Your Guide to the Last Great Summer Cookout

Let's go, long weekend! No Images? Click here   Power to the Party: Labor Day Recipes for Your End-of-Summer Bash Show-Stopping Main Dish Ideas Old standbys like burgers and grilled chicken may be great, but Labor Day is a time to pull out the big guns and send off summer right. 21 Grilled-Vegetable Recipes to Steal the Spotlight Every cookout needs some vegetables, and grilled vegetables are particularly delicious. Thirst-Quenching Drinks Your guests will need a few beverages to cool off with after all those smoky, charred dishes. Dessert Recipes to Control the Means of Production Saying goodbye to grilling weather also means saying goodbye to summer fruit! Now get grillin' How to Pick, Prep, and Prime Your Grill So you've got your menu all set—but are your grill skills in check? Here are our favorite tips, techniques, and equipment to make sure your last big cookout is your best one yet.   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

Reduce Your Food Waste with Cake Scrap Ice Cream

Hittin' the scraps No Images? Click here   Level Up Your Ice Cream by Leveling Your Cake Don't worry, we're not here to suggest anyone has to bake a cake as part of some sub-recipe for ice cream—that would be completely extra, even for us. Instead, we're here to suggest saving the trimmed-off tops leftover from layer cakes and stockpiling them in the freezer. Cake trimmings are a thrifty and fun mix-in for ice cream, and they're rarely in short supply in the kitchen of an avid baker. Tell me more → More ways to use kitchen scraps Fresh Pineapple Syrup Fresh pineapple is a luxury of its own, so make the most of it by putting the core (and eyelets) to good use in this fresh, no-cook syrup.  Easy Mixed-Cheese Quiche Have leftover cheese bits hanging out in your fridge? Give them new life as pockets of beautiful melted cheese set in a custard base.   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 Japanese Omelettes Like a Pro

Rollin' up No Images? Click here Home-Style Tamagoyaki (Japanese Rolled Omelette)  Flavored with dashi, mirin (sweet rice wine), and usukuchi (light) soy sauce, this tamagoyaki is delicate yet infused with rich and savory flavors. Making tamagoyaki requires a special rectangular pan so that the final rolled omelette has a uniform shape. We recommend starting with a smaller pan, roughly five-by-seven inches; once you've mastered the rolling technique in that pan, you can try making larger ones if you want. This recipe and technique was taught to us by chef Daisuke Nakazawa of Sushi Nakazawa in New York city and Washington, DC. Read More → The Kitchen Essential Tamagoyaki Pan We prefer nonstick tamagoyaki pans over the traditional kind because of the sloped front edge, which makes flipping the tamagoyaki easier. Be forewarned: the circular nonstick you have at home won't work for this application! More omelettes for maximum egg-joyment Tortilla Española (Spanish Egg and Potato Omelette) Diner-Style Ham and Cheese Omelette for Two  Thai-Style Omelette (Khai Jiao) Classic French Omelette   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