Welcome to The Blog, the Serious Eats group blog for these troubling times.
Everyone at Serious Eats, from the front-end dev to the recipe devs, is helping to populate this page, which we plan to update as often as possible. We hope that any readers who come by will participate, too. If you have a question, find something interesting you want to share, or just want to drop us a line, email us! We'd love to hear from you.
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The End of The Blog
Sad to say, but we're going to be ending this small experiment in coronavirus community-building. Instead of posting updates from the entire Serious Eats team here, we'll periodically put up updates on the main site.
Thanks to all who wrote in to contribute!
Good Morning! Late Night Chocolate Cake Edition
Kristina treated herself right last night, apparently!
How 'Bout a Meatball Parm
For lunch? Vicky's living XL with this meatball parm on day-old no-knead focaccia.
The Great Orange Debacle
The one that Tropicana spent $35 million on only to lose $20 million in sales, we mean.
Good Morning! Banana Bread Edition
What We're Planning to Make for Dinner
Plans being what they are, we can't say we will make these things, but this is what we've got our hearts set on as of 5 pm on Thursday.
- Vicky: "Black bean and cauliflower quesadilla."
- Joel: "Duck breast with duck fat potatoes."
- Sho: "Broil-roasting (?) a skinless chicken that's been smothered in a marinade similar to the one I used in the butter chicken recipe for 36 hours, homemade pita, and maybe a spiced okra thing."
- Maggie: "A light beans and spring veggies brothy soup that I can eat with or without snacking fatigue."
- John: "Making this chicken with aji amarillo."
- Daniela: "Ribollita but with white beans and probably no squash or turnips but maybe sweet potato."
- Daniel DK: "Leftover mapo beans, some sautéed kale with a f%&$ton of garlic oil and lemon." [Ed. note: We're a family-friendly publication!]
- Kristina: "Israeli couscous with sausage and mushrooms."
- Jina: "Does a strawberry rhubarb pie count?" [Ed. note: Yes!]
- Sasha: "Cate wants root beer floats. That’s as far as we’ve gotten with food negotiations. She banned me from making pasta or pizza for the past three days and I have been quarantine picketing."
What We've Been Making
A lot to catch up on since we, like you all, have been cooking up a storm.
Ariel's partner Gabby is becoming an incredibly accomplished baker, as the loaf above attests.
And Ariel ain't no slouch on stir-fry duty, either, as the take out-style kung pao chicken above shows.
Vicky tried her hand at croissants, using the Cook's Illustrated recipe, which she described as "pretty challenging," but they came out well!
Vicky also roasted some salmon and cauliflower and nestled them into a dollop of harissa mayo, which sounds fantastic.
Ed took on Daniel's sheet-pan chicken thighs with potatoes and fennel.
Maggie did another foolproof pan pizza with her sourdough. If you missed it last time, here's the formula Maggie's sister, Joann, came up with for using sourdough starter in the recipe:
- 344g bread flour - 219g water - 112.5g mature sourdough starter - 10g salt (same as original) - 8g olive oil (same as original)
Kristina strutted her stuff with this insanely cute little loaf of bread.
And she also made Daniela's three-ingredient butter cookies, the recipe for which you can find over at The New York Times.
Paul made Kenji's kimchi-brined fried chicken sandwich, and it looks like he did a bang up job!
John is getting into the sourdough game, and presents his first-born. We shall name it "Number 1."
And Joel roasted a duck, didn't take photos, but then managed to grab a snap of some quacklings.
Thieves Are Targeting Restaurants
And mostly going after alcohol, which, while understandable, doesn't make kicking businesses while they're down any less reprehensible..
Good Morning! A Poem for the Moka Pot Edition
Reader Iliana sent Yasmine a lovely poem about the Moka Pot, in response to Yasmine's love letter to the little coffee pot that could (and a picture, above):
Nearly every morning
I make a cup of coffee
in my battered old moka pot.
While the coffee sputters and fizzes
I carefully place a dusty crumb of incense
on the burner, next to the pot.
I watch as a thin curl of smoke rises,
as the fragrant molecules of resin ignite:
myrrh, frankincense, rose, spikenard, jasmine, and the mysterious opercula of the wing-shell mollusk.
Uncounted mornings, evenings, and high holy days have calibrated and fixed
a specific set of connections between embodiment and sacred
through the everyday science of breathing,
so that simply sitting here by the stove
and waiting for coffee
"Spice Curry" Bleg
Reader Zachary writes in to ask for some assistance finding a recipe for "spice curry." None of us are familiar with the dish (he's clarified that it's not kare), so we thought we'd throw it to our audience. Here's Zachary's description:
"I was wondering if you guys might be able to help me out. I went to visit my brother Ben who lives in Osaka last year and I became obsessed with Spice Curry. We are from Long Island, but Ben has been in Japan for over 10 years now. I am not sure how familiar you are with the dish, but it's pretty wonderful.
"My brother tells me that the dish has really started to take off in the city over the last couple of years. It's different than the other curries I've had before, really crossing over between India, Nepal and other parts of Asia with Japanese cuisine.
"It has elements of a traditional Japanese curry, but it is way more flavorful and obviously more spicy. At most shops that I went to a few varieties were offered and many times you were given the option to try a couple of different types."
Ariel also sends over this snap of her little dill person growing out of her Aerogarden, which, in addition to no longer being an item worthy of mockery around the office, apparently also provides entertainment.
Livestream on Twitch!
Just a semi-regular reminder that Ariel livestreams a recipe on Mondays, Wednesdays, and Fridays at 4:30 pm on our Twitch channel, making stuff like Daniel's pasta with vodka sauce, pictured above. If you miss the stream or want to see old ones, they're all archived on the channel. Today she's doing...gnocchi!
Plastic Grocery Bags!
Bad for the environment, yes, but very good for proofing bread. Daniel DK mentioned that he reused old plastic grocery bags to proof his beautiful bread, and Vicky has started doing it, too, as pictured above.
What You're Cooking (for Anzac Day)
Reader Catherine sends over this photo of these David Liebovitz cookies inspired by Anzac Biscuits, which she made to celebrate Anzac Day (yes, we know it's late! We've got a backlog!).
"Had to add some chocolate chips to some, cuz that’s what you do," Catherine says, and yes, that is what we do, too.
(Late) Good Morning! Cross-Testing Edition
Daniel DK had some ramps around, and needed some ideas, and ended up doing a little cross-testing of coming recipes from Sasha and Sho.
How Coronavirus Is Changing the Way We Eat
For one thing, we're snacking a lot.
Clear Shells, Full Yolks, Can't Freeze
Let's liven things up with a little #FridayFun - share your favourite science fact with us! Here's one to start you off: penguin eggs are clear when hard-boiled thanks to a high concentration of penalbumin - a protein thought to act like antifreeze to keep eggs from freezing! pic.twitter.com/3jKsk32ef9
— ScotPEN (@scotpenetwork) April 17, 2020
Good Morning! Thousand Layers of Beef Edition
Like a Loaf of Bread
"Eating Olives at the End of the World," a story by Etgar Keret, translated by Jessica Cohen, over at the NYR Daily.
Good Morning! Sparks of Hope Edition
Ruby Tandoh writes about "Good Food Things."
What We've Been Making
Maggie got some scallops. "My first fresh seafood in weeks!"
Vicky's been doing some baking. Foolproof pan pizza in a skillet and in a cake pan ("I had to make another in a cake pan instead of skillet. Much harder to get out.")
Yasmine made some butter chicken.
And Daniela, our new features editor, makes a big The Blog debut with candied orange peels and homemade Orangettes. Welcome, Daniela!
Good Morning! Put a Shirt on Edition
Maggie's huevos en camisa lookin' delectable.
Bean Memes Go Big
Clio Chang over at Vice with the best trend piece of the moment: "Boom Times for Bean Memes."
The Incredible Endless Bag of Cheddar
Commenter qpalmz147 sends us a massive update about the massive bag of Costco cheese, along with these snaps:
"This is qpalzm147 here (also Nancy). Updating you with my cheese adventures from the Serious Eats recipe files! Made the simple stovetop mac and cheese with extra add ins and the soufflé pancake with cheese. I’ve also thrown cheese into crescent rolls for a simple grilled cheese feel and made quesadillas with cheese crusted on the outside (no pictures though). The first bag of Costco cheese has been used up and now for the second one living in the freezer.
As a bonus, also attached pictures of blueberry muffins since I found some frozen blueberries in the freezer (my husband asked if they were social distancing) and our Easter dinner of lamb loin chops (which I also happened to have in the freezer) roasted cauliflower and mashed sweet potatoes.
Enjoy! Stay safe! Stay healthy!"
You, too, Nancy!
That Bird Is Po-i-son!
hooded pitohuis are poisonous
which I suspect explains why they just sit there calmly, waiting for you to agree that they taste terrible
also: if you touch the bird & lick your finger, your tongue turns numb! pic.twitter.com/hl3zbsjv1n
— Ben Freeman (@BenGFreeman1) April 21, 2020
Just a reminder to not eat random beautiful birds that may or may not kill you.
Good Morning! Bread and Butter Edition
Vicky's enjoying the simplest things.
Pasta Like a Walk in the Woods
Ah, this is too perfect. The pot holder, the crumb coat, the proper creaming method!
Good Morning! Chapaguri Edition
Nongshim has announced it will begin selling an instant cup noodle version of Chapaguri in May, the Neoguri-Chapagetti mash-up made famous by the movie Parasite. Arise, shine, for thy light has come, noodle lovers!.
What You've Been Making
Reader Sarah sent along the above photo of "a rice and quinoa salad with raisins and almonds loosely based on this recipe." She also asked if we could put up a roundup of grain salad recipes, which we did last week! How's that for service?
Reader Michelle sent in a photo of a "spinach and leek matzah lasagna."
Reader Yael was foolin' around with Kenji's foolproof pan pizza dough. He took it "in a sort of manaqish direction with a topping of fresh marjoram, onion, sumac, pine nuts and sheep's milk feta." The verdict? "Delicious."
Finally, reader Jim sent over a "simple grilled cheese paired with Kenji's 15-minute tomato soup."
Coronavirus and Cooking for People With Disabilities
Jonathan Katz describes some of the many challenges people with disabilities face in a time of self-isolation.
Good Morning! Bun Edition
On a personal note, it seems unfair that Stella's one-bowl recipe got docked points because you have to clean the bowl a couple times! But, obviously, we're biased.
What We've Been Making
John made Sasha's 'nduja pasta.
And Vicky put some beans to good use in Sasha's pasta with greens and beans.
Oodles of Noodles
Sho made lam(b)en for lunch.
That Presidential Chef Panel
"[I]if we ever needed concrete evidence that the fine-dining world we lionize is fundamentally irrelevant to the true joys and business of American eating, this Potemkin panel is it."
Max Falkowitz, always worth reading about anything, counts the ways the "Great American Economic Revival Industry Group" rankles over at New York Magazine.
Should we rename the site? Why the heck not?!?
Here's the latest from London, where Sasha's sister, Nadia, is becoming an accomplished baker before our very eyes.
And just look at Daniel DK's latest loaf. Look at it! Damn, Daniel! Here's his brief description: "Very slightly lower hydration version of this recipe. Ohh and just King Arthur AP, no fancy flours, and no outside seeds."
Although, speaking of fancy flours, Daniel DK and Kristina, another good baker, highly recommend Maine Grains for your flour needs.
Good Morning! Find Some Flour Edition
Looking for flour? Here's a website that identifies small mills in your area, based on your location.
We Just Work Here
Our (truly) fearless leader Niki writes of the food(?) above:
"The blog seems like the appropriate venue to introduce this strange open-faced sandwich that I've been secretly obsessed with for years. My mother invented this combination, and when she first described it to me I was horrified: whole wheat bread with peanut or almond butter, half an avocado, and a layer of Wickles original spicy pickles. I can't explain why it works, only that when I finally tried it, I was instantly converted. The pickles have a very distinctive hot-sweet tang that somehow bridges the bizarro combination of nut butter and avocado. It's truly all about the Wickles and I've never tried it with a different type of pickle, homemade or store-bought. Cringe all you want (my husband still won't try it)—I'll be living it up with my Momma Achitoff signature dish. #notawicklesad"
Ceramics AND Condiments
The coronavirus content we all need!
In Praise of Canteens
This piece from a year ago by Rebecca May Johnson is a lovely evocation of the pleasures and importance of a good canteen.
Good Morning! I Want That Edition
Maggie wins the day, maybe the week, with a 'nduja, egg, and cheese waffle breakfast sandwich. "Waffles are a good use of discard starter. Recipe from King Arthur flour."
We've been getting comments and emails about yeast, mostly along the lines of "I don't have instant yeast, but I have another kind. What do I do with it?"
Bulk Food Orders From Restaurants (NYC)
Maggie sends over this Eater roundup of restaurants in NYC that are offering bulk food orders to customers with the note, "Rezdôra is on the list," along with the eyes emoji.
Vicky's been painting some comforting things.
"From the Rooter to the Tooter"
The Southern Foodways Alliance has a video for anyone out there, like us, who will consume anything and everything about Rodney Scott. (That fish looks amazing!)
Good Morning! Sticky Buns Edition
Niki, who's responsible for [waves hands] everything around here, found some prescient material while cleaning out her apartment this weekend.
Don't let your dreams be dreams, folks.
Some people, like Maggie's parents, stock up on good greens.
Others, like Yasmine, stock up on discounted Easter candy.
Whatever floats your boat.
And, speaking of potatoes, how about this horse, huh?
Jesus Roman Melendez
Chris Crowley has a moving piece over at New York Magazine about Jesus Roman Melendez, an integral member of the Jean Georges team who has died due to COVID-19.
— Justin Lockhart (@JLockhartSGF) April 14, 2020
Ariel does the stream every Monday, Wednesday, and Friday at 4:30 pm, so tune in when you can. (Old streams are archived on the channel, too.)
And if you're looking for a nice read, and you missed out on reading Stella's history of the Oreo when we first published it, we recommend it highly!
Good Morning! Scones Edition
Ariel made some of Stella's scones.
Where's the Pork?
Smithfield is closing one of the largest pork-processing facilities in the country due to COVID-19, which raises the possibility of disruptions in the meat supply chain.
Cutting Boards for Charity (and Love!)
The good people over at The BoardSmith, who make the cutting boards that prevailed in our tests of cutting boards on the market, and who we worked with to produce a custom Serious Eats board, are selling cutting boards to benefit Furlough Kitchen, "a non-profit whose mission is feeding as many of the laid-off chefs and restaurant workers they can right now."
If you want to send a board to someone you love, be sure to add a note as the better boards will go to those orders!
For the Three People Who Hoarded Frozen Okra
Sho threw together a recipe.
From the Mailbag
Reader Julie asks:
Have tried several online search results - no luck.
It’s fine until I am no longer able to stop by Lawsons and can pick up a frozen pizza on my way home from Japanese class or a fresh made one from Yorkmart or OK when grocery shopping. What am I going to do when back in the states and I can’t get that delicately delicious pizza?
It’s in the dough for sure. What is that mixture? Have tried rice flour and a mix of rice flour and bread flour. The texture isn’t right. Help!
We asked Sho, who's spent the most time in Japan on staff, and he said, "I'm ashamed to say I've never eaten combini pizza, so I have no idea what it tastes like."
We throw the question to you, dear readers? Ideas?
Cooking Together Apart
"The Daily" has a nice episode about Ali Jaffe using FaceTime to cook with her grandmother 1,200 miles away.
When Life Gives You Lemons
Make pasta al limone. Maybe for lunch?
"Eat, Drink & Be Merry"
The greatest shot in television ever pic.twitter.com/ETA1cynhfw
— Domenico Calia (@CaliaDomenico) April 11, 2020
Criticism: Weird Coffee Habits
Dan Ozzi has some questions.
"That’s almost three liters of f*cking coffee, Jerry!"
Good Morning! Paul's Breakfast Edition
The most important meal of the day, some say.
What We're Making
Vicky made Stella's homemade Wonder Bread, the recipe for which is in BraveTart.
She's also getting crazy with her scallion pancakes and stuffing them with cheese!
Maggie made gricia.
Kristina made some impressive-looking pizza, but equally impressive is that cute pizza cutter.
She also made fresh pasta!
John made halal cart chicken and rice, which is one of our most popular recipes for good reason.
And Paul followed through with style on those dumplings.
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