The Most Popular Recipes in May

Pasta! Risotto! Lobster bisque! No Images? Click here   The Most Popular Recipes of May At Serious Eats, May is basically just a sprint to Memorial Day weekend. When we weren't discovering the best barbecue and grilling accessories to get you through the summer, we ruminated on the purpose of food media. And enjoyed a pretty nice (early) happy hour when our old friend Maggie Hoffman came by to teach us how to batch cocktails for a crowd. Sasha prepared a comprehensive Thai-style feast that will make you want to throw a dinner party ASAP. We pivoted from sweet to savory with Daniel's vegetable galettes. Stella showed us how to scale (most) cake recipes to fit any pan. Below are our most popular recipes of the month. If you missed the boat on them, now's your chance to make them in June! Try Them Out for Yourself! Eggless Chocolate Mousse The creamy toffee notes of homemade condensed milk set this recipe apart from the custardy, yolk-rich profile of traditional chocolate mousse. The Best Grilled Sausages Grilled sausages and hot dogs are ideal foods for a backyard cookout. That is, provided you do two simple things: start with great links, and don't mess 'em up. Flour Frosting (a.k.a. Ermine Frosting) This beautiful vanilla frosting has a whipped cream–like flavor and texture that pairs just as well with devil's food as it does with strawberry cake. Rich and Creamy Lobster Bisque To make creamy lobster bisque loaded with rich flavor, start with a deeply flavorful stock made with the lobster shells.   Lomo Saltado (Stir-Fried Beef With Onion, Tomatoes, and French Fries) Tender slices of deeply seared beef, blister-y onions, juicy tomatoes, and crispy French-fried potatoes unite in this classic Chinese-Peruvian stir-fry. Creamy Orecchiette With Spring Onions, Fennel, and Bacon Borrowing a classic French sauce technique, this easy pasta dish balances cheesy, bacon-y richness with bright and light spring vegetables.   Pressure Cooker Corn Risotto Make the most of sweet summer corn on the cob with this creamy, four-minute pressure cooker corn risotto. Frozen Gin and Tonic Bright and tart and oh-so-cooling, this frozen gin and tonic is the summer refresher you didn't know you needed.   Homemade Fermented Sauerkraut Fermenting your own sauerkraut is one of the most fun cooking projects, and it's surprisingly easy to do. One-Bowl, Overnight Cinnamon Rolls This all-in-one recipe takes only one bowl, and the rolls can be made in advance to bake and frost without any fuss.     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 Chop! No Images? Click here   The Best Plastic Cutting Boards​ Plastic cutting boards come in a wide range of materials and designs. Not all of them work. After plenty of testing, here are our favorites.     The Best Plastic Cutting Board: OXO Good Grips Cutting Board​ As basic plastic cutting boards go, OXO's are hard to beat. They're incredibly durable, yet still kind to a knife blade, leaving it sharp even after heavy use. Thin enough to store easily but thick and sturdy enough not to bend and warp, OXO's boards kept their shape after multiple high-heat spins through a dishwasher.    The Best High-End Plastic Cutting Board: Yoshihiro Hi-Soft Cutting Board​ Of all the plastic cutting boards tested for our review, Yoshihiro's Hi-Soft cutting boards felt closest to wood; cutting on them is pure pleasure. They're also very gentle on knives, but you need to be more careful working with these boards: Aggressive and sloppy knife work will do damage to the softer thermoplastic material.  Got a board but need a new knife? We can help you there! The Best Knives to Have in Your Kitchen The Best Travel Knives       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

Your Next Weeknight Meal Plan (and Weekend Cooking Project!)

What to Cook Next Week No Images? Click here   After a busy day, the last thing you want to do is spend hours in the kitchen pulling dinner together. Luckily, we have a wealth of delicious weeknight meals that will have you in and out of the kitchen in one hour or less. Meet our weekly dinner plan: five easy dinners for five busy weeknights, all sent in advance so you can get your shopping done ahead of time. Cook along with us!   Your Week Ahead MONDAY Spanish Pasta Salad Put any doubts you have about pasta salad aside, and trust us on this one. Crispy chorizo, sautéed garlic, roasted piquillo peppers, fresh parsley, and lemon zest come together with macaroni noodles to make a pasta salad you'll want to make again and again.   TUESDAY Roasted Eggplant With Tahini, Pine Nuts, and Lentils We’re big fans of roasted eggplant, so we’re all for a recipe that makes a meal of it. In this dish, we pair roasted eggplant halves with lentils cooked with celery, carrots, and onion, and top it all off with a sauce made of tahini, lemon juice, garlic, and cumin. WEDNESDAY Peruvian-Style Grilled-Chicken Sandwiches With Spicy Green Sauce Frankly, we could eat this creamy jalapeño sauce by the spoonful, but at dinnertime, we're equally happy to eat it in grilled-chicken sandwiches. The sauce gets generously spread on ciabatta, which is then topped with avocado, red onion, lettuce, and the seasoned grilled chicken.  THURSDAY Spicy Cumin Lamb Skewers (Yang Rou Chuan) For obvious reasons, grilled skewered meat is a go-to dinner for us this time of year, and we can't get enough of these Beijing street food–style lamb skewers. Before their quick stint on the grill, lamb shoulder chops are cut and seasoned with cumin, chili flakes, fennel seed, and Shaoxing wine. FRIDAY Fish Po' Boys Po' boys make a perfectly balanced meal, if you ask us. The balance achieved by pairing crispy cornmeal-crusted fillets of tilapia, crunchy pickles, lettuce, and tomatoes with generously applied creamy rémoulade—all in a baguette—is really rather remarkable.      Your Weekend Project Ah, the weekend. Visions of time-consuming kitchen endeavors have been dancing in your head all week long, and finally you have the time to pursue them. But which one to choose? Let us guide your efforts with what we're taking on over the weekend.  Ultra-Crispy Slow-Roasted Pork Shoulder This slow-roasted pork shoulder is everything you could want, both flavor- and texture-wise. First you cook it on low for eight hours to get tender, pull-apart meat. Then you finish it at 500°F for the crispiest skin. If you want to serve it with a sauce, go for a barbecue sauce or chimichurri.       Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232-2017 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