Sheet-pan salmon with tomato-eggplant compote

Your Recipe of the Day No images? Click here Sheet-Pan Salmon With Tomato-Eggplant Compote​ Making a vegetable stew like the tomato-eggplant compote in this sheet-pan salmon recipe may not seem like the kind of thing one can easily whip up on a baking sheet, but with attention to just a few key details, it's very doable. There are three things to pay attention to in order to pull it off successfully. Read More → The kitchen essential Rimmed Baking Sheet This is all you need to put together this simple, flavorful weeknight meal. Shop Now   More quick and easy salmon recipes Easy Teriyaki-Glazed Salmon, Cucumber, and Avocado Rice Bowls 5-Minute Miso-Glazed Toaster Oven Salmon    Broiled Salmon With Chili-Lime Mayonnaise Warm Couscous Salad With Salmon and Mustard-Dill Dressing   Easy Salmon Burgers With Dill Honey-Mustard, Horseradish, and Avocado Broiled Salmon With Dilly Beans   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 make traditional duck confit

Your Recipe of the Day No images? Click here Traditional Duck Confit​ For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme. This cure seasons the meat and gives it a touch of vegetal sweetness, and it's then rinsed off (which allows for the duck fat to be reused later for subsequent batches of confit). The duck legs are submerged in the fat and cooked gently in a low oven until completely tender. Read More → The kitchen essential Duck Fat The amount of duck fat needed for this recipe is dependent on the size of your cooking vessel. You need enough rendered duck fat to fully cover the legs and keep them submerged throughout cooking. You can render duck fat yourself from breaking down whole ducks or purchase containers of rendered duck fat at well-stocked supermarkets or online. Shop Now   More dang for your duck! Koji Duck Confit Sous Vide Duck Confit   Pan-Seared Duck Breast Brown Duck Stock   Duck à l'Orange Crispy Duck Cracklings With Za'atar and Sea Salt   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

This is how we stay organized

(and sane!) No images? Click here   Kitchen Storage and Organization Essentials That Keep Us Sane​ We've written at length about how to stock a kitchen, from equipment recommendations to pantry essentials and ingredient guides. And we've addressed particular storage issues, like the best way to organize your spices or set up your fridge. But as we've added more and more containers, shelving units, and utensil crocks to our office kitchens, we realized that we've never broken down our preferred organizational tools and storage equipment for our readers. Happily, most of the solutions we've settled on for our office kitchen are equally appropriate to a home kitchen. And because many of these items are designed for, or take inspiration from, restaurant kitchens, you might just be surprised by how efficient and affordable they are.  Read the whole story –>   Here's a look at the essentials Pantry Shelving There are plenty of fancy built-in storage solutions out there, but many sacrifice utility for looks while landing you with a hefty bill. Metro shelves are easy to clean and tall enough to even fit larger appliances. And they'll run you under $50.   S-Hooks If you get some S-hooks, you'll be able to hang all of your utensils, strainers, mandolines, and even pots and pans right from the unit.  Glass Storage Containers For an affordable food-storage solution, Daniel recommends using glass containers like these. They're a little heavy but they nest well and are great if you're looking to transport any of your ingredients.   Pint Containers Taking a cue from those in the office who have worked in professional kitchens, we rely pretty heavily on pint deli containers to store veggies or dry goods.  Hotel Pans Another vital container used in restaurant kitchens is the hotel pan. You'll find all sorts of sizes (all of which nest into a full-sized hotel pan), and we find the shallow sixth, deep sixth, and shallow ninth to be the MVPs.   Magnetic Knife Rack Magnetic knife strips are not only space-saving, but they also look pretty badass hanging on your wall. They'll keep your knives from rubbing up against other utensils, which can make them dull (and can be dangerous, too). Want more organization tips? We can help. How to Clean Out Your Spice Cabinet and Organize It—for Good The Food Lab: How to Organize Your Refrigerator for Better Food Storage   The Better, Faster Way to Freeze and Defrost Your Foods Transform Your Small, Crappy Apartment With a Countertop Dishwasher   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