Serious Eats

Notes about this site

Notes about Recipes in this site

• Dutch courage from Highlands Bar and Grill

  • fprincess on March 22, 2012

    Very nice cocktail. I used tangerines and a cara cara orange. http://egullet.org/p1867844

• Old fashioned latkes

  • bernalgirl on April 01, 2012

    Outstanding! This recipe makes wonderfully crispy-on-the-outside, tender on the inside latkes. We make ours a bit smaller than they suggest, and they still come out great.

• Barbecue chicken (Dinner Tonight)

  • spharo00 on April 01, 2012

    This barbecue sauce is delicious! I put it on chicken drumsticks and thighs during the last 10 minutes of baking and they came out sticky, spicy, and sweet. It made much more than I needed so I'll have plenty to use this week on other things. My family prefers this with a little less spice, but I like it just as is. When I make it for them, I cut the chile powder by half.

• Roasted moong dal with mustard greens

  • Vanessa on April 08, 2012

    This was GREAT. Toasting the moong dal is brilliant. And a great way to use the overflow of mustard greens from the CSA! Next time I make it, I will double it. (It claims to serve 4-6, but perhaps that would be as part of a meal with several dishes; it served barely served two when we had it with a big dish of stuffed mushrooms.)

• Cumin seed roasted cauliflower with salted yogurt, mint, and pomegranate seeds (Cook the Book)

  • Jane on April 18, 2012

    I cook this regularly from Cook This Now and it is one of the most fantastic dishes. Very quick and easy to put together but the flavors and textures are wonderful. I think my record was making it three times in one week.

• Breakfast garlic toast

  • spharo00 on April 26, 2012

    The garlic in the toast was very overpowering, and even after cooking it still had a raw bite to it that was hard to overlook.

• The gin-gin mule (Time for a Drink)

  • fprincess on May 04, 2012

    One of my favorite cocktails. I tried it recently with my first batch of homemade (yeast fermented) ginger beer. The spices in the beer (coriander, fennel, celery) gave a nice little twist to the cocktail. Picture here: http://egullet.org/p1875799

• The slope (Time for a Drink)

  • fprincess on May 07, 2012

    I was concerned that the apricot may overwhelm the drink. It was quite the opposite. At first this Manhattan variation seemed a little intense with the Punt e Mes and rye dominating the drink. The apricot gave it a nice subtle finish. Picture here: http://forums.egullet.org/index.php/topic/86148-apricot-brandy-apry-etc/page__st__90__p__1868890#entry1868890

• Coffee cake with espresso glaze and cardamom crumble (Cook the Book)

  • TrishaCP on May 14, 2012

    This is a seriously tasty cake, but I had some issues putting it together. First, the cake is moist and delicious. (As it should be, with all of that butter!) The coffee glaze is tasty but subtle and goes really well with the cardamom crumble. However, I didn't have any luck in getting the crumble to adhere to the cake. I had to assemble the cake after the glaze and crumble had cooled- I don't know if that is why. Anyway, if I made this again, I think I'd add the cardamom directly into the cake batter, rather than on the crumble.

• Mini pistachio tea cakes (Cook the Book)

  • thetoastedsprinkle on May 15, 2012

    These little cakes are so simple to make it's almost mind boggling. Their flavor is super intense, but in a great way. I used a recipe by Pierre Hermes for the pistachio paste (which included ground almond meal and a simple syrup) that worked beautifully. In my opinion they don't even need a frosting, just some powdered sugar and fresh fruit.

• Roasted beet salad with goat cheese, walnuts and honey Dijon vinaigrette

  • TrishaCP on May 19, 2012

    Really great recipe. I am slowly trying to overcome my suspicion of beets, so used golden in this since they seem less intimidating than the red. (And it's what I had in my CSA basket anyway.) The dressing is really what makes this- that and nice fresh chevre. Definitely will be making this again.

• Carrot walnut loaf cake

  • TrishaCP on May 20, 2012

    I made these to help use up my CSA carrots. I didn't end up with sufficient batter to fill two 9X5 loaf pans per the recipe- as a result my bread was a bit flat. (I did sub 1/12 cups of whole wheat flour for the AP flour, not sure if that made a difference.) The flavor was good, but I probably wouldn't make this again.

• Dorie Greenspan's double chocolate cupcakes

  • fprincess on May 24, 2012

    The instructions were very detailed. I had to make one substitution - I didn't have buttermilk so I used milk with a little white vinegar. I had a small issue with the melted chocolate re-solidifying very rapidly before being mixed with the other ingredients. So in the end, there were a few little chunks of solid chocolate in the cupcake, but this was actually a nice surprise. The tops of the cupcakes cracked. They are a little difficult to frost because the ganache solidifies quite rapidly. The cake itself was moist and had a great flavor. It was a nice cupcake, but nothing especially memorable. I liked the ganache frosting although it seems more restrained, more refined maybe than most other recipes. Pictures here: http://forums.egullet.org/index.php/topic/14778-cupcakes-recipes-decorating/page__st__210__p__1878679#entry1878679

• Grated carrot and mint salad with honey lemon vinaigrette

  • michalow on June 02, 2012

    Changed proportions to approximately 1 Tbs olive oil, 3 Tbs lemon juice, 1 tsp honey. Added some parsley and cayenne. Very good result.

• Sweet and sour spare ribs (Dinner Tonight)

  • sir_ken_g on June 03, 2012

    This was excellent. 15 minutes is far too short to simmer thought. 45 was about right.

• Maple and mustard-glazed salmon with roasted Brussels sprouts

  • bernalgirl on June 04, 2012

    A 15 minute recipe (including heating the oven) without the brussel sprouts.

• Barbara Kafka's Chinese chicken in the pot

  • bernalgirl on June 05, 2012

    Lovely comforting dinner. I used thinly sliced boneless skinless chicken thighs so it would come together more quickly, which sacrificed the richness of the broth, but served it with hoisin and sriracha to doctor the broth at the table. You could easily sub napa cabbage or spinach for the snow peas, seems pretty adaptable.

• Grilled chorizo stuffed poblano peppers

  • bernalgirl on June 05, 2012

    I've made this to the recipe and vegetarian, and really like them both. It's the grilled poblanos that make this dish. For a vegetarian take, sub out the chorizo for a packet of soyrizo lighly sauteed with a chopped onion. Fold in about 1 cup of cooked whole wheat couscous, it improves the texture. Will definitely make this again.

• Smashed potatoes (Grilling)

  • bernalgirl on June 05, 2012

    Delicious, tender, don't skimp on the salt and pepper. Having these prepped in advance on a baking sheet made it easy to grill the whole dinner while visiting with guests.

• Michael Natkin's potato and green bean salad with arugula pesto (Cook the Book)

  • bernalgirl on June 10, 2012

    Great recipe, perfect summer BBQ or picnic salad. Flavors develop nicely as it sits.

• Mexican street corn salad (Esquites)

  • Grywhp on July 15, 2012

    Accidentally made this without mayo and it was awesome!

• Quick zucchini and dill pancakes

  • cassiemcgannon on July 27, 2012

    Quick, easy and good. Recipe works fine with rice flour substituted for plain flour. Good with mayo or BBQ sauce on the side instead of yoghurt, too.

• Brown butter cornbread (Gluten Free Tuesday)

  • cassiemcgannon on August 05, 2012

    The best gluten-free cornbread recipe I've found.

• Fresh cod in a paper bag with zucchini, tomatoes, and mint

  • TrishaCP on August 15, 2012

    Tasty and a perfect summer weeknight meal. Definitely serve with bread to mop up the delicious sauce!

• Thick and chewy chocolate chip cookies

  • ssdrabek on August 19, 2012

    Maybe it was just me....but these did not turn out that great...there has to be others out there that are better....

• Chinese-style steamed eggplant with soy sauce and sesame oil

  • robinorig on August 23, 2012

    Was looking for something to do with my CSA eggplant & saw this. Really simple, delicious. Substituted sriracha for the chili oil, used the cilantro, scallions & toasted black sesame seeds. Added a bit extra sesame oil, a little less sugar & a pinch of salt. Love that there's minimal oil in it, so healthier than the usual Chinese recipe. This ones a keeper.

• Easy skillet braised chicken with peppers and paprika

  • TrishaCP on August 25, 2012

    This was just ok-surprising for a J. Kenji Lopez-Alt recipe. We cut down the chicken stock to 2 cups, but it was still just way too much liquid for the sauce.

• Chinese pepper steak (Stir-fried beef with onions, peppers, and black pepper sauce)

  • TrishaCP on August 28, 2012

    Really tasty, though be careful about how long you let the beef marinate. Mine marinated for about twice the time called for in the recipe while I was preparing other ingredients, and it came out on the salty side.

• Honey-soy glazed salmon with bok choy (Dinner Tonight)

  • ssdrabek on August 31, 2012

    I should have baked a touch longer, next time try 13 minutes and spread some marinade over the salmon...and TRIPLE the kale, loved it!!

• Dried-blueberry muffins

  • ssdrabek on September 02, 2012

    I made it as a bread instead of muffins...my kids really liked it, but I thought it lacked flavor, will make again for kids for sure!

• Kentucky corpse reviver from peels

  • fprincess on September 26, 2012

    Very pleasant, but I still prefer the gin version. Photo here: http://forums.egullet.org/topic/22567-lillet/page__st__120__p__1892219#entry1892219

• Green tomato curry with potatoes and garlic (Dinner Tonight)

  • Vanessa on October 11, 2012

    How can something so simple taste this good? (Especially something that turns out an undistinguished sludge brown.) We served it over quinoa, and we had to make an entire SECOND skillet of it immediately it because we had to have more, right now.

• Ultra-creamy spinach and mushroom lasagna

  • Cheri on October 13, 2012

    This is quite good, but don't be fooled, it is ULTRA creamy. I made 1/2 recipe. The lemon in the mushrooms gives a nice contrast flavor with the richness of this dish. A little goes a long way. This browned in my oven at 25 minutes, with no need to broil at the end. I would make this again. Prep time is truly an hour.

• Kimchi stew (Kimchi jigae) [Dinner Tonight]

  • eselque on October 13, 2012

    Used bacon and shallots, Mother-in-Law's kimchi. Used less gochujang and no gochugaru, added a splash of rice vinegar to make up for kimchi liquid. Very spicy--almost too much for G, but just right for me.

• Warm sausage and lentil salad (Dinner Tonight)

  • bwehner on October 14, 2012

    Added some sherry vinegar and sun dried tomatoes. Delicious!

• Bee sting

  • fprincess on October 15, 2012

    It's a simple Bee's Knee variation with reposado tequila and a muddled jalapeño slice, lemon juice and honey syrup. Straighforward but hits the mark. It's fresh with a touch of heat. Photo here: http://forums.egullet.org/topic/143010-mixed-drinks-with-honey/page__p__1894327#entry1894327

• Brined pork roast with red cabbage and semmelknödel (Sunday Supper)

  • bwehner on October 27, 2012

    Delicious dumplings. Don't over brine.

• Carrot cake muffins with cream cheese frosting

  • RuthGo on October 30, 2012

    I used 2cups cake flour instead of the all purpose and omitted the orange zest. Tastes delicious!

• Mulligatawny soup (Classic Cookbooks)

  • meggan on November 09, 2012

    This was not as good as other mulligatawnys I have made. It was too thick and the chickpea flour gave it a weird consistency.

• Shrimp and grits with arugula (Dinner Tonight)

  • TrishaCP on November 18, 2012

    I really enjoyed this dish, but it is very rich and you don't need much per serving. Also, I would recommend a baby arugula with this one. I had very mature arugula from my CSA, and it was too strong a flavor to stand up to the shrimp.

• Kohlrabi remoulade (The Crisper Whisperer)

  • TrishaCP on November 18, 2012

    Delicious way to use kohlrabi. Like a jazzed up coleslaw. I subbed one teaspoon garlic powder for the fresh garlic since I was concerned it would be too strong, and I am glad I made that call.

• Balsamic marinated portobello burgers

  • adrienneyoung on November 19, 2012

    ok, but not to be repeated. Leite's "garlicky lemon marinated portobellos" is so infinitely much more addictive. Also, note to self: quit toasting the buns so hard. Owie!

• Autumn celeriac (celery root) puree

  • krobbins426 on December 31, 2012

    Delicious alternative to mashed potatoes. My 15 month old begged for more. Came out a bit thinner than I expected, which may be due to the type of apple I used, since I didn't have a granny smith.

• Chile roasted corn pudding

  • Grywhp on January 01, 2013

    Bland and boring. Might benefit from chopped jalepenos and ground black pepper.

• St. Nick sour (Time for a Drink)

  • fprincess on January 07, 2013

    If orgeat can be used an the sweetener in an Old-Fashioned variation, it also works very well in this Whiskey Sour variation. I used Elijah Craig bourbon and a Cara Cara orange. These are a subtype of Navel oranges. They have a pink color and a delicate flavor with raspberry/grapefruit underdones. They are not very acidic. This cocktail is essentially the same as the Eastern Sour in Beachbum Berry Remixed, but with less juice. It goes down very easily! Photo here: http://forums.egullet.org/topic/52996-orgeat/page__st__210__p__1904357#entry1904357

• The dutchess

  • fprincess on January 11, 2013

    I used Bols genever, canned pineapple juice, and homemade orgeat. It's not bitter at all despite the large amount of Angostura. It feels like it has egg in it because it is creamy and rich, but I think that's just from the orgeat. I don't find the color particularly appealing, but it tastes quite good in a comforting way. Photo here: http://forums.egullet.org/topic/52996-orgeat/page__st__210__p__1905038#entry1905038

• Roasted butternut squash and red onion with tahini and za'atar from 'Jerusalem' (Cook the Book)

  • krobbins426 on January 14, 2013

    Absolutely delicious. Comment on the website seems accurate that you could use this sauce for a variety of winter vegetables, not just butternut squash.

• Marian Burros' macaroni and cheese (Sunday Brunch)

  • spharo00 on January 25, 2013

    I left the onion out of this recipe and used elbow macaroni in place of the cavatappi pasta. I liked that this macaroni and cheese had hot sauce in it - it gave it a bit of a kick. Overall, the dish was just to greasy for me and not nearly as cheesy as I would have liked.

• Roasted beet soup with thyme, lemon, and crème fraîche

  • krobbins426 on February 04, 2013

    I used beef broth instead of veggie. Added greek yogurt instead of creme fraiche. Adding a little sherry vinegar to each bowl definitely raised it several notches in flavor.

• Azorean kale, sausage, and bean soup (Cook the Book)

  • PinchOfSalt on February 04, 2013

    I was expecting a very flavorful soup. It was okay, but rather understated.

• Three-bean chocolate chili (Cook the Book)

  • krobbins426 on February 12, 2013

    Easy to pull together after work, but nothing particularly special. I suppose that is to be expected because cooking for 30 minutes doesn't give a lot of opportunity for the flavors to develop.

• Poulet's preserved lemon chicken with olives with almond couscous (Cook the Book)

  • Maura on February 14, 2013

    I used lemons I preserved (so easy), and used a full cup of water in the recipe. Served with almond / dried apricot couscous. Everyone loved it

• Flourless Nutella chocolate torte

  • Jane on March 03, 2013

    This is one of the richest chocolate cakes I have ever made - which is a compliment in my book. Made with ground hazelnuts and Nutella and no flour, it very moist, basically a baked chocolate mousse. A great special occasion dessert and because it is so rich, one cake should serve 16 people, so it's good for a party.

• Ultimate king ranch chicken casserole

  • chawkins on March 03, 2013

    An excellent and healthy version of one of our favorite casseroles. I used sirracha for the hot sauce.

• Lentil soup (Cook the Book)

  • spharo00 on March 11, 2013

    This recipe took a great deal of time to make and the end result was unappealing at best. The soup is a muddy brown color (to be expected of lentil soup), but the taste was also bland and the texture sandy/grainy. I'm not sure what I did wrong, but it was definitely not a great soup. More of a mush really.

• Pork and mustard-cream cabbage (Meat Lite)

  • chawkins on March 16, 2013

    Wow, this is an outstanding dish. The pork chop is just plain old pan-fried pork chop, it is the cabbage that really makes the dish. I didn't have any bacon, so I omitted it and I didn't have cream, so I just used 2% milk with a tablespoon size pad of butter and it still turned out great. I did double on the pork though. I did not serve salad with it because with half a head of cabbage, an apple and an onion that's plenty of vegetables for two people.

• Irish apple cake (Cook the Book)

  • twoyolks on March 23, 2013

    The crust was good. The apples did not cook fully. The cloves give the apples an odd flavor.

• Spinach salad with blood oranges and pistachios

  • Bloominanglophile on March 24, 2013

    This is a nice, refreshing salad. I might add one more tablespoon of olive oil so the dressing would coat the leaves a bit more?!?

• Scallion pancakes from 'The Chinese Takeout Cookbook' (Cook the Book)

  • robinorig on March 31, 2013

    Original recipe from her blog: http://appetiteforchina.com/recipes/chinese-scallion-pancakes-photo-photo-recipe

• Grilled bratwurst with beer, mustard, and sauerkraut

  • chawkins on April 08, 2013

    Braising the brats before grilling kept them moist and yet had a crisp skin. Brats and kraut on baguettes made this a quick and easy meal.

• Membrillo-roasted lamb (The Secret Ingredient: Membrillo)

  • chawkins on April 09, 2013

    It's only okay. The sweet glaze totally masked the taste of the lamb. I rather have it my usual way: dredge in Dijon, then in panko and pan-fry.

• Chickpea salad with feta and mint (Dinner Tonight)

  • minerva on April 11, 2013

    Used half the feta and more chiles, came out great. I love the effect of frying up the chickpeas a bit.

• Really good oven-fried buffalo wings

  • Laura on April 13, 2013

    Made this for dinner last night and we really enjoyed it. We love hot and spicy foods, which is good, because this is SPICY! (And very salty.) It couldn't be simpler -- so much easier than frying wings. It does require that the wings rest with the baking powder/salt in the refrigerator for 8-24 hours, so advance prep is required. Also, the baking time was not quite long enough to produce a nicely browned wing -- needed several more minutes.

• Deborah Madison's spring garden hodgepodge of radishes, leeks, and peas depending... (Cook the Book)

  • Queezle_Sister on April 19, 2013

    I prepared this for dinner last night, and it was both FANTASTIC and EASY. I used a paella pan to bake the ricotta, and panko as the crumbs. I had to use frozen peas and a regular yellow onion, but it was still great. I followed the suggestion about pasta - using bow-tie - and put the pea/pasta mix on top of and next to the ricotta. By doubling the amount of peas and pasta, this was a great main dish for four. Even the teenagers in the house really enjoyed it. Don't skimp on the sage or lemon zest, and be sure to add salt.

• Mindy Fox's peanut soba, cabbage, and chicken salad

  • minerva on April 24, 2013

    Left out chicken since peanut butter and soba have enough protein. I upped the amount of garlic, ginger, and sriracha. I also added some chopped fresh Thai chiles, made it very spicy.

• Salmon with citrus dressing (Dinner Tonight)

  • pgarcia on April 28, 2013

    Now this was fantastic. The dressing complemented the salmon perfectly. I will be making this often!

• Eggs baked in avocado

  • krobbins426 on April 30, 2013

    Sounded a little gross, but was actually pretty tasty and the kids loved it. Next time, I need to make sure I hollow out the avocado a bit more before putting the eggs in. We baked as directed, but ultimately ended up putting the broiler on to really get the tops of the eggs done for the kids.

Reviews about this site

Reviews about Recipes in this Book

• Zuppa di farro (Seriously Italian)

  • Running With Tweezers

    While you could easily substitute barley in this recipe, I think the nutty crunch and tooth of the farro is what makes it here. It's substantial enough to have as a meal with some warm bread...

    Full review

• Almond olive oil cake for Valentine's Day (Seriously Italian)

  • Lottie and Doof

    It is bright and beautiful on its own, but the glaze... makes this one of my new favorite cakes... it adds a richness that is the perfect compliment to the bright cake. Also, it is pretty.

    Full review

• Bourbon-roasted peach cheesecake

  • Lisa Is Cooking

    In other words, every part of the dessert was delightfully flavorful. It makes a tall, stately cheesecake in a nine-inch pan, so I was happy we could share it with some friends who were in town...

    Full review

• Language English
• Countries United States