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13 Zucchini and Summer Squash Recipes We Love

Now that's it's the middle of August, zucchini is everywhere. For those of us with gardens or CSA memberships, that can mean more squash than we know what to do with. If you've run out of ways to handle the abundance, we've got recipes sweet and savory to help you cook up your glut of zucchini and summer squash. More

Seafood Sandwiches We Love in Chicago

If you didn't already know, August is National Sandwich Month. It's a purely arbitrary celebration, but it nonetheless serves as a good time to step back and take a look at some of Chicago's best options between two slices of bread. Today we wanted to look at one of the most difficult sandwich genres to do right: the seafood sandwich. More

Venezuelan Arepas at El Aripo Café

El Aripo Café is a tiny (read: 12 seats), nondescript arepa joint cranking out satisfying arepas with traditional flavors. They're all made from dense corn dough patties that remain moist on the inside but pick up a toasty golden crust outside after being griddled. And unlike some other arepas we've tried in the past, the corn dough bears a faint but unmistakable flavor of corn, an ideal flavor backdrop for all of the fillings. More

Last Minute Discounts on New York Cooking Classes

Every week we spotlight cooking classes sold through our partner CourseHorse to take in the weeks ahead. Some of the most popular classes CourseHorse offers sell out way in advance, but cooking schools like the Institute of Culinary Education and the Astor Center are now offering deals on last-minute-availability seats exclusively through us. Want a sweet deal on a cooking class? Here are six classes with discounted seats. More

Cheese 101: Why Imported Italian Mozzarella Isn't Always Better

You mentioned good West Coast and East Coast mozz, but what about the Midwest? There are some Serious Eaters even in the frozen tundra of Wisconsin!

This Week at Serious Eats World Headquarters


The middle school was called Harper's Choice in Columbia, MD and her elementary school was called Swansfield Elementary School (I went there too, but several years later). My sister's name is Amy Yu! The Adri my sister knew was friends with Katie Roxbury too - sounds familiar?

This Week at Serious Eats World Headquarters

Pretty sure Kenji's wife went to middle school with my older sister...what a small world!!! Should have inquired when I was interning!

Enter to Win a Ham Independence Day Package From La Quercia

Where do pigs put their dirty clothes? Into the HAMper!

Salt-Cured, Soy-Marinated, and Fertilized: A Guide to Asia's Amazing Eggs

Century eggs are also delicious when doused in a simple sauce made of soy sauce, chinkiang vinegar and sesame oil then eaten with porridge or rice (my favorite childhood breakfast)! They're also a pretty common ingredient in a congee dish you can find at dimsum restaurants!

As to raw salted eggs @tomishungry, I don't know of a local source, but it's pretty easy to make them yourself if you have some patience! My dad has made them before by just soaking eggs in a salt+water solution for a month or so.

Happy Earth Day!

The stats on food's contribution to your carbon footprint are pretty insane! And even for people who don't want to go full vegetarian, just trying Meat Free Monday (another one of my resolutions!) can be super beneficial!

Maybe a new column for SE to consider - Meat Free Monday??

Happy Earth Day!

CakeSpy: Cadbury Creme Egg in Hole Toast

I would love to see some scotch creme eggs!

Culinary land mines

Blehhh wasabi and mustard. Absolutely repulsive. I hate it when they hide in sauces and sandwiches and make them inedible.

What to do With a Lot of Whipping Cream

You could make soft caramels or caramel sauce! Or, you could even freeze it and bake/cook with it later. If you freeze it, it won't be as good for whipping once it defrosts, but cooking and baking is fine!

In search of a good old fashioned cake donut recipe

Well I am quite late to the game, but just thought I'd chime in! I just made an attempt at old fashioned cake donuts yesterday and though my try wasn't successful in terms of texture, I definitely got the craggy appearance. To get the characteristic cracks, use a lower temperature of oil and leave the rings in until you see the cracks appearing on the top, then flip them. This recipe http://www.completelydelicious.com/2012/01/old-fashioned-sour-cream-doughnuts.html gave me the cracks but the texture wasn't as cake-y as I wanted it to be /:

Market Tour: Slodycze Wedel is Greenpoint's Go-To for Polish Candy

Are you sure that the Vodka by Solidarność were 7.99 EACH? There's a couple of stores by my house that sell the same candies for 7.99 a pound and there's a lot more than 1 per pound!

...If they really are each, I'm about to set up a table outside the store to sell them for even $3.99 each and make a fortune!

First Time Making Bread, help!

I have had WONDERFUL luck with this recipe: http://www.food.com/recipe/5-minute-artisan-bread-325571

I like swapping out half of the flour for whole-wheat!

Vegan: Crispy Smoked Mushroom "Bacon"

I realize this is completely antithetical to veganism...but do you think your in-a-pot cold smoking method would work if I wanted to make small batches of real bacon?

Win Pop Chart Lab's 'Cooking Measurements Tea Towel'

I once misread the recipe and switched the salt and sugar amounts...for blueberry muffins. What's more, this was a Home Ec course and we were supposed to submit the muffins for grading/sharing....

Snack Attack: What's Your Favorite Snack Cake?

Do Fudge Rounds count?!

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

super hot cast iron, finished in the oven, cooked until medium rare!

The Food Lab: Homemade Shin Cup-Style Spicy Korean Ramyun (Beef Noodle Soup)

Just out of curiosity, what's blajh?

Goat Neck

Extra-Flaky Scallion Pancakes

I love these flaky scallion pancakes, but has anyone ever tasted the fluffy, yeasted version? They're crispy on the outside but fluffy and moist on the inside and just a little bit sweeter than the flaky ones. I think that should be Kenji's next project!

Preserved: Boiled Cider Syrup

I actually just recently made this and it's crazy delicious on pancakes! Or mixed with a little hot ginger tea!

Where's the paw paw love?

And I think actually, the pawpaw has made its way to some Asian countries and it's gaining ground, but mostly among alternative food markets. It does have a flavor that can be off-putting to some people when they first try it (I've wasted many a pawpaw on an unadventurous friend!)

Where's the paw paw love?

I fully agree that pawpaws are a wonderful fruit - sweet, fragrant, and tropical! I believe the reason they aren't more popular is that they are very difficult to ship. When ripe, they bruise impressively easily; I've had some bruise just leaning against the edge of a tupperware container. And in my experience, once they bruise, it's quite easy for them to crushed, which hastens rotting. I once harvested a bag full of them and despite being as careful as possible, quite a few had been reduced to pulp by the time I got home.
And something that I found a little annoying about pawpaws was the super-strong smell. While it's mostly a very nice, sweet smell, it can get kind of cloying and my fridge STILL smells like pawpaws even though it's been over 2 weeks since a pawpaw has been inside!

Eating out in Madison, WI

Robyn, you are wonderful! And I will only be there Monday evening and Tuesday. No cheesy bread for meeee D':

Eating out in Madison, WI

Is there nowhere good to eat in Madison!? Oh no...

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