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Serious Eats

sandylc Apr 14, 2014 12:31 PM

Hi, all. What's your favorite Serious Eats article or recipe?

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    hyde RE: sandylc Apr 14, 2014 01:43 PM

    Its twisted, and horrifying, and really only good while hot (does not hold well) but its inspired and never fails to amaze recipients:


    so sue me.

    1 Reply
    1. re: hyde
      sandylc RE: hyde Apr 14, 2014 02:26 PM

      Oh, my. Someone just MIGHT sue you for THAT....;-)

    2. f
      foodandscience RE: sandylc Apr 14, 2014 02:49 PM

      Halal cart chicken recipe. I've never had the original version in New York but it is so good. I will think of some others I really like.

      1. fldhkybnva RE: sandylc Apr 14, 2014 03:54 PM

        It's a tie - Halal cart style chicken and Hot and Sour soup

        1. Ttrockwood RE: sandylc Apr 14, 2014 06:05 PM

          I really enjoyed reading along with Kenji and Ed's vegan experience this year- it was really inspiring to see how two serious "foodies" ate. And it wasn't rabbit food and sprouts ;)
          I loved loved loved this salad:

          1. d
            Dave Feldman RE: sandylc Apr 14, 2014 09:50 PM

            Considering how long it has been around, it is impressive that Serious Eats keeps improving. If you are particularly interested in recipes, I'd definitely start with Kenji's recipes and suggestions, which manage to be simultaneously substantial, playful, and practical.

            1. Wahooty RE: sandylc Apr 14, 2014 10:59 PM

              Anything involving the words "Will it waffle?"

              2 Replies
              1. re: Wahooty
                mcsheridan RE: Wahooty Apr 16, 2014 08:51 AM

                Have you seen this? The pioneer...


                1. re: mcsheridan
                  Wahooty RE: mcsheridan Apr 16, 2014 10:28 AM

                  Yeah, Kenji has given nods to the Waffleizer on occasion. Love them both. :)

              2. fldhkybnva RE: sandylc Apr 15, 2014 03:08 AM

                I will add my favorite article is the piece on cooking steaks-I now use the salt technique routinely.

                1. Firegoat RE: sandylc Apr 15, 2014 06:56 AM

                  I enjoyed the story on how to dry age steaks in your home and I pretty much read all of their pizza articles.

                  1. p
                    pie22 RE: sandylc Apr 16, 2014 08:02 AM

                    add me to the halal chicken and rice crew, this is great!
                    a hit everytime i make it and i think it's better than the cart guys!

                    1. g
                      gildeddawn RE: sandylc Apr 16, 2014 11:12 AM

                      The No-Waste Carnitas with Tomatillo Salsa. Great!

                      1. k
                        Klunco RE: sandylc Apr 16, 2014 11:17 AM

                        The skillet to broiler pizza article/technique is incredible for busy weeknights and makes some of the best home pizza ever.

                        1. f
                          filtered RE: sandylc Apr 18, 2014 05:04 AM

                          We Test the Anova, Sansaire, and Nomiku Sous-Vide Circulators


                          1. mcsheridan RE: sandylc Apr 18, 2014 05:57 AM

                            The Food Lab's Guide to Pan-Seared Pork Chops.

                            Kenji details the use of his reverse sear method (first developed for steaks) and dry brining the chop overnight beforehand.

                            The results are just beautifully-browned yet juicy chops. Yum.

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