The Hot Sauce (Drag) Queen of NYC

What's new on Serious Eats No Images? Click here CULTURE ​ Meet Shaquanda Coco Mulatta, New York’s (Drag) Queen of Hot Sauce Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made. Read Now SE HQ We've Updated Our Navigation! Here's a Quick Guide We're sporting a new menu. Take 'er for a click. Read Now RECIPE Sous Vide Egg and Mashed Potato Jars Make Brunch a Hands-Off Affair Jar up your leftover mashed potatoes with a freshly cracked egg, then cook them sous vide for a low-effort, high-reward brunch. Read Now KITCHEN ESSENTIAL Immersion Circulator The precise temperature control of sous vide cooking allows you to cook perfect poached eggs and reheat leftover mashed potatoes at the same time. Shop Now Email Continues After Ad Below RECIPE It’s Always Fry-Day: Crispy Potato Cups Put Potato Skins to Shame For the best potato skins, try frying them instead of baking—and take another stab at how they're cut. Read Now THANKSGIVING Thanksgiving Made Small(er): A Kickass Menu for Two to Five Sticking to immediate family or a small group of friends this year? Here's an appropriately modest Thanksgiving menu that's way less effort than a traditional spread, and will still leave everyone satisfied. 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

Garlic Knots Go Thanksgiving

A seasonal upgrade No Images? Click here Pull-Apart Stuffing Rolls This little bit of holiday magic is the result of mashing up the best part of Thanksgiving—stuffing, of course—with pull-apart garlic knots. Instead of infusing the buttery knots with the flavors of pepperoni and garlic bread, we toss the dough knots with all the ingredients that go into a classic stuffing: sausage, sage, celery, onion, and garlic. And plenty of butter. Read More → The Kitchen Essential Pastry Brush Brush the rolls with a coat of melted butter for an inviting, glossy effect. Shop Now Try our other favorite stuffing recipes Classic Sage and Sausage Stuffing Slow Cooker Sage and Sausage Stuffing Southern Cornbread Dressing With Oysters and Sausage Popeye's Buttermilk Biscuit Stuffing 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

FYI: Breakfast Mashed Potatoes Are a Thing

With a runny egg! No Images? Click here Sous Vide Egg and Mashed Potato Breakfast Jars Cooking brunch shouldn't be stressful. These egg-and-potato breakfast jars are perfect for a low-effort, hands- and brains-off brunch. Layer leftover mashed potatoes and freshly cracked eggs in Mason jars, plunk them in a sous vide water bath, and one hour later you'll have perfect custardy poached eggs and warm, comforting mashed potatoes, ready to be dipped into with a piece of crunchy toast. Read More → The Kitchen Essential Immersion Circulator The precise temperature control of sous vide cooking allows you to cook perfect poached eggs and reheat leftover mashed potatoes at the same time. Shop Now Now jazz up those jars with these! The Best Turkey Gravy Baked Bacon for a Crowd 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