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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]

Categories: Food and Wine

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Latest Posts:

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 c...
Serious Eats
Friday, March 16, 2018

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 purée with the help of some cashews and nutritional yeast....
Serious Eats
Friday, March 16, 2018

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....
Serious Eats
Friday, March 16, 2018

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....
Serious Eats
Friday, March 16, 2018

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....
Serious Eats
Thursday, March 15, 2018

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...
Serious Eats
Wednesday, March 14, 2018

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...
Serious Eats
Wednesday, March 14, 2018

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....
Serious Eats
Tuesday, March 13, 2018

Our Favorite Budget Food Processor Is Even Cheaper Today
Serious Eats
Tuesday, March 13, 2018

How to Get Started Cooking With Dried Chilies
Our favorite tips and techniques for cooking with fiery and smoky dried chilies, like anchos, guajillos, chiles de árbol, and more....
Serious Eats
Tuesday, March 13, 2018

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