Profile

Cover photo
Verified name
2,927 followers|160,686 views
AboutPostsPhotosVideos

Stream

Serious Eats

Shared publicly  - 
 
This week, we're all about awesome Mexican sandwiches to seek out and make at home.
Tortas, pambazos, cemitas, and more: digging into our favorite Mexican sandwiches.
5
1
Manhattan Eats's profile photo
Add a comment...

Serious Eats

Shared publicly  - 
 
The Food Lab shares all the tips you need for making gyoza at home.
As far as dumplings go, Japanese-style gyoza are some of the simplest to make, if only for the fact that they are almost always made with store-bought, ready-to-fill wrappers at even the best dumpling joints in Japan. My mom wasn't the most talented or passionate cook in the world, but to this day her gyoza remain one of my favorite foods of all time. I've been making gyoza for over three decades now. Here's every trick and technique I've picked ...
5
1
Jessica Musinski's profile photo
Add a comment...

Serious Eats

Shared publicly  - 
 
You, too, can make epic grilled cheese.
A grilled cheese is a grilled cheese, right? I mean, it's the first meal that most of us learn how to cook at home by ourselves. It's the perfect midnight snack or soup-dipper. It's great for kids but is never turned down by an adult. It's salty, gooey, crisp, buttery, and comforting in all the right ways. But there's grilled cheese, then there's GRILLED CHEESE. Here are 20 great ways to tell the difference.
7
2
Andrew Rogers's profile photoGary Capell's profile photo
Add a comment...

Serious Eats

Shared publicly  - 
 
Football: we're in it for the snacks.
Wings, dips, snacks, drinks, and everything else you need for the ultimate game day experience!
7
3
Manhattan Eats's profile photoLarry Wu's profile photo
Add a comment...

Serious Eats

Shared publicly  - 
 
The goal: a beef stroganoff with the most tender, juicy beef around in a sauce that balances rich, browned flavors with brighter notes and most importantly, a creaminess that doesn't break or turn grainy under any circumstances.
Beef Stroganoff, when done right, is one of those magical dishes that acts and tastes like a stew, but is actually a quick-cooking dish in disguise. With just about 45 minutes in the kitchen, you can make a dish that comes packed with tender meat and rich, deep, rib-sticking flavors that taste like they were cooked all day. My goal: A beef stroganoff with the most tender, juicy beef around in a sauce that balances rich, browned flavors with brigh...
5
1
Jeremy Cote's profile photo
Add a comment...

Serious Eats

Shared publicly  - 
 
If you ever want to make fresh pasta at home, read this first.
Making fresh pasta can be an intimidating process, especially if you're not used to working with flour and water. But it's also an imminently achievable skill, and once you're comfortable with the basic technique, there's really no reason why you can't reap the rewards on a regular basis. Here's everything you need to know to make a light, springy, delicate fresh pasta that's as well-suited to slicing into noodles as it is to making stuffed pasta...
8
3
Madame Cooks's profile photoJeremy Cote's profile photoDharma Villareal's profile photoKen E's profile photo
 
Perfect timing. One of my goals is to finally make pasta at home this year.
Add a comment...
In their circles
431 people
Have them in circles
2,927 people
Debra Stevens's profile photo
Tony Maxwell's profile photo
marilyn menor's profile photo
DEMichael Scott's profile photo
Silvia Arias's profile photo
Lea Ann Brown's profile photo
Princess Marlene's profile photo
Karen Pollock's profile photo
Drew Denson's profile photo

Serious Eats

Shared publicly  - 
 
Your fresh herbs could last much longer! Just follow Kenji's tips.
Take a look at those herbs above. The ones on the left look liked they were probably picked fresh just before I photographed them, while the ones at the right had been hanging out in my refrigerator for weeks in a forgotton plastic bag, right? Wrong. All of those stems of cilantro are the exact same age. 51 days in my refrigerator, to be exact. The only difference is in how they were stored. So what's the best way to store herbs? I tested out eve...
6
2
Alan LaMielle's profile photoPeggy Kolm's profile photoChristopher Bukrey's profile photo
 
Awesome tips for storing herbs. I'll try this out for cilantro this week!
Add a comment...

Serious Eats

Shared publicly  - 
 
Want to take better food photos? Read this.
Taking great photographs of food is a hard-earned skill—after all, that's why some people are lucky enough to get paid for it. But it's also a lot easier to hone these days, no matter who you are; even a smartphone can yield gorgeous, high-quality images. The takeaway? There's just some basic knowledge and practice standing between you and some seriously mouthwatering food photos. Here's what you need to know.
6
3
Angie Stewart's profile photoSteve Marshall's profile photoJoseph Winn's profile photoRoss Martin's profile photo
 
+Kwai Lai this looks like something from the Grill Place that I forget the name!
Add a comment...

Serious Eats

Shared publicly  - 
 
We ate 16 of Philadelphia's most-touted burgers. Here are the best.
Philly's been touted as something of a burger town of late. So when we struck out to find some of the city's best cheesesteaks and roast pork sandwiches, we gleefully added a hamburger hunt to the mix. Out of a whopping 16 candidates, here are the ones we're applauding today.
2
Add a comment...

Serious Eats

Shared publicly  - 
 
Have you tried all the beers on this list?
Whether you're stuck in an amber ale rut or a little tired of IPA, consider this your checklist: 20 styles of beer you really should try to broaden your beer horizons—and specific bottles to seek out.
3
2
Steve Marshall's profile photoManhattan Eats's profile photo
Add a comment...

Serious Eats

Shared publicly  - 
 
Where the chickpea is a wan wallflower, the fava—and I'm talking the brown, dried or canned variety here—is proudly, robustly funky.* Hummus is one texture: creamy. Ful, with its mashed-up beans and rich broth, is more fun and varied, and it takes ingredients like cumin, garlic, and tahini to bolder places than hummus ever could.
2
Add a comment...

Serious Eats

Shared publicly  - 
 
Cooking a fancy Christmas dinner? Here's how to make perfect beef tenderloin.
Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. The problem is, its extra-lean meat lacks flavor, not to mention how easily it dries out and overcooks. Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center with a nicely browned, flavorful crust.
6
1
JuliAnne Forrest's profile photo
Add a comment...
People
In their circles
431 people
Have them in circles
2,927 people
Debra Stevens's profile photo
Tony Maxwell's profile photo
marilyn menor's profile photo
DEMichael Scott's profile photo
Silvia Arias's profile photo
Lea Ann Brown's profile photo
Princess Marlene's profile photo
Karen Pollock's profile photo
Drew Denson's profile photo
Contact Information
Contact info
Email
Story
Tagline
The destination for delicious.
Introduction
Great recipes and the best bites wherever you are.