How to Make the Best Grilled Skirt Steak Fajitas

Your Recipe of the Day No Images? Click here Grilled Skirt Steak Fajitas The DIY aspect of fajitas makes them a winner. There's nothing better than being presented with that plate of guacamole, pico de gallo, and sour cream; the anticipation of that sizzling platter of meat and vegetables laid down before you. The meat itself should be ultra juicy, with an overwhelming, almost buttery beefiness—this is skirt steak, after all, the butteriest of all beef—accented by a fajita marinade that's slightly sweet, very savory, and packed with lime and chili. Read More → The Kitchen Essential Chef's Knife The last step in perfect fajita meat is by far the most important: the carving. A good, sharp chef's knife is your best weapon for slicing through steak like a stick of warm butter. Shop Now   More Recipes for Cinco de Mayo Elotes (Grilled Mexican Street Corn) The Best Carne Asada   Easy One-Pot Chicken Tinga (Spicy Mexican Shredded Chicken) Frijoles Charros (Mexican Pinto Beans With Bacon and Chilies)   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 Most Popular Recipes in April

See it in action! No Images? Click here   The Most Popular Recipes of April They say April showers bring May flowers, but in our world, they bring an abundance of spring produce we can't wait to play with. When not dreaming of asparagus salads and ramp butter, we wrote about the best way to dispose of cooking oil (and the best way to clean a sticky pot, for that matter). We rounded up the best of the best knives from our many tests. Oh, and in case you missed it, we played a pretty good April Fool's Day prank (or two!). Stella broke the internet with her new Levain-style thick-and-gooey chocolate chip cookies. The entire office has been eating Sasha's XO sauce on just about everything. Sho introduced us to the wonders of shio (or "salt-flavored") ramen. Below are our most popular recipes of the month. If you missed the boat on them, now's your chance to make them in May! Try Them Out for Yourself! Homemade Chili Crisp Make this spicy, tingly, salty, crunchy, addictive chili condiment your own. Homemade XO Sauce XO sauce is a jammy condiment packed with the meaty and rich flavors of cured ham, dried shrimp, dried scallops, and a whole lot more. French Melt (Grilled Cheese With Caramelized Onion and Comté) It's like French onion soup in an easy-to-pick-up, extra-buttery package. Fresh Mango Syrup Don't throw out the mango pits and peels! Keep them and make this easy syrup, perfect for cocktails and desserts.   Homemade Star Crunch With gooey homemade caramel, creamy milk chocolate, and crunchy rice, these no-bake cookies are as satisfying as a candy bar, but way easier to make. Pork Shoulder Chashu Roasted pork shoulder chashu is a classic topping for ramen, and our tried-and-true reverse-sear method makes it easy to get the final temperature you want.   Real Tacos Al Pastor A guide to making classic tacos al pastor on the grill or in the oven. Thick and Gooey Chocolate Chip Cookies These giant chocolate chip cookies are more than dessert; they're an emotional journey of epic proportions.   Cajeta Whipped Cream This chantilly will add a note of toffee-like richness to any dessert. The Best Carne Asada Tender enough that you can eat it in a taco or burrito, but substantial enough to be served as a steak and eaten with a knife and fork.     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 Bright and Flavorful Japchae at Home

Your Recipe of the Day No Images? Click here Japchae (Korean Glass Noodles With Pork and Vegetables) The chae in japchae means "finely cut," and it refers to all the thin slivers of vegetable, egg, mushrooms, and meat that add a vibrant mix of colors, flavors, and textures to a base of springy sweet potato glass noodles. The selection of ingredients that goes into this famous noodle dish isn't accidental: Each is chosen for a particular color it adds to the mixture, in alignment with obangsaek, an important concept in Korean aesthetics that connects specific colors with the five elements. A good amount of prep work is required here to get all the components ready, but this is otherwise a fairly easy dish to assemble, and one that can be made in advance. Read More → The Kitchen Essential Kitchen Shears Pro tip: Snip long noodles after they're cooked using kitchen shears. It's much easier than trying to cut them when uncooked. Shop Now   More Recipes for a Korean Feast Jjajangmyeon (Korean Black Bean Noodles) Samgyetang (Korean Rice-Stuffed Chicken Soup) Bossam (Korean Boiled-Pork Lettuce Wraps) Korean-Style Fire Chicken (Buldak) With Cheese     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