Giveaway: Win a Super-Fast Thermapen Thermometer

A roast beast of some kind. And orange.

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

A very hot cast iron skillet, olive oil and butter, plenty of black pepper and salt, and some thyme and shallot.

Father's Day Giveaway: Win a KettlePizza Pro 22 Kit

Not trying to make it at home.

Father's Day Giveaway: Win a Baking Steel!

He'd be a pizza with paneer on it.

Father's Day Giveaway: Win a Jumbo Cowboy Chop Steak

Mashed potatoes and sautéed kale.

Win 2 Tickets to Sweetlife: A Music + Food Festival!

As long as it's eaten while on a picnic, anything at all.

Valentine's Day Giveaway: Win This Prime Rib

Cooking with my husband, drinking wine, enjoying candlelight.

All-American Eggplant Parmesan

This was amazing!

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

Visiting Franklin's Barbecue in Austin with my sisters over this past Christmas.

Holiday Giveaway: The Amazing Thermapen Thermometer

Fried Chicken

Holiday Giveaway: The Amazing Thermapen Thermometer

A new york strip.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

With greens or in carbonara.

Cook the Book: 'Secrets of the Best Chefs'

Relax and trust your instincts.

Seriously Delicious Holiday Giveaway: Korin Chef Knife

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Sautéed with greens.

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

dark chocolate

Favorite Indian food cookbook (or blog)?

I second 660 Curries by R. Iyer. It's got a great variety of recipes.

Vegan: Pasta with Braised Broccoli and Tomato Sauce

I second mumurthigal. Also, yay for broccoli recipes!

The Vegan Experience, Day 0

This sounds like a great series. I'm looking forward to seeing what you post!

Seriously Delicious Holiday Giveaway: Korin Knife

8" Henckels chef's knife

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

with cheese and a baguette

Seriously Delicious Holiday Giveaway: Filet Mignon Roast from Pat LaFrieda Meats

ribeye or flank

Seriously Delicious Holiday Giveaway: Recchiuti Chocolate Bars

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

pan fried tofu.

1950s main dishes?

Hi SE'ers!

So, I'm hosting a 1950s theme dinner party soon, and I'm looking for some tasty, yet theme appropriate ideas for main dishes to serve. The fiance and I are grad students, so cheapness and relative ease (since we'll be short on time earlier in the day) are also a big factors. If you have any ideas, I'd love to hear them!

A post from last year on 50s nibbles has already given me some great ideas for apps and such, and a friend is coming to the party armed with a hot dish made with tater tots and ground beef (for which I am genuinely excited).


Places to eat in Dallas


My sisters and I will be driving through Dallas soon and are looking for a place to eat dinner off of US-75/I-45. Any recommendations?


bison tongue question

Yesterday at the farmers market, I bought a bison tongue. I was planning on making this:

I know that bison meat has to be handled differently than beef due to the lower fat content (lower cooking times, less heat, etc). Do any of you know if that applies to the tongue as well?

Vegan Quinoa, Broccoli, and Kale Curry

When I'm in the mood for a big bowl of flavor-packed vegetables, this is the recipe for me. Curried quinoa with caramelized broccoli and cauliflower makes for a high-protein meal that comes together in less than 30 minutes and makes me feel great. It's a perfect weeknight dinner. More

The 18 Best Vegetarian Recipes of 2013

Who would have thought that 2013 would be the year of the vegetarian recipe? Taking a look back at the recipes we've tested and tasted over the last year, I was amazed at not only the volume of vegetarian content we produce, but at its popularity with you, the Serious Eats community. Here are 18 of our favorite and most popular. More

The Food Lab: How To Make Awesome Tandoori-Style Grilled Chicken At Home

These days, pretty much every Indian restaurant in the United States prominently features Tandoori Chicken on their menu in varying degrees of quality. At its best, it's incomparably juicy, mildly spiced, with an intense hit of smoke. Served simply with sliced onions and a squeeze of lemon or lime, it's good, honest, simple cooking. But more often than not, you end up with dry, stringy breast meat reheated in the oven. My goal this week: figure out how to make this Indian classic in my own backyard. More

The Food Lab: How To (Sort Of) Make Naan at Home

In many ways naan resembles really great Neapolitan pizza crust. It's a soft dough cooked at extremely high temperatures. When it's at its best, it should be puffy with a crackling thin, crisp crust spotted with bits of smoky char that breaks open to reveal airy, stretchy, slightly chewy bread underneath. Painted with melted butter (perhaps flavored with a bit of garlic) and sprinkled with good salt, it's so good on its own that sometimes I have to talk my curry down from its fits of jealousy. More

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

Kale Caesar Salad

The key to a great kale Caesar salad is to marinate the kale in straight olive oil while you prepare the dressing and the croutons. The olive oil helps break down the leaves, turning them from tough to tender-crisp. More

Dinner Tonight: Porcini-Rubbed Pork Chops

I'm relatively familiar with the wonder that is the porcini mushroom. Usually sold dried, they are probably the most meaty, heady, fragrant mushrooms readily available for the home cook. But I've never seen a use for porcinis quite like this. In this recipe from Friday Night Dinners, they're ground up into a powder to become the backbone of a dry rub that's complemented by dry mustard and garlic powder. More

Maple Black Pepper Pork Chops

I am addicted to this dish. Usually I have to cook so many new dishes a week, I don't have time to revisit the really impressive ones. But I've made an exception for this one. I understand on paper it doesn't sound like it should work. The recipe from Eggs On Sunday uses a lot of maple syrup, Too sticky sweet? Nope, everything is balanced by the cider vinegar and black peppercorns, which transform into this rich, meaty glaze that miraculously makes each bite taste like the best rib eye you can imagine. More