Nothing gets me more excited than a new cereal, and I'm happy to report on two new offerings soon to be hitting your supermarket shelves. New Honey Bunches of Oats Chocolatey Almond Crunch and Poppin' Pebbles are both worthy cereals in their own right. Both of these cereals will be available in January, so it's something for you cereal-lovers to look forward to after the excitement of the holidays.
In case anyone has forgotten, I LOVE Special K. Like, love love love it. For a while now, I've been meaning to try some of these new Special K varieties. And now that it's finally happened, I sort of wish it didn't.
I'm embarrassed to say that before today, I don't remember ever eating Life cereal. In fact, now that I've written it for all the world to see (because obviously all the world reads this column,) I'm even more ashamed. But now I know: Life cereal is truly awesome.
I wrote a post about a funny little candy bar called Chunky last week and a fierce battle about raisins raged in the comments. How does this wrinkly little dried fruit evoke such intense feelings in Serious Eaters? I decided to probe a bit deeper today, as we explore some of the other members of the Raisin Bran family.
We've seem some amazing entries in our Battle Outside the Bowl Sweepstakes. Have you entered yet? Need some inspiration? Check out these 5 recipes, including a Chocolately Cocoa Puffs® Cheesecake and Rice Chex® -Crusted Shrimp.
Calling all cereal lovers! Have you entered the Battle Outside The Bowl Sweepstakes yet?Did we mention the grand prize is $1,000?
It's the last day of National Cereal Lovers week, and we're bringing you our final chef video. Watch Harold Dieterle make a duck confit dish with his childhood favorite, Honey Nut Cheerios. National Cereal Lovers Week may be coming to an end, but you can still enter your original cereal creation in our Battle Outside The Bowl Sweepstakes until Friday, 10/25.
All this week, we're celebrating National Cereal Lovers Week with videos of some of our favorite chefs cooking and playing with cereal. Today, watch Dale Talde make Cinnamon Toast Crunch® French Toast. You can get in on the action by entering your own cereal action in our Battle Outside The Bowl Sweepstakes!
The Chunky fascinates me. The name alone made it worthy of my selection. And what about that early 90s outfit it's wearing? Those power-suit pinstripes, that clunky font! Chunky feels no need to keep up with the times—it's confident in its retro-self!
As we continue our celebration of National Cereal Lovers Week, we're bringing you 2 more videos of some amazing chefs creating imaginative and delicious cereal recipes. Watch Amanda Freitag and Elizabeth Falkner play with cereal!
Serious Eats is home to some fanatic cereal lovers. Turns out, some great chefs are big cereal fans as well. To celebrate National Cereal Lovers Week, we worked in partnership with Hello Cereal Lovers to create a video series of chefs we love, cooking and playing with cereal. All week, we'll be bringing you unique and exciting ways to eat cereal in ways you've never seen before.
This week, we're talking about—you guessed it—favorite cereal commercials from when you were a kid! Come on, I know you got 'em.
I believe plain and/or savory cereals most certainly have their place in the bowl. Today, I test drive Erewhon Supergrains Quinoa and Chia.
Hola there, Cereal Eaters. Looking to get your input today. Seen some very nice looking cereal recipes gracing the site and it got me thinking: why don't we talk about cereal recipes more often? Yes, we all love Rice Krispies Treats, but surely there's got to be another great cereal idea out there? I must admit, the most creative I've ever gotten was making the quick microwave version of marshmallow cereal treats using Cinnamon Toast Crunch. Here's a few goodies from the Serious Eats recipe archives.
Welcome back to Part II of "Often Forgotten Cereals". Last week, we delved into the not-so-mysterious Product 19. And today, as promised, we take a closer look at Basic 4.
Very exciting new, cereal lovers! Every year, for a few short weeks around Halloween, Count Chocula, Boo Berry and Frankenberry are released onto grocery shelves nationwide. This year, two new, or should I say old monsters join the pack. The discontinued Yummy Mummy and Frute Brute are back!
"What on earth does Product 19 mean? What are the rest of the Products like? Is it some sort of experimental drug?" This week, we're unlocking the mysterious of an overlooked cereal...or attempting to, anyway.
A ton of great new cereals have come out in the past year, and I'm excited to see what else there is to come. These new flavors have got me thinking: what would my ideal cereal look like?
Reviews of Vanilla Chex, Hershey's Cookies n Creme, Nature Valley Protein Crunchy Granola and more in our latest Cereal Eats.
I fear that if I don't, no one else will. What I love so much about Froot Loops is that it's so unabashedly a sugary cereal. There is absolutely no pretense here, and that demands respect. Any other Loops lovers out there?
The final installment of my General Mills adventures involves lots of cereal-eatin' and a trip to their R&D Plant. From the moment I started this column I've dreamed of doing an "Un-Wrapped"-like tour of a cereal factory to see how it's made. The General Mills folks made that dream come true.
I'll proudly admit it: I love the 'mate. Sure, this line of flavored nondairy creamers it has its hits and misses, but I'm always game to try a new flavor.
After I had taken a good look behind the scenes at General Mills HQ and some of the fun that goes on there, it was time to head to two of the very coolest places: the photography studio and the General Mills Archives.
Ever wondered what it's like behind the scenes in CerealLand?
What kind of cereal haunts your dreams?
To the young me, a Greek salad was one thing: chopped iceberg lettuce topped with wan slices of pale pink tomato; watery cucumber; red onion that may have seen better, less stinky days; a few token canned black olives; and a ladleful or two of "Greek" dressing, which as far as I could tell was a cross between ranch and Caesar, with some crumbled feta cheese crumbled into it. I'm a much bigger fan of real deal Greek salads—the kind that are made of cucumber and really good tomato and feta and herbs and real lemon and awesome olive oil and stuff. Doesn't that sound much better than gloppily-dressed iceberg? (Who am I kidding? I also love gloppily dressed iceberg...)
If you love Drake's Funny Bones, you'll go peanuts over this super rich layer cake.
Blondies are often too sweet for my taste, but the idea of adding subtly savory pine nuts to the dessert was too intriguing to pass up.
The first hint that you've entered Argentinean/Uruguayan territory is the telephone pole on the corner of Corona Avenue and Junction Boulevard. It's painted blue and white, the colors of the flags of both countries. The second hint? El Gauchito: a butcher/restaurant. Don't be fooled by the seemingly small spot. Inside you'll find enough Argentinean goods to make any hardened expat or recent tourist ecstatic.
Streusel-topped coffee cake in single servings.
Here's a question we get time and again: where can I take a date for good food without breaking the bank? And can I do it without looking like a cheapskate? Yes you can, and here are 40 ways to do so.
if pickled ginger works so well with sushi, there's no reason it can't help out all kinds of other dishes, too. As I found, it manages to add some serious perk to a bowl of fried rice.
This guilt-free chocolate angel food cake is moist and light, and flavored with juicy orange and deep dark espresso.
The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. Here, the rice and lentils are steamed together with a plethora of spices, pilaf style, before adding the pièce de résistance--a smattering of freshly fried onions.
It's pumpkin cake on top of a pumpkin pie, surrounded by apple cider infused whipped cream and apple cider caramel sauce, encased in Pepperidge Farm puff pastry crusts, made to look like a pumpkin....
Use a strongly flavored pumpkin ale and combine it with the tart sweetness of ginger beer and what you end up with is a spicy sweet cocktail that is perfect for some AM sipping.
My rule of the day: It's more fun to eat non pretzel-y things in pretzel-y shapes. Of course these almond butter cookies dipped in dark chocolate taste pretty darn good either way.
Andy Warhol Chocolate Cake (Tomato Soup in Drag)...
New York is littered with rooftop bars, sidewalk cafés, and microscopic backyards all vying for your drinking dollar during the summer months. But few can actually mix up a proper cocktail and even fewer can do so without the encroachment of the neighbor's hanging laundry. So we took to the streets, sipped and savored our way through the competition, to bring you our five favorite outdoor cocktail spots in New York.
"I like bold-flavored cookies," Jesse Lomax Floyd says, "That's what I bake and gravitate to." Varities like cherry marzipan, lime meltaway, and orange-pistachio prove it.
Craftsman & Wolves, a sleek new bakery by Chef William Werner, is offering twists on classic pastries.
Once a week or so, the question pops up in the New York talk boards: "I'm coming to the city for two days. Where should I eat?" It's a question so open-ended that it's tough to answer. But our fair city has so many visitors that we figured it was high time to put out a little guide. So here's our guide to eating in New York: whether you're traveling solo or traveling with kids, up for adventuring or not leaving Midtown.
So long as summer weather permits, find je & jo's ice cream cart parked on the north side of Bleecker Street Playground. Popular for coupling egg-free cookie dough with housemade ice cream, the pre-packed cups ($4, complete with wooden spoons) come in a variety of flavor combinations.
Bottles of wine and bouquets of flowers make for lovely hostess gifts, but a box of handmade candy says "thanks for inviting me over" in a much more personal fashion. This Black-and-White Sesame Brittle from Kir Jensen's The Sugar Cube is ideal to bring along to any dinner party, simple to make, impressive to gift, and a sweet treat to nibble on after any meal.
For those of you who aren't into the chocolate overload of the famous Tunnel of Fudge Cake, I have configured a sweet counterpart: the Tunnel of Penuche Cake. If fudge is the inspiration for the original, penuche (a "blonde" fudge made with brown sugar, butter, milk, and vanilla) is the muse for this honey-hued variation.
Notes: Marshmallows can be very sticky. For the neatest bars, use a clean, sharp knife to cut the bars, rinsing and wiping the knife thoroughly between cuts....
Rugelach are an irresistible, classic Jewish pastry which originated in Eastern Europe. Rich without being too rich, rugelach are a cross between a pastry and a cookie: flaky-crisp like a rich pie dough on the outside, and tender and buttery on the inside.
Chewy amaretti cookies are covered in pine nuts and baked until golden.
This is hands down one of my favorite cookies ever. Back in 1998, when I was still the pastry chef at The White Hart Inn in Salisbury, CT, I eyed a recipe for Triple Chocolate Cookies with Pistachios on the last page of my Gourmet magazine. A chocolate cookie studded with semisweet chocolate chips, white chocolate chunks, and pistachios. Um, yum!