Good Eats: Cheap and Versatile Pantry Staples
Israeli couscous, red lentils, capers, fancy tuna in olive oil. These are just a few of the the pantry items that can be employed to make you a good meal even when your fridge is looking bare. What ar...
Israeli couscous, red lentils, capers, fancy tuna in olive oil. These are just a few of the the pantry items that can be employed to make you a good meal even when your fridge is looking bare. What ar...
What's cooking over at Serious Eats? Well, first there's this really retro can of Old Bay, which turns out to make a pretty fabulous (and quick) shrimp scampi. Photo of the day, the verdict on food ma...
Shana tovah umetukah! Today is Rosh Hashanah, the Jewish New Year. We offer the longer blessing because we love the meaning for cooks and eaters: a good and sweet year. On Rosh Hashanah observant Jews...
This week we saw lots of informative but grim food news: the oyster industry in Texas pulling itself back together, what delicious looking berries will actually kill you, a new film about the sad sorr...
Serious Eats' columnist Amanda Clarke is at it again, this week with An Uncommon Apple Tart Featuring Goat Cheese and Rose. Hard to resist that with the fresh apples appearing in the market. Plus othe...
Can you make a cake without an oven? Serious Eats columnist Amanda Clarke thinks you can, and she makes a restaurant-worthy dessert to prove it. More on how she did it, plus other reports from the wor...
What's been cooking over at Serious Eats this week? Well, let's start with what looks like a completely amazing side dish: Cauliflower with Green Beans and Ginger. There's a pinch of chili pepper and ...
What's happening over at Serious Eats? Well, something rather shocking. Lucy Baker makes the argument that Brussels sprouts are the new bacon! Bacon is certainly a favorite topic of discussion at Seri...
There is a lot of excellent eating over at Serious Eats this week. We'll get to some of our favorite bits below (butterscotch pudding, anyone?), but first we had to feature their gallery of butter scu...
Our friends at Serious Eats have been cooking up some seriously good food lately. Take a look at this Carrot Buttermilk Tart, for instance. We would really like a slice! More good eating from Serious ...
What's cooking over at Serious Eats this week? Well, there's a fabulous salad, a very interesting new keyboard rest that relates to one of our favorite foods, and some very good news out of Canada... ...
Ooooh.... We are currently working on a birthday cake for a small friend, and while we aren't making an ice cream cake, this one here still really caught our attention. ...
Does chlorine make American chicken taste funny? What does the inside of a blueberry really look like? Is it OK for vegans to eat honey? And what should I make for dessert tonight? Answers to these qu...
We had a bunch of bananas turning very, very brown on the counter this week, but we weren't in a baking mood. We didn't want to haul out the mixer and soften the butter and dirty two bowls...you get t...
What's going on these days over at Serious Eats? Well, there's this delicious bruschetta and an inflatable toast mattress. Also, we just found out we've been issued a challenge of some sort - can some...
James Oliver Cury has a list of the top ten weirdest recipe names he's come across in his work at Epicurious. We agreed that some were odd; others not so much - but we're curious about your own weird ...
What's happening this week with our friends at Serious Eats? Well, there's this spoon catapult they posted. We smell a food fight! What do you think? Is this catapult a new essential piece of cafeteri...
We have to agree with Robyn over at Serious Eats when she says that this little elephant pour spout on her latest bottle of oil is pretty awesome. Not only does it help oil pour straight and smooth, w...
Our friends over at Serious Eats are telling us to celebrate July 4th with a plop instead of a bang. What's a plop, we ask? ...
What's cooking this week over at Serious Eats? One writer argues that dragonfruit should be sweet and delicious, not insipid - you just have to buy the red version, not the white. That and more from S...
There's a kitchen renovation in progress over at Serious Eats, and here's a peek at the fifth stage in the process. This and more from our friends at Serious Eats below, including a plate to help you ...
Our friends at Serious Eats have plunged into grilling and good meat for the summer wholeheartedly. They're even using leftover meat resourcefully. Check out Nick's version of Rick Bayless's Chipotle ...
What is white chocolate? Is it really chocolate? Our friends at Serious Eats tackle this perplexing question. They also have a pear, parmesan, and cashew salad, DIY distilling, and the truth about chi...
Strawberries are still a little elusive at farmers' markets in New York City, but man oh man are they everywhere on the internet. Reading some magazine websites and food blogs today, we were virtua...
Our friends at Serious Eats point out that the glass Mason jar is not only a classic, with veritable cred in the design department, but it also remains a fresh alternative to all the plastic we're sup...