Dukkah: The Egyptian Spice Mix You Can Make At Home

Do the dukkah No Images? Click here   All About Dukkah, the Middle East's Addictive Blend of Nuts, Seeds, and Spices Dukkah (pronounced DOO-kah) gets its name from the Egyptian Arabic word for "to crush" or "to pound," which is precisely how it's made. Recipes vary but generally consist of cumin, coriander, sesame seeds, salt, dried herbs, and nuts (especially peanuts, which are widely available in Egypt). The ingredients are put into a mortar (or, increasingly, a food processor) and ground into a coarse powder, releasing aromatics in the process. It's a versatile thing, both fine enough to sprinkle on as a garnish yet chunky enough to grab by the handful and eat as a snack, with a flavor profile that is specific to its place of origin yet thoroughly adaptable. Read more → Your recipe book, now starring dukkah! Homemade Dukkah This recipe hews to tradition, with little more than sesame seeds, peanuts, cumin, and coriander seed. Note that you can choose how finely to grind all of the ingredients— some people like a chunkier version, others like it finer. Chilled Minty Carrot Soup With Dukkah Yogurt This chilled carrot soup is smooth and creamy, even though it has no dairy in the soup base. Fresh mint adds a bright herbal note, while a creamy dollop of spiced yogurt finishes it off. Our Must-Have Spice Grinder The high-capacity removable bowl and lighting fast grinding speed make the Cuisinart the ideal spice grinder. The grinder cup easily locks into place, it's dishwasher safe for fast clean up, and the grinder is simply activated by pressing down on the lid. 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

The Secret to the Best Steak Ever

Say it with us: sous vide No Images? Click here Sous Vide Steaks Sure, with a little technique, it's not difficult to produce excellent steaks through pan-searing alone. But for flawlessly even edge-to-edge cooking and consistently foolproof results, sous vide is absolutely the better way. To achieve a nice crust along with that perfectly cooked meat, finish these sous vide steaks in a pan or on the grill. Read More → The Kitchen Essential Precision Cooker Slow, precise cooking in a sous vide machine, like the Anova pictured here, followed by high heat gives you perfectly even results with a nice dark crust. Not sure which precision cooker is right for you? Check out our handy guide.  Shop Now   More sous vide projects for your precision cooker Sous Vide Chicken Breast Sous Vide Poached Eggs   Sous Vide Smoked Brisket Sous Vide Salmon   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

"If All Pork Was This Good, I’d Eat It Every Day!"

Certified five-star carnitas No Images? Click here   No-Waste Tacos de Carnitas With Salsa Verde ⭐⭐⭐⭐⭐ "I just made this today to make carnitas tortas ... I have no words. It’s amazing. I don’t usually like pork, but if all pork was this good, I’d eat it every day!" - Verified Serious Eater Carnitas at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. Get the recipe →  More Top-Rated Tacos The Best Carne Asada Real Tacos Al Pastor Easy One-Pot Chicken Tinga (Spicy Mexican Shredded Chicken) Braised Lamb Shoulder With Dried Chilies and Dates     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