The Trouble With Strawberry Ice Cream: How to Nail the Trickiest Dessert

I've made Jeni's both with and without the buttermilk — it's a solid recipe either way, and more strawberry and cream w/o the buttermilk tang.

The New Rules of Pasta Salad

I generally go for a flavor- and proportionally vegetable-heavy pasta salad. Sauces are optional, and, occasionally, unnecessary when a good spice and flavor is applied (as in the example).

Extra gooey and semi-hard cheeses can work. Toss small chunks of gooey or shredded semi-hard cheese ( 1-2 ounces per lb of pasta) with hot pasta until combined — no sweaty weird cheese.

+1 on no mayonnaise ... especially when combined with tons of sugar and hardboiled eggs. Urk.

How to Make the Ultimate Poutine

@gaffer don't think of it like French fries with a side of ketchup. If you're looking for a comparable, poutine is more akin to nachos with the crispy bits on the outside of the pile, softer as you reach the center.

mmm. Poutine. Now I want some!

How Cereal Became the Quintessential American Breakfast

Interesting history. Cold cereals were foreign to me as a kid, but hot grains made an occasional appearance in the winter.

As a result, I was horrified the first time I encountered cereal. Milk and sweet cardboard? No. Where was my peanut butter toast? Or, better yet, cheese toast

My husband's a huge fan of raisin bran and lucky charms.

Easy No-Knead Olive-Rosemary Focaccia With Pistachios

@Arlius — mine didn't "rise dramatically" either on the first rise, less than 1x to my eye. A combo of a really large bowl (4-6 quart) and 60° kitchen? But, I persevered and moved the dough to the cast iron skillet. It's rising nicely now.

Who Needs Parmesan? Olive Oil and Miso Paste Pack This Hearty Vegan Polenta and Kale Soup With Flavor

Second @dorek's question.

This soup is fantastic.

The Vegan Experience: Welcome to Year 4

- Vegan desserts that will appeal to a super-sweet, dairy-loving audience
- Tofu, tempeh and such
- A few simple, quick week night meals

And, I know you cover this anyway, but in case you need encouragement: techniques, flavor enhancements, etc.

How to Make Maryland Fried Chicken With White Gravy

Maryland fried chicken is the state's best-kept secret. My MD-native husband had never heard of it until we were in Georgia and saw a restaurant advertising their version of Maryland fried chicken.

Still haven't seen it in Maryland!

Creamy Roasted Broccoli Soup With Buttermilk and Spiced Pepitas

This is quite possibly the best broccoli soup I've ever had — rich and complex flavor without being bogged down by tons of dairy.

This Week at Serious Eats World Headquarters

Forbes and Economist ads are taking over the entire screen on iPad/iPhone right now. Any chance the full-screen ads can be taken down?

Use Your Slow Cooker to Make This Easy Creamed Kale

Yes, please post more kale recipes! Substitute another green if you're not a fan.

The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want

@Leang Chaing — not the OP, but I have been experiencing the same problem over the last few weeks. I haven't noted a recurring/specific ad, but I generally give up and move on if the page doesn't load quickly.

This is on an ipad4 and iphone5S, software up to date on both.

Baked Saffron Risotto With Mozzarella and Crispy Topping

Agar agar is a good vegan alternative for gelatin.

The Food Lab's Emergency Cooking Kit: How to Fit All the Tools You Need in One Small Box

I forgot some essentials: hand crank burr grinder and aero press.

The Food Lab's Emergency Cooking Kit: How to Fit All the Tools You Need in One Small Box

I've done this a time or two (military brat, wife, frequent mover) and having learned from my mother pack a box with:

Paper towels
Chef knife
Paring knife (or, more frequently, pocket knife)
Cutting board
5 qt Dutch oven (or similar pot)
Cast iron skillet
Mid-size mixing bowl
Place settings (2 for us)
Water bottles
Dish soap
Salt, pepper and small bottle of olive oil
Trash bags

Manner Matters: How to Curb an Over-Orderer

I am that girl. Give me a new to me, well-regarded place and I will be tempted to order everything.

Between myself and my mother, we attempted to order 2/3 of the vegetarian menu at an Indian restaurant. The waiter finally exclaimed "too much, too much!" while my husband just covered his face :-)

It was too much, but the leftovers were fantastic.

Manner Matters: Can I Bring My Own Tonic Water?

No no no no. If you are a regular, ask the restaurant to stock a bottle or two of tonic. Otherwise, grow up and order something else.

Win a Copy of 'Salad Samurai'

Roasted kale, potato and tahini

Know Your Tahini: The Many Sides of a Sesame Powerhouse

+1 on the fridge. We go through a jar (tin?) rather rapidly, so it probably wouldn't have time to go rancid, but I'd rather not get a nasty surprise.

In addition to the above, I use it in potato kale salad.

The Bloody Mary: The History and Science of an Oddball Classic

@magtured & marais

I was just coming here to add the all-important gin. Vodka is used on occasion, when someone's left the remnants of a bottle after a party, but if I'm planning to make a bloody mary as a treat, only gin will do.

Win a Copy of 'Fruitful: Four Seasons of Fresh Fruit Recipes'

Pack Your Picnic Basket Like a Pro: Essential Gadgets for Your Next Outing

Cute picnic basket!

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

fresh jalapeños and pineapple

Bake the Book: A Lighter Way to Bake

Tiramisu (husband)
strawberry shortcake (husband)
pecan pie (me)

Meet Your New Potluck Dessert: Texas Sheet Cake

I use coffee, not buttermilk.

Another Where to Eat: Waikiki

Scenario: Vegetarian and vegetarian-leaning omnivore (aka no great big slabs of meat), spending part of trip with mixed group of omnivores.
Dislikes: no fryer-heavy, all blonde-toned meals.
Likes: adventurous, spicy, sour ... tend toward Ethiopian, Asian, Indian, Middle Eastern, Spanish, Mexican, good pizza.

The two main players want something they're not likely to find in the continental U.S.: Hawaiian cuisine? Good seafood (not shellfish) or sushi for the omnivore? Does Hawaii have a Hindu or Malaysian influx? Restaurants?

Jalapeño Jelly from 'Little Jars, Big Flavors'

I am not usually one for "semi-homemade" anything, but I take exception for one of the best hors d'oeurves of all time: store-bought pepper jelly slathered atop a block of cream cheese. The spicy sweetness of the jelly is a perfect match for the cool and tangy cheese, and it spreads gracefully atop many a cracker. But I'm willing to class up my act with some homemade jelly, and this verdant jalapeño and green bell pepper recipe from Southern Living's Little Jars, Big Flavors works even better than my usual grocery store grab. More

Raspberry Rhubarb Ginger Jam

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete. More

Negroni Variations: 4 Recipes from Fiola in Washington, DC

Jeff Faile has crafted an evolving list of Negroni-inspired cocktails that occupies an entire page of Fiola's cocktail menu. Currently clocking in at six, the list includes a Negroni based on pisco, a clear version with Cocchi Americano and Dolin Blanc, and a richer one made with Barolo Chinato and Old Tom Gin. Each variation exposes new flavor possibilities for the drink. Lucky for you, we got the recipes for 4 favorites. More

Kale Greens in Coconut Milk from 'The Adobo Road Cookbook'

Kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk is just the ticket: the greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent. More

Parsnip Muffins

These muffins get a little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness. The parsnips are grated very roughly so they are only just cooked through and slightly crunchy, quite the opposite of hiding the vegetable. More

Green Herb and Kidney Bean Stew (Ghormeh Sabzi) from 'The New Persian Kitchen'

Herb stew sounds like one of those "recipes" I'd come up with as a kid poking around in the garden for kitchen experiments. After all, in Western cuisine, fresh herbs are usually added at the end of cooking for a burst of greenery and bright flavor. But according to Lousia Shafia, author of The New Persian Kitchen, herb-filled stews are some of the most famous in Iran. Her version is a lighter, vegetarian take on the green stew, filled with cubes of turmeric-laced tofu and fat red kidney beans. More

First Look: The Rye Bar, Washington DC

The Rye Bar has roughly a dozen ryes behind the 26-seat bar at any given time. Classic rye cocktails on the list get subtle twists: the Old(er) Fashioned uses an aged sherry instead of sugar, and the Manhattan, made with Dad's Hat Pennsylvania rye, Dolin sweet vermouth, Byrrh Quinquina, and housemade orange bitters, is aged in a 15 gallon barrel for six weeks to impart a subtle oaky funkiness that's proven to be extremely popular (Beverage director Will Rentschler went through his first batch of 250 Manhattans in a week). More

Make-Ahead Radish Fattoush Salad

If fattoush salad is not in your regular culinary vocabulary, add it in now. This Mediterranean bread salad is crunchy, fresh, colorful, and, like most good Mediterranean foods, stunningly good in its simplicity. Lucky you, this lunch hour! More