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Griddle Your Angel Food Cake to Give It New Wings

Griddle Your Angel Food Cake to Give It New Wings

[Photographs: Vicky Wasik.] When Stella bakes, leftovers abound. On days she recipe tests, our entire staff comes into the office prepared. Prepared, that is, to stuff ourselves with ice cream, cheesecake, chocolate chip cookies, sponge cake, and whatever else comes out of the test kitchen […]

I Grew Up Abroad. Do I Have a Cuisine?

I Grew Up Abroad. Do I Have a Cuisine?

[Photograph: Sho Spaeth] One of my wife’s family’s traditions is to eat too many Peconic Bay scallops on the day before Thanksgiving. Little cylinders about as long as a finger joint, ranging in diameter from dime- to quarter-sized, bay scallops are a bit too small […]

D’Artagnan Is Having a 40% Off Flash Sale

D’Artagnan Is Having a 40% Off Flash Sale


Boasting consistent, high-quality products (both common and specialty) and good customer service, D’Artagnan is a staple meat and poultry supplier for restaurants and kitchens all over the country—including the Serious Eats test kitchen. Unfortunately, their prices can be prohibitive for home cooks on a budget…which is why we’re happy to announce that D’Artagnan is having a 40% off flash sale today.

Shake things up with hard-to-find game meat, like venison loins or whole rabbit. Or stock up on better bacon for brunch. Even better: Their whole duck and duck breasts are on sale, which means you can easily partake in duckstravaganza, our month-long deep-dive into all things duck. This writer also loves the duck saucisson sec.

Whether you’re shopping for big cooking projects, ingredients for quicker weeknight meals, or ways to improve your game-day cheeseboard, D’Artagnan is an excellent place to start. The deal ends at midnight tonight (January 13).

Get shopping now! »

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.



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Get to Know Málà, Sichuan Food’s Most Famous Flavor

Get to Know Málà, Sichuan Food’s Most Famous Flavor

[Video: Serious Eats Team] Mention Sichuan cooking and the response is often, “Ooh, spicy!” According to Chinese cooking expert and cookbook author Fuchsia Dunlop, that stereotype persists even in much of China itself. She visited the Serious Eats test kitchen recently to introduce her updated […]

Save These Fruit Scraps to Make Fresh Syrups for Cocktails and More

Save These Fruit Scraps to Make Fresh Syrups for Cocktails and More

[Photographs: Vicky Wasik.] Whenever we have fresh fruit on hand we make the absolute most of it. In New York we’re constantly reminded how fleeting the seasons are and how little time we have each year to enjoy our favorite fruits before it’s too hot […]

Your Friday Moment of Zen

Your Friday Moment of Zen


Illustration of a jellyfish

[Illustration: Biodiversity Heritage Library]

You did it! The first full workweek of the new year down!

Every Friday afternoon we’re putting up a post just like this one to celebrate the fact that the week is done.

We think of this series as something of a send-off for the week, giving you the option of a brief interlude for your Friday afternoon. Of course, if your workweek is just starting, or if you’re still in the thick of it, think of this as a pick-me-up for your personal hump day or as a nice way to kick off your weekend shifts.

We hope to provide a short mix of mostly silly, mostly food-related, mostly entertaining things to look at, listen to, and read, and we hope you’ll find it amusing, and maybe, sometimes, edifying and enlightening. We also see it as an opportunity to go over some of what’s new on the site, which you, dear readers, may have missed.

If you have feedback, or if you run across any interesting/oddball/totally crazy stories/podcasts/images/videos during the week that you think may be appropriate for this little collection of miscellany, email us! We can’t guarantee that we’ll use it, but we will 100% appreciate the effort.

What’s New on Serious Eats

You can, of course, browse all our content in reverse-chronological order. But here are just a few highlights:

Our Favorite Comments of the Week

From the recipe for shio koji:

This was absolutely magical. I used the shio koji to marinate a ny strip for 24 hrs (on a wire rack in the fridge), then wiped off the excess and cooked sous vide to 131 for two hours (for a 2” cut). Seared, sliced, and served. It needed nothing. It was a little funky like a 6-8 week dry aged steak. I’m so excited to try this on everything (including a plain Jane boneless skinless chicken breast).

From the recipe for our Cambodian lemongrass chicken stir-fry (cha kreung satch moan):

This was quite delicious! The mudfish puree smells awful raw, but really brings a complexity to the dish that I’ve not found in my own kitchen before. I cheated and used a spice grinder to begin the kreung (the lime leaves were not breaking down in the [mortar]).

From a commenter (who we are frankly quite worried about) on Facebook, in response to our refeatured article “Just Add Water: How to Make a Pan Sauce, and How to Fix a Broken One”:

🎵 STOP! In the NAAAME of fond, be-fore you BREEEAK my sauce 🎵

A Brief Book Break

When I was much younger and proportionately hungrier and less finicky, a minor form of bliss was going to a drive-in near school and eating two or three weird, adulterated combinations of fried beef, mayonnaise, tomato catsup, shredded lettuce, melted cheese, unidentifiable relish, and sliced onion. These concoctions were called “Right-Spot Specials,” in dubious honor of the place that served them. They seemed wonderful then. Now I gag.

Now I prepare, from time to time, an austere and fine adaptation of this adolescent dream. It is as much better than the old as being my age is than being that age—and that is a lot! Served with some sourdough bread, a bowl of fresh celery or plain green salad, and some simple red wine or beer, it is good.

From An Alphabet for Gourmets by M.F.K. Fisher

Food Numbers, News, and Hijinks

Have a wonderful weekend, everybody!

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.



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Chicken Donburi (Japanese Rice Bowl) With Spinach Recipe

Chicken Donburi (Japanese Rice Bowl) With Spinach Recipe

[Photographs: Vicky Wasik] “Donburi” is a Japanese word that refers both to a class of rice dishes and the bowl in which they’re served, which is both quite a bit larger and wider than the standard-issue rice bowl that would typically accompany a meal. You […]

Special Sauce: Chef Sean Brock on the Perils of Working Too Hard

Special Sauce: Chef Sean Brock on the Perils of Working Too Hard

[Sean Brock photograph: Alex Boerner. Cornbread photograph: Vicky Wasik.] On the first new Special Sauce episode of 2020, we go deep and wide on a whole range of topics. First the insanely talented chef Sean Brock, whose new book, South: Essential Recipes and New Explorations, […]

Crispy Duck Cracklings With Za’atar and Sea Salt Recipe

Crispy Duck Cracklings With Za’atar and Sea Salt Recipe


1.

In a 3-quart saucier or saucepan, combine duck skin and fat with water and set over medium-low heat. Cook, stirring occasionally with rubber spatula to prevent skin from sticking to the bottom of the saucepan, until mixture begins to simmer and bubble rapidly, and liquid is cloudy, 10 to 15 minutes.



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How to Render Duck Fat and Make Crispy Quacklings in One Shot

How to Render Duck Fat and Make Crispy Quacklings in One Shot

[Photographs: Vicky Wasik] Anyone who has had a bite of silky duck confit or crispy duck fat–fried potatoes knows that duck fat is phenomenal for cooking. It imparts rich, meaty flavor to ingredients and then can be used to preserve them as well. And it’s […]