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Cryo-Poached Asian Pears With Goji Syrup

Vicky WasikAs farmers in Northeast China wrap up the final harvest of the winter pear season, excess pears are frozen so they can be enjoyed throughout the year. Of the fruit that’s harvested, the smaller, harder varieties are a little bitter and sour, qualities that make them less than ideal when eaten raw. But by using a process of freezing, thawing,...

Frozen Roasted Sweet Potato

Vicky WasikWhat’s the best way to cook a sweet potato? I don’t mean those boiled-to-death, mashed-with-maple syrup, drowning-in-marshmallows sweet potatoes (no shade at sweet potato casseroles). How do you cook whole sweet potatoes straight up, with little adornment?Some people boil their sweet potatoes. Some bake them. Some even use the microwave....

Spaghetti Squash Slaw With Mint, Hazelnuts, and Pomegranate

Jillian AtkinsonI have a rule about recipes: never trust one where the writer professes to hate the dish or a key ingredient in it. It's an easy angle for the recipe writer, who's usually trying to convince the reader that this version is what made them see the light, but it doesn't exactly inspire confidence. And yet here I am, about to tell you of...

A Guide to Thai-Style Salads

Vicky WasikSalads are an integral part of a Thai meal. Growing up in Thailand, there were few dinners that didn’t involve some sort of a salad. And it’s not because we wanted to make sure we ate our vegetables! In fact, most of our salads are protein-centric with few veggies. Salads are typically served because they serve as the “fresh” component of...

Cornbread Muffins

Vicky WasikThere are a few things I look for when it comes to cornbread. It can't be dry, it has to have a tender, non-gritty crumb, and I like it to actually taste like, well, corn. These cornbread muffins meet all of those requirements. They're soft and almost cake-like, with a rich, buttery corn flavor, thanks to the addition of creamed corn—yup,...

Pumpkin Chiffon Pie

Vicky WasikI think that there absolutely must be a pumpkin pie at Thanksgiving, since it doesn’t feel right without one. But the one I like to make isn't the classic loved by so many, it's this silky, dreamy, light-as-air pumpkin chiffon pie.A pumpkin chiffon pie is similar to a normal pumpkin pie, but the pumpkin filling, seasoned with cinnamon, ginger,...

Kellogg's Little Debbie Cosmic Brownie Cereal, Reviewed

Jamelle BouieThe Cosmic Brownie wasn't my favorite Little Debbie snack. Whenever I had a chance to eat a Little Debbie, it was usually an Oatmeal Creme Pie or a Nutty Buddy bar. Which is to say that my expectation for this cereal was not particularly high. I mostly just hoped that it would be good enough to eat a few bites, and anything better than...

How to Make Kare-Kare (Filipino Curry)

Rezel KealohaThe origins of kare-kare—a peanut butter-based curry made with oxtail, tripe, and a wide variety of vegetables—are unclear, but there are a number of theories. It was invented in Pampanga, the culinary epicenter of the Philippines; it was originally a traditional dish of the Moro people, the native inhabitants of the archipelago; it was...

Nam Prik Pao (Thai Chile Jam)

VIcky WasikNam prik pao is versatile pantry staple in Thai cuisine, a thick, savory, sweet, and slightly spicy paste—or jam or relish, if you prefer—primarily made from dried spur chiles, garlic, shallots, and dried shrimp. It's used as a flavor-boosting condiment for soups, stir-fries, salads, and fried rice. You can also used it as a spread for toast...

Daan Tat (Hong Kong-Style Egg Tart)

Tim ChinWalk around in any Chinatown and you’ll eventually find yourself browsing the display case of a Chinese bakery. These shops offer cakes and snacks that present a departure from traditional European bakery fare: Fluffy coconut cocktail buns (gai mei bao), crackling pineapple buns (bolo bao), mooncakes, and riffs on Western European items like...

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