The Case for Homemade Teriyaki: Glazed Salmon Rice Bowls

Your Recipe of the Day No Images? Click here Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls Having a batch of teriyaki sauce in your fridge at all times (it lasts forever) allows you to pull together a dinner like this rice bowl with teriyaki-glazed salmon and avocado in the amount of time it takes to steam a pot of rice. Once you have the rice on, all you've got to do is sear the salmon, dice up some avocado and cucumber, slice a couple of scallions, and pull that leftover teriyaki sauce out of the fridge. Read More → The Kitchen Essential Furikake  The finishing touch on this rice bowl is a pinch of furikake, a Japanese rice seasoning packed with sesame seeds and seaweed. 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 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