The Most Popular Recipes in June

Muffulettas, bulgogi, and more No Images? Click here   The Most Popular Recipes of June Summer is finally here, which means it's time to turn off those ovens and break out the grilled, no-bake, and room-temperature foods. We spent the month ruminating on the history of the humble ice cream cone and celebrating the arrival of new catch Holland herring. Ed Levine's new memoir, Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption, hit the shelves. Seoyoung Jung of Bburi Kitchen taught us the customs and etiquette that govern a typical home-style Korean meal.  On the recipe front, Stella was busy busting out no-churn ice creams for those of us without an ice cream machine. Daniel made romesco sauce we want to put on all the grilled veggies, all summer long. Oh, and Kenji slipped us the recipe for the mustardy deviled eggs he's slinging at Wursthall. Below are our most popular recipes of the month. If you missed the boat on them, now's your chance to make them in July! Try Them Out for Yourself! Cochinita Pibil (Yucatán-Style Barbecued Pork) Move over pulled pork, it's time for your Yucatecan counterpart to shine. Creamy Eggless Chocolate Frosting Perfect on pretty much any chocolate cake imaginable. Classic New Orleans Muffuletta Sandwich If a plane ticket to NOLA is out of the question, try re-creating its taste. Blackberry Cake With Cream Cheese Frosting This simple cake's gorgeous color comes from fresh blackberry purée, which also tenderizes the cake and helps it rise.   The Best Caramelized Onions Classic caramelized onions couldn't be easier. Just slice some onions and add butter and time. Daeji Bulgogi To spice up your summer grilling routine, try a KBBQ classic: bulgogi.   The Best (and Easiest) Frozen Yogurt The best frozen yogurt is actually the one you make yourself. Just full-fat yogurt and sugar. It's really that simple. Tiger Salad (Lao Hu Cai) Savory, refreshing, and tart, this dish is inspired by the lao hu cai served at Xi'an Famous Foods.   Grilled Tofu With Chipotle-Miso Sauce Got vegan or vegetarian friends at your cookout? Nix the veggie burger and grill them this. American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole) Hamburger Helper's more homemade sibling.     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

"This Dish Made Me Love Corn"

Certified five-star elotes No Images? Click here   Elote (Grilled Mexican Street Corn) ⭐⭐⭐⭐⭐ "My boyfriend made this recipe the other night and it was amazing!!! I can not praise the sauce that goes on the corn more highly. I could eat the sauce straight as a dip. I’ve always liked corn, but this dish made me love corn." - Verified Serious Eater   Try this recipe once, and you'll understand why we call the Mexican elote one of the best ways to serve corn, hands down. This classic street food of corn on the cob charred on the grill, then slathered in a spicy and creamy chili-, garlic-, and Cotija cheese–spiked sauce.  Get the recipe →  More Top-Rated Corn Recipes Mexican Street Corn Salad (Esquites) Zucchini-and-Corn Fritters With Herb Sour Cream Sous Vide Corn on the Cob The Best Basic Grilled Corn     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

How to Make Yogurt (and Greek Yogurt!) at Home

Make room in your fridge! No Images? Click here   How to Make Yogurt and Greek Yogurt at Home The most compelling reason to make yogurt at home is that the results are phenomenal. Even in our early stages of testing, when Daniel could only get a single generation out of his starter before the culture failed, that first batch was unreal each and every time. The yogurt you make at home will quickly rival the best stuff you can hope to buy at the store. Read more → Two recipes to get you started  Homemade Yogurt This recipe for homemade yogurt walks you through the process for success, and works with a variety of milks. It also points out where you can vary the method for different results, allowing you to experiment and find the kind of yogurt that you like most. Homemade Greek Yogurt Strained yogurts like Greek yogurt and labneh are simply made by draining whey from plain yogurt. You can use store-bought or make it yourself. How thick your final result is depends on how long you let it drain. Your incubation instruments of choice Precision Cooker To get your milk to turn into yogurt, you'll need to incubate it. Specifically, you'll need to hold it at a 100°F for eight hours. This is a task easily achieved by your handy dandy precision cooker (like the Joule, pictured here).  Indian Clay Pot If you want to opt for a more traditional method, try incubating in an Indian clay pot. Pour the warm cultured milk into one of those, then set it in a warm spot. The clay allows moisture to escape, subtly thickening the yogurt as it sets.  And once you've made your yogurt... Everything You Can Do With a Tub of Yogurt Leaping from sweet to savory in a single bound, marinating meat and topping grilled vegetables, yogurt more than earns its place as a mainstay in your kitchen. What can you do with all that yogurt? Let us count the ways.   10 Dessert Recipes Starring Greek Yogurt Moist and tender baked goods, creamy white wine frozen yogurt, and other dessert recipes to convince you that Greek yogurt is more than just a tasty snack.   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