Perfect Egg Fried Rice (On Whatever Gear You Have) Recipe

Perfect Egg Fried Rice (On Whatever Gear You Have) Recipe

[Photographs and video: J. Kenji Lopez-Alt] Let’s talk about egg fried rice. Egg fried rice in its absolute purest form—nothing but eggs, rice, cooking oil, soy sauce, and scallions—is one of the simplest stir-fries around. But like all simple foods—pizza, grilled cheese, a roasted chicken&mash;it’s…

The Joy of Eating Mutura, Nairobi’s Blood Sausage of Ill Repute

The Joy of Eating Mutura, Nairobi’s Blood Sausage of Ill Repute

[Photograph: Joe Lukhovi] Listen. In the beginning, there was mutura. Mutura—viz., a fire-grilled delicacy made from goat and/or cow and/or lamb intestines sewn together and stuffed with a mixture bound by fresh blood (and, among the Maasai, laced with fat that melts when you grill…

Special Sauce: Kenji on Salting Vegetables; Farmer Maggie Cheney on CSAs and Social Justice

Special Sauce: Kenji on Salting Vegetables; Farmer Maggie Cheney on CSAs and Social Justice

[Photograph: D.Rooney] Much has been written during the pandemic about the increased popularity of community supported agriculture, commonly referred to as CSA. On this week’s Special Sauce, we had a far-reaching conversation with Maggie Cheney, one of the owners of Rock Steady Farm, which is…

Special Sauce: Kenji on Smashed Burgers; Susan Spungen on Sprezzatura

Special Sauce: Kenji on Smashed Burgers; Susan Spungen on Sprezzatura

[Photograph: Gentl and Hyers] On this week’s Special Sauce, Susan Spungen, author of Open Kitchen: Inspired Food for Casual Gathering and other books, regales us with her experiences in Hollywood as a food stylist and culinary consultant for movies like Julie and Julia and Eat,…

19 Strawberry Recipes | Serious Eats

19 Strawberry Recipes | Serious Eats

[Photographs: Vicky Wasik, Yvonne Ruperti] We’re right in the middle of strawberry season and that means the sweet, juicy berries are taking over gardens across the country. They’re lovely eaten fresh from the patch, but if you’ve got a big haul, you might need to…

The History of Bouillon Cubes

The History of Bouillon Cubes

[Photograph: Shutterstock] “Every home kitchen, every abuelita uses bouillon,” says Mexican-American chef Edgar Rico of Nixta Tacqueria in Austin, Texas. “Just like you would find dried chile, avocados, onion, and garlic inside a pantry, bouillon cubes are in both my grandmothers’ pantries. It’s always the…

Sourdough Rye Crackers With Coriander and Fennel Recipe

Sourdough Rye Crackers With Coriander and Fennel Recipe

[Photographs: Tim Chin] Crackers are the go-to option for many bakers looking to use up excess sourdough starter. At its simplest, the process is a breeze: Mix some starter, flour, and salt until you get a rough dough; roll it out, bake it, and you’ve…

Breakfast Burrito With Scrambled Egg, Chorizo, and Refried Beans Recipe

Breakfast Burrito With Scrambled Egg, Chorizo, and Refried Beans Recipe

[Photographs: Daniel Gritzer] Take a basic bean-and-cheese burrito, then turn it into breakfast. That’s the basic thinking behind this flour-tortilla torpedo stuffed with scrambled eggs, melted Pepper Jack cheese, creamy refried beans, guacamole, crema (or sour cream), chorizo, and more. But of course we put…

Lamb Biryani With Saffron, Yogurt, and Caramelized Onions Recipe

Lamb Biryani With Saffron, Yogurt, and Caramelized Onions Recipe

[Photographs: Nik Sharma] Biryanis comprise a category of highly aromatic rice and meat dishes, typically served during special occasions; when I was growing up my family would eat biryani during the festival of Eid or at other celebrations. From a cook’s and a science standpoint,…

How to Back-Slice Chives | Serious Eats

How to Back-Slice Chives | Serious Eats

[Video: Serious Eats Team] A long time ago, back when we were still cooking in the Serious Eats test kitchen, we shot a video for my French-style brown butter potatoes. Before every shoot there’s always an hour or so of set-up, with Joel Russo, our…