How to Travel Like a Food Writer

Plus, Israeli-style hummus No Images? Click here RECIPES      /     TECHNIQUES      /     FEATURES FEATURES How to Travel Like a Food Writer Don't be fooled by articles and tourism ads that promise "off-the-beaten-track," "authentic," "local" experiences...for the low price of whatever package they’re selling. In many cases, all you have to do is think like a reporter. Here's how to eat abroad like it's your job. Read Now TECHNIQUES Butter-Basting: A Classic Technique Everyone Should Know Learn More TECHNIQUES Saganaki: Set Fire to the Cheese, Watch It Burn Learn More Email Continues After Ad Below THE KITCHEN ESSENTIAL Stick Lighter For all your flambéeing adventures, like saganaki, you'll want a stick lighter. It kicks the alcohol ablaze while keeping your hand at a safe distance. Shop Now RECIPES 20 Mexican Recipes for Pozole, Chile Verde, Tacos, and More   Learn More   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 Quick and Easy Pressure Cooker Chicken and Black Bean Stew The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, black beans are stewed together with spicy Hatch chilies, smoky Andouille sausage, and fall-off-the-bone tender chicken legs.   TUESDAY Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) It's easy to see why shakshuka is so popular: it's quick, it's simple, it's easy to scale up or down; and it works for breakfast, brunch, lunch—or in this case—dinner.  WEDNESDAY The Best Grilled Cheese Sandwich Making it through mid-week is sometimes only achieved by moving at a dead sprint. For a dead sprint-kind of Wednesday, we can only recommend the most humble, easy, delicious sandwich: the grilled cheese. THURSDAY Quick and Easy Stovetop Butternut Squash Soup Let's be honest: You don't always have the time or energy to invest in making the very best butternut squash soup—roasting that squash takes time. On Thursday, "just good enough" is good enough., This techinque delivers a squash soup that's made 100% on the stovetop, in just about half an hour. FRIDAY Chorizo and Egg Chilaquiles With Salsa Verde Nothing says "TGIF" like tortilla chips for dinner. Topped with salsa verde, spicy chorizo, and eggs, then served with fresh radishes and vinegary pickled onions, they make a perfectly acceptable main for a week well done.     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 help you guide your efforts with what we're taking on over the weekend.  Perfect Prime Rib With Red Wine Jus Fall is upon us, so fire up those ovens for a Sunday roast to remember. A low and slow start delivers medium-rare doneness all the way from edge to center. Then, blast it with heat just before serving for a crackling-crisp, browned crust. It's an all-day affair that delivers results fit for a feast.     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

Israeli-Style Extra-Smooth Hummus

Your Recipe of the Day No Images? Click here Israeli-Style Extra-Smooth Hummus Store-bought versions of Israeli-style hummus—the kind made with tons of tahini and a touch of cumin—typically have a great, ultra-smooth and -creamy texture, but they lack flavor and aren't easily customizable to our own personal tastes. Homemade hummus, especially when made with dried chickpeas, may have amazing flavor that we can play with any way we like, but it's quite difficult to get it as smooth as the store-bought stuff. So what if you want hummus that is smooth and flavorful? Our recipe uses a few tricks to pack in flavor and give you great texture. Read More → The Kitchen Essentials High-Powered Blender Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture. 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