How to Dispose of Cooking Oil and Fat

What's new on Serious Eats No Images? Click here FEATURES How to Dispose of Cooking Oil and Fat So, you've cooked something—a steak, a duck breast, a flock of chicken thighs, a mess of karaage—and you've got a lot of used grease on your hands and in your skillet. What should you do? The first thing to consider is whether the grease is reusable, and whether you want to reuse it if so. If not, the second thing to do is dispose of it responsibly. Read Now RECIPES 15 Passover Dinner Recipes for a Super Seder Savory Passover recipes to make this year's seder a smashing success. Read Now TECHNIQUES How to Make Sous Vide Chicken Wings Good chicken wings are hard to improve upon, making the case for cooking them sous vide less obvious. But it's still one that's worth considering—as long as you have the time to do it, sous vide wings can turn out better than any other method we've tried. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Immersion Circulator The Joule is our favorite immersion circulator for a reason: it has almost everything you could ask for. It's accurate, it heats up water quickly and quietly, and it has a sleek design with innovative features, like a magnetic base that clings securely to the bottom of many pots. Shop Now TECHNIQUES No Dairy, No Problem: Chocolate Olive Oil Cake A couple of not-so-secret ingredients fortify the flavor and richness of this dairy-free chocolate cake, making it as satisfying as your favorite devil's food. Read Now FEATURES How to Clean Candy (and Other Sticky Stuff) From a Pot Two easy techniques for cleaning candy-coated pots and pans. Read 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

XO Sauce: Jammy, Umami, Good on Just About Everything

Your Recipe of the Day No Images? Click here XO Sauce XO sauce is a luxurious condiment—named after XO cognac, even though there is no French booze in it—created in Hong Kong, that has become increasingly popular in American restaurant kitchens over the past decade. And for good reason: It's filled with umami-rich ingredients like dried shrimp, dried scallops, and aged ham that get cooked down into a jammy sauce that can give almost any savory dish a huge flavor boost. Read More → The Kitchen Essential Food Processor   To get the paste to the proper texture, start by pulsing the scallops until they are separated into strands, then pulse the shrimp until coarsely chopped. Shop Now   More Must-Have Condiments Sweet and Sour Sauce Traditional Toum (Lebanese Garlic Sauce) Spicy Mayo for Sushi Cheese Sauce for Cheese Fries and Nachos     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 Best French Bread Pizza

Your Recipe of the Day No Images? Click here The Best French Bread Pizza Created by the late Bob Petrillose at Cornell University in the legendary Hot Truck in Ithaca, New York, French bread pizza has been a staple of hungry students and busy parents since 1960. Here, it gets upgraded with a heavy dose of garlicky butter, two cheeses, and fresh herbs. Read More → The Kitchen Essential Baking Sheet Flatten out your bread in batches by pressing it down with a rimmed baking sheet. Shop Now   More Pizza (and Dough!) Recipes for Every Occasion Detroit-Style Pan Pizza Basic New York-Style Pizza Dough Jim Lahey's No Knead Pizza Dough Foolproof Pan Pizza     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