Our most popular recipes in December

Here's what you made! No images? Click here   Our Top Recipes in December December has come and gone. Here's one thing we learned: You all cook a whole lot of meat over the holidays. (We love that.) Below you'll find our most popular recipes you cooked to cap off the year. And hey, congrats on making it to 2020. We're so excited for the year ahead.  December's big winners Perfect Prime Rib Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. Slow-Roasted Beef Tenderloin This method yields a nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge. The Best Yorkshire Pudding The secret to this ultimate Yorkshire pudding recipe is making the batter in advance. Perfect Royal Icing This icing dries glossy and firm, protecting your designs from smushing and smudging.   Horseradish Cream Sauce Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks. The Best Chocolate Chip Cookies Classic chocolate chip cookies level up with brown butter and chopped chocolate.   Red Wine–Braised Beef Short Ribs A long and slow traditional braise leads to perfect beef short ribs while subtle sauce-making tricks deliver the ultimate in red wine sauces. Tonkotsu Ramen Broth Here's how to make a rich, creamy tonkotsu ramen broth from scratch.     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

Mochi soup is how Japan welcomes the new year

Your Recipe of the Day No images? Click here Ozoni (Japanese New Year's Soup) With Mochi, Chicken, and Vegetables Ozoni is one of Japan's traditional New Year's foods. It comes in many forms depending on the locale and family, but it always features a seasoned broth with tender and chewy pieces of mochi (glutinous rice cake). This recipe pulls from a variety of regional styles and family practices. The broth is made like dashi—infused with kombu, dried shiitake mushrooms, and bonito flakes—but here the liquid used is chicken stock, an uncommon practice in Japan (you can, optionally, use water instead). It's then seasoned with soy sauce and served with a range of goodies, including vegetables like carrot, daikon, and spinach as well as pieces of tender sake-marinated chicken. Read More → The Kitchen Essential Kiri Mochi The mochi we use in this recipe is kiri mochi: rectangular in shape, their surface is often scored so each piece can be broken into four smaller blocks. They've become especially popular in metropolitan areas like Tokyo, as they are faster and easier to produce via a sheeting process as opposed to traditional hand-shaping. Shop Now   Keep Things Cozy! Shio Ramen Miso Tori Paitan Ramen (Creamy Chicken Broth Ramen)​     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

Our most popular posts of 2019

A popularity contest we're cool with. No images? Click here What You're Cooking: The Most Popular Posts of 2019​ As the year (finally!) comes to an end, we're taking a moment to look back on all of the cooking, eating, and discovering that we did in 2019. Soon, we'll be back in the test kitchen, bringing you plenty of new recipes for a new year—but first, a look at the posts you loved the most in 2019. Get the whole story --> Our Top Quick-Tip How to Dispose of Cooking Oil and Fat It turns out most of us had no idea how to dispose of cooking oil. Well, that all changed this year, when Sho wrote an article on properly getting rid of cooking oil instead of pouring it down the drain where it turns into a huge, destructive grease monster. Recipes You Loved How to Make Thick Chocolate Chip Cookies, à la Levain In 2019, we made very, very thin chocolate chip cookies, but we also made these enormous, thick-as-possible ones. If you like your cookies more chewy than crunchy, these ones are for you. How to Make XO Sauce, the Cook’s Condiment If you were to look in our fridges right now, you'd find lots of XO sauce. That's because the sauce lasts for quite some time, and we put it on pretty much everything. Judging by the numbers, it looks like a lot of you do, too. Korean-Style Fire Chicken (Buldak) With Cheese The next time you have company, try this Korean-style fire chicken smothered in a bubbly, crisp layer of cheese instead.  The Evolution of K2FC, a.k.a. Kenji's Kimchi Fried Chicken Sandwich​ When both Stella and Kenji happened to be at Serious Eats HQ during the same week, they collaborated on this kimchi fried chicken sandwich.  An Experiment We Couldn't Help But Try  Sous vide peanut butter steaks, for better or for worse.  Read more → A Much-Critiqued Staff Picks Post Our totally correct food opinions.  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