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Peruvian Party Food: How I Dug Into Pachamanca

You've seen the concept before: a New England clam bake, a Hawaiian luau, Mexican pit-cooked barbacoa. In Peru, it's all about the pachamanca, which means "earth oven" and translates to a big hole dug in the ground that cooks up an entire meal—the most delicious thing I've had all year. More

In the Kitchen with Jam Guru Rachel Saunders, Author of 'The Blue Chair Jam Cookbook'

I have never met anyone more passionate about jam and marmalade than Rachel Saunders, and pretty sure I never will. She recently came out with her first book, The Blue Chair Jam Cookbook, which includes nearly 120 recipes for jam and marmalade. It's a comprehensive how-to that answers every question you've ever wanted to ask Grandma about how to make jam that puts Smuckers to shame. More

Michael Harlan Turkell: From Aspiring Chef to Acclaimed Culinary Photographer

When you are at a restaurant and your order of spaghetti and meatballs is delivered, you typically have only one thought: to eat it. How often do you consider the hands that shaped those meatballs or the spoon that stirred that flavorful red sauce? Did you notice the owner sitting at the corner table with a thick mustache and cheeks as rosy as his grandmother's red sauce? Food is so much more than, well, food. It is people, places, and stories. This depth and these intricacies are precisely what Michael Harlan Turkell captures in his photography. More

Purslane 101

Purslane is a summer green that has food people infatuated and gardeners annoyed. Discover purslane with this introductory lesson on what it is and how to use it in an agnolotti pasta recipe from Craftbar chef Lauren Hirschberg. More

Eric Lohela of the Food Scraps Collection Program in Santa Barbara

Eric Lohela, an environmental services specialist, started the Santa Barbara Food Scraps Collection Program with colleagues three years ago, but it's now under his purview and gaining momentum. The program collects food waste from restaurants and schools, trucks it to a composting site, places in it long rows called windrows, and turns it regularly by large machines to introduce oxygen into the pile. A five-minute conversation with him almost inspires you to throw on galoshes and join him in the food scrap compost bin. More

Bravo's Top Chef Tour Making Stops Across America

Top Chef fans rejoice, the chefs are on a 21-city tour (just over halfway through) and like the two previous tours, it promises fans both entertainment and an abbreviated culinary education. Tickets are free for interactive demos where the Top Chefs themselves show how to make a meal from scratch. The chefs change as the tour travels across the country. At the most recent stop in New York City, Ash Fulk (season six) and Nikki Cascone (season four) offered their expert kitchen tips. More

How Much Do You Know About Beer?

Beer is the most widely consumed alcoholic beverage in the world. You may look forward to a brewski after a long week or with your favorite burger. Perhaps you only drink light beers, or stouts, or IPAs. Do you like drinking it from a glass, bottle, or can? However you like (or don't like) beer, how much do you really know about the popular beverage? Take the quiz! » More

Quiz: How Much Do You Know About Hot Dogs?

Hot dogs are a staple of American food. Whether you like yours with ketchup and mustard or a more involved topping combination, there are classic variations across the country (and internationally!). Even the hot dog itself varies in ingredients, regardless of what you throw on top. How much do you really know about the tube steaks? Take the quiz! » More

Turn Your Pasta Into Ramen With Baking Soda

game-changer, indeed!

Peruvian Party Food: How I Dug Into Pachamanca

@KB in Toledo -- Those replacement volcanic rocks should work! Looks like they're used for similar purposes. (It'd be awesome if you did your own pachamanca!)

Cook the Book: 'Ottolenghi'

Win Pop Chart Lab's Plethora of Pasta Permutations Poster

Noodles short or long, fat or thin.
They can be anything...
With some red sauce, count me in!

Video: Watch Katie Quinn Make a Krispy Kreme Sloppy Joe on Now This News

@shoneyjoe and @GardenStater--I like a crunchy sloppy joe! But then again, I like a chunky, crunchy salsa, too. Same goes for how I like my ice cream. So maybe it's just my thing....

Win Pop Chart Lab's Worldwide Cheese Wheel Poster

Camembert, because I'm smooth like buttah. (But really I just chose camembert because I love it so much).

Cook the Book: 'Flour, Too'

pain au chocolat!

Open Thread: The Strangest Dining Rooms in New York?

The dining room of Edi & The Wolf is really unique!

Giveaway: Win A Limited Edition "Zelda Collection" from Jeni's Splendid Ice Creams

Cook the Book: 'The New Persian Kitchen'

Big fan of za'atar!

Cereal Eats: Grape Nuts Flakes

My parents always have Grape Nuts Flakes in their pantry, so every time I visit home I look forward to my daily dose of them. YUM

Cook the Book: 'Every Grain of Rice'

Watch Kenji Make Muffulettas With Katie Quinn on Now This News

@Alison -- Gee, thanks ;) (Didn't think they'd make the cut...but glad they got their moment in the limelight! haha)

Watch Kenji Make Muffulettas With Katie Quinn on Now This News

@attgig @Kenji -- It was a high five that turned into a hug. We didn't give the hug our all!! Should've done a retake :)

This Week at Serious Eats World Headquarters

Oh yeah...it took a lot of arm twisting to be at your brownie taste test ;) Thanks for having me!!

Cook the Book: 'Home Made Winter'

A hearty and spicy chili!

Vegetarian: Braised Napa Cabbage with Mushrooms and Gorgonzola

@Lauren: I will most definitely be trying this recipe! And will put Sud Vino E Cucina on my "to-go" list!

Vegetarian: Braised Napa Cabbage with Mushrooms and Gorgonzola

*That was supposed to be an exclamation point after "This looks fantastic!!!"

Vegetarian: Braised Napa Cabbage with Mushrooms and Gorgonzola

This looks fantastic? Do you mind if I ask...what was the Italian restaurant you went to that inspired this dish?!

Slurped: The Rice Noodles at Yun Nan Flavour Snack

Chichi--how do you eat your persimmons? Just plain or do you do something to them?

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

I always change it up, depending on my mood. Usually black with honey. Sometimes half and half instead of the honey (or in addition to!). Rarely, but occasionally, with skim milk.

Cook the Book: 'Jerusalem: A Cookbook'

Easy--hummus! I crave it more than any other food of any cuisine. Yumm.

Win Tickets to the Atlanta Food & Wine Festival, Sunday, May 13

Sean Brock of McCrady's

Win the Valentine's Day Collection from Jeni's Splendid Ice Creams

Easy. Dark chocolate!

Behind The Scenes: Caracas Arepa Bar

wow...i do love caracas but this slideshow gave me a whole new appreciate for it! and like @charm city cupcake said...i want it NOW!

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