Why You Should Be Cooking With Thai Basil

My first sweet basil plants this year died. The second are okay, but the Thai Basil is unstoppable. Love it.

Hey Chef, What Can I Do With Mint?

I got a mint plant that I might not be able to keep through winter. This is awesome.

The Food Lab Turbo: Why You Should Really Be Grilling Your Cabbage

I was thinking about a charred cabbage slaw a few weeks ago, but it keeps raining on my day off!

Now it won't be an experiment. I'll already know it's gonna be good.

Hattie B's Hot Chicken From 'Fried & True'

Hattie B's is rad. Their hottest chicken is super hot up front, none of that slow build like other places.

The Best Sweets We Ate in August

Holy mother. Often the "Best x We x" slideshows are two or three really awesome-looking things and a bunch of perfectly acceptable-looking things. But I'll take a cup of coffee and one of everything this time, please.

Solbeso: Chocolate's Boozy Cousin From South America

Where are people getting this stuff about how it's not supposed to taste like anything? The article is full of flavor descriptions.

This sounds awesome.

The Real Reason Sugar Has No Place in Cornbread

I just ordered some stuff from Anson Mills! If I dig it, I'll try some more stuff, including a corn meal.

Give Eggplant Parm a Makeover With Sweet Summer Zucchini

This sounds awesome, and obvious in a "why did it take this long" sort of way. Eggplants can all be fed to prisoners for all I care.

The Buttery Truth Behind Portland, OR's Best Doughnuts

Did you guys redesign SeriousEats and write this article just so you could make a Mitch Hedberg joke?

Salted Roasted Peanut Old Fashioned in a Bottle

How would using the rye peanuts for peanut butter turn out?

Are Heirloom Tomatoes Always Worth The Price?

Green Zebras are great! They are very easy to grow, have a great yield, a great taste, and they look awesome.

And, very cool article.

How to Make the Best Pesto

When I saw the mortar and pestle process, and thought about when I've used one, I thought, "No way. No way, ever."

And then I saw how it looked on the pasta and read your description and, maybe most importantly, remembered I don't have a food processor. And I thought, "Definitely. Definitely, as soon as my basil plants come in."

Giveaway: Win a Super-Fast Thermapen Thermometer

The first thing I would make is a giant burger over charcoal. I overcooked my last steak, which was right after my thermometer broke.

British racing green sounds rad!

Gadgets: Use a BNTO to Pack Your Lunch in a Canning Jar

This is super clever.

Why Beer Costs What It Does

@Current_snob: You may find the article boring. I find your comment boring.

Summer Grain Salads: Fruity Black Rice Salad With Cilantro and Mango

I had some black rice, the rice that isn't rice, and it wasn't bad, but it was so weird and chewy. Putting it in a salad sounds like a way better idea than having it warm with chicken or something stupid like I did.

Win a Copy of 'Vibrant Food'

It's gotta be Black Krim tomatoes! They have such gorgeous colors and they grew so easily when I planted some a few years ago. And they are delicious!

Bagelnomics: The Curious Pricing of New York's Bagel With Cream Cheese

This was hilariously diligent.

Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens

I've never thought of using iceberg for cooking. When I was a kid, I would wilt it in the microwave with cheese. And I've had raw iceberg with pho, but I hadn't thought of leaving it all in the hot broth to cook a little.

Very interesting.

What the Frappe? THIS is a Real Milkshake

I think that's called "chocolate milk."

Small Fish, Big Bite: All About Anchovies

When I heard "No anchovies!" for the third time as a kid, I knew I had to try them. And that approach to food has paid off over and over.

Cowboy Beans From 'The Homesick Texan's Family Table'

Oh, you mean "chili."


Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

The illustrations were among SeriousEats' BEST features!

Drink Your Way Through Grilling Season With This Summer Smash

Sounds delicious and like a lot of fun too.

Radishes With Avocado Dip From 'The VB6 Cookbook'

I think a good way to use up the rest of the carton of tofu would be trying the other variations, or mixing with some spicy ground meat and rice, which I love.

Things to eat while reading a book

I was trying to read a book and eat tacos today and found it really difficult. Maybe someone with experience would have an easier time.

I find things that require only one hand and very little attention to be the easiest for me. Pasta, pizza, french fries, ice cream, or small sandwiches like a simple chicken salad are probably my favorites?

What do you like to eat while reading a book? Ever think you could pay attention to your food and your book at the same time, and be mistaken?

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