From Our Partner: What to Know About Oatmilk

Sponsored   These days, it seems like everyone is getting on the plant-based-milk train, and there’s good reason for it. With all the varieties available, there’s certainly plenty to choose from—enough to keep mornings exciting, to say the least. But not since the dairy-alternative movement got its initial footing in mainstream food culture has a plant-based milk caused such a stir as one important beverage is doing today. Yes, we’re talking about oatmilk, the new kid in town that’s catching everyone’s attention and leaving the rest of its counterparts in the station. Look no further than Planet Oat Oatmilk to see why. Want to learn more about oatmilk, what it is, and how to enjoy it? We can help. Discover the Serious Eats Guide to Oatmilk   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Make a Feast of This Thai-Inspired Roasted Pork Shoulder

Your Recipe of the Day No Images? Click here Thai-Inspired Slow-Roasted Pork Shoulder Feast The next time you need to cook for a crowd, switch it up from the usual American-style barbecue, and pull out all the stops with this crackling and tender roast pork shoulder feast, bursting with bright Thai flavors, that's perfect for sharing. Read More → The Kitchen Essential Nordic Ware Rimmed Baking Sheet A sturdy rimmed baking sheet is essential in any kitchen. It's the perfect vessel for roasting—this pork shoulder included.  Shop Now   More Recipes for Your Pork Shoulder Feast Thai-Style Fried Shallots Thai Sticky Rice (Khao Niao)   Thai Dried Chili–Vinegar Dipping Sauce Thai Toasted-Rice Powder (Khao Khua)     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

Pan-Roasted Rack of Lamb

Your Recipe of the Day No Images? Click here Pan-Roasted Rack of Lamb​ Rack of lamb is arguably at its best when the fat is given enough heat to sizzle, melt, and baste the rosy meat. This method delivers just that, cooking the rack from start to finish in a pan while basting it with melted browned butter that's infused with garlic and herbs. If you want, you can alter this recipe by starting with the reverse sear: put the seasoned lamb on a wire-rack set in a rimmed baking sheet in a low 250°F oven and cook until the eye of the loin registers your target temperature on an instant-read thermometer, then transfer to the hot skillet with butter, garlic, and herbs just long enough to give it a good final sear. Read More → The Kitchen Essential Carbon Steel Pan Daniel uses a 12-inch carbon steel pan to pan-roast this rack of lamb and today it's 25% off. Shop Now   More Lamb Recipes Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers)​ Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard​     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