Anova Culinary is offering an exclusive deal to Serious Eats readers. If you've been waiting for an excuse to pull the trigger on picking up their Sous Vide Precision Cooker, now's your chance. For a limited time you can buy one through this link for $129. That's $50 off the retail price. Read More
Hanukkah, like Thanksgiving, is primarily about food and family for most of us. Unlike Thanksgiving, it takes place over the course of eight days, which means more opportunities to cook and eat delicious dishes and less stress on any single day. Here are 22 recipes to try out for your own Hanukkah festivities, from fall-themed (and parve) first courses and sides, to classic rugelach and latkes, to impressive but easy mains. Read More
Once Thanksgiving has come and gone, we hit the turkey-and-stuffing wall long before the leftovers are eaten. But you can give new life to your surplus by reincarnating the turkey and sides in these decidedly un-Thanksgiving recipes. We even have a couple of cocktails that use the dregs of the cranberry sauce, which always seems to be the last Tupperware in the fridge. And for even more recipes, check out these 11 Unusual Thanksgiving Leftovers Mashups That Taste Great. (more...)
A Tea Bread Slice That Tastes Like Pie? Yes please.
For the holidays!
I am forever looking for ways to bake with pumpkin (aren't you, Babycakes?). So I absolutely had to share our latest recipe, baked fresh and warm and tender and spicy, just this morning, filling our chilly apartment with the aroma of pumpkin pie.
It was simply too darn tasty to keep to ourselves.
We are, after all, in the thick of the season of gratitude and giving.
And the best part is- for many of us- this gluten-free recipe has nary a single gum.
No xanthan gum. No guar gum. No locust bean gum.
No weirdo ingredients.
Just a whole lotta YUM.
READ MORE: GET THE RECIPE »
Here's all you need to know: You can transform your leftover Thanksgiving turkey into wonderfully crispy and juicy shreds that are a dead ringer for carnitas, minus all the lard and time involved. This is a technique I discovered by accident a few years back, when I decided to see what would happen if I fried up the shredded meat I'd just picked off the turkey carcass. Extreme deliciousness—that's what happened. Read More
I'm of the belief that Thanksgiving leftovers are almost better than the dinner itself: The stress of preparation is over, everyone's sufficiently relaxed to not be overly concerned with formalities, and you're free to revel together in the gluttony of plateless, napkin-less, post-feast feasting. And if you can save some leftovers until the next day, perhaps you'll feel refreshed and ready enough to tackle one of these 20 brilliant uses for them. Read More
Winter squashes have a special place in our hearts and on our holiday tables (naturally, the two are linked). From a puréed soup of roasted butternut with a tangy undercurrent of Granny Smith apple, to a salad of roasted delicata slices, we find ourselves eating a diversity of squash varieties in an array of preparations. Here are 6 we make all season. (more...)
For a holiday with a relatively fixed menu and, in most homes, an unrivaled predictability, Thanksgiving still manages to surprise us year after year. Whether it's a burnt turkey, one parent's dramatic antics, or an unforeseen tragedy, we've seen our share of Thanksgivings go horribly awry. Of course, that's not counting the triumphs—the rescued birds, the perfect expat's dinner, the communal moments you actually treasure, no matter how corny. In either case, the one thing Thanksgiving always is? Memorable. We asked the Serious Eats staff about the very best and worst Turkey Days they've experienced. Here's what they had to say. Read More
This apple pie slices cleanly and holds its shape as you lift it out of the pie plate. It has chunks of apple that are tender yet intact, lightly bound in a thickened sauce that's just sweet enough with a hint of spices. This is the pie for all you gooey pie lovers out there (and you know who you are). Read More