What to Do With That Boneless, Skinless Chicken Breast

Juiciest. Chicken. Ever. No Images? Click here   Everything You Need To Make the Most of White Meat Chicken breast's tendency to dry out has given it a bad reputation. But cooked properly, it can be juicy and flavorful. Here's how to treat it right. Five-Minute Grilled Chicken Cutlets With Rosemary, Garlic, and Lemon Easy One-Pot Chicken Tinga (Spicy Mexican Shredded Chicken) Chicken Marsala With Mushrooms and Shallots  The Best Classic Chicken Salad Check Out Our Top 26 Chicken Breast Recipes → Tips, Tools, and Techniques How to Turn Chicken Breasts into Cutlets What to Eat With Chicken? Depends How You're Cooking It Our Must-Have Poultry Shears OXO's poultry shears offer several key features that set them apart from the pack, including an easy-to-use locking mechanism, a looped handle that won't allow poultry-fat-slicked hands to slip and slide when squeezing hard, and a take-apart hinge that allows thorough cleaning in all the hard-to-reach spaces. Shop 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

Get Your Copy of Ed Levine's "Serious Eater" Today

Sponsored   Dear Serious Eaters, I can't believe it! The moment of truth has finally arrived. My new book, Serious Eater: A Food Lover's Perilous Quest For Pizza and Redemption, is out. It's the never-before-told backstory of the insane roller coaster ride that was Serious Eats. In the gorgeous, tear-inducing foreword, Kenji López-Alt writes that the book "reads more like a carefully crafted novel than a real person's life." What is Kenji talking about? Well, let's just say that I had no idea what I was getting in for when, spurred on by desire to control my own creative and economic fate, I decided to spend a hundred bucks to start a food blog and somehow convinced myself and my investors that I could make a business out of it. Of course, what I really wanted the money for was so I could have my dream job, but I just couldn't tell my investors that. The next nine years were filled with the highest of highs and the lowest of lows, which I'd often experience in the same day! The highs included building a tribe millions strong around the world; discovering talent like Kenji, Stella Parks, and Daniel Gritzer, and turning them loose on the world; and discovering that my passionate, discerning, and inclusive point of view about food was shared by so many others. There are so many twists and turns in Serious Eater that even I can hardly believe that both Serious Eats and I survived. The lows included realizing my original partners did not have my best interests at heart; a never-ending quest for funding to keep Serious Eats afloat; and putting my marriage, career, and relationships with family and friends at risk because of my stubborn refusal to let my dream die. Serious Eater is the story of how I came to make my gloriously delicious dream come true. It also includes some never-before-seen recipes from some of my favorite people. You can buy it here or wherever books are sold. If you want to meet me and Kenji, we'll be in Los Angeles, San Francisco, San Mateo (at Kenji's restaurant Wursthall), Seattle, and Portland, Oregon—we'd love to see you. I'll also be doing events in Boston, New York City, and Martha's Vineyard. Click here to see dates for all the stops I'm making on my tour. And if you've already bought the book and read it (I hope it kept you up at night, because that's the one sure sign of a really good read), I'm dying to know what you think. Tweet at me @edlevine. Serious Eater is my story, and I'm sticking to it. - Ed Get Your Copy Today   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Fluffy No-Churn Ice Cream Pie Is the Perfect Summer Treat

Your Recipe of the Day No Images? Click here No-Churn Vanilla Ice Cream Pie  Made from a combination of billowy Swiss meringue and fluffy whipped cream, the no-churn ice cream filling for this frozen pie is as light as a cloud. It has a fluffy texture and pure vanilla flavor similar to the ice cream in a Klondike bar (another recipe you can make from scratch), but one that's easily customizable using other types of extract, like lemon, orange, or mint. Try it in a chocolate cookie crumb crust, or use lightly spiced speculoos cookies like Biscoff instead. A handful of rainbow sprinkles add a festive, but optional, touch. Read More → The Kitchen Essential Chef's Knife Slice the pie with a large chef's knife, warmed in hot water, then wipe the blade clean and rewarm between each slice, ensuring beautifully clean portions every time. Shop Now   More Pies for Every Summer Party Freeform Peach Pie (Galette) The Best Cherry Pie (With Fresh or Frozen Fruit)   Fresh and Creamy Lime Pie Summer Strawberry Pie     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