Serious Eats
Recipes
Go Back
Chicken
Pizza
Vegetarian
Pasta
Burgers
Sandwiches
Desserts
Salad
View All Recipes
View All Recipes
Pan-Roasted Rack of Lamb
Thai Toasted-Rice Powder (
Khao Khua
)
Techniques
Go Back
Essentials
Pressure Cooker
Braising
Wok Skills
Baking
Sous Vide
Knife Skills
The Food Lab
View All Techniques
View All Techniques
For Tastier Rack of Lamb, Imperfect Is Better
Toasted-Rice Powder Adds Nutty Depth to Classic Thai and Lao Dishes
Features
Go Back
Eating Out
Ingredient Guides
Special Sauce Podcast
International Cuisines
Food Histories
Guide to Eggs
Guide to Steak
Nacho Generator
View All Features
View All Features
What Does Food Media Smell Like?: Diversity and the Beard Awards
Food Editor Joe Yonan on Finding the Color of His Parachute
Our Editors
Go Back
Ed Levine
J. Kenji López-Alt
Daniel Gritzer
Niki Achitoff-Gray
Stella Parks
Sho Spaeth
Miranda Kaplan
Sasha Marx
Elazar Sontag
View All Editors
Equipment
Go Back
Equipment Reviews
Editors' Picks
Buying Guides
Shop
View All Equipment
View All Equipment
These Cake Stands Won't Let You Down
The Best Barbecue and Grilling Accessories
Essential Equipment for Making Great Bread at Home
Memorial Day
Go Back
Burgers
Chicken
Condiments
Desserts
Hot Dogs & Sausages
Pork
Seafood
Snacks, Sides & Dips
Steak
Vegetables
View All Memorial Day
View All Memorial Day
The Food Lab: Three Ways to Grill Corn
Follow Us
Menu
Close
Go
nav
Posts tagged "serious cocktails"
Cocktails & Spirits
Marmalade Meets the Cocktail Shaker
Paul Clarke
Cocktails and Spirits with Paul Clarke
Cocktails and Spirits with Paul Clarke: Infused Booze
Paul Clarke
Cocktails & Spirits
Bachelor's Jam: Preserving Fresh Summer Fruits with Booze
Paul Clarke
Cocktails & Spirits
First Look at Tales of the Cocktail in New Orleans
Paul Clarke
Cocktails & Spirits
Does the New Bourbon from Maker's Mark Live Up to All the Hype?
Paul Clarke
Cocktails & Spirits
Craft-Distilled Whiskies Start to Catch On
Paul Clarke
Cocktails & Spirits
Bold Flavors Having a Big Moment in Cocktail World
Paul Clarke
Cocktails & Spirits
How to Make Pitcher Drinks Tastier, Less Diluted
Paul Clarke
Cocktails & Spirits
Watch Out Scotland and Kentucky: Make Room for Asian Whisky
Paul Clarke
Cocktails and Spirits with Paul Clarke
Cocktail Mathematics: Creating New Drinks Through Simple Substitution
Paul Clarke
Cocktails & Spirits
Blanco and Joven: Unaged Tequilas That Are Worth Drinking
Paul Clarke
Cocktails and Spirits with Paul Clarke
Sazerac Releases Vintage Replica of the Original Herbsaint Recipe
Paul Clarke
Cocktails and Spirits with Paul Clarke
Cocktails and Spirits with Paul Clarke: Have You Been Drinking Cheaper Booze?
Paul Clarke
Cocktails and Spirits with Paul Clarke
Maker's Mark Announces a New Bourbon
Paul Clarke
Cocktails and Spirits with Paul Clarke
Cocktails and Spirits with Paul Clarke: Eggs (Whites and Yolks) in Cocktails
Paul Clarke
Should the Health Department Crack Down on Raw Eggs in Cocktails?
Paul Clarke
Cocktails & Spirits
Cocktails and Spirits with Paul Clarke: Is the Customer Always Right?
Paul Clarke
Cocktails & Spirits
Cocktails and Spirits with Paul Clarke: Trends to Watch for in 2010
Paul Clarke
Rum
Holiday Eggnog
Paul Clarke
Brandy and Cognac
Reveillon Cocktail
Paul Clarke
Welcome! Please sign in.
Username/Email:
Password:
Forgot password?
Submit
