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Serious Eats

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

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  1. 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

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

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

        1. 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. 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. Anything involving the words "Will it waffle?"

              2 Replies
                1. re: mcsheridan

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

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

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

                  1. 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. The No-Waste Carnitas with Tomatillo Salsa. Great!

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

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


                          1. 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.