"The Most Amazing Recipe I’ve Tried for 'Scalloped Potatoes'"

Certified five-star hasselback gratin No Images? Click here Hasselback Potato Gratin ⭐⭐⭐⭐⭐ "This was the most amazing recipe I’ve tried for 'scalloped potatoes.' This made two dishes of potatoes but I was feeding 12. They ate it up." - Verified Serious Eater By combining a potato gratin with Hasselback roast potatoes, we deliver the ultimate creamy-in-the-middle, crispy-on-top casserole. It's perfect for the Thanksgiving or Christmas table, or any night you want a show-stopping side dish. Get the recipe →  More Top-Rated Potato Recipes Classic Rich and Silky Potato Gratin (Scalloped Potatoes) The Best Crispy Roast Potatoes Ever Pommes Aligot (Cheesy Mashed Potatoes) Fingerling Potato Salad With Chorizo, Onion, and Arugula The Kitchen Essential Mandoline Slicer An inexpensive mandoline makes slicing potatoes to the perfect thickness an absolute breeze. 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

For the Day After Thanksgiving: Easy Pressure-Cooker Turkey Ramen

Your Recipe of the Day No Images? Click here Turkey Chintan Ramen​ The turkey carcass you have left over from Thanksgiving can be turned into a simple-to-make turkey ramen with the assistance of a pressure cooker. Seasoned with a tare made from blend of soy sauce, tamari, and mirin, paired with springy ramen noodles, and topped with turkey fat, a slice of turkey breast, some seared Brussels sprouts, and a pile of scallions, it's a light meal that's perfect for recovering from the gut-busting indulgence of the day before. Read More → The Kitchen Essential Pressure Cooker To make the broth, we put whatever turkey bones we have in a pressure cooker, cover them with an ample quantity of water, and cook it all under pressure for just an hour, after which we let the pressure naturally release. This produces a pretty clear broth that has plenty of turkey flavor. Shop Now   Still got more turkey? Try these recipes! Thanksgiving Leftovers Grilled Cheese​ Roast Turkey and Black Bean Quesadillas​     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 Choose the Right Pie Pan (Hint: Cheaper Is Better)

Flaky crust forever No Images? Click here The Best Pie Plates for Crispy, Flaky Crusts There are about as many pie plates on the market as there are recipes for pumpkin pie. Beautiful stoneware, lightweight aluminum, painted ceramic, you name it. And while a well-cooked filling is important, we all know that the real star of the show is the buttery, flaky crust. Through rounds and rounds of testing, Stella found that most plates produced a perfectly good middle, but not all produced an equally crispy crust. Read more → Shop Stella's favorite Tempered Glass Pie Plate Stella loves tempered glass pie plates because they're cheap, sturdy, and nonreactive. Since glass conducts heat more quickly than stone, the butter melts more quickly, too, releasing steam to preserve the dough's flaky layers and creating a golden, crisp crust. Let them eat pie! Now that you have the proper vessel, all that's left is to choose the perfect recipe. Browse all of our Thanksgiving pie recipes → 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