The Best Restaurants and Bars in Boston

Our definitive guide No Images? Click here   Our Guide to Boston Boston is a city often described as old-school, traditionalist—puritanical, even. But locals want you to know there’s much more forward-thinking food and drink here than the city gets credit for. Whether you’re craving pristine fish in a gorgeous plate of sashimi (or in a South American–style ceviche), searching for the perfect burger, or seeking out an excellent loaf of naturally leavened bread, you’ll find it in Boston. So with that in mind, how do you decide where to drink and dine in Beantown? Let us narrow it down for you a bit. Where to Eat and Drink in Boston: A Local's Guide These local favorites provide a delicious snapshot of Beantown eats at a particularly tasty moment in its history, with everything from classic lobster roll to the most carefully crafted burger in America. The Best New England Clam Chowder in Boston What are the qualifications for the best bowl of New England clam chowder, and which Boston bowls best fit those qualifications? We sent a local Bostonian to find out. The result: five excellent bowls of the city's most iconic dish. Read more →  A Chefs' Guide to Eating Out in Boston Few people are better informed of the ins and outs of the city's food scene than the very folks who work in it. For this eating itinerary, we spoke to some of Boston's top chefs about their favorite bars and restaurants. Read more →    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

Everything You Can Do With Panko Bread Crumbs

Cozy food season! No Images? Click here   Everything You Can Do With Panko Bread Crumbs What's a casserole without a light, crispy topping? Hardly worth its oven space, we'd say. Whether you're making crispy baked pasta with mushrooms, sausage, and parmesan cream sauce or classic baked macaroni and cheese, you're going to want some panko on hand. Making your favorite casserole super-crispy isn't the only use for the bag of panko in your cupboard. Here are a few ways to make the most of those snowflake-like, airy crumbs. Read more →  The essential techniques Makin' Bacon Crumbs (For Better Mashed Potatoes) Crispy bread crumbs are obviously great on their own, but they also absorb the deep flavor of bacon quite nicely, and are a great finishing touch on a crispy mashed potato casserole. Pasta's Perfect Finishing Touch Daniel says that he loves toss a little toasted panko on pretty much any pasta—especially seafood-based dishes that you might not want to shower with parmesan, such as these rich shrimp-, crab-, and scallop-stuffed shells.  Giving Chicken a Crunch Panko gives your protein of choice a crust that's light and lacy, never dense or heavy. The panko is mixed with Parmesan to make a shatteringly crisp outer layer on Daniel's chicken piccata (and his clarified-butter fried chicken cutlets).  Easy, Tender Meatballs While fresh bread makes the ultimate tender meatballs, sometimes you don't want to go to the fuss of cutting it all into cubes or turning it crumbly. For these easy, sweet-and-savory hoisin-glazed cocktail meatballs, you'll find panko in the mix instead.  The Best Veggie Burgers While frozen brands can be bland and sad, these homemade black bean burgers boast a robust flavor and meaty texture, thanks to roasted black beans mixed with panko, onion, airy poblano, and salty feta or cojita cheese.   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 Most Popular Recipes in September

Quesadillas, caponata, cookies, and more No Images? Click here   The Most Popular Recipes of September Happy fall, serious eaters! We're hard at work figuring out our Halloween costumes over at SE HQ, but in our downtime, we've still been churning out plenty of content for you to consume. For starters, we revealed a long-forgotten Food Lab video series we shot in 2015, beginning with an episode on cheeseburgers. We ate a whole bunch of Greek yogurt and ranked our absolute favorites. Our quest to catalog the best places to eat and drink across the country continued. Most importantly, we confessed our greatest cooking fails (and trust us, we spared no detail).  We'd be remiss to not mention Allison Robicelli's genius study of the St. Louis–style bagel, which included two must-try recipes. Stella revealed her latest vegan masterpiece: olive oil chocolate chip cookies. Sho rounded up all the ways you can use a wok. Sasha combined XO sauce and elotes, a.k.a. two of our favorite things in the universe. Finally, Daniel went all "Honey, I Shrunk the Kids" on paella and made it better suited to your stovetop. Below are our most popular recipes of the month. If you missed the boat on them, now's your chance to make them in October! Try Them Out for Yourself! The Best Chicken Stock White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks. It's also incredibly easy to make. Kickass Quesadillas Designing a good quesadilla is sort of like designing a good sandwich. Think of this method as the cosmic-oneness theory of quesadillas.  Stovetop Paella Mixta for Two With Chicken and Shrimp Paella may traditionally be made in massive pans outdoors, but it can be brought inside using a smaller pan on the stovetop. Homemade Pancake Syrup Whether your heart belongs to maple or Mrs. Butterworth, made-from-scratch breakfast syrup will hit the spot in a pinch. It's ultra-luxuriously thick and rich, sweet but not cloyingly so, tempered with plenty of salt and vanilla—no corn syrup in sight!   Sicilian Eggplant and Pine Nut Caponata Caponata, the Sicilian dish of eggplant and other vegetables sautéed in a sweet-and-sour sauce, is shockingly flavorful. Preserved Lemons Preserved lemons are useful in all sorts of recipes, and they're a breeze to make.  The Best Crispy Roast Potatoes Ever These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot. Pasta With Burst Cherry Tomatoes and XO Sauce Further proof that all you need to elevate a quick weeknight dinner is the right condiment.   Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce Deeply charred on the exterior, with a crisp crust giving way to a juicy center that melts on the tongue in the way that only well-rendered pork fat can. Lactation Cookies The ingredients may take some special effort to find, but the result is a wonderfully thick and hearty lactation cookie that nursing mothers and cookie fans alike will love.     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