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Everything You Can Do With a Can of Chickpeas

Chickpeas are my favorite bean. I'm looking forward to trying some new recipes suggested here!

Help Support The Upcoming Food Lab Video Series for Big Prizes!

@RobC_ is doing a great job at articulating everything I'm thinking so far.

This Week at Serious Eats World Headquarters

This is going to be awfully blunt, but whoever designs your logos could do a better job. The current one has been debated multiple times (back in the glory days of Talk) and the new one (at least based solely on the photograph in the slideshow) is clearly a suitcase. A stockpot needs handles near the top on the sides.

The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up)

I'm in the butter the bread directly camp. I might melt a little extra in the pan (because how can you go wrong with extra butter?), but the best butter coverage comes from a direct application.

I'm also a fan of putting a weight on top of the sandwich while it cooks. I put a piece of tinfoil on the top sheet of bread, then a 4qt pot with a couple inches of water in it.

Finally, once you add stuff that isn't bread, cheese or butter, you have a MELT, not a grilled cheese.

Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper

What I'm curious about is how much this stuff tastes like olives. It sounds interesting, but as an olive hater I'm disinclined to put the time into making something like this.

Why You Shouldn't Dine Out on Valentine's Day

The best Valentine's meal out I ever had was either the 13th or 15th. It was a weeknight, so the restaraunt was pretty quiet. It felt much more intimate than any time I've gone out on the 14th.

Who Needs Parmesan? Olive Oil and Miso Paste Pack This Hearty Vegan Polenta and Kale Soup With Flavor

Where was this recipe two days ago when I was looking for a lunch soup for this week? This looks so much better than what I ended up making. Next week, perhaps.

Crispy Deep Fried Jalapeño Poppers

I made these last night -- very tasty! I added a little bit of smoked paprika and guajillo powder to the cream cheese as well. I'll be making these again.

How to Make the Best Baked Jalapeño Poppers

I just put the ingredients for fried poppers on my grocery list, but these look even better!

Also, ground saltines have become my go-to breading. They get crispy and craggy and the salt gives them good flavor.

How to Make the Best Deep-Fried Jalapeño Poppers

Great timing! I've been thinking about making poppers for the super bowl for weeks. These look perfect.

Classic Fresh Egg Pasta

I made pasta for the first time a couple of weeks ago using the recipe from the "My Paris Kitchen" cookbook and it was fantastic.

I'm in the middle of trying this recipe and I'm extremely frustrated. My dough is too dry and feels strangely like plastic when it rolls out. It tears easily. And 1/2" thick won't even start feeding through my roller (KA mixer attachment). I just added a bit of water to the remaining dough and I'll re-try rolling it in a bit.

The Science of the Best Fresh Pasta

This is going to be a great resourse! I just recently got the pasta roller/cutter attachments for my mixer. I think my first batch came out pretty well, but this will be very helpful in future batches.

This Week at Serious Eats World Headquarters

Those s'mores macaroons are stunning. And probably incredibly delicious.

Why You Should Own a Pair of Good Kitchen Shears

I've been wondering what the ridged part of my shears was for... now I know!

A Cookie a Day: The Porky Pleasure of Biscochitos

What would you suggest substituting for the anise seeds for people who aren't into that flavor? Or would that completely defeat the point of these cookies? Everything else sounds wonderful.

You Asked, We Answered: Thanksgiving Edition, Part 1

I was really starting to wonder why the question I submitted on the FAQ hadn't been answered in the FAQ. You might want to clarify how submitting a question/getting an answer works next year.

Win a Copy of 'Prune'

Entering the contest requires giving my contact info to a third party. The form doesn't have any information on disclosures or how my info will be used. Please enlighten us.

Win a Copy of 'Baked Occasions'

It depends on the occasion... most recently, I did a homemade ice cream cake with hot fudge sauce and chocolate cookie crust

Win a Copy of 'Ovenly'

Salted caramel brownies

Win a Copy of 'Plenty More'

Leek, spinach and manchego tart

Win a Copy of 'Tacolicious'

Win a Copy of 'Fried & True'

brined, dredged, dipped, dredged again, fried crispy and a little spicy with a side of buttermilk biscuits

Win a Copy of 'The Ginger & White Cookbook'

Anything chocolate and peanut butter

Baking Bread With NYC's Most Creative Bakery

I'd also love to try making this at home. It sounds incredible!

Win a Copy of 'Paris Pastry Club'

Serious Eats Dating?

I just saw a banner ad for "serious eats dating" at the top of this site,complete with the SE logo. I'm hoping you guys aren't getting into the dating market and instead someone is ripping off your brand/logo.

Smoothie to go

I'd like to get back in the habit of whipping up a smoothie for breakfast. My problem is, I've changed my hours (earlier) at work and typically eat once I get there. I would have to prep the smoothie about an hour before it could be consumed. My experience tells me that once a smoothie starts to warm up, the texture gets funky and it's just not pleasant to eat. Anyone have any tried and true tricks for taking smoothies to go?

Pots for Induction Burner

My dad recently bought an induction burner. From what he's told me, I get the feeling he's not using the right pots/pans on it because it can take up to 10 minutes to boil water. I've never used an induction burner myself, but my understanding is they should be much more efficient than this. Can anyone reccomend some good cookware for use on an induction burner I could get him for xmas? Ideally, I'd like a pot large enough for cooking pasta and a frying pan.

Potato Question

I will admit, I'm not a big fan of potatoes, so I don't cook with them often. Yesterday I made two batches of hash (one with regular potatoes for my husband, and one with sweet potatoes for myself) for breakfast this week. The sweet potatoes cook up nicely in the cast iron skillet and brown. The white potatoes were a nightmare, though. They stuck terribly and wouldn't brown at all. At the end, my entire pan was crusted in what I assume was starch. For both batches, I tossed diced potatoes and onions insto a hot skillet with a little oil. Is there a better way to cook white potatoes so they brown up like roasted potatoes? I'm sure I'm missing something simple since I've just never been a fan of white potatoes.

Portland, ME eats

I'll be in Portland (Maine) next week for two nights and looking for some good places to eat... We've never been before and could use some guidance.

Dallas eats

I'm heading down to Dallas for a long weekend in October... we're going to the Cowboys game and otherwise are wide open. Where should we eat? We definitely want some barbeque, but otherwise we're willing to try whatever.

Clifton Park eats?

I'm heading to the Upstate Concert Hall in Clifton Park, NY tomorrow night. We'll need someplace to grab an early (4ish?) bite, where casual dress is acceptable. We're open to pretty much any type of cuisine. Can anyone make a recommendation? Thanks!

Seasoning Cast Iron with Flaxseed Oil?

I know we've seen a ton of threads around here on how to best season cast iron. I ran across this link earlier today and I'm somewhat intrigued by it's process for creating a slick, long-lasting season by using multiple thin layers of flaxseed oil. Has anyone else heard of this technique or tried it?

Pizza baked on a screen?

Last night I picked up 2 small pizzas from a local place on my way home. The boxes looked awfully large so I asked the cashier to make sure we had gotten the smalls I ordered. He said yes, they were in large boxes because the screens they were baked on are too large to slide the pizza into a small box. I've been to this place a number of times and I know I've seen their pizzas in pans (I like in New England where the Greek style crust is king) -- although I can't honestly say if the pizzas in pans are raw or cooked. I'm guessing they start in a pan then move to the screen. The bottom of the crust had a little diamond shaped grid on it, which I've never noticed before. So, what purpose does the screen serve?

Site loading slowly

I've noticed in the past few days, that SE is loading very strangely. The basic layout of the page loads, along with the person who wrote the article/comment, what category it's in, etc. But the headlines, blurbs, and photos take at least 5 extra seconds to load. I'm not entirely surprised by the photos not loading instantaneously, but the headlines and blurbs?? It's especially annoying on talk because everything but the thread names loads immediately, making it slow to navigate between threads. Is anyone else seeing this?

Kitchen Heirlooms

My fiance and I recently had a conversation about things we'd like to keep to remember our grandparents by after they're gone. The one thing I'd like most to have is my grandmother's marble rolling pin. My grandmother is a big part of why I love to bake - we always made cookies or pies together. My fiance hopes we can take home his grandmother's butcher block. It would need a little care to make it useable - the top is a little sunken in places and it's too short for either of us (his grandma is under 5' tall), but it's a beautiful piece we could get many years of use out of.

What heirlooms do you guys have (or hope to have) in your kitchens?

What to do with zestless lemons?

I'm planning on making batches of orangello and limoncello for some holiday gifts this year. Between the two, I'm going to need the zest of 10 lemons and 10 oranges. The leftover oranges will probably get used up since they're my boyfriend's favorite fruit to snack on. But what do I do with 10 lemons without zest? I'm thinking of freezing a few -- when I make apple pie, I put my mandoline over a bowl of water and the juice of one lemon to keep my fruit from browning. Other than that, I'm blanking on a good use of lemon juice without the zest! Thanks in advance for the suggestions.

Moving My Kitchen

At the end of this month, I will be moving. My boyfriend and I are super excited about buying our first house, but I'm feeling lost when it comes to packing up my kitchen supplies. Pots and pans with handles just don't fit well into boxes. I have visions of my cast iron skillets plummeting right through a cardboard box and leaving someone's toe(s) damaged.

Someone I work with suggested obtaining boxes from a liquor store with dividers for packing glassware. I have a modest collection of cookware that needs to be packed away, plus a stand mixer, blender and food processor. I would love to hear any and all tips for packing them up safely. Or if anyone has great tips for organizing a new kitchen, that would be helpful too. Thanks in advance everyone.

Did I ruin my stoneware pan?

I've been under the impression that my stoneware pan is made of the same material as pizza stones. At least, the company my pan is from offers a pizza "stone" from the same material. I'm baking some bread tonight and put the pan in a cold oven and turned the oven on to 500F. I let the oven run for a bit to get it nice and hot before I threw the dough in.... when I opened the oven door, my pan was smoking and went from a tan color to a dark brown. It honestly looks burnt. Did I ruin my pan? Is there a way to salvage it? I honestly don't do much bread or pizza baking.... I'm hoping this is just a beginners mistake I can recover from. Thanks in advance for the advice.

Lemon Dessert Help

My dad asked me to make lemon squares for his birthday/father's day this weekend. The last time I made lemon squares I winged it and combined a recipe for shortbread bars (which I normally fill with jam) and lemon curd. It seemed like a good idea at the time, but the lemon curd bubbled out of the middle and burnt, leaving very few edible pieces of lemon squares. If I try the same combination again, I think I'll use 2/3 of the shortbread on the bottom, cook until almost golden, add the curd and the remaining shortbread as a topper. Hopefully this way the curd won't be in the oven long enough to burn.

Does this sound like a better approach? Or does anyone have a killer lemon square recipe they'd like to share? Or a great lemon meringue pie recipe? My grandmother used to make those all the time when she was alive so I know my dad would appreciate one of those also.

Pi Day - What's your favorite Pie?

Pie is one of my favorite things to make -- especially fruit pies. So in honor of pi day, I thought I'd ask: what's your favorite pie?

For me, I think it's an apple pie. There are many delicious variations on the apple pie -- double crust, single crust with crumb/struessel topping, sour cream, etc -- and I've yet to meet one I didn't like! I'm looking forward to strawberries and cherries in particular coming into season for delicious pies this summer.

I'm also a fan of making my crust with lard. I tried this for the first time around Christmas and it was a revelation. The texture is soooo much better than any other crust I've made. I think I'll always be playing with my crust recipe to some extent... but lard has become a key ingredient for me.

Comments working!

The comment system seems to be working as intended the past few days -- at least for me. I hope everyone else has been experiencing the same. Just wanted to let the good folks at SE know and say thanks for getting things back in working order!

One (maybe two?) meals in the DC or Arlington VA area?

Next month I will be attending a memorial service at Arlington Cemetery. My boyfriend and I will probably only be in the area for dinner, but it's possible we may be in town for lunch as well. We'd love to find a great place to eat, that won't break the bank (and a hotel with the same criteria, if anyone has had a good experience). I suspect we will be going out to dinner with my extended family after the service. I come from a long line of picky eaters, unfortunately. Usually seafood or a steakhouse is a safe bet for my family. Can anyone recommend a good restaurant like this in the DC or Arlington area? Entrees should probably be no more than $30 per person. And if anyone has had a good hotel experience in this area, I'm currently on the lookout for one of those, too. Thanks!

"Paged" Comments

I noticed the comments on article being "paged" a few weeks ago... now I see it's happening on the talk threads. I have to say I'm not a fan. Now, I don't mind reading 25 comments at a time, but when I get to the end of a "page", hit next, and the next 25 comments load, but I'm still at the bottom and have to scroll up to pick up where I left off. If the script that handles this could be updated to load the comments so I don't need to scroll to pick up where I left off, I wouldn't mind this change at all.

Oven Mitts

One of my oven mitts suffered a casualty this week in which the neoprene grip actually melted. I still have one good one, but I'm in the market for a better pair. I've done some poking around the internet and noticed very few pairs give a temperature they are rated for. This pair is the highest rated I've seen at 600 F, but they get alot of unfavorable reviews saying they are inflexible and made for a giant. Anyone have a pair of great oven mitts they can recommend to me? Thanks.

Mac & Cheese Help

I'm on a mission to make mac & cheese for my boyfriend's birthday next month (it's his favorite). I've tried making mac & cheese at home, but it never comes out the way I want it to. I like my mac & cheese to be rich, super creamy and the flavor of cheese should be present. Usually my sauce turns out gummy or has very little flavor. I've tried different recipes and mixes of cheeses (I think the best was goat, manchego and cheddar).

I can consistently turn out a delicious alfredo sauce, so I was thinking I may be better off approaching the cheese sauce like an alfredo. Instead of baking the whole thing, I could toast some breadcrumbs separately and top each serving with them. Is this a successful approach? What cheeses would work best this way?

Any advice would be much appreciated. I haven't settled on sides, dessert or a cocktail yet, so feel free to let me know your favorites. Thanks!

Replacement knobs for KA mixer?

I've had my KitchenAid stand mixer for a little under 3 years. After the first year, the black plastic knob on the speed lever broke off. Last night the knob on the tilt lock lever broke off. I checked KA's website when the first one broke and couldn't find any replacement parts. Anyone have any suggestions on what I can use to cover the bare metal? The speed control one isn't so bad, but the tilt control sometimes sticks, so I would bump it with the heel of my hand. I can't do that with bare metal. I refuse to build up a little ball of duct tape or something because that would look awful on my beautiful mixer. I've seen KA's quality first-hand (my parents got their stand mixer as a wedding present in the 70s and it's still going strong). I'm pretty disappointed these broke off and so quickly.

Advice on Freezing Cheesecake

Next week, I will be taking a 10-hour roadtrip to spend the holidays with my boyfriends family. I'd like to bake a cheesecake this weekend to bring along. I think the best way to keep the cheesecake cool for the trip is if it starts out frozen since I don't have a large cooler. I never freeze baked goods, so I'm looking for advice. My thoughts on freezing it are as follows:

1. Cool cake to room temperature
2. Remove collar
3. Place in freezer until the cheesecake is firm (I don't want plastic wrap/tin foil leaving those ugly little impressions all over it)
4. Wrap tightly with a layer of plastic and a layer of tinfoil
5. Freeze until it's time to pack the car
6. Unwrap, put the collar back on the pan, cover top with tin foil, place in car

Is this method ideal? I see these people very infrequently, so I try to make a good impression with my food. Last year we flew down and I mailed cookies (2-day) ahead of us. They were good, but a bit stale. My cheesecake stole the show at thanksgiving with my family, so I'm looking for a repeat performance. Thanks!

Miso -- What do you like to use it for?

I currently have 2lbs of Miso paste sitting in my fridge (1lb each sweet white and dandelion-leek from South River Miso). I can make a simple miso broth that's super when you have a cold, but I'm not sure what else to do with it. What do you guys like to use miso paste for?

Speckled Salad with Quinoa, Leek, Bacon, & Chervil from 'Home Made Winter'

Salads are a staple of many a resolution-conscious eater come January. And while eating more vegetables is always a healthy choice, meal after meal of barely-dressed plates of carrots and mixed greens will get old quickly. Yvette van Boven's Speckled Salad with Quinoa, Leek, Bacon, and Chervil in her new Home Made Winter hits many health points (Vegetables! Whole grains! Spinach!) while still including enough pleasurable bits (Bacon! Wine! Bacon!) to prevent boredom. More