Quick and Easy Drop Biscuits

Your Recipe of the Day No Images? Click here Quick and Easy Drop Biscuits Fannie Farmer of the famed Boston Cooking School called drop biscuits "emergency biscuits," which is appropriate considering that all you need to make them is 25 minutes and five basic ingredients. Not only are these quick to make, they're also super fluffy and tender. Read More → The Kitchen Essential Food Processor The food processor is a great option when you're working with really large batches of dough—like for Thanksgiving, perhaps! 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

What We're Buying From D'Artagnan's 40% Off Flash Sale

All the Meat No Images? Click here   What We're Buying From D'Artagnan's 40% Off Sale We often look to D'Artagnan when we want a good piece of meat, but unfortunately, said meat can get really expensive. Today until 9 p.m. Eastern time, while supplies last, this renowned meat purveyor is offering 40% off some of its most popular products.   Sasha's Pick: Porcelet Shoulder “I worked with porcelet shoulders while cooking at Clio in Boston, and by that I mean I used to snag scraps whenever there were any available from the cook working the meat station. They are ridiculously good. It can be hard to find skin-on, bone-in pork shoulder, so getting a special-edition milk-fed piglet one, at a heavy discount, is awesome. Ditch the turkey; roast a porcelet shoulder instead.” Shop Now   Niki's Pick: Duck Breast "Duck breast is the ribeye steak of the poultry kingdom. I like it so much that I make duck breast for Thanksgiving every year instead of turkey. I'll be buying a bunch of these to freeze for indefinite feasting." Shop Now   Sho's Picks: Porcelet Collar and Pekin Duck "I’d get the porcelet collar, which would make excellent chashu for ramen. Also you can get six pekin ducks for $96, which is $16 bucks a pop. You'd just need some friends to help you eat them." Shop Now   Daniel's Pick: A Whole Pheasant "I'd get pheasant, because when else do you get to eat a pheasant? As for cooking it, I'd roast or braise it—something simple, because I'd be most interested in tasting the meat." Shop Now   Check Out the Sale   This email may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.   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

The Ultimate Extra-Crispy Double-Fried Confit Buffalo Wings

Your Recipe of the Day No Images? Click here The Ultimate Extra-Crispy Double-Fried Confit Buffalo Wings Are these wings more work than your standard wing? Sure, but all of the extra work can be done hours, days, or even weeks in advance. Come game day, all you've got to do is heat up that pot of oil and fry as many or as few wings as you want. And believe us, it's worth the extra effort. Full-on crisp, crackly, ever-so-slightly greasy, perfectly juicy and succulent, sauce-coated, tangy, vinegary Buffalo wing perfection in every lick-lipping, finger-dripping bite. Read More → The Kitchen Essential Dutch Oven You can shove as many of these bad boys as you can in a Dutch oven and so long as they're submerged and you give them the occasional stir, they'll soften up just fine. 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