How to Make Chopped Liver: The Jewish Foie Gras

Your Recipe of the Day No Images? Click here Classic Jewish Chopped Chicken Liver  Chopped liver contains only a few ingredients, so for the best version, you have to be thoughtful about each one. This recipe gives you options for how to proceed to get the results you want. (With just a little opinion sprinkled in along the way because, let's be honest—not all of the options are equally good.) Read More → The Kitchen Essential Wire Rack Set the livers on a wire rack set in a rimmed baking sheet and run them under the broiler, so that the juices can drip down as the livers cook. 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

The Best Southern-Style Thanksgiving Cornbread

Your Recipe of the Day No Images? Click here Southern-Style Unsweetened Cornbread​ The key to truly great unsweetened cornbread is to use the best stone-ground cornmeal you can find, ideally freshly ground from a small mill. If you can't get that, a tiny bit of sugar is just enough to make lesser stone-ground cornmeals work. Read More → The Kitchen Essential Cast Iron Skillet Bake your cornbread in a black cast iron skillet preheated in the oven so it's smoking hot. When the batter hits the pan, that heat will cause the edges of the bread to brown.  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

Ask Kenji and Stella Your Thanksgiving Questions!

We're here to help No Images? Click here   We Want Your Holiday Cooking Questions As the holiday season approaches, we’re planning a brand-new episode of Ask Special Sauce, starring recipe developers Kenji López-Alt and Stella Parks, and all your most pressing holiday cooking questions! Email us the whole story at specialsauce@seriouseats.com and your cooking conundrum just might get featured on Special Sauce.  Send us your questions by 11/11/18 if you want to be included in the show.   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