Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or is it a quesadizza?), that's what. This is what happens when a pizza and a quesadilla make sweet, sweet love: Cheesy, greasy, crisp-edged glory.
Riccardo Romero has a dream, and arepas play a starring role. "I think arepas have a shot to become the next great American food," he says.
In How to Cook Everything Fast, Mark Bittman overhauls hundreds of classics through clever, sometimes unorthodox, use of equipment and techniques, and the results are revelatory. Take, for example, Bittman's new recipe for Hard-Boiled Eggs with Dijon Mayo.
Pumpkin's in season—and not just in coffee! Fall sees an overabundance of pumpkin flavored foods that don't do the fruit justice (I'm looking at you cinnamon flavored "pumpkin" cream cheese). From pumpkin scones to pumpkin pasta, we've got 27 recipes that treat it right.
Sean Brock, James Beard Award-winning chef and champion of all that is heirloom, walks the tightrope of culinary nostalgia with his modernist eyes locked on the future of Southern food. To the giddy delight of the food world, he is finally releasing his first cookbook, Heritage, this week, which he's labored over for years and which has the potential to redefine Southern cooking for a lot of people, both in the South and out.
Michael Laiskonis, formerly the pastry chef of Le Bernardin in New York and now the creative director of the Institute of Culinary Education, is one of the pastry world's most gifted thinkers, teachers, and scientific tinkerers. We stepped into his kitchen to see what makes him tick.
Stash a bottle of amaretto in your freezer and you'll be ready to make the ultimate Almond Joy-inspired boozy milkshake.
This one-skillet chicken dish starts with thighs that are seared in the pan for super crispy skin and then get finished in the oven with a flavorful cooking liquid seasoned with saffron and lemon. Red potatoes are cooked alongside the chicken so that they soak up the lemon-saffron juice and soften.
Too old to go trick-or-treating? These 25 spooky desserts will keep your sweet tooth sated, sans disappointing Necco wafers.
Burger lovers, rejoice! Chef Jehangir Mehta has created a burger recipe like no other. The Iron Chef contestant and executive chef at Graffiti in New York uses a secret ingredient: mushrooms.
This hearty chickpea salad flavored with bacon, cotija, and roasted chilies is easy to make and only gets better as it rests overnight. This is a dish custom-made for making ahead and packing on a camping trip or for lunch at the office.
Eating, eating, and...more eating. It's just another day in the life of Serious Eats Overlord, Ed Levine.
Sure, most shortbread seems the same on the surface. But break one of these babies apart and you'll see glassy hunks of burnt sugar, and a speckling that comes from finely ground espresso. To further the freshly-roasted flavor, this recipe from Ovenly calls for two tablespoons of cold-brew coffee as well.
Portland's best food carts, a foolproof way to make crispy bar-style pizza, and more! We also waffled some ramen—yes, we really did—and brushed up on our cooking techniques with lessons on knife skills and bread baking. Check out everything you missed this week on Serious Eats!
Set your table with bowls and spoons—this week we ladled out recipes for lentil, cauliflower, and squash soups as well as a quick Korean-inspired kimchi ramen. Also: extra-crispy bar-style tortilla pizza, a better-than-Snickers milkshake, and more. See everything we cooked this week on Serious Eats!
This no-fuss, foolproof oven-roasted tomato sauce is loaded with bold ingredients: salami, sherry vinegar, kalamata olives, capers, and a smashed anchovy, all tied together with olive oil and a touch of white wine. Its secret ingredient? A bit of maple syrup for sweetness. Then, it's tossed with al dente spaghetti noodles and showered with Pecorino and lemon zest.
Dogs, birds of prey, armloads of white chocolate, and more! We kept extra-busy this week at Serious Eats.
This savory cake from Yotam Ottolenghi's newest cookbook, Plenty More, is as beautiful as it is unusual: cauliflower florets are suspended in a golden cake with green flecks of basil and a load of parmesan cheese, with an orbit of onion rings on top and crunchy, aromatic seeds gilding the edges. And, as with most of Ottolenghi's out-of-the-box creations, it's just delicious.
Don't call it grandma booze; we love crème de cassis! Our favorite brands, plus how to use this forgotten liqueur in drinks.
Borrowing from the Mexican pantry, this easy, warming soup is made with roasted butternut squash, flavored with ancho chilies, and garnished with Mexican crema, cilantro, and pepitas. If butternut squash soup and chili had a lovechild, this might be it.
These Japanese chicken meatballs are seasoned with fresh ginger, garlic, scallions, and sesame oil, while egg and panko breadcrumbs bind the meat to allow it to cling to a skewer and stay together on the grill. A brushing of a tare sauce at the end of cooking gives the meatballs a glistening sweet and salty glaze.
This simple seven-ingredient salad is packed with flavor thanks to a vinaigrette made from warm bacon fat, shallots, hazelnuts, honey, and sherry vinegar, with just a touch of extra-virgin olive oil. The Brussels sprouts leaves are cooked just long enough to give them some sweet, nutty char, but still retain a fresh green bite.