"Faneffingtastic!" Thai green chicken curry

Top-rated chicken curry No images? Click here   Pressure Cooker Thai Green Chicken Curry  ⭐⭐⭐⭐⭐ "Faneffingtastic!" – Verified Serious Eater This fragrant, hearty Thai-style chicken curry tastes like it took hours to prepare, but it cooks in a pressure cooker in just 20 minutes. Pieces of sweet kabocha squash and eggplant break down into the coconut milk–based sauce, thickening it and adding layers of flavor. Get the recipe →  The kitchen essential A Pressure Cooker Using a pressure cooker for this recipe coaxes out tons of flavor in a fraction of the time compared to traditional stovetop methods.  Shop Now More top-rated curries for your dinner table Chickpea, Coconut, and Cashew Curry Homemade Japanese Curry Rice Chicken Massaman Curry With Wheat Beer and Potatoes Bengali-Style Fried Fish in Onion and Tomato Curry 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 banana bread (thanks to BraveTart)

Your Recipe of the Day No images? Click here The Best Banana Bread This is our favorite recipe for banana bread, loaded with coconut oil, oat flour, and thick Greek yogurt so it's always tender and moist. We use a blend of cinnamon, nutmeg, and cloves to boost the natural flavor of banana, making this loaf less spicy than banana-y. If you really want to step up your game, forget butter—try topping a slice with a dollop of thick and fruity banana whipped cream. Read More → The kitchen essential Stand Mixer Stand mixers deliver a level of power and versatility that simply can't be replicated with elbow grease or hand mixers. The Kitchen Aid Pro 600 is our recommended version, ideal for both heavy-duty bakers who regularly make bread as well as those making batters and whipping cream.  Shop Now   More BraveTart baked goods Classic Blueberry Muffins Easy One-Bowl Coffee Cake     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

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