Welcome to our Duckstravaganza!

Quack! No images? Click here  How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project This month at Serious Eats, we're so excited to share our latest project: a duckstravaganza, hosted by the one and only Sasha Marx. Over the coming weeks—starting today!—Sasha will be embarking on his Big Duck Project, starting with an essential knife-skill primer on breaking down whole ducks and leading up to more out-there techniques like how to rig up a fridge to dry-age said duck for even deeper, funkier flavor. You can expect tutorials for making traditional duck confit, duck stock and jus, as well as roasted, dry-aged duck breast. And there will be plenty of offshoot recipes to cook through along the way. As for the rest? You'll just have to stay tuned to find out. Read more about the duckstravaganza –> Let's get started! KNIFE SKILLS How to Break Down Whole Ducks Breaking down a whole duck is an important technique to have in your repertoire, and it's the starting point for our Big Duck Project. THE KITCHEN ESSENTIAL Honesuki Knife This Japanese poultry knife has the heft to work through cartilage and bones, and it's the only tool you'll need for this butchering project. 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

14 fast and fresh smoothie recipes

What's new on Serious Eats No images? Click here FEATURES 14 Fresh and Fast Smoothie Recipes​ Maybe you were given a fancy, shiny new blender over the holidays; maybe you've made a New Year's resolution to eat more fruits and vegetables; or maybe you just have a healthy appreciation for quick, tasty breakfasts. Whatever the case, we're big fans of smoothies here at Serious Eats, and we support your decision to consume more. Read Now ROUNDUPS 30 Winter Salad Recipes to See You Through the Season See Them All FEATURES How to Get Started With Sous Vide Cooking Read More Email Continues After Ad Below ROUNDUPS 23 Hangover-Busting Breakfast Recipes Learn More TECHNIQUES How to Make Greek Avgolemono Chicken Soup​ 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

Beefsteak donburi is our new go-to weeknight meal

Your Recipe of the Day No images? Click here Beefsteak Donburi With Spinach “Donburi" is a Japanese word that refers both to a class of rice dishes and the bowl in which they’re served. The rice bowl is quite a bit larger and wider than the standard-issue ones that typically accompany a meal.  This beef donburi is designed with the relatively cheap, thin-cut ribeye steaks you find at most U.S. grocery stores in mind. It was also designed to be made in only one pan, aside from the vessel in which you cook your rice, whether that's a rice cooker or a pot, and it requires just a few pantry ingredients that are staples of the Japanese kitchen: sake, soy sauce, mirin, sesame oil, and rice vinegar. The result is a well-rounded meal in a bowl in which the focus is the rice, but with a lot of textural variation and complexity of flavor, and it all comes together in about thirty minutes. Read More → The kitchen essential Rice Cooker In our review of the best rice cooker, the Hamilton Beach model was a strong performer in many of our tests. At just $40, it's an affordable piece of equipment that you'll reach for time and again.  Shop Now   More donburi recipes to try Gyudon (Japanese Simmered Beef and Rice Bowls) Oyakodon (Japanese Chicken and Egg Rice Bowl)     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