Call Special Sauce, Thanksgiving Edition: Kenji an...

Call Special Sauce, Thanksgiving Edition: Kenji an…

[Staff photographs: Vicky Wasik. Turkey photograph: J. Kenji López-Alt] For the last couple of Thanksgivings, we’ve done call-in episodes of Special Sauce with Stella and Kenji to answer the holiday-cooking questions stumping the Serious Eats community. We love producing these episodes, and our audience seems to love listening to (or reading) them, so we’ve decided […]

Close up of a serving of sous vide turkey breast with crispy skin and gravy

How to Fix Gravy, Whatever the Problem

[Photographs: Liz Clayman. Video: Serious Eats Team] Long before I ever made a pot of gravy, I’d been convinced of its difficulty. After all, Heinz had hammered my young brain with the idea that lumpy gravy is pretty much unavoidable. This, it turns out, is a lie. Gravy is easy to make. There’s almost nothing […]

brown butter shortbread cookies

Slice-and-Bake Shortbread Cookies Get a Makeover W…

[Photographs: Vicky Wasik] Vanilla shortbread is a cookie-jar classic, with an ingredient list so simple it’s hard to improve upon—the straightforward combination of butter, sugar, and flour doesn’t leave much wiggle room, except for an obligatory dose of vanilla and salt. That doesn’t mean our hands are tied, though. Not when there’s butter to brown […]

Strained brown chicken stock in storage containers

How to Make Brown Chicken Stock

[Photographs: Liz Clayman] I have long argued that white chicken stock is the most versatile stock. Considering that it can be used in everything from light seafood dishes to deeply rich beef stews, that’s a pretty solid argument to make. There is another school of thought, however, and it says that the most versatile stock […]

12 Brussels Sprout Recipes for Thanksgiving

12 Brussels Sprout Recipes for Thanksgiving

[Photograph: J. Kenji López-Alt, Vicky Wasik] Few foods have experienced as dramatic an image transformation as Brussels sprouts. For decades, they were maligned as invariably mushy, smelly, and unappealing; these days, you can barely find a hip restaurant that doesn’t serve them. It’s easy to see why: When cooked correctly, these little brassicas have a […]

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