A Guide to Pepper: The World’s Most Popular Spice

What's new on Serious Eats No Images? Click here FEATURES A Guide to Pepper: The World’s Most Popular Spice Welcome to Pepper 101, our guide to the different kinds of pepper out there, from the more common black and white peppers to the rarer long pepper, and a few spices that aren't even pepper at all. Read Now FEATURES Introducing Serious Eater: The Untold Serious Eats Origin Story In his new book, Serious Eater, Ed Levine shares the untold tale of what it took to grow Serious Eats from a personal blog into an award-winning food website. Read Now TECHNIQUES ​ How to Make Vibrant, Flavorful Fruit Frostings When it comes to flavored frostings, just say no to watery fresh-fruit purée—the concentrated color and flavor of freeze-dried fruit is what you need. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Food Processor The method for the above frosting has a super-simple beginning Start with freeze-dried fruit and grind it in a food processor until powdery and fine.  Shop Now FEATURES Behind the Phenomenon That Makes Your Wine Smell Like Farts The flaw giving your wine a sulphur smell and what you can do it about it. Learn More PODCAST Special Sauce: Tommy Tomlinson on Untangling Food, Love, and Loving Food Ed Levine and Tommy Tomlinson, a Pulitzer Prize-nominated author, discuss struggling with issues related to weight and eating. Listen Now   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

Your Next Weeknight Meal Plan (And Weekend Cooking Project!)

What to Cook Next Week No Images? Click here   After a busy day, the last thing you want to do is spend hours in the kitchen pulling dinner together. Luckily, we have a wealth of delicious weeknight meals that will have you in and out of the kitchen in one hour or less. Meet our weekly dinner plan: Five easy dinners for five busy weeknights, all sent in advance so you can get your shopping done ahead of time. Cook along with us!   Your Week Ahead MONDAY Easy Creamy Potato, Leek, and Sauerkraut Soup This recipe takes ideas from traditional Polish kapusniak (sauerkraut soup) and combines them with the creamy texture of potato-leek soup for a bowl that's satisfyingly rich and filling, but with a tangy, bright flavor.   TUESDAY Sichuan Shirataki Sesame Noodle Salad Slick shirataki noodles are perfect for quick-and-easy cold noodle salads. Here, they pick up plenty of flavor from a sauce of Sichuan peppercorn and chili-infused oil, black vinegar, garlic, soy sauce, and peanuts. WEDNESDAY Alsatian Pizza With Fresh Cheese, Onions, and Bacon It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc, thinly sliced raw onions and bacon, is as crisp as the best bar-style pie. THURSDAY Red Curry-Rubbed Grilled Halibut With Curry Vinaigrette Red curry paste gets not one but two uses in this recipe for smoky grilled halibut, first as a marinade and then as a base for the sauce. FRIDAY Argentine Asado Burgers With Seared Provolone and Chimichurri This burger is inspired by the grilling feasts of Argentina called asados. It's a juicy patty topped with a griddled slab of provolone cheese (known as provoleta in Argentina) and spoonfuls of tart, garlicky chimichurri sauce. Best way to start the weekend!     Your Weekend Project Ah, the weekend. Visions of time-consuming kitchen endeavors dancing in your head all week long, and finally you have the time to pursue them. But which one to choose? Let us guide your efforts with what we're taking on over the weekend.  Tacos Árabes (Pita-Wrapped, Cumin-Marinated-Pork Tacos) Tacos árabes, a Pueblan specialty with Middle Eastern influence, feature juicy cumin-marinated pork in a warm pita-bread wrapper. This at-home recipe re-creates the spit-roasted flavor in the oven and on the stovetop. It takes up to two days, but by the end, you'll be thankful you put in the effort.     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232-2017 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

Monte Cristo–Inspired Crepes

Your Recipe of the Day No Images? Click here Monte Cristo Crepes Inspired by the iconic breakfast sandwich, these Monte Cristo crepes are filled with ham, cheese, and a tangy jelly-mustard mixture––don't knock it 'til you try it! They're then coated in an egg batter and pan-fried until golden brown. The original sandwich is a masterpiece that marries sweet and savory, and it turns out to be just as good in crepe-form. Read More → The Kitchen Essential Blender Using a blender allows you to bring together a crepe batter in just 15 seconds. Shop Now   Other Crepe Variations For Fans of Really Thin Pancakes Savory Buckwheat Crepes French Crepes With Spinach and Feta  Dosa (Indian Rice-and-Lentil Crepes)  Basic Crepe Batter     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