BraveTart's realistic (and delicious) meringue mushrooms

Your Recipe of the Day No images? Click here Perfect Meringue Mushrooms​ Meringue mushrooms are a delightful finishing touch for Christmas Yule logs, or bûches de Noël. With toasted sugar, cream of tartar, plenty of salt, and ample vanilla, these mushrooms have real flavor and character to back up their cute appearance. To complete the look (and taste!) of these fanciful meringue cookies, dust them with a high-fat cocoa powder, and reach for your favorite dark or milk chocolate to "glue" the caps and stems together. And remember, the "mushrooms" can only taste as good as the ingredients involved! Read More → The Kitchen Essential A Fine-Mesh Strainer Dust high-fat cocoa powder over your  mushroom caps for a realistic (and delicious) finish.  Shop Now   More holiday sweets! Nutella and Brown Butter Rugelach With Peanuts and Vanilla Snowball Cookies     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 best splurge-worthy gifts for food-lovers

Time to buy! No images? Click here   The Best Kitchen Gifts to Splurge on for Your Favorite Cook​ Splurge gift ideas—from innovative cooking tools to culinary getaways—to reward that extra-special someone in your life.  Get the whole story -->   The goods! The Baking Steel Griddle For the most beautiful, burnished focaccia.   An Induction Cooktop For stove-free (very precise) cooking. Chef-Made Steak Knives For the dinner-party prone.   A Vitamix For a high-powered way to blitz...everything.     A Culinary Tour of Umbria With Sasha Marx For the ultimate culinary experience—where you get to stay in a castle.   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

Shio koji: A flavor-bomb marinade for meats and more

Your Recipe of the Day No images? Click here Shio Koji (Koji Marinade) Shio koji is a Japanese cure/marinade made by fermenting grain koji (cooked grain, traditionally rice, that has been inoculated with Aspergillus oryzae, the mold that gives us miso, soy sauce, and sake), water, and salt until the mixture thickens to a porridge-like consistency and takes on a sweet, funky aroma.  Rich in protease and amylase enzymes that can break down proteins and starches, respectively, shio koji can be used as a marinade for meats, fish, and vegetables. It imparts savory and subtle sweet notes to foods while also tenderizing them. Along with its use as a versatile, flavor-boosting marinade, shio koji can be blended and added to sauces to provide them with an extra umami pow. Read More → The Main Ingredient Granular Rice Koji We like to use Cold Mountain rice koji when creating this savory marinade. Shop Now   Explore Japanese ingredients and recipes How to Stock a Japanese Pantry: 13 Indispensable Ingredients Japanese 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