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Serious Eats Through the Years: Our Early Days, in Photos

Serious Eats Through the Years: Our Early Days, in Photos

Ed in the very early Serious Eats days—2007. [Photograph: Robyn Lee] After doing many events across the country promoting my new book, Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption, I couldn’t help but get nostalgic for what were—at least sometimes—the good […]

Get to Know Soursop (a.k.a. Guanábana or Graviola)

Get to Know Soursop (a.k.a. Guanábana or Graviola)

[Photographs: Shutterstock] Covered in leathery green skin marked by spines, the plump, knobbly soursop (Annona muricata in Latin, guanábana in Spanish, and graviola in huckster-miracle-food-speak) is as tasty as it is ungainly. Despite the name, its flavor is primarily sweet, a combination of apple, pineapple, […]

A Chefs’ Guide to Eating Out in New York City

A Chefs’ Guide to Eating Out in New York City

New York City has no shortage of recommendation-worthy restaurants, and so we’re inundated with best-of lists, each purporting to offer THE definitive guide to where to eat. Serious Eats is as guilty of this trend as the next food website, though we take great pride […]

Grilled Salmon Fillets Recipe | Serious Eats

Grilled Salmon Fillets Recipe | Serious Eats

[Photograph: Vicky Wasik] Perfectly grilled salmon fillets are nicely seared but still juicy and tender in the center. The key is to source fattier salmon (often, that means farmed salmon), and use skin-on pieces that come from the thicker part of the fillet (center-cut is […]

How to Grill Salmon Fillets

How to Grill Salmon Fillets

[Photographs: Vicky Wasik] Of all the fish to grill, salmon is among the easiest and has the potential to yield some of the best results—if you shop smart and prep both the fish and the grill properly. While many other fish tend to be flaky […]

10 Sweet and Tangy Buttermilk Dessert Recipes

10 Sweet and Tangy Buttermilk Dessert Recipes

[Photographs: Vicky Wasik.] Buttermilk contributes a great deal of tenderness and flavor to some of our favorite savory recipes—like fried chicken, flaky biscuits, and creamy dressings—but its acidity and rich, thick texture also make it a wonderful addition to many desserts. Because buttermilk is so […]

Your Friday Moment of Zen

Your Friday Moment of Zen

[Illustrations: Biodiversity Heritage Library (Octopus, Squid)] You did it! You made it to the end of another week! Summer weekends, baby! To celebrate the end of the week, we’re going to start offering up a post very much like this one on Friday afternoons. We […]

The Nerds With Knives Wrote a Cookbook!

The Nerds With Knives Wrote a Cookbook!

[Photographs: Emily and Matt Clifton] Longtime Serious Eats readers are likely familiar with the names Emily and Matt Clifton. The married duo have been contributing wonderful recipes (and beautiful photographs of said recipes) to the site since 2016. And even though they both have day […]

Special Sauce: Matt Rodbard and Max Falkowitz on Becoming Food Writers

Special Sauce: Matt Rodbard and Max Falkowitz on Becoming Food Writers

[Pasta photographs: Vicky Wasik] In the next two episodes of Special Sauce, we take a deep dive into the challenges and triumphs of building a career in food media. I invited former Serious Eats editor/current contributor Max Falkowitz, and founding TASTE editor Matt Rodbard to […]

How to Mix and Match Ice Creams and Swirls

How to Mix and Match Ice Creams and Swirls

[Photographs: Vicky Wasik] Thanks to my background in the restaurant world, I rarely think of individual recipes as full-fledged desserts of their own, but rather as building blocks to form a more complex whole. While most home cooks don’t need to assemble any sort of […]