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Serious Eats

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A crew of contributors dishes out recipes, nationwide restaurant news, and lively discussion on a site that is [Read More]

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Latest Posts:

Saganaki: Set Fire to the Cheese, Watch It Burn
Saganaki is a Greek dish of fried cheese, usually halloumi, kasseri or even flour-dusted feta, served alongside bread as a starter....
Serious Eats
Friday, September 21, 2018

Special Sauce: Where's Kenji?!? (Here. He's Here.)
Ed Levine talks to Kenji López-Alt about fatherhood, opening a restaurant, and writing books....
Serious Eats
Friday, September 21, 2018

16 Essential Pie-Making Tools
From mixers to whip the meringue to a zester for citrus and the perfect rolling pin, pie-making definitely involves a few special tools of the trade. Here are our recommendations for all the equipment you need to master every kind of pie....
Serious Eats
Thursday, September 20, 2018

The One Non-Cooking Oil That Belongs in Every Kitchen
Most kitchens are well stocked with bottles of oil, but good luck finding a food-grade mineral oil among them. That's a mistake, because your cutting boards, butcher blocks, and knives need it....
Serious Eats
Thursday, September 20, 2018

How to Make Homemade Chipwich Ice Cream Sandwiches
While you certainly can use normal chocolate chip cookies to make ice cream sandwiches, they're less than ideal. These cookies are designed specifically to be tasty and crunchy at freezing temperatures....
Serious Eats
Wednesday, September 19, 2018

Why You Need an Immersion Blender
Smaller, better at low-volume tasks, and more portable, an immersion blender has a few unique advantages over a standard countertop blender. Here's why you should consider adding one to your kitchen arsenal....
Serious Eats
Wednesday, September 19, 2018

19 Banana Recipes That Are B-A-N-A-N-A-S
The best banana bread, classic banana pudding, and more banana recipes to prove that this fruit is good for more than snacking....
Serious Eats
Wednesday, September 19, 2018

Quail With Plum Sauce Is as Easy as It Is Elegant
This elegant dish seems much more complicated than it is. The reality is that it's as easy as cooking quail in a skillet, then making a quick pan sauce that uses fresh plums to full advantage....
Serious Eats
Tuesday, September 18, 2018

The Broiling Days of Summer: Greek Roast Potato/Saganaki/Gratin Mashup
This one-skillet side dish combines the best of several worlds: Greek lemony roasted potatoes and potato gratin, all topped with browned and melty halloumi cheese. Did we mention it all comes together in minutes under the broiler?...
Serious Eats
Tuesday, September 18, 2018

Beer Pairing 101: Crisp and Clean Beers
Learn what foods pair best with crisp and clean beers, like pilsner, amber lager, blonde ale, helles, kölsch, maibock, and märzen....
Serious Eats
Monday, September 17, 2018

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