FOOD
-
10 Hearty Beef Stew Recipes Because It’s Soooo Cold Right Now
Over the years, the culinary team here at Serious Eats has covered a lot of ground in the stewing department.…
Read More » -
This Spin on Mississippi Pot Roast Is Seriously Delicious—and Doesn’t Require a Slow Cooker
Why It Works Cutting the chuck in half to create two thinner steaks speeds up the process of searing. Gelatin…
Read More » -
Formaticum Cheese Storage Bags Review
I love cheese and have been known to eat it at every meal—even dessert, if you count New York cheesecake.…
Read More » -
Creamy Vegan White Bean Chili
We love a classic (tomato-based) chili, but a CREAMY chili? It’s hard to say no to! Mix up your chili…
Read More » -
The #1 Tip for Making Juicy, Crispy Southern Fried Shrimp, According to a Former NOLA Chef
Why It Works A blend of corn flour, cornmeal, and flour creates a coating that becomes shatteringly crisp when fried…
Read More » -
Roasted, Stuffed, Stewed, or Stir-Fried—Our 10 Favorite Bell Pepper Recipes Right Now
Despite dutifully making out a list every week, I’m the type of grocery shopper who can easily get distracted by…
Read More » -
The Serious Eats Team’s Favorite Photos of 2024—We Snapped Some Good Ones!
Every year I sit down to write this list and I’m reminded of how much talent and hard work goes…
Read More » -
Simple Steps for a Greener Kitchen
A lot of plastic is moving through American kitchens: people who order food in are racking up stacks of takeout…
Read More » -
Making a Classic French Galette des Rois Is Easier Than You Think
Why It Works Toasting the almond flour enhances its nuttiness. Freezing the assembled pastry before baking keeps the butter as…
Read More » -
Here’s How to Easily Make Butternut Squash and Kale Farrotto Like an Italian Chef
Why It Works Toasting the farro in oil develops its flavor. Roasting the butternut squash fully softens it while lightly…
Read More »