The Ultimate Extra-Crispy Double-Fried Confit Buffalo Wings

Your Recipe of the Day No Images? Click here The Ultimate Extra-Crispy Double-Fried Confit Buffalo Wings Are these wings more work than your standard wing? Sure, but all of the extra work can be done hours, days, or even weeks in advance. Come game day, all you've got to do is heat up that pot of oil and fry as many or as few wings as you want. And believe me, it's worth the extra effort. Full-on crisp, crackly, ever-so-slightly greasy, perfectly juicy and succulent, sauce-coated, tangy, vinegary Buffalo wing perfection in every lip-licking, finger-dripping bite. Read More → The Kitchen Essential Dutch Oven For big batches of wings, fry them in a vat of canola oil in a Dutch oven. So long as they're submerged, they'll fry up just fine. 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

Your Next Weeknight Meal Plan (And Weekend Cooking Project!)

What to Cook Next Week No Images? Click here   After a busy day, the last thing you want to do is spend hours in the kitchen pulling dinner together. Luckily, we have a wealth of delicious weeknight meals that will have you in and out of the kitchen in one hour or less. Meet our weekly dinner plan: Five easy dinners for five busy weeknights, all sent in advance so you can get your shopping done ahead of time. Cook along with us!   Your Week Ahead MONDAY 30-Minute Pressure Cooker Split Pea and Ham Soup The pressure cooker makes short work of pea soup, cooking the dried peas in half the time it would traditionally take and doing all the work of the blender as well. Rich, creamy comfort is just half an hour away.   TUESDAY Chicken Katsu (Japanese Breaded Chicken Cutlets) Juicy chicken cutlets in a crisp layer of golden-brown bread crumbs, with a sweet-and-savory sauce is a simple and delicious weeknight meal. Just like they have in the food courts in Japan. WEDNESDAY Foolproof Pan Pizza This is the sort of thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque style you might remember having as a Pizza Hut personal pan pizza when you were a kid. Now you can bake it at home in your cast iron skillet. THURSDAY Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon) This earthy, smoky classic pasta dish has all the flavors of the forest and a campfire packed into it. Loaded with mushrooms, bacon, tomatoes, and a touch of cream, it'll momentarily transport you from wherever you are to a cabin in a wintertime woodland. FRIDAY Creamy Vegan Saag Paneer The wonderful thing about saag paneer—the Indian staple of greens and fresh cheese in a creamy sauce—is that, in our experience, it's almost universally loved by vegetarians and meat-eaters alike. Paired with warm, pillowy pita, it makes for a perfect special Friday meal.     Your Weekend Project Ah, the weekend. Visions of time-consuming kitchen endeavors dancing in your head all week long, and finally you have the time to pursue them. But which one to choose? Let us help you guide your efforts with what we're taking on over the weekend.  100% Whole Wheat Sandwich Bread With a little patience and the help of a food processor, it's possible for 100% whole wheat bread to bake up as fluffy, light, and chewy as a classic white loaf, but with all the nuttiness, flavor, and virtue of whole grains. Absolutely worth it for a week's worth of sandwiches and toast.     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232-2017 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

Banana Granola: A New Way to Use Overripe Bananas

Your Recipe of the Day No Images? Click here Banana Granola This recipe combines everything we love in banana bread—its mellow flavor, gentle spice, and nutty crunch—into a tender yet crisp granola that's loaded with dried fruits, whole grains, crunchy seeds, and macadamia nuts. Even better, it works best with a bunch of ultra-black bananas (whether forgotten on the counter or lost somewhere in the freezer). It's perfect over a bowl of yogurt for breakfast, but it's a bang-up topping for ice cream and banana pudding as well. Read More → The Kitchen Essential Freeze-Dried Bananas If you're feeling fancy, the cooled granola can be spiked with one last layer of fruit flavor: freeze-dried bananas. For those who enjoy a shattering crunch, freeze-dried banana slices can be a lot of fun. 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