Serious Eats/Jen Causey Perfect roasted salmon should have crisp skin, and moist and tender flesh. But this can be tricky to achieve. The skin can…
Serious Eats / Grace Kelly I love my dual-handled Lodge cast iron skillet—it’s durable, sears a mean piece of meat (and a darn good cauliflower…
Serious Eats / Andrew Janjigian For many, green salads are a thrown-together afterthought… and that’s fine! No judgment! We’ve all been there. Perhaps you’ve expended…
Serious Eats / Kelli Solomon My love affair with sweet, nutty spreads began in high school when my foreign exchange partner from Perugia, Italy, brought…
Mummy, mama and masi It was Navroz. K was travelling on work. Mummy, masi and mama made sure that I was not alone and called…
Vicky Wasik While fresh artichokes signal the arrival of spring, many of these recipes use jarred artichokes that are available year round. The vegetable is…
Serious Eats/Nader Mehravari Haleems have long played an important role in Persia’s cooking culture. They are generally composed of a cereal—although some varieties contain legumes…
Serious Eats / Jen Causey I spent my early 20s feuding with the humble potato. Fearful of big, bad carbohydrates, I avoided the spud at…
Serious Eats/Jen Causey When spring is in the air and vibrant green vegetables start making their way into my local market, I get so excited…
Serious Eats / Tyler Roeland Who doesn’t love a good deal? Hunting down coveted items at a fraction of their original price is an American…