From Our Partner: What to Do With Fresh California Citrus

Sponsored   SPONSORED What to Do With Fresh California Citrus​ Whether you’re using whole citrus wedges in a recipe or just squeezing a few drops as a finishing touch, the sweet, tart, acidic notes from fruits like lemons, limes, grapefruit, and oranges can mean the difference between an okay dish and a memorable one. Salt may be the universally praised seasoning in cooking, but for emboldening or balancing flavors, citrus is the unsung hero. The key is sourcing high-quality fruit, and for that, we recommend looking to California. Citrus from the Golden State is reliably juicy and vibrant, and you can thank the farmers for that: At every step of the harvest, they ensure your lemons, your tangerines, and your grapefruit are produced with love and care you can taste. To see what citrus fruit from sunny California can offer, click the button below!   Get the Recipes Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

"Better Than Any Falafel I’ve Eaten Before"

Certified five-star falafel No Images? Click here   Easy, Herb-Packed Falafel ⭐⭐⭐⭐⭐ "Well, these turned out amazing, better than any falafel I’ve eaten before." - Verified Serious Eater Falafel often has good flavor, but a pasty, heavy texture. What we're after is falafel that's shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. Light enough that the balls can be eaten completely on their own without having to be shoved into a sandwich full of ingredients designed to distract you from their typical mushiness. (Of course, if you want them in a sandwich, they should hold up in there just as well.) We like our falafel to taste of chickpeas, but also to be packed with herb and spice flavor. Falafel that needs only simple condiments—tahini and hot sauce—to taste great. Get the recipe →  More Top Vegetarian Recipes Easy Sichuan Dry-Fried Green Beans Channa Masala Really Awesome Black Bean Burgers  Pasta al Limone     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Win a Food Lover's Dream Getaway to India

Airfare included! There's a lot more to Indian cooking than curry. And where better to learn more about chaat, channa masala, and dosa than the country from which they originate? So we want to send one of you to try them yourself on a grand tour of India!  We've partnered with Dollar Flight Club and five other great brands to bring you an eight-night stay in boutique hotels and guesthouses across India, with airfare and local tours included. Highlights include seeing the Taj Majal at sunrise and exploring the famed 'pink city' of Jaipur. Click below for your chance to win. Enter Now Bring India to your own kitchen! Easy Pressure Cooker Chicken and Chickpea Masala Anda Bhurji (Spicy Indian Scrambled Eggs) By entering the sweepstakes, entrants agree to the sweepstakes’ Official Rules. Entrants also agree to receive email communication from the sweepstakes partners. Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Seven-Minute Frosting: The Fluff of Legend

Just like Grandma's No Images? Click here Old-Fashioned 7-Minute Frosting The popularity of this quick and easy frosting dates back to the early 20th century, but its name has always been a figure of speech rather than an exact figure. That said, it shouldn't take much longer than seven minutes to cook on the stove, so don't be afraid to adjust the heat as needed to keep things moving along. Use this frosting to keep desserts light after a heavy meal, or as a counterpoint to especially rich cakes like coconut or devil's food. Read More → The Kitchen Essential Digital Thermometer Keep an eye on the temperature of your frosting using a leave-in digital thermometer—at exactly 185°F, the egg white syrup will be fully cooked. Shop Now Cakes fit for your frosting Classic Vanilla Butter Cake Brown Butter Carrot Cake Double-Strawberry Cake Pistachio Cake   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Buttery, Cheesy Garlic Bread (in Hasselback Bagel Form)

St. Louis-style is back No Images? Click here Hasselbacked Melted-Mozzarella and Garlic-Butter Bagels Sliced vertically in the now-infamous St. Louis style, a tender, doughy bagel becomes the perfect vehicle for melted garlic butter and gooey fresh mozzarella cheese. It's the cheesy garlic bread you didn't know you needed in your life. Read More → The Kitchen Essential Serrated Knife A good serrated knife gives you maximum control in creating the seven slits necessary for this unorthodox bagel creation. More St. Louis–style experiments  All Praise the St. Louis Bagel and Its Infinite Potential The infamous, vertically sliced St. Louis bagel is not an abomination—it’s a brand-new playing field for a brand-freaking-new game. In addition to the mozz-bomb you see above, we also tested them croque monsieur–style, among others.   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe