesian Street Food

Most Javanese food can attribute its relative simplicity to the fact that it's an indigenous cuisine that has remained largely unaffected by outside forces, save for a bit of Chinese influence in certain dishes. Martabak, a roti-like stuffed fried flatbread, is a notable exception. Even on Java, folks I talked to said "this isn't Javanese food, it's Indian." Others trace its origins to the Middle East. Either way, it's one of the best street foods around. More

How to Make Rich and Creamy Fettuccine Alfredo That Won't Weigh You Down

Don't get me wrong—I'm not a health nut or calorie counter. But let's face it: the feeling you get after downing a bowl of creamy, cheesy Fettuccine Alfredo ain't the best. Wouldn't it be great to have a quick and easy version that has all the flavor of the cream-packed original, but with a cleaner flavor that doesn't leave you in a food coma? More

Do Yolk and Grease Really Ruin Egg Whites for Beating?

Unthinkingly actually be cool to see a follow up test down the line of what happens if you add JUST fat and JUST pure lecithin to the whites to see how much of an effect either has. Or perhaps as lecithin is an emulsifier it might act as a fat enabler, just enhancing the effect of whatever fat is there already.

Why donsime things always seem most complicated?

Hearty One-Pot Black Eyed Pea Stew With Kale and Andouille


There was an extra "in" there. I clarified and it should be all set now!

Make These Black Eyed Peas With Kale and Andouille for a Simple One-Pot Dinner

@Tina Ri

yes, or sherry vinegar would work too.

Make These Black Eyed Peas With Kale and Andouille for a Simple One-Pot Dinner


Nope - cannelini need to be soaked!

Introducing the Serious Eats-Edition Baking Steel and KettlePizza Backyard Pizza Oven Kit

@Adrian Lopez

Hmm, I'm not sure why it wouldn't get hot enough. I always put the coals and the wood AROUND the edges, not directly under the stone. If you're still haveing trouble, it might help to cover up the two handle holes on the upper steel with aluminum foil to trap even more ehat inside. And make sure your bottom vents are open and clear so that air can get in there!

As for the bottom burning fast, as with any pizza oven (even a real wood fired one!), you'll have to "dome" the pies by lifting them towards the roof on a metal peel in order to really get the tops to char towards the end of cooking. Hope that helps!

The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

@mr anderson

I can assure that the inspiration here came exactly from where I gave it credit, the Reddit thread I linked to. I always give credit when I get ideas from other sources!

I can also pretty much guarantee you that neither I nor the guy from Regina was the first person to do this. Heck, I'm pretty sure Taco Bell probably served something similar in the past.

The Food Lab: How to Make the Best Creamy White Chili With Chicken


That's fascinating history, thanks for doing the research!


absolutely. If you have real fire, use it!


That's true, but in this case it doesn't work out as you need to keep the liquid hot to keep cooking the beans. In the end, the chicken gets shredded up so it's not as huge a deal that it loses a little moisture—it's coated in a rich sauce anyway.


Perhaps this is the one?

@The Big C

Just don't let your neighbors see that. Doesn't Texas have some kind of mandatory reporting law about seeing someone drop beans into chili?


Well ideally you wouldn't heat it above 150°F for long enough for the chicken to heat far above that, but really, because the sauce is so rich and creamy, it'll still taste fine even if the chicken overcooks a little bit after shredding.


It's ok! Mine get VERY dark and blackened in spots.

Use Your Waffle Iron to Make Extra-Crispy Churros Without a Deep Fryer


haha, weren't you the one in the tortilla pizza thread defending silly hacks on the site?!?

I, for one, am always happy to see more waffling going on. Actually, I can't decide if I am or not. Do I like waffling?

Use Your Waffle Iron to Make Extra-Crispy Churros Without a Deep Fryer

I'd love to see a waffle iron recommendation too! I have a belgian square iron that I use on the stovetop and I've used the fancy Kitchenaid one in the serious eats office, but a good ~$50 model would be nice to know about for home.

Do Yolk and Grease Really Ruin Egg Whites for Beating?


We actually had a blanket ban on headlines with question marks here for a couple years about 5 years ago because we were running way too many of them (and yes, the answer was always "no"). We've eased up on that a bit now that we're running a lot more of these FAQ-style posts that actually *are* questions people have.

The Best White Chili With Chicken


No, it wouldn't work with all jalapeños. All anaheims would work if you have access to them!

The Secret to Crisp Arancini (Rice Balls) With Molten Centers: Sushi Rice


When I worked at Toro, we'd actually freeze a béchamel-based salt cod croquette mixture to make them easier to bread and fry. We'd store them in the freezer with no problem (and actually cook them straight from frozen). I think the flour in the béchamel helps keep the emulsion stable, even though normal milk or cream would break when frozen. I've also worked at restaurants (embarrassing massive chain restaurants that shan't be named) where we'd bread our own mozzarella and freeze it in big batches. It was just plain mozzarella (Grande, I believe) and it froze/cooked from frozen just fine. I bet these guys would work!

The only part I'd be concerned about is the egg. Egg proteins do funny things when frozen. Have you ever tried freezing an egg yolk? It firms up as expected but then even after thawing, it *stays* firm as fudge. Really weird. But perhaps since they're dispersed in other ingredients here it wouldn't have a noticeable effect.

The Best White Chili With Chicken


Oops, you're right! Fixing that now.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes


I see so many iterations of it and most if not all of them are sad disappointments

That's exactly why I did this recipe! It's a popular concept and one that I think has merit. It just usually falls apart in execution. The goal here was to perfect that execution so that it becomes something not just worth eating, but worth raving about.

The Best Scotch to Buy on a Budget


Me too! Bowmore Legend was what I bought regularly for a good decade after college. I still would if I could drink Scotch like a used to could...

The Best White Chili With Chicken


Because pinto beans aren't traditional in this dish, and more importantly, they aren't white!

That said, you could use them and it'd still taste fine. It'd just be more like taupe chicken chili.

The Food Lab: How to Make the Best Creamy White Chili With Chicken


yeah, I most frequently use a Le Creuset 7.25 quart round Dutch Oven, though I also have an oval 4 quart that I use for smaller projects. Le Creuset is pricey but it'll last forever. There are cheaper brands like Lodge, but you run the risk of cracking them over time (I've seen two Lodges that have split in half!)

The Food Lab: Use the Oven to Make the Best Darned Italian American Red Sauce You've Ever Tasted


I wouldn't use a cast iron skillet, but you should be able to start this on the stovetop, transfer it to a large casserole dish, and cook it like that.

The Food Lab: How to Make the Best Creamy White Chili With Chicken


Absolutely! The chicken in this recipe is really secondary to the creamy beans and roasted chili sauce. I've made completely vegetarian versions of it. It's great!

The Best White Chili With Chicken


If you go patiently from a distance it'll work, but otherwise yeah, it's a little too fast.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes


check the last step of the recipes - if it's floppy when you pull it out of the oven, you should finish it on the stovetop to crisp it up again!

The Clammiest Chowder: How to Make Rhode Island-Style Dairy-Free Clam Chowder

This makes me think we oughta do some more mussel-based recipes.

Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette


Just olive oil would be fine!

27 Pumpkin Recipes We Love


Stay tuned for a pumpkin lasagna and a pumpkin pizza coming up this week and next!

The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love


We did remove that functionality as it was not used very often and ended up cluttering the interface. However, most browsers do have ways to save things to a reading list for later or to bookmark if you want to revisit a page, and that function is often built right in, or at the very least you can get an extension that'll handle it. What browser do you use?

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