:max_bytes(150000):strip_icc()/Serious_Eats_Social_Default-72cf0bc11b434461b62c6ffc85b4298f.jpg)
No cooking or baking doesn't mean no desserts. Try our many no-cook dessert recipes, from icebox cakes to ice cream to no-bake cookies.| Serious Eats
From lemon bars and Sidecars to pastry cream and grilled chicken, both juice and zest provide tartness and depth in these sweet, savory, and drinkable lemon recipes.| Serious Eats
Heavy cream is a heavy hitter. From what to do with leftover heavy cream to making the richest gratins, these heavy cream recipes mean business.| Serious Eats
Eating gluten-free doesn't mean skipping dessert. Our gluten-free dessert recipes have got all of your cake, cookie, and cream-filled needs covered.| Serious Eats
Dessert recipes and baking knowledge for everyone, no matter if you're whipping up your first batch of brownies or perfecting your pâte à choux.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__03__20160223-lemon-bars-vicky-wasik-21-08653d6abf6c442bb524f7b9b4fc0a2b.jpg)
This recipe is a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__03__20160411-tahini-sauce-hummus-vegan-sauce-ef89477af849437782b0fe12ed26d918.jpg)
The technique of blending whole unpeeled garlic with lemon to make tahini sauce was something I read in Michael Solomonov's Zahav. With this much garlic you'd think it'd be overwhelming, but don't worry, it stays quite mild due to blending it in the lemon juice.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__03__20160225-candied-pistachios-vicky-wasik-9-fcd9723f020d4b2c87ac3377feb70829.jpg)
This recipe takes advantage of our Fresh Lemon Syrup, which doesn't contain any added water or juice, helping the pistachios toast up extra crisp and crunchy. The syrup's subtle acidity brightens the darker notes of the roasted nuts and caramelized sugar, keeping the overall flavor fresh and light, perfect for sprinkling over spring salads and fruity desserts, or just snacking out of hand.| Serious Eats
:max_bytes(150000):strip_icc()/20240531-SEA-merginuecookies-AmandaSuarez-hero-e33cb925abc74e59af6505e169fd4079.jpg)
With a little know-how, you can make spectacular meringue cookies that won’t break or weep on you.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__07__20141208-battle-of-the-buttercreams-nila-jones-italian-b8f1a0bfdb13423fae5ebdd8befb3e35.jpg)
Italian buttercream is creamy, velvety, and delicious. Because it's made with Italian meringue, it's a lot lighter in color than most buttercreams and it looks almost pure white against a dark chocolate cake. It also holds up pretty well in warmer temperatures, so if you're planning a summer party outside, this is your go-to buttercream!| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__10__20141021-egg-whites-yolk-test-daniel-gritzer-19-690bebff78a84c079497a5e2886a1cc2.jpg)
Cooks are often told that even the tiniest bit of yolk or fat in egg whites will prevent them from whipping properly. Is it true? We put this common piece of kitchen lore to the test.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__11__video-1-f8258125381444bd9930a3d377ba30a2.jpg)
Fluffier than a French meringue, Swiss meringue whips up with the same ratio of ingredients.| Serious Eats
Serious Eats is the destination for delicious food, with definitive recipes, trailblazing science, and essential guides to eating and knowing all about the best food, wherever you are.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__05__05062105-tomky-geoduck-adult-8c06875991884bed8a8763c6d36f3458.jpg)
How does one farm this strange beast the shape of a giant tumescent wang and what does it take to pull this freaky animal from the ground? What makes a geoduck taste its best? We went to the source to find out, touring Taylor Shellfish Farms in Shelton, Washington.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__08__20170822-blue-cheese-dressing-vicky-wasik-8093b486b275487688d0d8f83a647b44.jpg)
A tangy and funky accompaniment to an iceberg wedge salad, or any other.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__03__20200106-saute-pan-vicky-wasik-3-03d72f35a0294c278a31301a089d3d18.jpg)
We went through our equipment reviews and pulled together our picks for the very best skillets, including cast iron, carbon steel, and stainless steel.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2021__02__20210214-stovetop-mac-cheese-reshoot-vicky-wasik-9-0760b642ca704cf8b2c5121a363a60a2.jpg)
This creamy, homemade macaroni and cheese has fewer ingredients than the boxed version, and comes together in the same amount of time.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2021__03__20210301-pasta-e-ceci-andrew-janjigian-27-a27ac28ff4984a72b09860ed0a14df4a.jpg)
Pasta with brothy chickpeas is Italian comfort food at its best.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__07__20190619-korean-bbq-kalbi-beef-short-ribs-vicky-wasik-21-6d69144cd74a478a81b0286b19cd79ba.jpg)
If you want to make Korean-style barbecue at home, beef galbi is a good place to start.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__09__20150814-carne-asada-food-lab-kenji-01-b7427733f58b4b3c9d8e35ca67dcacd0.jpg)
The best carne asada combines dried chiles, citrus, and spices in a potent marinade. Then grill skirt steak over ripping-hot heat for a charred exterior and medium-rare interior.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__05__20170414-biscoff-cookie-butter-vicky-wasik-3-33b7ef62f21a48249b08463267ef8699.jpg)
This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__03__20150313-spice-organization-vicky-wasik-1-939e423c219c44ae92c717ade9218b56.jpg)
In the realm of "things I'd like to do on a Saturday," cleaning out my spice rack ranks just higher than doing my taxes and washing my third-floor apartment windows. But keeping your spices organized and fresh matters. Doing so may not automatically make you a better cook, but it will make you a more effective one.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__08__20160801-seekh-kebab-recipe-48-88b540f8649947d9a08ab3f7fab7b320.jpg)
These Pakistani kebabs feature lamb seasoned with a homemade blend of spices, including ginger, chile, coriander, cumin, and amchur. Grill and enjoy with naan and vegetables.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__01__20150125-xian-spicy-cumin-chili-sichuan-chicken-wings-recipe-6-f8f66b54d23246128b0cb425f06731f3.jpg)
These wings, packed with Sichuan pepper and fresh spices, are at once mouth-numbing and wonderfully flavorful.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__10__20141015-chickpea-cumin-salad-recipe-a9e4fd44276c4579ad11b6b82abf5149.jpg)
A simple salad of chickpeas dressed in a light vinaigrette flavored with cumin, shallots, and olive oil. Crunchy celery and parsley finish it off. This is the kind of salad that gets better as it sits—Make it one night and pack it for lunch at the office or on a picnic the next day.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__04__20140428-adana-kebab-22-2f4debebf43d462ba045e041a9e9add4.jpg)
In Istanbul, kebabs made with juicy lamb and grilled over live coals were the kind of thing that even at their worst, were still pretty freaking awesome. Here's how to make them.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__01__20140108-pressure-cooker-pho-ga-vietnamese-chicken-noodle-soup-06-16a750a314f7453084da70c4ba982ee2.jpg)
Make a superb bowl of Vietnamese pho ga (chicken noodle soup) with rich, aromatic broth and fall-off-the-bone tender chicken in 30 minutes using a pressure cooker.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__05__20150501-polenta-vicky-wasik-5-018e7507df9940f9b1d9cd0b5f67339b.jpg)
Here's everything you need to know about making the ideal, creamy polenta. We even have a pre-soaking tip that cuts down on overall cooking time.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__07__20150715-salmon-a-la-nage-vicky-wasik-10-2158be5fa4864d91be44af7aa77ca2fe.jpg)
This light and delicately flavored dish of salmon poached in a broth with summer squash, fennel, white wine, and ginger, then finished with cherry tomatoes, is a perfect one-pot summer meal.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__03__20170301-mu-ramen-vicky-wasik-primary-c491ee6515544636ac255bd1b95c90d0.jpg)
We asked the chefs at five of our favorite ramen shops in New York City to weigh in on the importance of slurping ramen, and give tips for those who are new to the practice. But their responses gave us more than just basic instructions: We also got a primer on the philosophy behind each of their favorite bowls.| Serious Eats
:max_bytes(150000):strip_icc()/oyakodon-japanese-chicken-and-egg-rice-bowl-recipe-hero-f2d42cfe8e8e4436b97d6e79d038d9bc.JPG)
Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__07__20160711-gyudon-beef-rice-bowl-japanese-recipe-16-91997f708ebb4e6ba41514a13ff5b864.jpg)
Gyudon—steamed rice topped with beef and onions simmered in sake and soy sauce—is a quick, easy meal that's equally at home at the food court or on your kitchen table.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__10__20150924-fumer-fish-stock-vicky-wasik-8-9a187a2bed834ce1a60cf36ad05c15f9.jpg)
As with most classic preparations, fish stock comes with lots of rules. We put them to the test to see which matter and which don't. This recipe is the result, and it couldn't be easier.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__05__20120513-miso-soup-best-6-4bfdb5b7ae8f477b8d7bf9072982b86c.jpg)
Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__07__20160715-dashi-recipe-8b88b9d9755545758c2e5a715ce19345.jpg)
How to make dashi, a fundamental Japanese soup stock.| Serious Eats
Succulent, meaty, fall-off-the-bone-tender short rib recipes that are braised in red wine, grilled over charcoal, stewed in soy and warm spices, and more.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__10__20161017-pressure-cooker-American-beef-stew-13-8388620dfb46491ba4f669813545700b.jpg)
The pressure cooker brings together a flavorful American beef stew complete with mushrooms, onions, carrots, and potatoes––All in less than two hours.| Serious Eats
Our oxtail recipes put the collagen-rich and deeply flavorful beef cut through its paces, transforming it into soup, a meaty jam, and, of course, delectably tender braises.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__01__20170105-osso-bucco-vicky-wasik-19-66920b3ebfc64c83ab5c36b6ce463bcd.jpg)
Osso buco is a Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. A mixture of parsley, lemon zest, and garlic (gremolata) finishes the dish off.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__04__2016-040-12-jewish-brisket-daniel-gritzer-6-2-45c14d8fac574b15a2999a4d819c466b.jpg)
Braised brisket that's both tender and moist, served in a thick, comforting sauce of carrots and onions. For Passover, Hanukkah, or any other occasion.| Serious Eats
:max_bytes(150000):strip_icc()/20230531-SEA-Oxtail-KarinaMatalon-hero-24a6a91d87cd4cefa8dc43adf4b456af.jpg)
This deeply flavorful Jamaican stew is loaded with tender oxtail, butter beans, and broth-thickening dumplings.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__01__20160105-guinness-beef-stew-vicky-wasik-20-b5044075ba8f4002aef5aa2373b5591d.jpg)
Irish beef stew made with Guinness is a pub classic, but the truth is that Guinness loses a lot of its already-mild roasted flavor during the time it takes to cook a stew. This version fixes that by reinforcing the beer's flavors.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__01__20160205-beef-goulash-hungarian-recipe-food-lab-26-603da3113a1d47b2a114d1a2fa2497d4.jpg)
This old fashioned goulash is loaded with vegetables and beef, for a hearty winter meal.| Serious Eats
Braised into a pot roast, simmered into Bolognese, or stewed into Bourguignon, tender, fall-apart beef is the star in these braised and stewed beef recipes.| Serious Eats
:max_bytes(150000):strip_icc()/MMPSOUPSANDSTEWS-SEA-BoeufBourguignon-FredHardyII-000-991c38a78f934722954c47567b6be97b.jpg)
Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. Here's how to make it with tender beef and a deep, rich flavor.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__01__20160116-american-beef-stew-recipe-34-bafc948f10ba4d49a8bfb1dd6502c911.jpg)
This all-American beef stew recipe includes tender beef coated in a rich, intense sauce and vegetables that bring complementary texture and flavor.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__mt-static__support__uploads__max1-45ff76124d1f49e183edb58464ac8aab.jpg)
Max Falkowitz is an award-winning food writer who specializes in tea and ice cream and previously worked at both Serious Eats and Saveur.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__04__20170417-tomato-storage-upside-down-9-813b49b0f2f14ccf9ec08bd0714a0386.jpg)
Our tests have already shown that with very ripe tomatoes you intend to eat a in a few days, the refrigerator is actually your best storage option (so long as you let them come to room temperature before serving). But did you know that the position in which you store those tomatoes can also have an impact?| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__12__20201222-torrijas-sasha-marx-24-c640c3d78e0f4675a4c4787bed404a3b.jpg)
You've got to try Spain's custardy, crunchy, and creamy way to turn toast into a decadent treat.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20091125-seasian-chawanmushi-eadaca75ce7a47fb9fb3ab2cc284312a.jpg)
Chawan mushi is a delicate, ethereal egg custard from Japan. The trick is to use as much liquid as possible in proportion to the eggs, which produces the soft, silky texture that's the mark of an impeccable chawan mushi.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__01__20190116-cheese-souffle-vicky-wasik-28-b1ca9f82841c4bf6af75d753f8ea5a4e.jpg)
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.| Serious Eats
These ice cream recipes offer essential flavors, handy techniques, and the secrets to the best ice cream you'll ever make, even if you've never made it before.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__02__20170210-buckwheat-custard-vicky-wasik-15-50bedf0510514077bde719bbd45dde23.jpg)
These egg custards are rich and dense, with a silky-smooth texture. The secret ingredient is Japanese toasted-buckwheat tea (called soba-cha). Somewhat similar to chestnuts, the buckwheat adds a deeply nutty, roasted flavor that pairs beautifully with the lightly sweet dairy in the custards.| Serious Eats
:max_bytes(150000):strip_icc()/070623_Avgolemono-Soup-MPPSoupsAndStews-MorganHuntGlaze-27373c43431c4c6286af983f7bb72897.jpg)
Avgolemono is a mixture of eggs and lemon used to thicken soups and sauces in Greece, and here it's used to make a tangy and creamy chicken soup.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2017__12__20171220-caramelized-cream-vicky-wasik-1-3-daa4616ebe394be1be3c4a3d54367556.jpg)
Just like browning butter, browning cream, whether you're using a sous vide circulator or a pressure cooker, transforms the dairy's fresh, grassy flavors into nutty butterscotch and toffee.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__01__20150117-game-day-chili-recipes-roundup-02-0963a13dfd434971936f24549f648ee7.jpg)
From Texas-style to Cincinnati, red, green, with beans and without, here's our complete guide to everything you ever wanted to know about the divisive dish called chili.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__09__20190916-wok-skills-Steaming-44-846c790d9fcc4fb4a29684c7422502d3.jpg)
A wok is one of the most versatile cooking vessels in the kitchen, and this list proves it.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__04__20170420-asparagus-trimming-vicky-wasik-7-956b21cdfcee4da19bb91a4c8bb4d3fc.jpg)
Why the bend-and-snap trick isn't the most effective way to trim asparagus.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__02__20160219-pasta-aglio-olio-vicky-wasik-7-d60c459d744d4424841b624a225dcdb5.jpg)
The best olive oils are as nuanced as a great bottle of wine. We tell you what makes for good oil, bad oil, and everything in between.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__06__20180612-pasta-pesto-alla-trapanese-vicky-wasik-19-d66dfe4a811a4e86a53b5ee963fd25ba.jpg)
Pesto alla trapanese is Sicily's answer to Liguria's more famous basil-rich pesto sauce. They have a lot in common, as both are full of fresh basil, nuts, garlic, olive oil, and cheese, and are best mixed with a mortar and pestle. Trapanese pesto uses almonds instead of pine nuts, and adds juicy tomatoes to the mix.| Serious Eats
:max_bytes(150000):strip_icc()/sea-tier-3-primary-best-mortar-and-pestle-nsimpson-205-8691f11d29ff426295c75f8cd0e2bf6f.jpeg)
We tested 13 granite and marble mortar and pestle sets, molcajetes, and suribachi to find the four best sets that were sturdy, effective, and easy to use.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__09__20140902-pimento-cheese-vicky-wasik-7d3343c5005448ad9b310e057696d6df.jpg)
Though today celebrated as an icon of Southern home cooking, pimento cheese originates in the north, as a product of industrial food manufacturing and mass marketing. Here's how it arrived in your picnic basket.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__12__20161212-sauerkraut-vicky-wasik-12-1500x1125-2bbdc730088d46dab2d1a72a571c293d.jpg)
A close look at the science of lactic acid fermentation, the process responsible for some of the sour foods we all know and love: sauerkraut, pickles, kimchi, yogurt, and more.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__07__20170710-rich-shih-koji-chris-anderson-3-25554f1b5a524d72b25ad01d6bf1d62f.jpg)
A Q&A interview with Rich Shih, who has established himself as something of a koji authority, in part because of a seemingly relentless drive to experiment with the mold.| Serious Eats
:max_bytes(150000):strip_icc()/nasi-goreng-recipe-hero-03-b871cfba57fa4272bb2cf4e900879a79.JPG)
Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__02__20180220-korean-pantry-michelle-min19-79c2d253c04e4b1a8f73e8d7f6ebd061.jpg)
Everything you'll need to stock a full Korean pantry.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__06__20190604-nasi-goreng-fried-rice-vicky-wasik-5-41be8ed09afc4e9fa1a695bcca03026d.jpg)
A quick primer on the sweet soy sauce that's beloved in classic Indonesian dishes, but capable of so much more.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__07__20170703-dipping-sauce-recipes-roundup-01-1768c9cbecd847559962b39f52c29086.jpg)
Spice up your cookout with one of these 20 dipping sauces.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__02__20200117-coca-cola-chicken-vicky-wasik-26-41493f82b338454e9fc05ed5b250b612.jpg)
Soy sauce chicken gets a weeknight Coca-Cola twist.| Serious Eats
:max_bytes(150000):strip_icc()/easy-vegetable-fried-rice-recipe-hero-2-fed2a62b8bce4c51b945d9c24c2edb68.jpg)
Use fresh or leftover white rice for this easy, vegetable-studded fried rice recipe. We fry the grains in batches and season the dish lightly for a perfect texture and flavor.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__09__20140910-olives-flickr-daniel-coomber-8-4aea65b1a21f47f8b398125ba4d753dd.jpg)
There is so much more to know about olives than that some are green, some are black, some are pitted, and the best ones are pimento-stuffed. Today, we dig deeper into the diverse world of olives.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__08__20140820-cornbread-vicky-wasik-1-5ee891204b4a4f169f41bc680ad6caff.jpg)
A brief history of Southern cornbread that traces the roots of the modern debate over whether or not sugar belongs in a proper Southern cornbread recipe.| Serious Eats
:max_bytes(150000):strip_icc()/the-best-chili-recipe-HERO-ca6537699d274a44a868be954b520303.JPG)
The best beef chili combines puréed chiles, short ribs, tender kidney beans, and an array of umami-boosting ingredients.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__10__20141031-cornbread-joshua-bousel-56dfe707417c485bae889f315b570690.jpg)
Northern-style cornbread is defined by a sweetness and moistness that more closely resembles cake than bread. This recipes gives you all that, plus a deeply browned, crisp Southern-style crust.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__01__20150113-brown-butter-cake-nila-jones-10-5f8ec5481a5743cab367f0959a41ab1d.jpg)
Brown butter is one of those shortcut ingredients to great cooking, adding nutty, toasted flavors to whatever it touches. And all it takes to make is some butter, a pan, and a spoon. Here's how.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__01__20150128-tamale-pie-american-food-lab-recipe-37-13f5184f9afa4940ade1830d61752915.jpg)
This tamale pie uses tender, slow-cooked, shredded skirt steak flavored with layers and layers of aromatics and vegetables for a rich, complex, chili-based stew topped with corn bread flavored with browned butter.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__08__20130829waterglass-aadf9cca27114cf396b4aa8fa2531741.jpg)
Water makes up so much of what we eat and drink—why not obsess a little bit over getting the best-tasting water possible?| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__10__20171003-vinegar-guide-michael-harlan-turkell-21-77f6b1a6a69344dab4ad9816749e516c.jpg)
What does good vinegar look like? How can you recognize quality? And what's the best way to use a particular type of vinegar? A guide to the most common varieties of vinegar on the market, with cues to help you identify the best ones.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__06__20160610-clarify-oil-with-gelatin-5-d240630567c8441b978aa60a1cdaa848.jpg)
Here's the short of it: You can use gelatin to filter cruddy used deep-frying oil until it is crystal clear. The technique is easier than any other method I know, requiring no wire strainers or coffee filters or extensive clean-up.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__05__20150823-menu-grilled-chicken-cutlet-recipe-kenji-09-7177a0e945474d87903fbea339b5d85a.jpg)
These days, I need to get really honest with myself about how much I can take on, especially when it comes to meals. I want to be excited about the food I'm cooking, but I usually can't swing a recipe with 25 ingredients and a dozen steps. That's where this week's meal plan comes in, with a full week of breakfasts, lunches, and dinners that can all be ready in 30 minutes or less.| Serious Eats
:max_bytes(150000):strip_icc()/20210607-alternative-milks-coffee-drinks-seriouseats-seriouseats-2-9f399654126b4dab8b7076085559295e.jpg)
We tested a range of nondairy milks in espresso drinks.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__drinks.seriouseats.com__images__2011__09__20110901-coca-cola-mexican-coke-taste-test-primary-60ef41ee35d84912b0a8189cda359a06.jpg)
Everyone in the know knows that sugar-sweetened Mexican Coke is superior to corn-syrup-sweetened American Coke, right? But is it possible, however unlikely, that somehow us cult of Mexican Coke lovers are all being hoodwinked? Does Mexican Coke really taste better? This week, we find out.| Serious Eats
:max_bytes(150000):strip_icc()/20210712-tacos-al-pastor-melissa-hom-seriouseats-37-f72cdd02c9574bceb1eef1c8a23b76ed.jpg)
A guide to making classic tacos al pastor at home on the grill or in the oven that's the best you'll find outside of a real taqueria.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__03__20160415-nacho-debate-01-6efe79cfa0464e3c8be843f3e5a85ec0.jpg)
Most national brands of store-bought chips are too thin for nachos, turning soggy soon after topping. To solve this problem, we start by frying our own chips from fresh corn tortillas.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__07__20200706-chorizo-egg-refried-bean-breakfast-burrito-daniel-gritzer-30-8c0e2a90d5d64399a58e1cf5e856922f.jpg)
Creamy refrieds, guacamole, tender scrambled eggs, chorizo, crema, roasted Poblano pepper, and melted cheese. Don't forget the hot sauce.| Serious Eats
:max_bytes(150000):strip_icc()/andalusian-gazpacho-recipe-hero-04_1-a7207c6562c543fa9d5c4d1c53996f46.JPG)
This gazpacho recipe calls for salting and draining the vegetables and then freezing them, which helps extract flavorful juices from their cellular structure.| Serious Eats
:max_bytes(150000):strip_icc()/sea-nonstick-pans-oxo-nonstick-pro-10-inch-fry-pan-ashia-aubourg-89f7cd0070d54065810662bbc94e6acf.jpeg)
The best cheap nonstick pans are meant to be used for a few years then be replaced. You shouldn't spend a lot on nonstick cookware—here are our two favorites.| Serious Eats
:max_bytes(150000):strip_icc()/PitBossHeader-b5705ce3d81c4c6e9f0c068d5224f2e5.jpg)
After much testing and use, here’s why the Pit Boss 6-Quart Cast Iron Roaster is an excellent combo cooker for baking longer loaves of sourdough bread.| Serious Eats
:max_bytes(150000):strip_icc()/LodgeDualHandledSkilletSeriouslyGood-23d3f876c6584c478037a75c9590278c.jpg)
This two-handled skillet is easy to lift, whether we’re taking cornbread out of the oven or pouring out oil after frying.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__09__20160817-cast-iron-pan-vicky-wasik-1-2-5ca3f25cf17a4a6aa97f4a8c878c63b3.jpg)
Here's everything you need to know to properly clean and maintain your cast iron skillets and cookware: Trust us, because we've tested this to death.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__slice.seriouseats.com__images__2012__12__20121211-pepperoni-curl-pizza-lab-01-6109e17ffa4a487b855011d9f0f1a55d.jpg)
What is pepperoni curl? What makes it happen, and how do you maximize it? The answer is far more fascinating than you may think.| Serious Eats
:max_bytes(150000):strip_icc()/20190817-chicago-deep-dish-pizza-Mi-Pi-6-layne-dixon-30b49f34cff0454f9a53b2ce808b1ffc.jpg)
Love it or hate it, deep-dish pizza is a Chicago fixture. Here's where to find the best.| Serious Eats
:max_bytes(150000):strip_icc()/spicy-spring-sicilian-pizza-recipe-hero-EDIT-961f7058dcca46a1a057962a4f359b90.jpg)
A Sicilian pizza that's as close as you're going to get to the famous Spicy Spring at Prince Street Pizza in New York City.| Serious Eats
:max_bytes(150000):strip_icc()/new-york-style-pizza-sauce-hero-02_1-3f6250e4db1b4681be34f8341edb3c50.JPG)
No need to go in search of a slice joint. You can make a New York-style pizza at home any time you want, starting with this faithful and perfectly calibrated recipe for the sauce.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__slice.seriouseats.com__20100122-feat-pizza-styles-3d67cba97b4d44689e1f001dc942b227.jpg)
How many different kinds of regional variations of pizza exist? From New York and Chicago styles to others you may have never heard about, you're sure to find a style you dig here.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__05__201605056-tacos-de-castacan-recipe-16-3634de0308cb4685a75d14aa8f044484.jpg)
Castacán is the Yucatecan version of crispy pork belly. These tacos are crisped up on a griddle, then topped with shredded cheese. As the cheese melts, it oozes into the spaces between the meat, binding the bits of pork belly together. The whole thing sizzles until the cheese is browned and crisped.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20110504-cinc-de-mayo-recipes-primary-21bf5ebe9e084779906d03901cbdac0f.jpg)
Sope shells start with a dough made from masa harina (that's dehydrated nixtamalized corn flour) that gets flattened into a thick disk. The edges of the disk then get pinched to form a shallow saucer. The raw sope shell is fried just long enough to get it to hold its shape, but not so long that it gets crisp. The idea is that you want it to form an impenetrable barrier for the treats that go on top of it, but you still want it to be soft and warm in the center.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__07__20140714-how-to-water-blanch-velveted-meat-shao-zhong-13-c3d2a8a1825c45b7b406afa5615c41f2.jpg)
Velveting meat is a common practice in Chinese stir-fries. But the oil version is complicated. Try this simpler method that uses hot water instead.| Serious Eats
:max_bytes(150000):strip_icc()/20220204-fluffy-mashed-potatoes-vicky-wasik-11-245a515bafbe4c6e9ca9172fb44dfb6e.jpg)
When it comes to mashed potatoes, not all spuds are created equal. Our guide tells you the best potatoes to use depending on the type of mashed potatoes you're planning to make.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__01__20171129-cannoli-vicky-wasik-11-fa64048003884ab9a1000775a5287da5.jpg)