Kind of like a fancier alternative to Russian dressing.
These lil' guys are serious flavor boosters.
Persian New Year is a reminder that we are more than what we don't have.
Is a knife faster than a pineapple corer? (via Eater)
Topper of spaghetti, surface for cheese, famous for fleeing at the sound of a sneeze.
Maybe this is the year to start a new tradition?
Yes, Jewish brisket can be both tender AND moist. Turns out they're not mutually exclusive 🤷
Does it matter which kind you use? The short answer: Yes.
Our go-to dessert as of late.
You can pick up the ingredients on your way home tonight and have dinner on the table in less than an hour.
Vegan bacon may sound like an oxymoron—but don't knock it till you've tried this version from The Food Lab.
They've got the three S's: Sweet, salty, and smoky.
This tournament is bound to be spirited—so keep the excitement alive with our Captain Morgan's Choice cocktails. #Ad
Do things take longer to bake or roast in your oven than the recipe? You should get your hands on an oven thermometer to make sure you're reaching the right temp. Our favorite is less than $10 on Amazon today.
A bit more grown-up than chocolate eggs.
If you're trying to peel them like a banana, you're going to have a hard time.
FULL STORY: https://www.seriouseats.com/2018/03/the-best-way-to-prepare-green-plantains.html
Can baked Buffalo wings be as good as fried ones? We vote yes.
The fastest, easiest frosting for all your baking needs. Oh, and it's fun to watch, too. Get the full recipe here: http://www.seriouseats.com/2017/05/how-to-make-swiss-meringue-buttercream-frosting.html
No shame in making this a part of your Sunday game.
No rubbery salmon here, folks.
Do you need to be afraid of a pink middle?
Our favorite pan is $10.
You can do something well, or you can do it well *and* with panache.
Whoever told you to keep away from a searing steak was horribly mistaken.
We would go back to Taiwan just for a trip to The King.
Whether you want sinkers or floaters, we've got a technique for you.
If you have a car, a couple of friends, a few hours to kill, and about $40, you can pull this off in an afternoon.
How to host your own one-of-a-kind noodle party.
"It's like pizza or sex. You get one little taste, and you're like, 'Oh yeah, I'm going to be into this until I die.'"
Stemilt Piñata apples pair perfectly with pulled pork—and this recipe gives you an excuse to use that pressure cooker setting on your Instant Pot. #Ad
Stir-frying isn't hard, but that doesn't mean there aren't rules.
20 homemade meals that will deliver on a budget.
Caramel has gained an unfortunate (and undeserved) reputation for being somewhat tricky, but that couldn't be further from the truth.
Full recipe for BraveTart's fast, easy way to make caramel at home: http://bit.ly/2cywT5d
Can cauliflower create a convincing vegan fettuccine Alfredo? You bet.
Our all-time favorite pressure cooker is the lowest we've ever seen it on Amazon today. J. Kenji López-Alt called it the Cadillac of pressure cookers, so you know it's good.
Make this year's seder a smashing success.
Today on the podcast, cookbook author and editor Andrew Friedman. #SpecialSauce
Why is tea prepared relatively consistently, while coffee brewing is debated?
No, you can't just dump everything in to the pot all at once.
Dinner tonight: salmon that doesn't turn out to be a disaster.
As easy as it is to harness the power of eggs for good, it can also go wrong all too quickly. Here's how to nail tempering every time.
FULL STORY: https://www.seriouseats.com/2018/03/tempering-eggs-why-when-and-how-to-do-it.html
RE: St. Paddy's Day plans...
Because everyone deserves dessert. Yes, even the vegans.
Take out your aggression on some chilies, then eat really fiery Thai curry.
Got leftover coconut milk? Not anymore!
Take your pie game to the next level tonight.
Full how-to: http://bit.ly/2asVb0J
How do you make Italian-American lasagna without ricotta or mozz? With tofu and cauliflower, of course.
Don't use soft tofu when you're meant to use extra-firm—the results will be drastically different.
You think you love pizza? Adam Kuban LOVES pizza.
In which we nerd out about flour with the Italian pasta-maker behind Un Posto Italiano.