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Potato Croquettes

Vicky WasikCroquettes―small fried rounds or cylinders of meat, fish, and/or vegetables―are consumed on almost every continent in various forms. There’s Japan's korokke, which consists of mashed potato shaped into oval patties, coated with panko breadcrumbs, and drizzled with tonkatsu sauce once fried; Brazil’s teardrop-shaped coxinha, which contains...

Pommes Dauphine

Vicky WasikPommes dauphine, or fried potato puffs, fly under the radar in the wide world of potato dishes. Perhaps this can be attributed to a name that isn’t particularly revealing (unless you’ve spent time perusing old-school French culinary tomes) or the fact that it requires making pâte à choux (which can be intimidating to even seasoned cooks,...

Salchipapa (Peruvian Hot Dogs and French Fries)

[Image: Vicky Wasik]There's a world in which the instructions for homemade salchipapa consists of little more than this:Cook a bag of frozen French fries following the package instructions.Sauté sliced hot dogs in a skillet with some oil until lightly browned.Pile hot dogs on top of French fries and serve with sauces of your choosing.And there would...

Pommes Anna

[Image: Vicky Wasik]In my years as a recipe developer, there have been times when, after rounds of testing and tinkering with a recipe, my advice to the reader has been frank: The path to success isn't with novel methods or tricks, it's by practicing the classic technique. (See: French omelette and tortilla española.) I couldn't let that be my message...

Pommes de Terre Fondantes (Fondant Potatoes)

Vicky Wasik“What if we cooked potatoes like meat?”That’s the basic premise of pommes de terre fondantes, or melting potatoes, another classic of French spud cookery that combines elements of traditional French braising and butter-basting techniques. Unlike laborious and finicky dishes like pommes Anna or dauphine, fondant potatoes are remarkably simple...

Crispy Baked Potato Wedges

Vicky WasikIf restaurants priced menu items based on how much of a pain in the neck it would be for diners to make those dishes at home, French fries would quickly supplant caviar and blini as a special occasion splurge. I love a good fry, but that love quickly fades if I'm the one on the hook for the deep-frying and subsequent kitchen cleanup. It’s...

The Coffee Gear We Recommend and That Our Editors Use at Home

Ashley RodriguezIf there's one thing (most!) Serious Eats staffers agree on, it's coffee. We don't necessarily agree on a preferred brew method or what coffee beans are best; we just are all on the same page about coffee being essential to our daily lives and for us to function.As such, we have some thoughts on what coffee equipment we recommend. And,...

Why You Should Soak Beans in a Salt and Baking Soda Brine Before Cooking

There’s a whole wide world of beans out there, from broad and flat fava beans to small,  curvaceous pintos. The variation in beans is obvious in both their many shapes and in their many colors, but it's also apparent in the fact that different kinds of beans require different cooking times and preparation methods. Some beans cook up more quickly, becoming...

Bacon, Cheese, and Kale Strata

Liz VoltzFor those unfamiliar with strata, it’s essentially a breakfast casserole reminiscent of a savory bread pudding or eggy stuffing. Built on a foundation of bread, eggs, and cheese, enhanced with milk and cream, and gussied up with an endless combination of add-ins—in this case, that includes crispy bacon and tender kale. All the work can be done...

Creamy Braised Pork and Bean Stew With Cinnamon, Fennel, and Onion

Debbie WeeThere are few things as comforting as a bowl of warm, creamy beans dotted with pieces of tender pork. It's even better when the recipe for that bowl of pork and beans practically cooks itself, as with this pork and bean stew.My goal with this recipe was to cook the dried kidney beans and meaty pork shoulder until they both achieved the best...

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