| No images? Click here  Ozoni (Japanese New Year's Soup) With Mochi, Chicken, and Vegetables  Ozoni is one of Japan's traditional New Year's foods. It comes in many forms depending on the locale and family, but it always features a seasoned broth with tender and chewy pieces of mochi (glutinous rice cake). This recipe pulls from a variety of regional styles and family practices. The broth is made like dashi—infused with kombu, dried shiitake mushrooms, and bonito flakes—but here the liquid used is chicken stock, an uncommon practice in Japan (you can, optionally, use water instead). It's then seasoned with soy sauce and served with a range of goodies, including vegetables like carrot, daikon, and spinach as well as pieces of tender sake-marinated chicken. The Kitchen Essential  Kiri Mochi The mochi we use in this recipe is kiri mochi: rectangular in shape, their surface is often scored so each piece can be broken into four smaller blocks. They've become especially popular in metropolitan areas like Tokyo, as they are faster and easier to produce via a sheeting process as opposed to traditional hand-shaping. Keep Things Cozy! 
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Monday, December 30, 2019
Mochi soup is how Japan welcomes the new year
Thursday, December 26, 2019
Our most popular posts of 2019
| A popularity contest we're cool with. No images? Click here  What You're Cooking: The Most Popular Posts of 2019 As the year (finally!) comes to an end, we're taking a moment to look back on all of the cooking, eating, and discovering that we did in 2019. Soon, we'll be back in the test kitchen, bringing you plenty of new recipes for a new year—but first, a look at the posts you loved the most in 2019. Our Top Quick-Tip  It turns out most of us had no idea how to dispose of cooking oil. Well, that all changed this year, when Sho wrote an article on properly getting rid of cooking oil instead of pouring it down the drain where it turns into a huge, destructive grease monster. Recipes You Loved  In 2019, we made very, very thin chocolate chip cookies, but we also made these enormous, thick-as-possible ones. If you like your cookies more chewy than crunchy, these ones are for you.  If you were to look in our fridges right now, you'd find lots of XO sauce. That's because the sauce lasts for quite some time, and we put it on pretty much everything. Judging by the numbers, it looks like a lot of you do, too.  The next time you have company, try this Korean-style fire chicken smothered in a bubbly, crisp layer of cheese instead.  When both Stella and Kenji happened to be at Serious Eats HQ during the same week, they collaborated on this kimchi fried chicken sandwich. An Experiment We Couldn't Help But Try  Sous vide peanut butter steaks, for better or for worse.
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Monday, December 23, 2019
DIY vanilla extract is a waste of time and money
| What's new on Serious Eats No images? Click here   FEATURES Real Talk: DIY Vanilla Extract Is a Waste of Time and Money However charming the idea, homemade vanilla extract isn't an extract at all. It's an infusion, and one that lacks the nuance and complexity of those made by commercial producers.  EQUIPMENTThe Most Popular Kitchen Equipment We Recommend FEATURESWhat You're Cooking: The Most Popular Posts of 2019 FEATURESOur Favorite Feature Stories of 2019 TECHNIQUESThe Secret to Restaurant-Quality Braised Short Ribs Is in the SauceEmail Continues After Ad Below  HOLIDAYOur Favorite Culinary Gifts Under $50 TECHNIQUES A No-Fuss Chocolate Yule Log That’s Easy to Roll 
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Friday, December 20, 2019
Nite Yun's San Francisco, Plus Her Cambodian Noodle Soup Recipe: From Our Partner
| Sponsored    SPONSORED Meet Nite Yun Born to a family of Cambodian refugees, Nite Yun’s identity is deeply rooted in food, but it wasn’t until she sampled Cambodia’s kuy tew (a spicy pork broth soup) that she was inspired to pursue the chef’s path. She knew the Bay Area would fall for Cambodia’s bright, fresh flavors as hard as she did, and she was right: her restaurant, Nyum Bai, is now a beloved Oakland stand-by, a little noodle shop offering Khmer staples like lok lak, or stir-fried beef in a lime-and-pepper sauce, and the blistered eggplant, ground pork, and shrimp dish known as cha troup.  Chef Yun's Kuy Teav Phnom Penh Thankfully for us, Nite shared one of the first recipes she mastered: a comforting noodle soup. Here's what she had to say about it: "Kuy teav phnom penh is one of the first dishes I learned how to cook," she told us. "My mom always made it during the weekends for me and my brothers. It has a lot of TLC." See www.capitalone.com/savor for details. To determine cash back, we identify transaction type based on information provided by merchants. Capital One does not provide, endorse or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are not affiliated with Capital One and are solely responsible for their products and services. All trademarks are the property of their respective owners.
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