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Turn Leftover Sweet Potatoes Into Light and Fluffy Biscuits
With sweet potato purée standing in for buttermilk, these biscuits are as moist and tender as they are colorful and bright. Read More
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Cauliflower Turns Vegan Green Bean Casserole as Creamy as the Original
The classic green bean casserole gets veganized in this recipe, in which a silky cauliflower purée stands in for the creamy base of the typical mushroom soup. Read More
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Special Sauce: Roads & Kingdoms' Matt Goulding On Moms, Tweets, and Bourdain
Ed Levine speaks with Roads & Kingdoms' co-founder Matt Goulding.Read More
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How to Get the Most Out of Your Instant Pot
Your handy field guide to all the most secret Instant Pot functions that will BLOW YOUR MIND.Read More
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Serious Eats Is Going 100% Vegan (Seriously)
A new era is dawning at Serious Eats, and it's called Seriously Vegan.Read More
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Harissa Is the Customizable Condiment of Your Sweet, Spicy Dreams
Here’s how to make a couple entry-level harissas. Although they’re perfect just the way they are, they can also be the start of your homemade harissa adventure. The pastes can be thick or thin, spicy...
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Pomegranate and Harissa Make a Refreshingly Complex Mezcal Cocktail
This mezcal and pomegranate cocktail is a little spicy, a little earthy, a little tart, and softly floral.Read More
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6 Supermarket Chocolate Bars for Better Baking
Forget the baking aisle—the best chocolate for baking is hiding out with the fancy snacks, so pick up a few bars and start upgrading your desserts.Read More
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How to Make Greek Avgolemono Chicken Soup
Avgolemono is a classic Greek combination of eggs and lemon, used to thicken and flavor soups and sauces. Here's how to make it, and how use it in a flavorful and bright chicken soup.Read More
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Everything You Can Do With Harissa
So you have some harissa. Now what? The North African chili paste is excellent in a whole range of applications, from moist braises to tangy salad dressings to spicy cocktails. Here are some recipes...
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Special Sauce: Sara Moulton on Leftovers, College Gigs, and Not Looking for...
Ed Levin speaks with Sara Moulton, host of the PBS series Sara's Weeknight Meals and the co-host of Milk Street RadioRead More
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Batter Up: Finding a Tempura Spot to Call My Own
When my old regular tempura spot closed, all I wanted in a new one was really good food, ordered à la carte and served by a friendly chef at a comfortable, well-worn bar. In other words, I was like a...
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12 Quick Pork Recipes for Weeknight Pigging Out
Any dish that needs hours in the oven is going to be relegated to the weekend, but that doesn't mean you have to forget about pork when it's time for a quick dinner.Read More
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A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More
If the only seaweed you ever encounter is wrapped around your maki or floating in your miso soup, it's time to learn more about what sea vegetables—from the ubiquitous nori to more obscure varieties,...
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The Best Wine Openers
We tested 19 wine bottle openers, in a range of styles and price points, to find out which models are the easiest to use.Read More
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How to Clean and Fillet Fresh Sardines
These step-by-step instructions show how to clean and fillet fresh whole sardines using nothing more than a pair of scissors and your fingers.Read More
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13 Spring Salads to Say Goodbye to Winter
There's no better way to celebrate spring produce than by putting together a salad that's a riot of these short-lived ingredients—like asparagus, English peas, snap peas, favas, and baby greens—either...
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A Fancy Hibiscus-Mezcal Cocktail That’s as Easy as Making Tea
A flavored simple syrup, which requires as little fuss as making a cup of tea, can mean the difference between a drink that's a bit ho-hum and one that's shockingly delicious.Read More
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Special Sauce: Sara Moulton on Why Female Chefs Should Head West
In the second part of Ed Levine's conversation with Sara Moulton, they discuss the issues women face as chefs.Read More
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