Charred Asparagus With Miso Béarnaise Sauce

Your Recipe of the Day No Images? Click here Charred Asparagus With Miso Béarnaise Sauce For an easy steak dinner side dish, char asparagus in the time it takes for your rib-eye to rest. Drizzle them both with a jazzed-up béarnaise that gets an umami boost from white miso. Why drop big bucks at a stuffy steakhouse when you can live large at home? No jacket required. Read More → The Kitchen Essential Immersion Blender Using an immersion blender to blend the béarnaise creates a strong emulsion. Shop Now   More Steakhouse Favorites The Definitive Guide to Sous Vide Steak Crispy Mashed Potato Casserole With Bacon, Cheese, and Scallions The Fully Loaded Iceberg Wedge Salad  BraveTart's Devil's Food Cake     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

The Ultimate Glossy, Fudgy, Chewy (And Vegan!) Brownies

Your Recipe of the Day No Images? Click here Vegan Brownies With aromatic cocoa butter for richness and flavor, plus a toasty, nutty hint of malt powder to help with browning in a nondairy formula, these vegan chocolate brownies taste as good as they look. Soy milk powder keeps the batter emulsified, so these brownies still bake up with a beautifully glossy top. Even better, the powderized ingredients can be stored on a pantry shelf for months on end, a make-ahead option with all the convenience of a boxed mix. Read More → The Kitchen Essential Food Processor Because it's so important that the chocolate and cocoa butter are ground as fine as the flour, a food processor is essential for this recipe. Shop Now   More Vegan Treats (For Even Non-Vegans!) Vegan Chocolate Chip Cookies Vegan Blueberry-Lemon Scones Vegan Cinnamon Raisin Bagels Vegan Chocolate-Covered Digestive Biscuits     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

Stir-Fried Beef and Fries: Our New Favorite Combo

Your Recipe of the Day No Images? Click here Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries) When Chinese immigrants arrived in Peru more than a century ago, they brought their cooking with them, and it didn't take long for a new, hybrid Chinese-Peruvian cuisine called chifa to emerge. This dish of stir-fried beef with tomatoes, onion, and French fries in a savory brown sauce is one of the most famous of the chifa tradition, cooked throughout Peru and around the world today. The secret to success is to stir-fry properly, which at home often means dividing ingredients into very small batches to guarantee that they sear instead of just steaming. For the best flavor, you'll want to toss the wok or pan over an open flame, allowing the contents to briefly catch fire, but if that makes you nervous, it's okay to avoid the pyrotechnics. Read More → The Kitchen Essential Carbon Steel Wok Stir-frying in small batches in a carbon steel wok guarantees a good sear and deep flavor. Shop Now   More Stir-Fry Favorites How to Cook Crispy Tofu Worth Eating Chinese Velveting 101: An Introduction to Water-Velveting The Food Lab: The Realest-Deal Kung Pao Chicken (Gong Bao Ji Ding) Stir-Fried Chow Mein With Four Vegetables     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