Yes the turkey and the stuffing steal the show, but we all need to man up and put some vegetables on our plate for Thanksgiving dinner. Here are 9 recipes that will have you excited to put some green on your plate and save a few calories for dessert! (more…)

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This Week at Serious Eats World Headquarters

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October 24, 2014 // Uncategorized

slideshow

This week, we made loads of Halloween-themed food, gazed jealously at Vicky’s travel pics from Rome, and welcomed a new pooch to the office. See it all in the slideshow!

VIEW SLIDESHOW: This Week at Serious Eats World Headquarters



These fun and easy vampire mouth cookie sandwiches take their inspiration from s’mores, with a chocolate-graham-cracker mouth, red-dyed frosting gums, mini-marshmallow teeth, and almond-sliver fangs.
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Most would agree, the best part of fried chicken is the skin. Evil-genius chef Sean Brock decided to skip the middle man—er, chicken—and go right for the good stuff. He serves these deep-fried strips of chicken skin as a bar snack at Husk, and was benevolent enough to share the recipe for them in his new cookbook, Heritage.
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What’s better than spareribs? How about Filipino deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they’re an addictive plate of pork.
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5 Must-Drink Oatmeal Stouts

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October 24, 2014 // Uncategorized



Halloween candy is just fine, but come fall, I crave creamy, chocolatey oatmeal stout. I asked our crew of beer experts—all Certified Cicerones—about the best of the bunch.
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The Food Lab: How to Make the Best Pumpkin Pizza

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October 24, 2014 // Uncategorized



Pumpkin and pizza are not the most common bandmates, but I’m gonna try and convince you that they should get together and jam out a bit more often. My proof: this sweet-yet-savory pumpkin pizza with gentle warm spices, three cheeses, and a little sage.
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The Chaos Theory Behind Anita Lo’s Perfect Plating

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October 24, 2014 // Uncategorized



How does presentation inform the dining experience at a restaurant? We talk to Chef Anita Lo about the plating philosophy at her restaurant, Annisa.
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When you think of Thanksgiving dessert, the number one pick is always pie. Here are 11 kinds that would be a welcome addition to any Thanksgiving menu, starting with everyone’s favorite, pumpkin! (more…)

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This farrotto—farro cooked in the style of risotto—from Sean Brock’s new cookbook, Heritage, is the perfect foil to the artfully composed, modernist plates that make up most of the book: it’s a warming, rustic potful of fall flavors.
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