What to Do With Speckled Bananas

Your Recipe of the Day No Images? Click here Creamy Banana Pudding No, no, not that banana pudding. Rather than a layered dessert of vanilla pudding with sliced bananas and vanilla wafers, this is a banana-flavored pudding. It has all the fruit and custard flavor you’d find in a scoop of banana ice cream, but instead of a cold treat, it’s a warm and comforting winter dessert. Read More → The Kitchen Essential Three-Quart Saucier This comforting custard starts with sliced bananas (and a leftover vanilla bean if you happen to have one) steeped with hot milk in a 3-quart stainless steel saucier. 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

Oysters Rockefeller With Fresh Herbs and a Dash of Absinthe

Your Recipe of the Day No Images? Click here Oysters Rockefeller​ Oysters Rockefeller is a decadent New Orleans classic that is often imitated but rarely duplicated—because the original recipe is a carefully guarded secret. This version ditches the spinach found in most attempts at recreating the dish (despite there being no evidence to support its inclusion) and brightens things up with fresh herbs. Read More → The Kitchen Essential Rock Salt Lay down an even layer of rock salt (sometimes labeled "ice cream salt") on a sheet tray, and place the oysters on top of it before broiling. The large crystals will keep the oysters in place and generate a nice amount of heat around the shells. 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

BraveTart's Sugar-Toasting Technique Will Change the Way You Bake

Your Recipe of the Day No Images? Click here Toasted Sugar Toasting sugar in a low oven allows it to slowly caramelize without sacrificing its crystalline structure. The result is a sort of "granulated caramel" that can be used in any recipe as a one-to-one substitution for plain sugar. A mere hour of toasting will dramatically tame the sugar's sweetness, while extended periods of time will build a more intense caramel flavor.  Read More → The Kitchen Essential A Food Processor Deeply caramelized sugar can be superclumpy. Stirring from time to time helps release entrapped moisture but not enough to stop it from cooling into hard, lava rock–like pieces. Fortunately, these chunks are highly porous and easily demolished in a food processor, where they can be ground until powdery and 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