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Serious Eats: A Food Blog and Community

Serious Eats is a food blog focused on sharing food enthusiasm through online conversation, multiple blogs, and video. Our combination of community and content brings together compelling original and acquired food video and spirited, inclusive discussion about all things food-related.



20 Desserts for Your Memorial Day Cookout  

After all the grilled meats and potato salad you're bound to consume this Memorial Day, you might not end up with much room in your stomach for dessert. But what's a cookout without something sweet? We've got 20 dessert recipes, from seasonal fruit pies and cobblers to tangy lemon bars to a crowd-friendly Texas sheet cake, that'll encourage you to save room. Read More

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2018-05-25 13:00:56



This Super-Crispy Honey Butter Fried Chicken Is Killer With Waffles  

This fried chicken's rugged and scraggy crust is inspired by Popeyes, but the caramelized-honey drizzle and a dusting of chili spice make it unique. Read More

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2018-05-25 10:30:07



Special Sauce: Artist and Author Maira Kalman on Savoring Moments of Cake  

Part 2 of the Special Sauce conversation between Ed Levine and Maira Kalman, who are joined by Kalman's co-author Barbara Scott-Goodman. Read More

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2018-05-25 07:45:38



Obsessed: The World's Largest Cookbook Collection  

As we thought about who else to add to our own little collection of culinary obsessives, it seemed only fitting to find a collector of some kind, and that's how we stumbled upon Sue Jimenez, a retired forensic anthropologist who, according to Guinness World Records, owns the largest cookbook collection in the entire world. Read More

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2018-05-24 12:00:01



A Brief Guide to Roux  

Roux, a pasty mixture of fat and flour cooked together, is responsible for thickening classic sauces like bechamel and veloute, as well as hearty gumbos and etouffees. Here's what you need to know about roux to get it right. Read More

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2018-05-24 07:45:43



German Buttercream Is Vanilla Pudding Whipped With Butter. What's Not to Like?  

This old-school frosting combines whipped butter with a thick vanilla custard, which gives it flavor, sweetness, and stability all at the same time. While it tastes like the creamiest vanilla soft serve, it's a buttercream with more than enough structure to support even the tallest layer cake. Its light simplicity is a natural match for dense and nutty European tortes, while that same fluffiness makes it equally well-suited to even a down-home Texas sheet cake.

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2018-05-23 07:45:04



Artichokes à la Barigoule: A Simple French Dish With a Twisted History  

Artichokes à la barigoule is one of the most famous springtime vegetable dishes from Provence, France. Here we show you how to cook it two ways: one more modern (and ancient) that is simple, light and bright; the other a richer, more deeply flavored version with mushrooms, that was popular many decades ago. Read More

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2018-05-22 13:00:40



21 Memorial Day Salads to Balance Out All That Meat  

You're going to need something bright and fresh—or, at least, something cool—to cut through all those smoky meats. Read More

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2018-05-22 10:30:39



The Best Waffle Makers  

We rigorously tested the top 12 waffle maker models, including both Belgian-style and American-style irons, to find you the ones that consistently make the best waffles. Read More

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2018-05-21 07:45:56



Make and Bake This Chocolate Cake in Your Cast Iron Skillet  

You don't even need a mixer to whip up this chocolate cake, just melt the butter in a cast iron skillet, stir in the remaining ingredients, and bake! It's super dark and delicious, topped with a two-ingredient milk chocolate frosting that's mixed together by hand. Read More

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2018-05-18 13:00:19



Special Sauce: Writer and Illustrator Maira Kalman on Room Service and Moments of Joy  

The brilliant, food-loving, and thought-provoking artist and writer Maira Kalman talks about her ideal room-service breakfast in bed and her special love for chairs left out on the street. Read More

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2018-05-18 08:02:13



The Right Way to Eat Chicken Wings Is All the Way  

There's only one right way to eat chicken wings: Our resident wing fanatic explains how. Read More

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2018-05-16 13:00:15



Lettuce Wraps With Sweet-Spicy Chicken Meatballs Make Dinner Easy AF  

Vietnamese-inspired meatballs are so quick, easy, and cheap to throw together that they're one of our go-to meals or midnight snacks. Read More

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2018-05-16 10:30:43



The Best Milk Chocolate for Baking (That Won't Break the Bank)  

Hating on milk chocolate is a trite cliche, especially now that supermarkets stock so much more than the candy-sweet bars of our childhood. These eight milk chocolates can be found in stores or online and range from 26 to 48% cocoa solids, giving them a strong but mellow chocolate flavor and a creamy consistency. Read More

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2018-05-16 07:45:18



A Guide to the Essential Dishes of Laos  

The cuisine of Laos is often unassuming, but packed with flavor in a way that showcases the country's prowess at marrying herbs, chilies, and the pungent bacterial riot of fermented meat and fish. If you're lucky enough to be able to visit a Lao restaurant, or a Thai restaurant that serves dishes from Northern Thailand, here are some specialties to look for. Read More

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2018-05-15 13:00:42



How to Clean Stainless Steel Pots and Pans  

Everything you need to know to clean up even the most abused stainless steel cookware. Read More

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2018-05-14 07:45:14



Making Mom's Shrimp Dish My Own  

The book of recipes I was given for my high school graduation constitutes the legacy of my family, and especially my mother, a New York Times recipe tester for 25 years. Her "Shrimp Dish" is the one I cherished most of all, and learned to perfect for myself. Read More

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2018-05-13 07:45:04



Special Sauce: Smitten Kitchen's Deb Perelman on the Perils of Publishing  

The second installment of Ed Levine in conversation with Smitten Kitchen's Deb Perelman. Read More

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2018-05-11 07:45:16



Hold My Beer: How I Became a Certified Cicerone (and How You Can, Too)  

If you have a passion for beer and want to prove it, becoming a Certified Cicerone might be for you. Our writer describes in detail the cramming (and drinking) he undertook to claim the title. Read More

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2018-05-10 10:30:37



The Essential Steps to Mastering Italian Cuisine  

Learning any cuisine can be a daunting task. Here's an introductory guide to the steps, both large and small, that will get you on your way to understanding how to cook like an Italian. Read More

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2018-05-10 07:45:59



Toum, Chutney, Xató, Zhug, and More Super Flavorful Vegan Condiments  

From an herb-packed pesto made with miso instead of cheese and harissa two ways, to mayonnaise made with chickpeas, keep reading for 17 of our favorite vegan condiment recipes. Read More

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2018-05-09 13:00:07



A Different Kind of Forever: Remembering My Grandmother's Kitchen  

Food was central to her philosophy of love, but so far as I know, my grandmother didn't own a single cookbook. She introduced me to baking not as an art or even a science, but as a sort of alchemical process whereby lowly ingredients—Jell-O instant pudding, packaged marshmallows—were simply transformed. Read More

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2018-05-09 10:30:02



Sherry 101: An Introduction to the Hippest Old-Person Drink Around  

Don't confuse Spain's famous fortified wine with the dusty bottle on your grandma's shelf. Here's a breakdown of sherry styles from Fino and Manzanilla to Amontillado, Oloroso, Palo Cortado, and beyond. Read More

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2018-05-08 10:30:51



Last-Minute Mother's Day Gifts for Moms Who Love Food and Cooking  

Mother's Day is less than a week away. It's possible your mom told you she doesn't need or want anything, but let us respectfully translate: she definitely needs or wants something. Here are some of our favorite gift ideas, all of which will arrive on time—and make any mom who loves food and cooking very, very happy. Read More

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2018-05-07 15:00:31



Texas Sheet Cake Forever  

Texas sheet cake is a full slab of mellow chocolate cake that's literally doused in hot fudge, then buried under an avalanche of toasted pecans. Baked in a half sheet pan, it's clearly designed to feed a crowd, but it keeps so well that a small family could nibble on it for a week. In short, it deserves a place in any baker's repertoire. Read More

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2018-05-07 13:00:12



What We're Cooking This Mother's Day  

The best meal to make on Mother's Day is whatever Mom wants. Read More

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2018-05-07 10:30:15



Savory Green Curry French Toast Means Brunch Will Never Be the Same  

This savory French toast is inspired by my mother's simple version made with Thai green chili and onion. It's soaked in a creamy coconut green curry for that custardy center we all recognize, but with the pungent and spicy flavors I grew up on. Read More

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2018-05-04 10:30:00



Special Sauce: Smitten Kitchen's Deb Perelman on Not Pretending to Be Perfect  

Ed Levine interviews blogging pioneer Deb Perelman of Smitten Kitchen. Read More

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2018-05-04 07:45:40



5 Natural Cocoa Powders That Put the Supermarket Stuff to Shame  

In the realm of chocolate, fat is flavor—so why do most bakers keep low-fat cocoa on the shelf? For an instant upgrade to your favorite desserts, try one of these rich, full-bodied natural cocoas, and say good-bye to low-fat chocolate. Read More

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2018-05-03 13:00:45



Fry Up Leftover Risotto Into These Crispy Pancakes  

Crispy, crunchy, browned, and beautiful, risotto al salto transforms leftover risotto into an arguably even more delicious snack—in pancake form. Read More

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2018-05-03 07:45:30



20 Cinco de Mayo Cocktails, From Margaritas to Micheladas  

From a made-from-scratch take on the Paloma and a mezcal drink made with pomegranate and harissa to the perfect michelada, keep reading for 20 of our favorite cocktails that are perfect for Cinco de Mayo. Read More

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2018-05-02 13:00:35



A Dosa Delicious: How to Make the Savory South Asian Crepes Your Own  

A dosa is a thin, lightly crisp crepe made from a batter of fermented rice and lentils, and it's popular throughout South Asia. We've tested all aspects of the process, from how to ferment the rice and lentils to how to grind them and in what ratios. The result is a perfect dosa every time. Read More

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2018-05-02 10:30:57



"Why Do I Need an Instant-Read Thermometer?" Let Me Count the Reasons.  

Here's everything you can do with an instant-read thermometer. Yes, they are necessary—they make you cook good. Read More

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2018-05-02 07:45:54



A Shrimp Étouffée You'll Happily Be Smothered In  

Shrimp etouffee, the classic Cajun and Creole dish of plump and tender shrimp smothered in a thick and flavorful roux-based sauce. It's not cooked like a traditional stew, which means you need to rely on other methods of ensuring delicious results. Read More

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2018-05-01 15:00:54



Stella Parks Won a Beard Award for BraveTart, and We're So Proud  

On Friday, Stella Parks's BraveTart: Iconic American Desserts won a James Beard Award in the Baking and Desserts books category. We aren't surprised in the least, but we are incredibly proud, which is why we can't resist the opportunity to heap praise on both her and the indispensable book she's created. Read More

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2018-05-01 13:00:08



The Grandpa Special: Spicy Orange Fettuccine Alfredo  

When my grandmother's physical and mental decline meant she could no longer cook, my grandfather stepped in, starting with frozen pizza. But after a few weeks, he found that years of eating her more adventurous meals had burrowed into his subconscious, and he began to improvise. Read More

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2018-05-01 07:45:30



The Best Stockpots  

You can spend close to $400 on a stockpot, but does spending more get you a better pot? To find out, we rounded up 14 models, ranging from around $34 to nearly $383 (at the time of testing), and put them through handling and cooking tests to find the designs that work best. Read More

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2018-04-30 07:45:58



How to Make Classic Chiffon Cake Ultra Airy and Light  

With a streamlined technique and a few simple tweaks, classic chiffon cake is easier and lighter than ever. The trick is club soda, which lightens and aerates the batter like never before. Read More

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2018-04-27 13:00:25



Special Sauce: Elise Bauer on Turning a Food Blog Into a Business  

Part 2 of Ed Levine's conversation with Elise Bauer, the founder of Simply Recipes. Read More

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2018-04-27 07:45:12



Freeze-Dried Fruit Amps Up the Color and Flavor of No-Bake Cheesecake  

Compared to watery fruit puree and sugary jam, freeze-dried fruit packs the most concentrated flavor and color around. Since it contains no water or added sugar, it's the perfect ingredient to thicken and stabilize a no-bake cheesecake, for a deliciously vibrant, no-fuss dessert. Read More

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2018-04-26 07:45:48



A Guide to Clam Types and What to Do With Them  

There are thousands of different types of clams around the world. Here is a guide to the varieties you're most likely to find in the US, from littlenecks and cherrystones to steamers, razor clams, and more. Read More

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2018-04-25 13:00:05



Meet the Salteña: Part Empanada, Part Soup Dumpling, 100% Delicious  

alteñas are the Bolivian version of an empanada, but unlike empanadas, these chubby football-shaped pastries are overflowing with brothy stew. They feature the geyser-like qualities of a soup dumpling, all wrapped up in a sweet and tender crust. Here's how to make them at home. Read More

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2018-04-25 10:45:12



The Best Blender For You: Expensive Vs. Budget Buys, Tested  

We tested expensive and affordable blenders to see if the differences justify the costs. Read More

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2018-04-25 07:45:55



Falafel, Hummus, and More Chickpea Recipes We Love  

There are a handful of staples that everyone should keep in the pantry year-round, and chickpeas are near the top of the list. From a creamy squash and chickpea dip and a chickpea salad with bacon and cotija to pressure cooker chicken masala, keep reading for 20 of our favorite chickpea recipes. Read More

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2018-04-24 10:30:53



Three Variations on Asparagus alla Milanese  

Gently cooked asparagus topped with a fried egg and grated Parmigiano-Reggiano cheese, asparagus alla Milanese is as much a beloved classic as it is dead-simple to make. Here's how, along with variations that pack even more flavor into the dish. Read More

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2018-04-24 07:45:02



Ginger and Sesame Combine in This Spicy-Tart Mezcal Cocktail  

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2018-04-23 10:30:15



Grab a Cast Iron Skillet and Turn Blueberry Muffins Upside Down  

This simple technique reformats classic blueberry muffins to fit a cast iron skillet, for a warm and jammy breakfast that's perfect for a lazy-day breakfast or brunch. Read More

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2018-04-20 10:30:07



Special Sauce: Simply Recipes' Elise Bauer on Alcatraz Swims and Blogging as Medicine  

Ed Levine speaks to Elise Bauer, founder of Simply Recipes, about what motivated her to start the popular recipe website. Read More

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2018-04-20 07:45:04



20-Minute Broiled Shrimp With Harissa and Beer, No Plate Required  

Plump broiled shrimp, touched with char and bathed in a buttery harissa-spiked sauce. This is one-skillet meal is best eaten right out of the pan, so you can mop up every last drop. Read More

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2018-04-19 13:00:09



20 Quick Dessert Recipes to Satisfy Your Sweet Tooth  

Whether it's a sudden craving or the panicked realization that I have company coming over, I like to have a stash of easy but impressive recipes in my back pocket. We've rounded up 20 of our favorite quick desserts so that something sweet is never more than an hour away—think complex and chewy chocolate chip cookies in 45 minutes, or a bright and fluffy fruit mousse in just five. Read More

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2018-04-19 10:30:33



Save Mango Pits and Peels for This Delicious No-Cook Syrup  

This fresh, no-cook mango syrup is made from nothing but the pits and peels, plus a little sugar to draw out their juices and a hint of citrus to keep the flavor tangy and bright. It's a super thrifty way to make the most of mango season, and a great excuse for mango cocktails all summer. Read More

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2018-04-19 07:45:27



15 Under $15: Great Bites in NYC That Won't Break the Bank  

Fifteen of our favorite cheap eats in New York City, from good ol' American sliders to a richly savory Chinese noodle soup to one revelatory Mexican torta, and so much more. Read More

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2018-04-18 13:00:23



Sicily Meets North Africa in This Rich and Fragrant Pasta Dish  

One pasta dish, two distinct culinary traditions: Pasta con le sarde marries sardine-studded Italian pasta with sweet-savory flavors like raisins, pine nuts, and saffron, which were introduced to the country by Islamic rulers of Sicily in the tenth century. It's one of the most beautiful pasta dishes, fragrant and luscious. Read More

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2018-04-18 10:30:36



12 Broccoli Recipes to Get You Beyond Steamed  

12 broccoli recipes for when you're looking for brassica inspiration. Read More

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2018-04-18 07:45:46



Fat, Ugly, and Delicious: A Guide to the Pacific Razor Clam  

With a texture that's an interesting mix of tender and chewy, Pacific razor clams are a lot bigger and meatier than the bivalves you're likely to see tossed with spaghetti or served on the half-shell. Learn how to clean and prepare these regional delicacies, and—if you're in the Northwest and feeling adventurous—how to harvest them yourself. Read More

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2018-04-17 13:00:50



Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Good on Everything  

A chili oil–style condiment packed with chilies, Sichuan peppercorns, spices, roasted soy nuts, fried onion, and fried garlic, this homemade chili crisp truly has everything you could ever need to complete just about any dish. Read More

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2018-04-13 10:30:31



Special Sauce: Sara Moulton on Why Female Chefs Should Head West  

In the second part of Ed Levine's conversation with Sara Moulton, they discuss the issues women face as chefs. Read More

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2018-04-13 07:45:52



A Fancy Hibiscus-Mezcal Cocktail That's as Easy as Making Tea  

A flavored simple syrup, which requires as little fuss as making a cup of tea, can mean the difference between a drink that's a bit ho-hum and one that's shockingly delicious. Read More

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2018-04-12 13:00:58



13 Spring Salads to Say Goodbye to Winter  

There's no better way to celebrate spring produce than by putting together a salad that's a riot of these short-lived ingredients—like asparagus, English peas, snap peas, favas, and baby greens—either raw or minimally cooked, allowing their fresh green flavors to come out in full force. Here are 14 bright, refreshing salads to make the most of the season and chase the winter blues thoroughly away. Read More

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2018-04-11 13:00:21



How to Clean and Fillet Fresh Sardines  

These step-by-step instructions show how to clean and fillet fresh whole sardines using nothing more than a pair of scissors and your fingers. Read More

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2018-04-11 07:45:03



The Best Wine Openers  

We tested 19 wine bottle openers, in a range of styles and price points, to find out which models are the easiest to use. Read More

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2018-04-10 10:30:25



A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More  

If the only seaweed you ever encounter is wrapped around your maki or floating in your miso soup, it's time to learn more about what sea vegetables—from the ubiquitous nori to more obscure varieties, like arame and dulse—can add to your cooking. Read More

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2018-04-09 13:00:32



12 Quick Pork Recipes for Weeknight Pigging Out  

Any dish that needs hours in the oven is going to be relegated to the weekend, but that doesn't mean you have to forget about pork when it's time for a quick dinner. Read More

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2018-04-09 10:30:18



Batter Up: Finding a Tempura Spot to Call My Own  

When my old regular tempura spot closed, all I wanted in a new one was really good food, ordered à la carte and served by a friendly chef at a comfortable, well-worn bar. In other words, I was like a newly single person looking for someone a lot like my ex. Great plan, right? Read More

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2018-04-06 13:00:02



Special Sauce: Sara Moulton on Leftovers, College Gigs, and Not Looking for Attention  

Ed Levin speaks with Sara Moulton, host of the PBS series Sara's Weeknight Meals and the co-host of Milk Street Radio Read More

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2018-04-06 07:45:49



Everything You Can Do With Harissa  

So you have some harissa. Now what? The North African chili paste is excellent in a whole range of applications, from moist braises to tangy salad dressings to spicy cocktails. Here are some recipes and techniques to get you inspired. Read More

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2018-04-05 13:00:44



How to Make Greek Avgolemono Chicken Soup  

Avgolemono is a classic Greek combination of eggs and lemon, used to thicken and flavor soups and sauces. Here's how to make it, and how use it in a flavorful and bright chicken soup. Read More

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2018-04-04 10:30:08



6 Supermarket Chocolate Bars for Better Baking  

Forget the baking aisle—the best chocolate for baking is hiding out with the fancy snacks, so pick up a few bars and start upgrading your desserts. Read More

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2018-04-04 07:45:03



Pomegranate and Harissa Make a Refreshingly Complex Mezcal Cocktail  

This mezcal and pomegranate cocktail is a little spicy, a little earthy, a little tart, and softly floral. Read More

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2018-04-03 13:00:01



Harissa Is the Customizable Condiment of Your Sweet, Spicy Dreams  

Here's how to make a couple entry-level harissas. Although they're perfect just the way they are, they can also be the start of your homemade harissa adventure. The pastes can be thick or thin, spicy or mild, studded with mix-ins or heady with spices. Read More

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2018-04-02 13:00:29



Serious Eats Is Going 100% Vegan (Seriously)  

A new era is dawning at Serious Eats, and it's called Seriously Vegan. Read More

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2018-04-01 13:00:57



How to Get the Most Out of Your Instant Pot  

Your handy field guide to all the most secret Instant Pot functions that will BLOW YOUR MIND. Read More

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2018-04-01 07:45:07



Special Sauce: Roads & Kingdoms' Matt Goulding On Moms, Tweets, and Bourdain  

Ed Levine speaks with Roads & Kingdoms' co-founder Matt Goulding. Read More

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2018-03-30 07:45:04



Cauliflower Turns Vegan Green Bean Casserole as Creamy as the Original  

The classic green bean casserole gets veganized in this recipe, in which a silky cauliflower puree stands in for the creamy base of the typical mushroom soup. Read More

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2018-03-29 13:00:08



Turn Leftover Sweet Potatoes Into Light and Fluffy Biscuits  

With sweet potato puree standing in for buttermilk, these biscuits are as moist and tender as they are colorful and bright. Read More

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2018-03-29 07:45:42



Today's Best Sales: Vitamix, Cuisinart, Lavatools, and More  

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2018-03-28 14:44:33



A Bagna Càuda You'll Want to Bathe In  

Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip. Read More

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2018-03-28 10:30:20



Get 75% Off this 8-Piece Cuisinart Multi-Clad Pro Cookware Set  

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2018-03-27 13:50:12



Apple and Walnut Tishpishti: The Passover Cake That's Fun to Say and Delicious to Eat  

Tishpishti is a gluten-free, traditional Sephardic cake, in the spirit of nutty, sweet, syrupy North African and Middle Eastern desserts like baklava. Our Americanized version features a heady mix of spices and citrus, with grated apple added to the traditional nut-based cake, all topped with an apple brandy– and ginger-infused syrup. Read More

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2018-03-27 13:00:16



The Best Leave-In Probe Thermometers  

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2018-03-27 10:30:09



How to Choose the Best Rolling Pin  

Not sure what kind of rolling pin to buy? The most important thing to remember about a rolling pin is that it should feel comfortable in your hands and produce results you can be proud of. Here's the one we reach for most often. Read More

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2018-03-26 10:30:34



It Isn't Cheese, It Isn't Steak: It's Vegan Cheesesteak!  

Vegan "cheesesteak" sandwiches that might be more delicious than the real thing. Read More

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2018-03-26 07:45:57



How to Make Vegan Spinach-Artichoke Dip  

This vegan version of a classic spinach and artichoke dip harnesses the power of cauliflower and cashews to create a rich, thick, and creamy base for the vegetables. Nutritional yeast, mustard, lemon juice, and garlic in two forms come together to pull off the tangy, savory flavors of sour cream and cheese. Read More

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2018-03-23 13:00:52



11 Passover Dessert Recipes for a Sweet Finish  

Flourless cake, sorbets, meringues, macaroons, and more Passover-appropriate desserts that won't just do the job, but will impress the heck out of anyone who tastes them. Read More

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2018-03-23 10:30:40



Special Sauce: Andrew Friedman on the Evolution of Chef Culture in America  

Ed Levine speaks with acclaimed cookbook author, editor, and ghostwriter Andrew Friedman on what draws him to the world of chefs. Read More

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2018-03-23 07:45:05



Homemade Cashew Milk + Green Plantains = Creamy (Vegan) Deliciousness  

Hearty green plantains, braised in a creamy and vibrant cashew-herb sauce, make a vegan dish that's substantial enough to be an entree when served with a side of rice, but it also works great as a side dish. Read More

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2018-03-22 13:00:06



Banh Mi, Po' Boys, and More Vegan Sandwiches to Rock Lunchtime  

You can put just about anything between two slices of bread and call it a sandwich. But for hearty, satisfying, delicious sandwiches—and particularly those that don't have crutches like meat, cheese, and other animal products—you'll want to seek out ingredients with fatty richness and, for lack of a better term, meaty texture. Fortunately for you, we've got plenty of options that fit the bill—BLTs with creamy avocado, crispy fried mushroom po' boys

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2018-03-22 10:30:16



How to Make Fluffy Yeast-Raised Angel Biscuits  

This twist on a classic biscuit relies on yeast for a gentle overnight rise. The best part: you can prep them the night before, then bake them in the morning. Read More

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2018-03-22 07:45:49



How to Cook Dried Beans  

Canned beans are convenient, but dried beans win on flavor every time. Here's how to cook any kind of dried bean to perfection. Read More

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2018-03-21 10:30:06



A Time of Plenty: Celebrating Nowruz in America  

The only time of year when I felt the richness of the world my parents described, the Iran of the '70s and before, was during New Year. Ours, that is: Nowruz, the vernal equinox that marks a new year. Read More

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2018-03-20 15:30:35



All About Dry Yeast: Instant, Active Dry, Fast-Acting, and More  

Dry yeast comes in many forms, but the language used to describe it is often confusing. For the best results in a yeast-raised dough, it pays to understand what a recipe means when it calls for a specific type of yeast, and what the implications may be for using a different kind. Read More

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2018-03-20 07:45:03



The Best Way to Prepare Green Plantains  

Though yellow and black plantains can be peeled and prepped much like a banana, the tough skin and sticky sap of the green plantain require a little extra effort. Read More

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2018-03-19 07:45:06



James Peterson's Curried Collard Greens  

Peterson takes a South Asian turn, adding coconut milk, garam masala, garlic, chile peppers, and ginger to make his Curried Collard Greens. The collards cook until meltingly tender, and the coconut milk reduces to a thick, luscious sauce. While the curry flavor was a bit muted, the addition of the coconut was transformative--enough to make me to (maybe) reconsider the necessity of bacon in my greens. Read More

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2018-03-16 17:29:07



Vegan Alfredo Sauce Is All About the Cauliflower and Cashew Purée  

How do you make a vegan version of fettuccine Alfredo when you can't use butter, cheese, or cream? The secret is cauliflower, which can be transformed into a silky and rich puree with the help of some cashews and nutritional yeast. Read More

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2018-03-16 13:00:06



14 Passover Dinner Recipes for a Super Seder  

No one comes to a Passover seder without expecting to be fed a proper meal, especially after they've drunk all that wine. Here are 14 of our favorite traditional and not-so-traditional savory recipes to make this year's seder a smashing success. Read More

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2018-03-16 10:30:05



Special Sauce: Author Andrew Friedman on Chefs, Drugs, and Rock & Roll  

Ed talks with acclaimed cookbook author, editor, and ghostwriter Andrew Friedman on what draws him to the world of chefs. Read More

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2018-03-16 07:45:08



Tempering Eggs: Why, When, and How to Do It  

Combining eggs with liquid to make a custard or sauce? You'll need to learn all about tempering: why it's important, when you need to do it, and how. Read More

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2018-03-15 13:00:22



How to Make Vegan Italian-American Lasagna Without Ricotta or Mozz  

Classic Italian-American lasagna with ricotta cheese, mozzarella, and more is a difficult dish to make vegan without those essential dairy ingredients. The secret to this convincing version is to offer up familiar textural and flavor cues so that you're less likely to notice what's not there. Read More

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2018-03-14 13:00:56



Obsessed: Slicemeister Adam Kuban Deep-Dishes on His Pizza Dreams  

Adam Kuban should need no introduction for longtime Serious Eats readers. He founded both the pizza-focused blog Slice and its sister, A Hamburger Today, both of which Ed Levine bought and incorporated into Serious Eats in 2006. He then served as the managing editor of the entire site until 2010, and he contributed immeasurably to its development and success. Read More

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2018-03-14 07:45:21



El Gallito: A Lighter, Fresher Bloody Mary With a Touch of Smoke  

This brunchtime wonder, created by Matthew McKinley Campbell of A Mano in San Francisco, is a cousin of the Bloody Mary, but it's lighter, fresher, and both fruity and savory. Read More

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2018-03-13 13:00:03






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