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How to Make the Best Christmas Cookie Assortment

How to Make the Best Christmas Cookie Assortment

[Photographs: Vicky Wasik] The question of how to assemble a holiday cookie platter, care package, or gift basket may not seem that complicated: Just make a bunch of your favorite cookies and give them away! But the reality can be a little more complex, especially […]

19 Vegetarian Mains for a Festive Holiday Table

19 Vegetarian Mains for a Festive Holiday Table

[Photographs: J. Kenji López-Alt, Lauren Rothman] The holidays can be be an isolating time for folks who don’t eat meat—prime rib and glazed ham are wonderful festive centerpieces for meat-eaters, but anyone else is going to get stuck cobbling together a meal from side dishes. […]

ThermoWorks Flash Sale: Get 20% Off the ThermoPop

ThermoWorks Flash Sale: Get 20% Off the ThermoPop

We’ve long been fans of the ThermoPop from ThermoWorks. It’s an excellent and affordable instant-read thermometer and it’s a great starter thermometer if you’re not quite ready to shell out for the Thermapen. While it’s rated to give readings in three to four seconds, the […]

Ask Special Sauce, Holiday Edition: Stella and Daniel on Combustible Artichokes and Making a Better Cookie

Ask Special Sauce, Holiday Edition: Stella and Daniel on Combustible Artichokes and Making a Better Cookie

[Staff photographs: Vicky Wasik. Prime rib photograph: J. Kenji López-Alt] I had such a good time answering your Thanksgiving questions with Kenji and Stella on our recent installment of Call Special Sauce, we thought we’d do the same thing in a two-episode series leading up […]

How to Serve Raw Oysters at Home

How to Serve Raw Oysters at Home

[Photographs: Vicky Wasik] More Holidays From hearty roasts to satisfying desserts, Serious Eats has you covered this holiday season. Oysters on the half-shell are my go-to move whenever I’m hosting a cocktail or dinner party, since they’re the perfect party-starter. Oysters are light and bright, […]

Classic Mignonette

Classic Mignonette

Most recipes for classic mignonette don’t give its the respect and attention they deserve. With a sharp knife, and a little attention to detail, you can raise the bar on this raw bar staple. Get Recipe! Source link

Three Days and a Pit Oven: How the Best Barbacoa Is Made

Three Days and a Pit Oven: How the Best Barbacoa Is Made

[Photographs: Naomi Tomky] More Mexican Food Recetas deliciosas to transport your tastebuds south of the border. Against the world’s greatest delicacies, Hidalgo-style barbacoa holds its own. The whole lamb cooks overnight in its own juices, wrapped in agave leaves over a low fire, and emerges […]

The Best Kitchen Equipment for Geek Cooks

The Best Kitchen Equipment for Geek Cooks

Photo by Vicky Wasik Here at Serious Eats we fly our geek flag proudly. What does being a geek mean to us? Being precise; diving deep into new and cool techniques; experimenting with tools and equipment (and getting awesome results). So don your pocket protectors, […]

How to Pair Malty and Sweet Beers With Food

How to Pair Malty and Sweet Beers With Food

[Photographs: Vicky Wasik] Editor’s Note: Welcome back to our series on beer pairings, in which Michael Harlan Turkell, coauthor of The Beer Pantry, will walk us through six different beer flavor profiles and the foods that go best with them. Read our first two posts […]

Sautéed Mushrooms With Thyme on Danish Rye Bread (Rugbrød) Recipe

Sautéed Mushrooms With Thyme on Danish Rye Bread (Rugbrød) Recipe

[Photograph: Vicky Wasik] For a simple but satisfying take on Danish smørrebrød, we pile cremini mushrooms, sautéed with two of their most reliable partners in crime—thyme and shallots—on toasted slices of hearty Danish sourdough rye, or rugbrød. The rugbrød contributes a tangy edge, mirrored in […]