This Cheap Gadget Guarantees a Better Sear

Sasha swears by it No Images? Click here The Chef's Press: A Kitchen Tool That's Worth the Weight Whenever you're searing a piece of meat, crisping the skin on a duck breast or fish fillet, or making a killer grilled cheese sandwich, you want to maximize contact between the food and its cooking vessel by weighing it down. Good things happen when ingredients come in contact with the surface of a hot skillet: They cook quickly and at an even rate, and undergo flavor-boosting chemical changes, like the Maillard reaction. Sasha's favorite product designed just for this purpose is the Chef's Press. Read more → Grab one for yourself! Chef's Press The Chef's Press is available in two sizes—eight and 13 ounces—and because it's stackable, that weight can be easily doubled. And, like a fish spatula, it's vented, allowing steam to escape and keeping whatever you're cooking from getting soggy. Shop now → Recipes for your Chef's Press Tri-Tip Beef Roast With Shallot Jus Pan-Seared Duck Breast Crispy Pan-Seared Salmon Fillets Grilled Cheese Sandwiches   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

Classic Enfrijoladas: From Our Partner

Sponsored   SPONSORED Celebrate Día de los Muertos With These Classic Enfrijoladas If you’d like to celebrate Día de los Muertos by preparing a traditional Mexican recipe, then why not try enfrijoladas this year? Originally from Oaxaca, enfrijoladas can be traced to pre-Columbian times and are one of the most popular versions of enchiladas in the country. To make them, we dip Olé corn tortillas in a bean-and-chili-pepper purée that’s slightly thinned with broth, then fill the tortillas with queso fresco mixed with chopped onion and quickly heat them in a hot oven. To finish, we top them off with more of the cheese-and-onion mixture and plenty of fresh cilantro. That’s it. Like many of the best recipes, it’s so simple and yet so good. So this Día de los Muertos, honor the holiday with this traditional Mexican recipe, made with high-quality Olé corn tortillas.   Get the Recipe Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Tips for Making Better Mashed Potatoes

What's new on Serious Eats No Images? Click here TECHNIQUES Mash Made in Heaven: Tips for Making Better Mashed Potatoes Mashed potato problems and pitfalls, and how to avoid or fix them. Read Now KITCHEN ESSENTIAL Potato Ricer A potato ricer is one of the few unitasker kitchen tools that we actually recommend; it performs its job efficiently, and doesn't take up a ton of space when it's not in use. If you make mashed potatoes on a somewhat regular basis, it's worth having one. Shop Now FEATURES Jasmine, Basmati, Sticky, and Beyond: The Serious Eats Guide to Rice A brief history of the grain that (kind of surprisingly) became a staple for hundreds of millions of people around the world, plus a guide to rice varieties you're likely to see in the supermarket. Read Now Email Continues After Ad Below TECHNIQUES Make Apple-Cinnamon Everything With This Freeze-Dried-Fruit Topping Whether you're dusting warm cider doughnuts or sprinkling it over your morning bowl of oats, this sweet-tart apple-sugar topping adds a dose of autumnal flavor to everything it touches. Read Now TECHNIQUES Khao Piak Sen Is Lao-Style Chicken Noodle Soup With Soul Meet chicken noodle soup as it's made in Laos. While every recipe is different, it's loaded with slippery tapioca- and rice-flour noodles, layers of aromatics, and an abundance of fresh and fragrant toppings. Read 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