Sinfully Delicious Recipes
[Photographs: Vicky Wasik] This is a picture of me. It’s 2014 and I’m in my backyard to check the internal temperature of a deep-fried turkey while Daniel dangles it over a giant vat of boiling oil with what looks like (but is presumably sturdier than) a cheap coat hanger. What you don’t see is that […]
[Photographs: Vicky Wasik, Morgan Eisenberg, Kristin Donnelly, J. Kenji López-Alt] Like finger foods, dips are a natural choice for a Super Bowl party because of how easy they are to eat on the couch. But they have other advantages, too: They’re easy to make in large quantities and light enough to eat for a couple […]
[Photographs: Vicky Wasik] For one whole month, we’re tackling duck, starting with whole bird butchery and resulting in a host of delicious recipes, including a feast of roasted dry-aged breasts and decadent confit legs. So far, this Big Duck Project has been all basics, like how to render duck fat and how to make insanely […]
[Video: Serious Eats Team] Mention Sichuan cooking and the response is often, “Ooh, spicy!” According to Chinese cooking expert and cookbook author Fuchsia Dunlop, that stereotype persists even in much of China itself. She visited the Serious Eats test kitchen recently to introduce her updated masterwork on Sichuan cooking, originally titled Land of Plenty and […]
Boasting consistent, high-quality products (both common and specialty) and good customer service, D’Artagnan is a staple meat and poultry supplier for restaurants and kitchens all over the country—including the Serious Eats test kitchen. Unfortunately, their prices can be prohibitive for home cooks on a budget…which is why we’re happy to announce that D’Artagnan is having […]
[Photographs: Vicky Wasik] Editor’s note: You may know Sho Spaeth as the editor who developed not one but three different recipes for homemade ramen noodles. Fun fact: He’s just as happy to nerd out on the store-bought stuff, which is exactly what he’ll be doing in this new instant-noodle column. Stay tuned for fresh installments […]
[Sean Brock photograph: Peter Frank Edwards. Shrimp and grits photograph: Vicky Wasik.] On this week’s far-ranging Special Sauce we cover a lot of territory—and I mean a lot—of territory. We’ve got Sean Brock on the highs and lows of an extended stay in rehab, and the joys of parenthood; Kenji on being a Juicy Lucy […]
[Photographs: Vicky Wasik.] When Stella first wrote about toasted sugar, it changed everything. The process of making toasted sugar is as simple as very slowly baking white sugar until it takes on a darker hue and a nutty, caramelized richness. But the resulting flavor is anything but simple. If you don’t have time to make […]
[Photographs: Vicky Wasik] My desk at Serious Eats HQ is adjacent to that of our resident office dad and ramen whisperer, Sho Spaeth. From where I sit, I can turn my head to three o’clock, as I am doing right now, and survey the curated chaos of his workspace, which looks like a staged freshman […]
[Photographs: Vicky Wasik.] When Stella bakes, leftovers abound. On days she recipe tests, our entire staff comes into the office prepared. Prepared, that is, to stuff ourselves with ice cream, cheesecake, chocolate chip cookies, sponge cake, and whatever else comes out of the test kitchen in unbelievable quantity. We come with Tupperware from home and […]