Kenji on what he cooks with his kid, Stella on fudge, and Ed Levine in conversation with YouTube sensation Maangchi. [Maangchi photograph: © 2019 Maangchi. Raw fish photograph: Vicky Wasik.] On this week's
Our favorite dips, salsas, and guacamoles—some traditional, some not, all perfect for the Super Bowl. [Photographs: Vicky Wasik, Morgan Eisenberg, Kristin Donnelly, J. Kenji López-Alt] Like finger foods,
The first installment of the revived Cereal Eats column, with our brand new columnist, Jamelle Bouie. Cereal in review: Pillsbury Cinnamon Roll Fillows We're very excited to announce the return of our
Kenji on the Juicy Lucy, Stella on her olive oil cake, and part 2 of Ed Levine's conversation with Chef Sean Brock. [Sean Brock photograph: Peter Frank Edwards. Shrimp and grits photograph: Vicky Wasik.]
Duck stock isn't something you can pick up at the supermarket, so when you have duck bones on hand, make it from scratch. My desk at Serious Eats HQ is adjacent to that of our resident office dad and whisperer,
Five ways to make the very most of your fruit, from pit to peel. Whenever we have fresh fruit on hand we make the absolute most of it. In New York we're constantly reminded how fleeting the seasons are
Get ready to nerd out on duck all month long. Duck is my desert island meat. In fact, I would argue that duck meat is the best meat, period. For starters, it's incredibly flavorful and incredibly versatile.