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Serious Eats
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From Serious Eats
[Photograph: J. Kenji Lopez-Alt]
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following ... Quick Read |
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From Serious Eats
[Photograph: Sydney Oland]
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ingredients
serves Serves 4, active time 15 minutes, total ... Quick Read |
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From Serious Eats
A tower of fudge with salty crunch. [Photograph: Yvonne Ruperti]
This super tall, super moist cake is swathed in a creamy sour cream chocolate frosting and gets a salty kick from crunchy pretzels.
Notes: The cake base was adapted from the Double Chocolate Layer Cake from Engine Co. No. 28. I used a dark cocoa (such as Hershey's dark), which resulted in a very dark cake, but this is not necessary. Regular ... Quick Read |
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From Serious Eats
[Photograph: Michael Harlan Turkell]
The Asian celery and fennel salad in Joanne Chang's new cookbook, Flour, Too, isn't actually a recipe used in the bakery. Instead, the recipe comes from Myers+Chang: her southeast Asian diner in Boston's South End, co-owned with husband Christopher Myers. Still, the salad's bright dressing and playful mix of vegetables feel right at home alongside the bakery's staples. It's ... Quick Read |
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From Serious Eats
[Photograph: Jean-Pierre Gabriel]
With a little hint of anise to cut their sweetness, slices of banana in this Le Pain Quotidien pie caramelize on a slab of similarly browned puff pastry.
Reprinted with permission by Alain Coumont. Copyright © 2013. Published by Mitchell Beazley. Available wherever books are sold. All rights reserved.
Ingredients
serves serves 4, ... Quick Read |
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From Serious Eats
[Photograph: Carrie Vasios]
Because there is something awesome about a giant cinnamon raisin oatmeal cookie drizzled with icing.
Notes: I used a springform pan to make getting the pie out easier, but you can also use a deep dish 9-inch pie plate. This doesn't make enough icing to cover the pie, just to give a thick drizzle.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to ... Quick Read |
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From Serious Eats
Joanne Chang uses these sweet and sour lemon slices in the Asian Celery, Fennel, and Edamame Salad featured in her new cookbook, Flour, Too. You can also use the lemon slices to top cakes or slip into muffins. The resulting syrup also makes a nice cocktail or mocktail sweetener.
Reprinted with permission from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets and Savories by Joanne Chang. ... Quick Read |
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From Serious Eats
[Photograph: J. Kenji Lopez-Alt]
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following ... Quick Read |
|
From Serious Eats
Use Joanne Chang's focaccia bread in the lamb sandwich recipe out of her new cookbook, Flour, Too. Extra slices should, of couse, be used for snacking at all hours of the day.
Reprinted with permission from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets and Savories by Joanne Chang. Copyright 2013. Published by Chronicle Books. All rights reserved. Available wherever books are sold.
... Quick Read |
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From Serious Eats
[Photograph: Yasmin Fahr]
The great thing about this recipe is that it's inexpensive and, if you're making it for just one or two people, the leftovers can be made into multiple meals with a just a few new additions. You can try adding roasted asparagus to the mix or even throwing it over a bed greens with a drizzle of olive oil and lemon juice. If you're in the mood for protein, quickly cook some chicken ... Quick Read |
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