| Our latest recipes, techniques, and more. No images? Click here   FEATURES Butter Chicken: Even When It’s Bad, It’s Good! No one would have butter chicken if it weren't for Kundan Lal Gujral, the father of tandoori cuisine. Sho Spaeth takes us on a quest for the origins of the dish.  BAKINGYes, You Really Do Need a Stand Mixer for That RECIPESKorean Seaweed and Brisket Soup (Miyeok-Guk) ROUNDUPS15 Broccoli Recipes to Get You Beyond Steamed RECIPESStir-Fried Anchovy Banchan (Myeolchi Bokkeum)Email Continues After Ad Below  ROUNDUPS 7 Breakfast Bun Recipes for Sweet, Sweet Mornings  FEATURESNigerian Obe Ata Is Saucy, Spicy, and Good With Anything PODCAST Pastry Chef Claudia Fleming on the Pitfalls of Your Passion
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. |
Monday, March 9, 2020
What's new on Serious Eats
Thursday, March 5, 2020
Better stovetop butter chicken
| No images? Click here  Better Stovetop Butter Chicken  Butter chicken is inherently delicious—even in its most streamlined and simplified form, it's tasty. But with just a little more effort, it becomes superlative. The goal of this recipe is to hit all the characteristic notes of butter chicken—mildly spiced tomato-based sauce; tender, charred chicken pieces; a mother’s love’s worth of butter and cream folded in at the end—while developing flavor at every turn. It may be a little more complicated than just placing all the ingredients in a pressure cooker and then blending them, like some other, very popular butter chicken recipes, but the extra effort is worth it. The kitchen essential  An immersion blender will make quick work of creating a nice, silky butter chicken sauce. More comforting weeknight chicken 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. |
A Korean birthday soup for any occasion
| No images? Click here  Korean Seaweed and Brisket Soup (Miyeok-Guk)  Miyeok-guk, a seaweed soup rich with beef brisket and a small but flavorful assortment of aromatics, is a very special dish for Koreans. Because it’s so rich with iron, women often eat it after giving birth. It's also a must-have soup on your birthday, the kind of thing your mom prepares with love to show you how much she cares about you. These days, there are plenty of quick and easy recipes for miyeok-guk, but we want to share a version that takes a little longer to make, but has better and deeper layers of flavor from the slow simmering of beef and aromatics. The kitchen essential  Dutch ovens have excellent heat retention. Plus, the pot's depth and width make it perfect for holding all the ingredients to this special soup. More warm and comforting soups
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. |
Subscribe to:
Posts (Atom)