Uncategorized

Ratterwick Punch (Sparkling Gin, Aperol, and Grapefruit Cocktail) Recipe

Ratterwick Punch (Sparkling Gin, Aperol, and Grapefruit Cocktail) Recipe

[Photography copyright: Kelly Puleio © 2019] Reprinted with permission from Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion by Maggie Hoffman, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House. It’s easy to welcome warm weather—and warm-weather entertaining season—when you […]

Three-Piece Suit (Tequila and Sherry Big-Batch Cocktail) Recipe

Three-Piece Suit (Tequila and Sherry Big-Batch Cocktail) Recipe

1. At least 2 hours and up to 4 hours before serving, use a small funnel to pour tequila, oloroso sherry, bitters, simple syrup, and water into a 1-liter swing-top bottle. Seal, turn gently end over end to mix, and chill in freezer. (If you’d […]

L’Aventura Punch (Vodka, Mint Tea, and Amaro Cocktail) Recipe

L’Aventura Punch (Vodka, Mint Tea, and Amaro Cocktail) Recipe

[Photography copyright: Kelly Puleio © 2019] Reprinted with permission from Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion by Maggie Hoffman, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House. Don’t be afraid of the amaro in this crowd-pleasing punch […]

Introducing Batch Cocktails: A Serious Eater’s Guide to Drinks for a Crowd

Introducing Batch Cocktails: A Serious Eater’s Guide to Drinks for a Crowd

[Photograph: Vicky Wasik] Serious Eats’ outstanding cocktail recipes, guides, and articles would be nothing without the work of our former managing editor, and founding drinks editor, Maggie Hoffman. During her impressive tenure at the site, she built one of the internet’s best beverage resources. Since […]

Kwame Onwuachi on Special Sauce: Notes From a Young Black Chef

Kwame Onwuachi on Special Sauce: Notes From a Young Black Chef

[Kwame Onwuachi photograph: Rey Lopez. Shrimp étouffée photograph: Vicky Wasik] This week’s Special Sauce guest, chef-restaurateur (Kith/Kin in Washington, DC) and memoirist (Notes From a Young Black Chef) Kwame Onwuachi, has led an interesting life, to say the least. How interesting? By the time he […]

How to Make Shio Ramen (“Salt-Flavored” Ramen)

How to Make Shio Ramen (“Salt-Flavored” Ramen)

[Photographs: Vicky Wasik] In the wide world of ramen, shio ramen is something of an enigma. A bowl of ramen can usually be broken down into five basic components: broth; noodles; tare, which is the seasoning or sauce that serves as a ramen’s flavor base; […]

Shio Tare (Salt Seasoning Sauce for Ramen) Recipe

Shio Tare (Salt Seasoning Sauce for Ramen) Recipe

[Photograph: Vicky Wasik] The soup in most bowls of ramen consists of three components: broth, an aromatic oil, and the tare, or seasoning. The tare is what gives the soup its character, and it’s mostly used as a way to introduce both salinity and a […]

Stovetop Chicken Chintan Stock (Clear Chicken Stock for Ramen) Recipe

Stovetop Chicken Chintan Stock (Clear Chicken Stock for Ramen) Recipe

[Photograph: Vicky Wasik] Some ramen fans prize a clear broth over all others, both for its light flavor and because it can be quite beautiful, particularly with droplets of aromatic oil dispersed across the surface. You can use a pressure cooker to produce a clear […]

From-Scratch Shio Ramen Recipe | Serious Eats

From-Scratch Shio Ramen Recipe | Serious Eats

[Photograph: Vicky Wasik] Any ramen that gets its salinity and flavor primarily from salt, rather than miso or soy sauce, can be called a shio ramen. This bowl of noodles, made with a light and clear blend of chicken stock and dashi, is flavored with […]

How to Make Thick Chocolate Chip Cookies, à la Levain

How to Make Thick Chocolate Chip Cookies, à la Levain

[Photographs: Vicky Wasik. Video: Serious Eats Team] Having recently conquered Tate’s-style thin and crispy chocolate chip cookies, I felt compelled by Newton’s law to create an equal and opposite reaction: Levain-style thick and chonkin’ chocolate chip cookies. For those who reside neither in New York […]