Homemade Pistachio Paste Opens Up a World of Pistachio Desserts

What's new on Serious Eats No Images? Click here TECHNIQUES Homemade Pistachio Paste Opens Up a World of Pistachio Desserts With a few key ingredients to highlight their natural flavor, raw pistachios of any type can be made into a thick and versatile paste. Read Now TECHNIQUES How to Blanch Pistachios (and When You Need To) Blanching pistachios is a simple if time-consuming task, and it's well worth the effort in recipes where you want a true pistachio flavor to shine. Read Now FEATURES ​Breaking Down Pork Shoulder: Boston Butt Versus Picnic Shoulder Shopping for pork shoulder can get confusing fast. Learn the difference between Boston butt and picnic shoulder so you never panic at the butcher's counter again. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Shredder Claws  ​ When it comes time to pull the pork, you can use forks without too much trouble, but dedicated bear claws make it even easier. To use them, you slip a plastic claw onto each hand, then tear at the meat.  Shop Now FEATURES From Trash to Treasure: The History of Barbecued Ribs Far from being a delicacy that traces its roots to the antebellum South, barbecue ribs are a 20th century innovation. Read Now RECIPES ​ Got Leftover Grilled Meats? These 8 Recipes Will Help You Use 'Em Up Devour every last bit of the grilled meat in your fridge. 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

What to Cook on July 5th: Leftovers Edition

No steak left behind No Images? Click here   Got Leftover Grilled Meats? These 8 Recipes Will Help You Use 'Em Up For us, a 4th of July cookout means cooking up mountains of beef, pork, chicken, and just about anything else we can get our hands on. As a result, we usually end up with leftovers. With a little know-how, yesterday's feast can taste just as good today.  Steak and Corn Salad With Salsa Verde You can try to reheat leftover steak, but you're just going to end up overcooking it. A better option is to thinly slice and serve it cold, in this case with grilled or broiled corn and a Spanish-style salsa verde. Steak Carpaccio Salad Carpaccio is traditionally made with raw beef, but rare leftovers make a delicious version too. We prefer to toss the arugula and red onion in a caper-studded vinaigrette before topping with beef and Parmesan so that every bite is balanced. Smoky Barbecue Beans You can make a great pot of barbecue beans with bacon, but it will be even better if you used leftover smoked meat (beef, pork, and turkey all work wonderfully). Cornbread-Coated Pulled Pork Mac and Cheese Wedges Have leftover mac and cheese and pulled pork after a day of barbecuing? Fold them together into these outrageous fried mac and cheese bombs. Cold Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette This cold steak salad is inspired by tataki, a Japanese dish of thinly sliced seared beef served with shoyu ponzu, a soy- and citrus-based dipping sauce Grilled Chicken and Cabbage Salad With Creamy Tahini Dressing To breathe new life into the leftover grilled chicken, we massage it with olive oil, lemon juice, and garlic and toss it with a tahini-based dressing.  Leftover-Lamb Sandwiches With Tapenade Mayo, Watercress, and Caciocavallo Cheese Who doesn't love a good leftovers sandwich? We developed this sandwich to be made with roast lamb, but grilled lamb will work just as well. Quick and Easy Pork Fried Rice With Corn and Shishito Peppers Fried rice our favorite way to use up leftovers—just about anything in the fridge can find a home here. This version is made with corn, shishito peppers, and whatever pork you have around. 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 Serious Eats Guide to Ribs 🍖

Smoking the competition No Images? Click here   The Serious Eats Guide to Ribs Pork ribs are a staple of American barbecue. Memphis is famous for its dry-rubbed version, and rib tips are a staple at Chicago’s South Side barbecue joints. Even down in beef-centric Texas, pork ribs are in high demand, constituting one-third of the state’s "holy trinity," along with brisket and sausage. But that hasn’t always been the case. Historically speaking, ribs are relative newcomers to the pits.  Read all about the history of the humble pork rib → The essential techniques to get you started How to Make Oven-Baked Pork Ribs That Taste Like Smoky Barbecue No smoker? No problem. This recipe produces tender and juicy pork ribs with real smoked flavor, even though they're cooked in the oven from start to finish. Easy, Classic Barbecued Ribs An earthy and spicy rub pairs with a fruity and sweet sauce to give these ribs a complex, layered flavor.  The Food Lab's Complete Guide to Sous Vide Barbecue Pork Ribs Ribs cooked sous vide can be every bit as good as traditional barbecue, not to mention more replicable year-round. Finish them in the oven or on the grill. This way for more rib recipes → Three easy barbecue sauce variations to amp up your grilling When it comes to barbecue sauce, we've got you covered. And yet you can never have too many barbecue sauce recipes at your disposal. With that in mind, here are three incredibly simple ones that you can whip up in minutes, each with its own distinct flavor profile: coffee-ginger, Buffalo, and Korean kimchi. Read all about 'em → Our favorite all-purpose silicone brush You don't want your brush to shed its hairs (or get nasty rust) all over your ribs. We like this one by OXO because it holds its bristles longer than most other brands, and it's easy to clean. 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