Easy and Cheesy: One-Bowl Cheddar Biscuits

Your Recipe of the Day No Images? Click here Buttermilk Drop Biscuits With Garlic and Cheddar  These savory one-bowl biscuits are as easy as they are cheesy, which is to say: very. Best of all, the dry mix can be prepped in advance and refrigerated until the expiration date stamped on the package of cheese, so you can keep a bag on hand to bake whenever you need an easy side for a batch of chili or lobster bisque. Don't be afraid to tinker with the garlic and spice ratios listed below: their intensity will vary by age and brand of the ingredients you have on hand. Read More → The Kitchen Essential Microplane Finely grated cheddar keeps these biscuits light, while boosting the recipe's yield. We love Microplane's fine grater because it's extra wide and makes quick work of all that grating. 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

For Your Resolutions: Easy Weeknight Meals

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 Broiled Salmon With Chili-Lime Mayonnaise Baked salmon offers an easy and convenient way to cook the fish, but, more often than not broiling is your best option—it promises a more intensely browned surface while leaving the center of the salmon tender and juicy.    TUESDAY Easy Pressure Cooker Green Chili With Chicken This chili is packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour.  WEDNESDAY Falafel With Black Olives and Harissa This isn't your average falafel. Here, spicy harissa paste and salty black olives give it a punchy twist with North African flare. It's a perfect dish to wake you up from those mid-week blues. Canned chickpeas and store-bought harissa and hummus will make it even more weeknight-friendly. THURSDAY One-Pan Chicken, Sausage, and Brussels Sprouts Who wants to juggle three pans on the stove for a hearty winter dinner? This crispy chicken and sausage dish bakes in a single skillet on a bed of Brussels sprouts until everything is deeply browned and delicious. A rub for the chicken, made from mustard, honey, and rosemary, adds even more layers of flavor. FRIDAY Hanger Steak With Bagna Cauda Pan Sauce Bagna cauda, the Northern Italian sauce of anchovies and garlic melted into butter and olive oil, is traditionally used as a dip for vegetables, but it's also a killer quick and easy pan sauce for steak. A perfect treat to end a long week.     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.  Pressure Cooker Brown Chicken Stock Sure, it's not the most glamorous of weekend cooking projects. But it is one you will definitely thank yourself for later. Daniel's brown chicken stock is perfect for making in large batches and tucking away in the freezer for short-notice soups and stews all winter long.     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

Chicken Marsala and the Key Ingredient for that Glossy Sauce

Your Recipe of the Day No Images? Click here Chicken Marsala With Mushrooms and Shallots  Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that's just like the best restaurant pan sauces—along with a few other small tricks (hello, soy sauce!). Read More → The Kitchen Essential Gelatin Unflavored gelatin adds a restaurant-quality viscosity to the sauce, making it rich and glaze-like. 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