| Last month on Serious Eats No images? Click here  June's Top 10This month, we focused on recipes and features to help you foster your love for food, in and out of the kitchen. Perhaps you tested out some of our quarantine-cooking tips, like how to save your veggie scraps to make stock, or how to ward off leftovers fatigue. Maybe you sat back with some popcorn to read about how Sho consumed way too much sodium at once, or to learn about the history of Garifuna cuisine. We hope you're finding ways to build community, make the most of summer produce, and spend some time outdoors (at a safe distance from others, of course). Here are June's most popular stories.  Some ideas on how to use up an abundance of scapes.  Is there a difference between Nongshim instant noodle products made for the American and Korean markets?  Our guide to the ingredient, including what it is and how to use it (beyond popcorn!).  Nik Sharma on the technique and how to use it in carrot raita.  It's still summer, it's still hot, and these are still good pasta salad recipes.  It's easy, economical, and opens up a world of possibilities. It also can make you a better cook.  Bean salads are nutritious and easy to prepare. These anything-but-boring recipes will keep you looking forward to eating them summer long.  From barbecue sauces to stir-fried anchovy banchan and crispy skillet rice, these are our favorite ways to incorporate the sweet heat of gochujang.  This rich and creamy avocado shake is an absolutely delicious way to get your daily dose of caffeine.
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Tuesday, June 30, 2020
The most popular stories in June
Our introductory guide to conservas
| Which ones to try and how to enjoy them No images? Click here  The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The average American grocery store tends to be lacking in the canned seafood department. Besides shelves and shelves of tuna, one might find the odd can of clams, some salmon, maybe mackerel... and little else. But citizens of the Iberian peninsula—the region including Spain and Portugal—are practically swimming in canned seafood. Entire shops in Portugal and grocery aisles in Spain are dedicated to the stuff. In fact, though fish and shellfish are eaten fresh throughout the region, canning is an often preferred method for preparing and conserving the best of their plenteous waters. The resulting range of products, called “conservas,” are considered a delicacy. More ingredient guides 
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Monday, June 29, 2020
Two ways to better iced coffee, an ode to whole chicken, and lots of bean salads
| The latest on Serious Eats No images? Click here   FEATURESNutritional Yeast: Savory, Cheesy, and Not Just For VegansNutritional yeast is an incredibly versatile pantry staple that can be used in soups, salads, over popcorn and even in noodle dough. It also just happens to be vegan. Learn all about how the ingredient is made, and all of the ways you can use it.  RECIPESRoast Pork Shoulder Ragù in Bianco With Pasta  ROUNDUPS17 Bean Salad Recipes for Summer  RECIPESJapanese-Style Iced Coffee  PODCASTSpecial Sauce: Anne Saxelby and Sheila Flanagan on Selling Cheese During the Pandemic Email Continues After Ad Below  RECIPESCold Brew Iced Coffee FEATURESWhy I Only Buy Whole Chickens (And You Can, Too!)
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