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Spiked Hot Cider: 5 Fun Variations to Make at Home

Every Saturday during the fall, the farmers' market in my neighborhood becomes an urban orchard, with countless varieties of apples spilling out of rickety crates. I always stop at the hot cider stand; something about the sharpness of the air and the cutting edge of wind turns warm apple cider into an antidote. The antidote becomes even more powerful with a splash of liquor. Here are five recipes to inspire a little boozy cider celebration. More

Snapshots From Del Posto: Like Wine for Chocolate

Recently, Del Posto (of the Mario Batali and Joseph Bastianich restaurant empire) has expanded its dining experience with a series of classes that take you more deeply into the culture of Italy and its kitchen. I attended the first of the series last week, "Like Wine for Chocolate: Chocolate-Making and Wine Pairings with Del Post," led by sous chef and chocolatier Roger Rodriguez and sommelier Josh Eisenhauer. Here are snapshots of tempering chocolate on marble slabs, making chocolate trees, and more. More

Sandwiched: Classic Club Sandwich

The classic Club is a triple-decker sandwich made up of three slices toasted white bread, deli-sliced turkey or chicken, bacon, lettuce, tomatoes, and mayonnaise. The middle slice of bread has been decried, most famously by James Beard, however, if the club was to be robbed of that slice, where would the signature toothpicks that hold it together? More

Sandwiched: Meatball Sub

What's in a meatball sub? Roll, meatballs, sauce. So very simple, yet so very satisfying. At first bite while you try to hold the messy construction together, chunky tomato sauce and bits of meat tumble out, leaving a big splatter on the plate, and often the shirt, below and around the point of impact. More

Frijoles Molidos (Refried Beans)

Entry corrected! Please revisit.

Brown Butter Pecan Carrot Cake

Entry corrected! Please revisit.

Sandwiched: Crisp Grilled Cheese

@Adam Kuban I have to admit this is my fave. Also, you're too nice.

Crispy, Cheesy Party Sandwiches

@JAPinDC You're absolutely right...typo! It's been corrected. Thanks!

Sandwiched: Marinated Anchovy Sandwiches with Tomato-Onion Sauce

These were about $6 total, so $3 per sandwich, bought at Citarella.

Caramel Cake

@GardenStater
The caramel forms a thin, crystallized layer as as it cools, but it's part of the appeal. We had it the next evening and it still tasted amazing. You can always cook the caramel, store it separately, and gently re-warm it before serving.

Caramel Cake

@Josh Mandel
To mess with your head. Just kidding! I tested this recipe with separated eggs, egg whites beaten to stiff peaks and folded into the batter, but I wound up going with whole eggs. The ingredients list has been corrected and I no longer call for separated eggs.

Champurrado (Mexican Chocolate Atole)

You're absolutely right...piloncillo is a bit like dried out brown sugar. In this recipe, however, it dissolves in the hot liquid as you stir it. Use a wooden stirring spoon and lightly smash it if it looks like it's not dissolving.

Champurrado (Mexican Chocolate Atole)

2 pods, and they're usually available in the spice aisle. If not there, check the Latin American foods aisles in your supermarket.

Apple Cider Doughnut Cake

@ judyr The total time includes the active time, so: 30 minutes for prepping the cake + 30 - 35 minutes for baking + 10 minutes for cooling in pan + 1 hour to cool to room temperature = 2 hours, 15 minutes
I hope that clears things up.

Honey Cake

@andrewrg
I agree on the danger of spices overwhelming the honey, however, it seems like the traditional route... this recipe does have more honey than most recipes, though, so I found it to be pretty well-balanced. You can always decrease or eliminate them altogether if that's your preference.

Salted Caramel-Chocolate Pudding Cake

@sweetgifts
I really don't know what could be going wrong! I've made the recipe at least 4 times since its publication...that being said, the pudding isn't Jell-O brand thick... How runny was yours?

Honey Cake

@leejay
Recipe has been corrected; equipment list calls for a tube pan and that's what you should use. You could probably get 2 loaves with the amount of batter recipe yields if you prefer that format.

Frijoles Molidos (Refried Beans)

@momony
You can use small red or black kidney beans. See http://www.seriouseats.com/recipes/2012/05/gallopinto-nicaraguan-rice-and-beans-recipe.html
for recipe. I've never used a slow cooker for making beans from scratch, though, but I'm sure there are plenty of recipes out there to direct you.

Honey Cake

@basketpam
I know. She said "S’ils n’ont pas de pain, qu'ils mangent de la brioche!" which translates into "If they don't have bread, let them eat brioche!" In fact, there isn't even hard proof that M.A. said that. In any case, this is a cake column, and "Let Them Eat Cake" is a phrase that people "get." "Let Them Eat Brioche" simply wouldn't translate, and, really, brioche couldn't possibly be twisted and turned into as many variations as cake can.
Merci pour votre commentaire.

Sandwiched: Pork Patty Melts

@Adam Kuban WHAT ARE YOU DOING? What is this vegan-ish thing?!?!

Let Them Eat: White Chocolate-Macadamia Nut Sheet Cake

@meleyna You just made my day!!!!

Cuban Picadillo

@mhalaweh Very true---I always make it a point to save some for the next day...and the day after. Try it with fried plantains or, take a shortcut and get plantain chips at the supermarket.

Yellow Squash Cupcakes with Chocolate Frosting

@SkippyMom1 Thank you! Cardamom is relatively simple to find and I would try to get it, otherwise skip it, and the cupcakes will taste lovely with the orange zest and chocolate icing combination.

Churros de Queso (Cheese Churros)

@AnnetteGallagher Definitely try it with haloumi--it may melt a bit less, but it's perfect. I use it often as a substitute for certain Latin American cheeses.

Let Them Eat: Yellow Squash Cupcakes with Chocolate Frosting

@ks328 Glad you liked them!

Churros de Queso (Cheese Churros)

Sandwiched: Grilled Steak, Avocado, and Spicy Crema

Settle down everyone; it was a stylistic choice. Food stylists sometimes take liberties. Sandwich will taste great regardless of how it looks in this image.

Chocolate Ginger Peach Icebox Cake

@westcoast_soul_vive I'd go with the agar...have you made other recipes with it before?

Latin American Cuisine: Maduros en Gloria (Sweet Plantain Casserole)

@Texas Monkey LOL. Enjoy!

Serious Entertaining: A Blowout Christmas Dinner

In my family, Thanksgiving is all about family (or at the very least, all about pretending that it's all about family for a night). Christmas, on the other hand, is where we tend to get a little wild. It's the one meal of the year where we go for a no-holds-barred, pedal-to-the-metal, full-tilt blowout. It's like we go all year saving up our calories for a rainy day, and that rainy day is Christmas. Missing the point of Christmas? Maybe. Overly extravagant? Possibly. Extremely, mind-blowingly, opulently delicious? You bet your a$$. Here's what a typical Christmas dinner at the Alt family might look like. More

The Nasty Bits: Tongue Tacos

At home, you have the freedom to use pork or lamb's tongue in lieu of the more classic beef or veal tongue. You cut up the tongue, put down a pat of oil or lard in your pan, and stand over the skillet until the tongue is ready to be moved onto the tortilla, and not one second before. Simple as that. More

BraveTart: How to Make Your Own Nilla Wafers

Like loose change lurking in couch cushions, half eaten boxes of Nilla Wafers populate our cupboards; buried treasure lost amid the Seven Cs (cookies, crackers, chocolate, cereal, candy, chips, and cola). No Pantry Pirate ever sets out to find Nilla Wafers, instead, Nilla Wafers reveal themselves with the time is right. Just as despair sets in, the weary snacker sets eyes on their golden shores. More

Cookie Monster: Peanut Butter Pebble Cookies

After trying thirty-three kinds of peanut butter over the course of a month, you form an opinion or two. Above all I confirmed that I much prefer crunchy peanut butter over smooth. Most of it is textural: those bits of nuts provide a satisfying crunch and a stomach-warming chew. Though I'll admit that part of it is the comfort of knowing that the company that produced my peanut butter at least owns real peanuts. More

Dulces: Turrón de Chocolate (Chocolate Biscuit Cake)

I've been gathering and researching Latin American recipes in preparation for each week's installment of "Dulces" and decided to start with those that are most familiar; the ones I grew up eating. My husband couldn't wait for me to make this one: it's one of his favorites because it's all cocoa and sugar, but especially because it's one that he learned to prepare alongside his grandmother. More

Dulces: Pastel de Piña (Pineapple Tart)

In Nicaragua, pastel de piña is what you'd be most likely to find cooling in the kitchen and for sale at any bakery. Though "pastel" translates into "pie" there, this is more of a tart with a lattice top. The pineapple filling is cooked until thick, sticky, and jam-like, the flavor intensifying and acquiring caramel notes as it simmers. It peeks out glossy and golden from the lattice screen that presses it against a crisp layer of buttery crust. More

San Antonio: How to Make Puffy Tacos

A puffy taco is not a crispy taco, a crunchy taco, or a soft taco. It is strictly a puffy taco, and after having one (or three), you may be willing to forsake all other taco forms. Chef Diana Barrios-Treviño Los Barrios in San Antonio will readily admit that she didn't invent the puffy, but she and her family have perfected them over the years. Maybe you've seen her make them on Throwdown with Bobby Flay (and win)? The puffy taco shells are super-crisp on the outside but soft within—surprisingly light for fried dough. We were recently in San Antonio and learned how to make the Tex-Mex specialty. More

The Food Lab: How to Make Scallion Pancakes

When I first learned how scallion pancakes are made, I was floored. Whoah, ancient Chinese secret! was what ran through my head. It took me several years to realize that conceptually, the method is almost identical to that of making puff pastry, croissants, or any number of laminated pastries, which makes scallion pancakes a perfect subject for exploring in this week's Food Lab. More

Los Angeles: 16 Doughnuts We Love

Tucked into nearly every ubiquitous strip mall in Los Angeles is some sort of fried dough purveyor. From the old-school with pink boxes to the gourmet bakery to that uniquely California mash-up, the Chinese food and doughnut shop. This town is nuts for doughnuts. Here are our favorites: from cake doughnut to French cruller to jelly-filled and even doughnut sandwiches. More

Los Angeles: 14 Sandwiches We Love for $6 and Under

Yep, we love sandwiches at Serious Eats, and L.A.'s got some heavy hitters—Langer's #19; Bay Cities' Godmother; the tongue from Attari. But even as they fill your belly, many of these big name sandwiches have the opposite effect on your wallet. Not to worry: there among the pricier specimens is a bounty of beauties that can be yours for just a few bucks. So, as we did with New York, we offer a sampling of our favorite sensational L.A. sandwiches for six bucks and under. From cemitas in Van Nuys to tuna salad in Larchmont, we've got you covered. More

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As such, I've spent a lot of time devising ways to upgrade my ramen in cheap, easy ways. Ghetto gourmet, if you will. More

Edible DIY: Pistachio-Honey Butter

There is a fancy gourmet market in my neighborhood that sells the most delicious pistachio butter. Brilliant green, slightly sweet, and intensely nutty, it's easily one of the best spreads I have ever eaten. The trouble is, it's imported from Italy and costs $30 a jar. Since I just can't live without it slathered on my morning toast, I decided to see if I could make a passable version at home for a fraction of the price. More

How to Make Pizza Monkey Bread

Monkey bread. Because kids go ape over it. You know what else they go ape for? Pizza. Let them help you make pizza monkey bread and they'll go positively King Kong in the kitchen. Making this stuff is way easier than making pizza, too, since you don't have to worry about stretching the dough or precise cook times. All you'll need are these recipes for dough and pizza sauce as well as and some Parmesan, mozzarella, and fresh basil. More

The Nasty Bits: Pig's Foot

A pig's foot is so well-composed. Think about all those little bones in the foot, all that cartilage, all those tendons and all that meat bundled up in skin. I think of each foot as curated package of pig, an indispensable tool in the cook's arsenal. In fact, I wrap my trotters individually in plastic wrap to keep in my freezer. That way, I'm never more than a pig's foot away from the perfect soup or stew. A pig's foot is so well-composed. Think about all those little bones in the foot and all that cartilage in the joints. Not to mention the tendons and the meat, and everything bundled up in skin. I think of each foot as curated package of pig, an indispensable tool in the cook's arsenal. In fact, I wrap my trotters individually in plastic wrap to keep in my freezer. That way, I'm never more than a pig's foot away from the perfect soup or stew. More