If you're barreling down the grocery store aisles right now, shopping to get your Hanukkah dinner going, here's a handy cheat sheet on the big points that busts some latke myths along the way.
Most of the work in ice cream revolves around those egg yolks. Take them out of the recipe and you have an ice cream that doesn't need any time on the stovetop. And if your milk and cream are fridge-cold, you won't even need to chill your base. That means fresh ice cream whenever you want it, with ingredients you probably already have at home, and the easiest ice cream recipe you'll ever make.
For a certain kind of cook, half the fun is the tools you get to use. From sous vide circulators to high-power torches, our gift guide has a gadget for every one of them.
Whether you've lived in New York all your life or you're just in town to see Rockefeller Center and the Christmas Tree, our goal at Serious Eats is to point you towards something delicious. That's why we've compiled the best of our New York stories into a comprehensive guide to eating out all across the city. Set your bookmarks.
"It's like a yeasted fruitcake with all of the good stuff and none of the bad," says baker Zachary Golper of his best-in-class stollen. It's a dense, buttery loaf perfumed with citrus zest, orange blossom, and rum. The crumb is stuffed with a delicate almond cream, and the whole thing is "baptized" after baking in a bath of clarified butter, then finished with powdered sugar as fluffy as the season's first snowfall.
These little cookies are incredibly delicate and flaky with a sweet, complex aroma and a touch of savoriness. For all the pork fat they're surprisingly subtle. And they turn heads at cookie swaps like nothing else.
Fancy things to use year-round. That's the ethos behind this little collection of gifts we've assembled: cookware, glasses, service pieces, snack gifts, and more, all to make a home entertainer's life a little better.
Apple pie is THE pie of Thanksgiving. And we have both classic and totally gonzo versions for you.
Whether you're sticking to the tourist mainstays of midtown or venturing to the far corners of the city, this master guide has everything you need for your New York trip.
A Thanksgiving without dairy and eggs means you miss out on buttery mashed potatoes and custardy pumpkin pie. But skipping out on cream doesn't mean skimping on the comforting, carby dishes Thanksgiving is best for. Actually, it means you get to focus on bolder flavors brimming with spice and explore a spectrum of textures wider than the usual seven kinds of creamy.
Some folks take their apple pie with ice cream. Others demand a sharp cheese, like cheddar. How do you make everyone happy? With this ultra-sharp, ultra-cheesy cheddar ice cream.
Of all the dishes to hit the Thanksgiving table, none are more polarizing than pecan pie. Some people, like me, love that treacly, gooey filling. Others, not so much. Fortunately we have recipes for each of you.
A great one turns heads. You think you know what pumpkin tastes like until you roast one and make your own purée. You start asking: where's that bomb of familiar, bland spices to cover up canned pumpkin's equally bland, ruddy flavor? But which version will you go for—something classic or a little newfangled?
New York is one great noodle town, but my new favorite bowl comes from a forward-thinking restaurant hugging the eastern border of Chinatown, where some excellent noodles take inspiration from an unlikely source: linguine with clam sauce.
Welcome to Astoria, home of the city's greatest Greek food and shawarma. It's where neighborhood sausage shops and Italian delis are still part of daily life, and where cafes line the streets with games of backgammon and strong mint tea, or tiny cups of even stronger coffee with flaky phyllo pastries. Here's how to eat it all.
Today, candy corn is Halloween's Rodney Dangerfield. But as someone who earnestly loves the stuff, I think it's worth taking a moment to consider just how much we owe those humble kernels.
Perhaps you buy your candy in bulk and have far too much leftover after the holiday. Maybe you're throwing a Halloween bash and need a showstopper to feed a crowd. Or you're just feeling gluttonous. No judgments here. Be warned, though: this is the ice cream cake to end all ice cream cakes.
Rummy bears = gummy bears soaked in alcohol. But little bears with boozy bellies are just the beginning.
I'm gonna come out and say it: crisp is better than pie. With more fruit, less work, and more flavor and texture in the buttery-carby layer of good stuff, your choice of fall dessert is an easy one. Here's how it's done.
When travelers to New York ask me where to eat, I send them to Flushing. When locals ask me about a new restaurant I'm excited about, the answer's often there. But let's say you have just one day to take a whirlwind tour of the neighborhood. What do you need to try?
Indian food in New York keeps getting better and better. Need proof? Look to its snacks. Meet chaat, the compulsively delicious South Asian carb salad that represents some of the best of what New York's Indian restaurants have to offer.
At a roadside diner in rural Pennsylvania, I came across a menu item I've never seen before: a "Greek omelet" made with feta and gyro meat. I took a shot in the dark and ordered it, and the result was exquisite.
I'm having tea with Helen You in her palatial new restaurant, where we're about to cook my favorite dumplings in the world. There may be other kitchens on earth making fat boiled dumplings stuffed with lamb and summer squash, but none make them like Helen's.
Sometimes the happiest cooking is also the easiest, and in the case of beans, taking the easy route can produce something damn delicious.
What does a food editor look for when you pitch an article? What's the etiquette for following up? Those answers and more after the jump.
Step into Serious Eats and get ready to forget everything you know—or thought you knew—about what should and shouldn't go in the refrigerator. Ed's number one rule? Never, ever refrigerate fresh mozzarella. It ruins the texture. My question this week: can anything be done to rescue it?
I saw a tree-shaped cake pan at the grocery store and, naturally, thought it'd be pretty cool for baking bread. Then I figured I could make a pull-apart loaf into a free-form tree shape instead.
I couldn't help but think of the stereotypical fiery Latin temperament when I was making this recipe. Arroz con leche (riz au lait or rice pudding), is such a languid, drowsy, gentle thing, so tender it's even suitable for those with smooth gums and weak constitutions, and yet, it is among the most well-liked and frequently made desserts throughout Latin America. Maybe we're all bark and no bite.
It continues to baffle me how little attention is given to spices today. Maybe it's because we're told to eat local (they rarely are) or organic (they're usually not). Spices seem to still have a reputation of being slapdash cover-ups for mediocre chicken—and far too often they are—but they don't have to be. Yes, spice hunting requires a little time, effort, and money (though less than you think), but once you start using fresh spices in you're cooking, you may just find yourself addicted.
Just reading through the thread re: Anthony Bourdain. And saw some vegan and vegetarian SE's saying how good the "mock/faux" meats are, even in one case saying how they are better than the real thing. What about you folks... is...