Dinner Tonight: Skirt Steak With Mushroom-Cream Pan Sauce

Your Recipe of the Day No Images? Click here Skirt Steak With Mushroom-Cream Pan Sauce This easy weeknight meal features skirt steaks, seared until brown, then served with a flavorful pan sauce made from cremini mushrooms, shallots, garlic, thyme, chicken stock, white wine, and heavy cream. Read More → The Kitchen Essential Stainless Steel Skillet Using two skillets speeds up the cooking process and guarantees that steaks and mushrooms sear, not steam. Shop Now   Where's the Beef? (It's Here.) The Best Carne Asada Skirt Steak With Warm Spicy Corn-and-Peach Salsa   Thai-Style Marinated Flank Steak and Herb Salad Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries)     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 Inside Scoop No Images? Click here   The Best Pro Cooking Tools for Your Home Kitchen​ Designed for functionality, precision, and reliability, these tools are standard in commercial kitchens and will revolutionize how you cook at home. Get the full story here.   Commercial French Food Mill If you want to invest in a good food mill, get one that's professional-grade, like this JB Prince food mill. It has three different disk-shaped graters that can chew through all sorts of fruits and vegetables with no trouble at all.   Offset Spatula You'll most often see offset spatulas used for frosting a cake. But they're also perfectly adept at flipping small items in your sauté pan, like scallops or blini. While normal kitchen spatulas are often too large and clumsy to flip these delicate items, an offset spatula gives you control and precision when you need it most. Kitchen Tweezers There are many reasons why cooking tweezers are great to have: Use them to lift a perfect pasta twirl, to fish individual capers out of those skinny jars, or to get a rogue bit of eggshell out of a hot pan.   Coil Whisk This tool, which looks a bit like an oversize milk frother, is ideal for whisking gravy and emulsified pan sauces because the coil lies flat in the pan, while the rounded edges get right into the corners. Cambro Containers We've long recommended Cambro containers for sous vide cooking projects. But when you're working in a restaurant and stocking a lot of many different types of ingredients, Cambro containers, along with their lids, can also come in handy for storage. Stock up on some two-, four-, and eight-quart square ones, plus some larger rectangular ones for sous vide recipes.   Carbon Steel Skillet Carbon steel is much like cast iron in that it gets very hot and stays hot, so it's perfect for searing meats, and, with enough seasoning, it can become nearly nonstick. But carbon steel pans have sloped sides, making them ideal for pulling off that professional toss, and carbon steel is often lighter than cast iron. (Our recommended pan is also 15% off today!) Get the whole story (and read more equipment reviews) right here! The Best Pro Cooking Tools for Your Home Kitchen​ The Best Tools Under $50 for Prep, Cooking, and Baking​       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

Cumin: The Spice That Goes With (Nearly) Everything

What's new on Serious Eats No Images? Click here FEATURES Cumin Nature: All About the Spice That Goes With (Nearly) Everything Cumin has an unmistakable flavor, at once earthy, musky, gamey, and slightly spicy. And for more than 5,000 years, humans have been grinding it, toasting it, and adding it to their food. Here's everything you need to know about buying, storing, and using it. Read Now TECHNIQUES How to Carve a Rack of Lamb (Without Butchering It) An improperly carved rack of lamb will leave some portions with too much meat and others with not enough. Here's how to make sure you divide and conquer evenly. Read Now TECHNIQUES Feed a Crowd With This Thai-Inspired Roast Pork Shoulder Feast This crowd-pleasing meal pairs rich roast pork shoulder with bright Thai flavors. The best part: you can prepare everything long before your dinner guests arrive. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Coil Whisk This tool, which looks a bit like an oversize milk frother, is ideal for whisking gravy and emulsified pan sauces because the coil lies flat in the pan, while the rounded edges get right into the corners. Shop Now FEATURES What Does Food Media Smell Like?: Diversity and the Beard Awards The 2019 James Beard Media Awards, reviewed. Read Now PODCAST Special Sauce: Food Editor Joe Yonan on Finding the Color of His Parachute Joe Yonan, the food editor at the Washington Post, speaks to Ed Levine about his early career and becoming a food journalist. 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