Caramelized Butternut Squash Soup

Your Recipe of the Day No Images? Click here Classic Butternut Squash Soup Smooth and silky butternut squash soup is a cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until it's deeply browned and caramelized, then purée it with a base of browned butter and golden sautéed onions. A dollop of sour cream–spiked, cinnamon- and nutmeg-spiced whipped cream and frizzled sage complete this wintertime classic. Read More → The Kitchen Essentials High-Powered Blender For the smoothest texture for all your puréed fall soups, a high-powered blender is the way to go—it achieves a silky smooth texture that's next to impossible to get with lower-powered models. Shop 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

Broiled Mint Msemen With Honey

Your Recipe of the Day No Images? Click here Broiled Mint Msemen With Honey To create the flaky layers in these Moroccan flatbreads, called msemen, the dough is pressed flat, greased with fat, sprinkled with fine semolina, and then folded over itself several times. It's often served with mint tea, and in a nod to that tradition, this recipe folds fresh mint leaves into the dough. A rich and sweet honey-butter is perfect for drizzling or using as a dip. Read More → The Kitchen Essentials Sheet Pan While msemen dough is usually “baked” on a griddle, here we broil it on a sheet pan to accelerate the process. Shop 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

Fall-Ready Bouillabaisse (Provençal Fish Stew)

Your Recipe of the Day No Images? Click here Real Bouillabaisse (Bouillabaisse Marseillaise) Complex, aromatic, and rich, a true bouillabaisse from the south of France isn't just some saffron-tinted shellfish stew. Instead, it features several different varieties of fish (plus some shellfish, if you want), all in a deeply layered, creamy broth that's flavored with fennel, saffron, orange zest, and more. It's a feast, so call your friends to come grab a bowl. Read More → The Kitchen Essentials Dutch Oven A good, large Dutch oven is an essential for the fall and winter months to make big batches of stew like this bouillabaisse. Shop Now Blender Using a blender instead of the more traditional food mill helps to break down the solids enough so they can pass through a strainer Shop Now Mortar and Pestle A mortar and pestle is a wonderfully rustic way to make the rouille—like a teleportation device to the the south of France. Shop 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