Slow-Cooker Thai Chicken Meatballs

Your Recipe of the Day No Images? Click here Slow-Cooker Sticky Thai Meatballs  The key to these slow-cooker Thai-style chicken meatballs is to understand that the sauce gets better as it slowly cooks, but the meatballs don't. To fix that, we first cook the sticky sauce, packed with aromatics like lemongrass, ginger, and chilies, then add the flavorful meatballs right at the end just to cook them through. Crushed peanuts, scallion, and fresh lime juice finish it off for added texture, fresh flavor, and bright balance. Read More → The Kitchen Essential Instant Pot If you need a slow-cooker in your kitchen, get one that can accomplish a slew of other tasks, too. The Instant Pot will slow-cook these meatballs to perfection, then turn around and sauté onions and pressure-cook stew, and pretty much whatever else you throw at (or into) it. Shop Now   More Meatballs Tsukune (Japanese Chicken Meatballs)  Tender and Juicy Slow-Cooker Meatballs    Swedish Meatballs The Best Meatball 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

Now's the time! No Images? Click here   Get 20% Off the ThermoWorks Thermapen This Week Only​ The ThermoWorks Thermapen has long been our favorite instant-read thermometer. If you're not sure what you'd do with one, we have a fair number of suggestions. From checking the temperature of poaching liquid to ensuring that your chicken breast is cooked through (but not overdone!), owning a thermometer (and using it correctly) helps you to make great food. For those of us who are moderately nervous about accidentally poisoning our guests, a reliable thermometer will also alleviate some of that paranoia. While the Thermapen usually goes for $99, this week it's on sale for 20% off. Grab one now for $79.20 before the sale ends on Friday at midnight (EST). If you already have one, you probably already know they make a great gift—just in time for Mother's Day.   Get Yours Today!   Want to learn more about the Thermapen? We can help! "Why Do I Need an Instant-Read Thermometer?" Let Me Count the Reasons. The Right Way to Use a Meat Thermometer       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

Chop to it No Images? Click here   The Best Knives to Have in Your Kitchen​ Being a good cook depends on having a good set of knives. Here's a short guide to our most-used knife types: chef's knife, santoku, paring knife, and serrated bread knife. Get our full story right here to learn about our favorite blades and some helpful organizational tips for when your collection inevitably grows.    A Chef's Knife There is no knife more essential than a chef's knife. The ultimate multipurpose blade, it can do just about anything that needs to be done, whether you're chopping an onion or carving a roast. If, for some reason, you have space for only one knife in your kitchen, this is the one to get.   A Santoku A santoku is the quintessential Japanese workhorse knife. Like a chef's knife, it can be used for all sorts of tasks, but the blade is shorter and more compact. This is ideal for shorter, downward strokes, as opposed to the rocking-chopping and -slicing you'd do with a longer blade. A Paring Knife For dealing with small or delicate items—such as when you're peeling a shallot or halving a lemon—the small size of a paring knife is a huge help. Its narrow blade also lends itself to odd jobs in the kitchen, like testing to see if a roasted beet is tender or if a cake is done.   A Bread Knife A bread knife is recognizable by its saw-toothed edge, which helps it easily and gently slice through all types of bread without squishing the crumb. But the drawback to a serrated blade is it's really difficult to sharpen, so once it gets dull, you either need to get it sharpened by a professional or get a new one. (So you shouldn’t spend too much on one..) Get the whole story (and read more equipment reviews) right here! The Best Knives to Have in Your Kitchen Kitchen Storage and Organization Essentials That Keep Us Sane       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