Page 42 - Serious Eats News Today

, Eater has compiled a handful of the recipes — from blogs, magazines, publications, and cookbooks — that put the pep back in our pans this week and that we hope will do the same for you. These are the dishes that Eater editors from across the country actually made recently, and we’re passing along any first-hand tips, hacks, or dietary substitutions that, hey, worked for us. Here, then, are this week’s must-try recipes from Eater’s very-much-average but highly enthusiastic home cooks...

By Marcus Feb 6, 2021 This week on The Grub Up we welcomed one of my favorite chefs: Hes the Chief Culinary Consultant at Serious Eats, a NYT Food Writer, Restauranteur and best-selling author, J. Kenji Lopez-Alt. One thing I know, my man LOVES his wings. Check out the podcast as he breaks down his recipe for oven-fried wings just in time for the big game, listen to find out why the process works so well and youll never go back to the deep fryer again. We also learn all about his latest chil...

The Untold Truth About Vanilla Flavor Shutterstock By Maria Scinto/Feb. 5, 2021 7:40 pm EDT Surely you remember Vanilla Flavor? That 90s rap supergroup born from an unlikely collaboration between Vanilla Ice, Milli Vanilli, and Flavor Flav? Oh, wait, that never happened, which must mean were talking about the actual flavor, vanilla. As in, the ice cream that is supposedly Americas favorite flavor (via the Frozen Dessert Supplies blog), although you generally dont see too many p...

An instant Alabama classic: Pimento cheese & Conecuh Sausage pizza Updated Feb 03, 2021; Posted Feb 03, 2021 The pimento cheese pizza with Conecuh Sausage, bacon and jalapenos at Pizzeria GM in Homewood, Ala.(Photo by Bob Love) Facebook Share Pimento cheese pizza. And jalapenos. It is the genius of Giani Respinto, the chef and co-owner of the Homewood hot spot Pizzeria GM. Respinto started serving the pimento cheese pizza as a specialty item at his restaurant about two years ago, he says, and...

Does this look like fun? Photo by Alex Kotliarskyi on Unsplash I’m having an interesting internal narrative about my marketing writing. I have multiple B2B clients I do content for. They all have templates, briefs, and style guides, and they are all identical. If you write a long sentence, no matter how elegantly structured, it is bad. Or a long paragraph, even if the subject is complex and really requires it. The ‘rules’ guarantee a generic message These rules are creating marke...

comments This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between! How many times has a pie crust or biscuit or scone recipe insisted that you start with cold butter and make sure it stays cold at all costs? This, we are told, is the secret to success. Because when cold butter bits nestled in pillowy dough hit a hot oven...

Happy National Cheese Lovers Day! The love of cheese goes back over 5000 years. Seriously, could you get through your life without a copious amount of cheese?  Everything goes better with cheese. Its used for every meal...breakfast, lunch, and dinner. The people at Zippia have put together a list of every states favorite cheese. For us here in Maine? Were keeping it simple and patriotic. AMERICAN is Maines favorite cheese. "Where American cheese (or "Pasteurized Process American Cheese," as ...

Wok On With These Legit Authentic English-Language Chinese Recipe Sites Jan 12, 2021 11:30 am | Add a comment | 644 reads Every new year that I spend in China, I always set myself the resolution of learning how to cook more Chinese dishes, but it can be tricky to find reliable recipes. Many recipes in Chinese can be a bit vague – How much is a “suitable amount of soy sauce?” – and some recipes in English don’t necessarily give the kind of r...

Join The Best Laid Plans … This is the week we really dug in and started to concentrate on all of the New Year’s resolutions we wrote down after the holidays. This is also the week that many of us abandoned those resolutions. Humans are very hard to figure out sometimes. The experts — there are resolution experts — say that if we want our resolutions to be successful, they have to be specific and not the general proclamations we make every year. Small steps. So instead of saying, “I�...

Saucy, Tangy, Golden Cauliflower to Make This Week Food52 1/6/2021 –Nik Sharmas follow-up toSeason —was dubbed one of the best cookbooks of 2020 by The New York Times, The Washington Post, The New Yorker, Food & Wine , Serious Eats, Epicurious, Eater, and then some. But calling it a cookbook is complicated. There are over 100 recipes, yes, but theres also a deep—deep—dive into the science of good food. Its this rare blend that makes The Flavor Equation the sort of book Ill grab from ...