What to Do With Harissa: Recipes for Stews, Salads...

What to Do With Harissa: Recipes for Stews, Salads…

[Photographs: Vicky Wasik, unless otherwise noted] According to Google Trends, we get newly fascinated with harissa every January, like clockwork. Search interest in lots of ingredients spikes in the new year, when people resolve to cook more, but why harissa? Consider all the things it goes well with: chickpeas, cauliflower, yogurt, tomatoes, chicken. Good-for-you whole […]

Serious Eats Is Going 100% Vegan (Seriously)

Serious Eats Is Going 100% Vegan (Seriously)

[Photograph: Joshua Bousel. GIF: Vivian Kong] One of our goals at Serious Eats has always been to stay in touch with the wishes of our readers, even as we’ve steadily grown from a scrappy little blog into the faceless, multinational, union-busting, coastline-destroying, largely drone-operated and munitions-sales-funded cooking-knowledge conglomerate* we’re proud to call ourselves today. * […]

How to Make Sweet Potato Biscuits Without Buttermi...

How to Make Sweet Potato Biscuits Without Buttermi…

[Photographs: Vicky Wasik] More Breakfast Everything you need to make the most important meal of the day delicious. I’ve been on something of a biscuit kick, with the classic buttermilk biscuits in my cookbook, a yogurt-based alternative here on Serious Eats, and even an angelic variation made with plain milk, yeast, and an overnight rise. […]

Special Sauce: Roads & Kingdoms' Matt Goulding On ...

Special Sauce: Roads & Kingdoms’ Matt Goulding On …

[Photograph: Laura Pérez. Soft shell crab photograph: Vicky Wasik] As you can probably tell, I love interviewing people for Special Sauce. That’s because we book guests who have compelling food-related stories to share with us. But Roads & Kingdoms co-founder and author Matt Goulding had so many interesting things to say about food and life […]

Overhead shot of finished green bean casserole in a white oval dish

Cauliflower Turns Vegan Green Bean Casserole as Cr…

[Photograph: Kristin Donnelly] Before “cream of” soups were the go-to ingredient for adding moisture to your casseroles, there was béchamel sauce, the bland but creamy roux-thickened milk sauce. While working on the book Cauliflower, published by Short Stack Editions, I discovered that steamed cauliflower puréed with a little vegetable broth is a dead ringer for […]

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