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I have a confession: Until somewhat recently, I did not like the fish. I'd like to blame it on having been raised in Kansas, but the truth is my dad is an avid fisherman and caught plenty of fresh lake... → Read More
Foodblogger (and Serious Eats reader) Acme Instant Food details his early (and we mean early -- try 10 years old) penchant for gingerbread-house building on his blog: The houses grew more and more complex over the years. I eventually tired of building houses and branched out to other architectural challenges such as churches and train stations. I once even built a snowy North Pole village out of… → Read More
Monday was a croque monsieur. Tuesday was a ham-and-brie-and-apple sandwich. Yesterday we went vegetarian with a goat cheese, artichoke, and tomato sandwich. Today we're back on the pork tip. Sorry. We're like junkies here at the Serious Eats office. The... → Read More
The following recipe is from the April 9 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! One of the best cornbreads I've ever had was a friend's great-grandmother's cornbread, in which she... → Read More
The first of our cornbread recipes this week is for a Southern cornbread. Crescent Dragonwagon, the book's author, has helpfully broken up The Cornbread Gospels into regional divisions, explaining the differences among them. There are too many to go into... → Read More
Continuing this week's Cook the Book series, today's highlighted recipe from Crescent Dragonwagon's Cornbread Gospels is for Craig Claiborne's Sunflower, Mississippi, Spoonbread. A book dedicated to cornbread would be nothing without a section on spoonbreads, and, of course, Dragonwagon delivers.... → Read More
This dip, adapted from NYC chef Joaquin Baca's recipe in New York magazine, is undeniably delicious. But, boy, is it labor-intensive. After having made it straight through over the course of a Saturday afternoon (as part of a husband-wife 7-Layer... → Read More
Two different 7-layer dips, stacked. In the top dish, my wife's Classic From-a-Can 7-Layer Dip, as detailed here. In the bottom dish, my fancypants cheffy dip. This easy 7-layer dip recipe, adapted from Allrecipes.com, is the one my wife made... → Read More
I'm sure a good deal of you already have dinner plans for tomorrow night, what with Mother's Day and all. Since I'll be about 1,200 miles from my own mom tomorrow, I thought I'd make a batch of one of... → Read More
And today we have the final installment in this week's Cook the Book series. It's a recipe for Stuffed Cabbag from Arthur Schwartz's Jewish Home Cooking. Stuffed cabbage is easily one of my favorite comfort foods, and though I typically... → Read More
Purim starts tonight, and one of the traditional foods associated with the holiday is Hamantaschen. The triangular treats are said to either resemble the villain Haman's tri-corner hat or his triangular pockets (hamantaschen literally means "Haman's pockets"). Though originally associated... → Read More
Today's recipe from this week's featured cookbook, Arthur Schwartz's Jewish Home Cooking, is for Boiled Brisket. Boiling beef, of course, doesn't make for the greatest-looking dish, but if you've ever had boiled brisket, you know that beauty is only skin... → Read More
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. If you've been following along this week, you might know that I picked up a panini press... → Read More
And with the unofficial start of summer just a couple weeks away, I thought this chicken salad recipe might be a good dish to feature for today's Cook the Book, which highlights Michel Richard's Happy in the Kitchen. Richard recently... → Read More
We've had a fair amount of lobster roll discussion here on Serious Eats. Even a video about this traditional New England summertime fare. But we've never offered a recipe for this iconic treat--until now. After the jump, Jasper White's recipe... → Read More
And here's the first of the week's recipes from The Martha Stewart Living Cookbook: The Original Classics. It's one of my all-time favorites and, in fact, has taken up residence among a coterie of of recipes taped to the back... → Read More
This recipe is published here on SE with the permission of Cook's Illustrated and originally appeared in the magazine's January/February 2011 issue (subscription required). For home cooks with little pizza experience, it's one of the easiest and surefire pizza recipes we've tried. → Read More
A double stacked burger with three mini bacon-filled grilled cheese sandwiches sandwiching it. → Read More
Photographer David Gartner is creating Oscar-food mashups based on this year's crop of Best Picture nominees. So far in his Flickr photo set are A Serious Manwich, The Blind Side Salad, District 9 Layer Cake, and Avatunatatare. → Read More
"Everything but the campfire," is Smorstix' tagline. "Smorpak brings all the ingredients for making s’mores together in one convenient package. A bag of marshmallows, a box of Keebler graham crackers, milk chocolate, and four of our famous Smorstix Marshmallow Roasting Stix are all here and ready to use." $21 per Smorpak, from moose-r-us.com [Tip o' the hat to Byron Bikehugger]... → Read More