Renee Erickson pours herself into her four Seattle restaurants like she pours rosé at a dinner party: generously and endlessly, to bring people together, to help them feel relaxed and well-taken-care-of, and to facilitate a good time and good conversation. With her first cookbook,A Boat, a Whale, & a Walrus: Menus and Stories, she intends to help her readers do the same.
Whether it's stuffed into a sandwich, wrapped around some meat, scattered on top of a salad, or eaten straight from the pan, bacon transforms any meal from humdrum to pretty-much-the-best-thing-ever. You could say that it's the salty, smoky flavor or the intoxicating smell that keeps us coming back for more, but we prefer to think that it's the infinite variety of ingredients with which bacon pairs so well. And we've got 35 recipes to get you started.
Chef Linton Hopkins made his mark in the bun and patty world with "Burger Time" at his Holeman & Finch Public House in Atlanta. And while beef might be the main ingredient in his coveted creations, we learned that his heart lies with another elemental ingredient: delicious, savory mushrooms.
Y'all know The Homesick Texan. You love her blog, her pinto bean and Frito salad, her gooey, cheesy braised beef enchiladas, and her easy, delicious buttermilk bacon-fat flour tortillas. Lisa Fain just knows how to do comfort food right. So I wasn't surprised that she has a cookbook collection about 250 volumes strong, heavy on the church compilations, the community cookbooks, and old classics.
A juicy, flavor-packed salmon burger stuffed with dill, onions, and horseradish, served with a sweet and creamy honey-dijon mayonnaise and avocado slices on toasted buns. It's cooked with just one skillet, and finished in about 15 minutes.
Every month—heck, almost every day—we make an effort to go out and shove desserts into our faces in an effort to find the best out there. Sometimes our favorites appear at a regular ol' diner, sometimes at a scoop shop or old-school bakery, and other times, they're worth a visit to a fancy restaurant.
Despite all of the pleasures of instant noodles—the salty, MSG-packed broth, the little freeze-dried nubs of vegetables, the slippery, way-too-soft noodles—wouldn't it be great if you could get all of that same convenience and pleasure—the portability, the just-add-water cooking, the lunch-sized portions—but pack it full of fresh vegetables and real, honest-to-goodness flavor? Here's a secret: you can, and it's easier than you think.
Photoshoots, lots and lots of baked ziti, an extra-boozy bowl of punch, and more! It's just another day in the life of Serious Eats Visual Editor, Vicky Wasik.
At 11:30, two inspectors from the Department of Buildings showed up to inspect my restaurant space. Like many New York City restaurants, I didn't pass. Here's why.
It's a lazy Sunday night, thunderstorms in the forecast, and your Netflix queue isn't going to watch itself, is it? So cook up a menu of everyday indulgences, without spending all night at the stove.
In this recipe from Huckleberry, an oat and wheat flour crumble is cut with a generous amount of butter and brown sugar, and sprinkled over cored, halved apples of your choosing. They end up soft and fragrant, with plenty of crumb to cover.
Huckleberry isn't just photographed beautifully and written well enough that paging through it is a delight—most importantly, you realize that yes, you can make everything you see. And you most definitely should.
Your guide to Italian-American cooking, the best of LA's Koreatown, an introduction to the Jewish appetizing tradition, and more! See what you missed this week on Serious Eats.
We experienced a bit of a carb-overload in the name of science this week as we prepared to celebrate Italian American Week here at Serious Eats. Our recipes for American Chop Suey, Shrimp Scampi, Fettuccine Alfredo, and more after the jump!
Containing a mix of light and dark meat, country-style pork ribs braise well, yielding tender meat that both flavors and absorbs the liquid they cook in. With that in mind, I built mine from rustically cut nubs of carrot, celery, onion and garlic, plus tomato paste, all cooked in the same Dutch oven that's used to brown the pork. It's all flavored with cider, vinegar, and dijon mustard. After a time spent in a low oven, the whole shebang is served on top of creamy mashed potatoes.
As fall settles onto SEHQ, we're cooking up a storm: shrimp scampi and cassoulet, plus apple crisp for dessert. The dogs didn't get any, but they spent a week enjoying the sweet smells of Kenji's cooking. Come say hello!
It's hard to think of a more comforting cuisine than Italian-American, in all of its red sauce-smothered, meaty, pasta-packed glory, and all week we've been celebrating Italian-American classics with a series of all-new recipes. But really, it was all leading up to this end goal: a comprehensive recipe guide for pretty much every Italian-American dish you can think of. Don't see it on this list? Let us know, and we'll start working on it!
Headed to Portland, Maine? Here's where to eat lobster rolls, fried clams, and more, according to James Beard award-winning Chef Rob Evans.
Cooking spaghetti and meatballs, baked ziti, shrimp scampi, or Fettuccine Alfredo for dinner? Don't leave your glass empty! We asked our crew of sommeliers from around the country for their wine-pairing advice.
Shrimp crackers, seaweed chips, tom yum-flavored peanuts, and a Pringles-like can called Mr. Squid. Get to know the great wide world of Thai snack food.
To get the most flavor in this shrimp scampi, we use vermouth instead of white wine, and a mix of fragrant herbs—parsley, tarragon, and chives—instead of just parsley. The silky butter sauce, meanwhile, is brightened with a splash of fresh lemon juice and fresh lemon zest. It's a quick, easy, one-pot Italian-American classic with just enough extra flavor and flair to make it special.
A sacred Italian-American institution, Sunday gravy is a meat-forward, all-day-simmered meal, with as many variations as there are Italian families. My version incorporates flank steak braciole, Italian sausage, tender meatballs, and pork ribs along with onions, carrots, celery, and garlic, all simmered together in a rich red sauce. The slow cooker makes easy work of what once took hours of stove-side babysitting with a wooden spoon.