New England Clam Chowder With Oystah Crackahs

Your Recipe of the Day No Images? Click here New England Clam Chowder Many New England clam chowder recipes use a flour-based roux as a thickener, which can make the chowder unpleasantly heavy. We use potatoes instead, which gives the chowder a lighter (but still plenty rich) texture. Without a roux the chowder is going to break, but a quick trip to the blender will bring it back together. Read More → The Kitchen Essential Dutch Oven This one-pot wonder comes together in just an hour, thanks in part to the awesome heat retention of the enameled dutch oven in which it is cooked. 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

🍪 Copycat Tate's Chocolate Chip Cookies 🍪

Your Recipe of the Day No Images? Click here Thin and Crispy Chocolate Chip Cookies  These thin and crispy Tate's-style chocolate chip cookies have a big, butterscotchy flavor and an earth-shattering crunch. A blend of raw cane sugar and light brown sugar give them a bold flavor and golden brown color, studded throughout with chocolate morsels. Their slim profile and delicate texture come from using a food processor to combine the dry ingredients with cold butter for a uniquely textured dough. Read More → The Kitchen Essential Food Processor A food processor keeps the butter cold, while creating a powdery fine mix, encouraging tenderness and spread. Our favorite budget option is 15% off today! 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

Rich and Creamy Irish-Style Oatmeal With Brown Sugar

Your Recipe of the Day No Images? Click here Creamy Irish-Style Oatmeal With Brown Sugar  Slightly more indulgent than traditional Scottish oats, this bowl of porridge is cooked Irish-style—creamier and lightly sweetened with a sprinkle of brown sugar. Made from steel-cut (also known as pinhead or Irish) oats, and optionally toasted for an even deeper flavor, this oatmeal may seem simple, but it tastes like pure indulgence. Read More → The Kitchen Essential 3-Quart Saucier ​The curved corners of our favorite saucier are easy to scrape clean with a spoon, reducing the chances scorched oatmeal at the bottom of the pot. 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