This Week in Recipes

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April 18, 2015 // Uncategorized



The ultimate mashup of mozzarella sticks and onion rings, summery vodka drinks, homemade tortillas, and more! See everything we made this week at Serious Eats.
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No, this is not a tale about the adventures of a cheeky little redhead with her fruit-named friends and a nemesis named The Peculiar Purple Pie Man. (Which you’ll only understand if you’re a child of the 80s). We are tip-toeing into strawberry season – which runs from April to August, depending on the where you live – and it’s time to start dreaming of ways to use those sweet, tart, peak-season fresh strawberries. Strawberry shortcake is a classic that needs no introduction, but this collection demonstrates there’s single “right” way to pull it off. Take your pick. (more…)

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Fast or slow, pudding is never a thing we don’t want for dessert, an afternoon snack, or hell, even breakfast, eaten cold while standing at the open fridge. Our Slow Cooker Mango Tapioca Pudding is the perfect weekend comfort solution—let it go, unattended, for a couple of hours, then reap the rewards when you’re ready. The six additional recipes are merely inspirational (that is, if there is such a thing as “merely” when it comes to pudding). Enjoy! (more…)

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This Week at Serious Eats World Headquarters

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April 17, 2015 // Uncategorized

slideshow

This week, we made fully loaded cemitas, filmed a promo for our upcoming Food Lab video series, and colored fresh pasta. See it all in the slideshow!

VIEW SLIDESHOW: This Week at Serious Eats World Headquarters

Get Mixing With Mezcal: Sierra Madre Sunrise

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April 17, 2015 // Uncategorized



Mezcal will play nice as long as you have some strong players to mix it with, like bittersweet Aperol, the herbal orangey liqueur that some call Campari’s little sister.
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A Simple Spring Dinner Party in 1 Hour or Less

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April 17, 2015 // Uncategorized



This four-course meal looks fancy and tastes delicious, but that’s just part of the good news: each of these dishes can be made in under an hour from start to finish, and all of them can be made simultaneously. In other words, with a little planning and prep work, you can have a full guest-worthy spread on the table without breaking a sweat.
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Madeleines, the delicious shell-like tea-cakes from France, are an impressive dessert that’s actually very easy to make at home. They’re often flavored with vanilla bean or citrus, but in this recipe, the buttery flavor of the madeleines is paired with almond extract and a sweet apricot glaze. Vanilla is added for a touch of warmth, while the brown butter in the batter gives the madeleines a rich, complex flavor.

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Madeleines, the delicious shell-like tea-cakes from France, are an impressive dessert that’s actually very easy to make at home. They’re often flavored with vanilla bean or citrus, but in this recipe, the buttery flavor of the madeleines is paired with almond extract and a sweet apricot glaze. Vanilla is added for a touch of warmth, while the brown butter in the batter gives the madeleines a rich, complex flavor.

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We love cheeseburgers, pie, and biscuits as much as anybody, but sometimes it’s just nice to sit down to a well-balanced meal that doesn’t contain excessive amounts of fat, sugar, or salt. Next time you’re in the mood for some clean eating, turn to a few of our favorite wholesome meal ideas. (more…)

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Rice pudding is the ultimate comfort food and incredibly simple to make from scratch. There are endless variations and you can add flavoring to the base pudding mixture as well. (more…)

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