Sunny Lemon Bars to Brighten Winter Days

Your Recipe of the Day No Images? Click here Sunny Lemon Bars These lemon bars are something of a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares—no cornstarch required. That keeps the custard translucent and bright, as refreshing as a cold glass of lemonade. Serve with a simple dusting of powdered sugar, or dress them up with lemon chantilly and crispy citrus-candied pistachios. Read More → The Kitchen Essential Fine-Mesh Strainer Putting the custard through a fine-mesh strainer removes lumpy bits, keeping the custard silky-smooth. 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

DIY Cookie Butter Is the Perfect Gift For Your Valentine

Your Recipe of the Day No Images? Click here DIY Cookie Butter This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos. It's fantastic stuffed in crepes or French toast, or even as a filling for sandwich cookies. It's also a great way to polish off the scrap pieces left over from making a batch of homemade Biscoff, but no harm/no foul if you'd rather grab a package of the real deal instead. Read More → The Kitchen Essential Immersion Blender Running the mixture through an immersion blender will emulsify the crumbs and water into a rich and silky paste. 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

Homemade Hot Chocolate Mix for Snow Day Emergencies

Your Recipe of the Day No Images? Click here Homemade Hot Chocolate Mix With notes of caramel from toasted sugar, the rich taste of dark chocolate, and earthy depth from Dutch cocoa, this hot chocolate mix is simple and sophisticated all at once. Thanks to the solubility of toasted sugar and Dutch cocoa, it's also easy to dissolve in hot milk. If you like, try storing it with a vanilla bean tucked inside for added aroma. Read More → The Kitchen Essential Food Processor Because this recipe contains such a high percentage of chocolate, not just cocoa powder, we use a food processor to pulverize the ingredients into a dry, powdery mix. 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