This Week in Recipes

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August 1, 2015 // Uncategorized



The best shrimp cocktail, pizzas galore, and a no-cook, no-bake strawberry pie: see everything we made this week at Serious Eats!
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This Week at Serious Eats World Headquarters

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July 31, 2015 // Uncategorized

slideshow

This week, we paid a visit to the farmers market, did a little watermelon drumming, and celebrated Daniel’s birthday with…canned fish? See it all in the slideshow!

VIEW SLIDESHOW: This Week at Serious Eats World Headquarters



While my mind typically jumps straight to barbecue sauce for chicken kebabs, I have a real soft spot in my heart for a different kind of sweet and savory chicken skewer—one that draws its inspiration from the sticky caramel glaze of Vietnamese gà kho (caramelized chicken), but is fortified with a citrus kick and some crunch from toasted sesame seeds and sliced almonds.
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Let Halloumi Take Over Your Next Pizza Party

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July 31, 2015 // Uncategorized



The concept of putting halloumi on pizza along with cherry tomatoes and olives is something that would never have occurred to me. But I’m glad a friend of mine suggested it…even if the source of his inspiration is currently only legal in four states and DC.
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Header image: Teriyaki Salmon from CHOW

Traditional Japanese cuisine is guided by principles that, at times, can verge on the philosophical. One of those principles is anbai. To sum it up in a nutshell, anbai means achieving a harmony between the basic flavors. Teriyaki, the classic sauce and marinade, is a great example of the concept. (more…)

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It may not be a traditionally Japanese combination, but that’s not to say that teriyaki sauce doesn’t go well with hamburgers. It does. Spectacularly so. But you can’t just go to the store, buy a bottle of sauce, and start dousing your burger in it willy-nilly. There’s technique at the heart of a good teriyaki burger—here’s how I made mine.
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The Best Desserts in NYC for $3 and Under

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July 30, 2015 // Uncategorized



In a city where a single cupcake can set you back five dollars, it’s more important than ever to remember a basic point: Dessert doesn’t have to be expensive to be good.
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The Secrets to Making the Best Shrimp Cocktail

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July 30, 2015 // Uncategorized



I’m not embarrassed to admit that shrimp cocktail is one of my favorite foods, a totaly guilty pleasure. It may be simple, but there are still ways to make sure it tastes the very best it can, with plump, juicy, and flavorful shrimp dipped in none other than horseradish-spiked ketchup. Here’s what you need to know.
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For lots of us, milkshakes aren’t just delicious—they appeal to our sense of nostalgia, too. They conjure up the days of soda jerks and drugstore fountains, or, for those of us too young to remember things like that, just remind us of the little joys of childhood. Here are 12 milkshake recipes, ranging from sophisticated and subtle to super-rich, to keep your inner kid happy for the rest of the summer.
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Header image: Basic Pancakes from CHOW

Pancakes are a whole lot more interesting when you load them up with chunks of fruit. In the fall, you can fill them with apples; spring is for experimenting with rhubarb or strawberries. But summer is when mother nature really challenges you to up your pancake game. (more…)

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