| Cozy food season! No Images? Click here   Everything You Can Do With Panko Bread Crumbs What's a casserole without a light, crispy topping? Hardly worth its oven space, we'd say. Whether you're making crispy baked pasta with mushrooms, sausage, and parmesan cream sauce or classic baked macaroni and cheese, you're going to want some panko on hand. Making your favorite casserole super-crispy isn't the only use for the bag of panko in your cupboard. Here are a few ways to make the most of those snowflake-like, airy crumbs. The essential techniques  Crispy bread crumbs are obviously great on their own, but they also absorb the deep flavor of bacon quite nicely, and are a great finishing touch on a crispy mashed potato casserole.  Daniel says that he loves toss a little toasted panko on pretty much any pasta—especially seafood-based dishes that you might not want to shower with parmesan, such as these rich shrimp-, crab-, and scallop-stuffed shells.  Panko gives your protein of choice a crust that's light and lacy, never dense or heavy. The panko is mixed with Parmesan to make a shatteringly crisp outer layer on Daniel's chicken piccata (and his clarified-butter fried chicken cutlets).  While fresh bread makes the ultimate tender meatballs, sometimes you don't want to go to the fuss of cutting it all into cubes or turning it crumbly. For these easy, sweet-and-savory hoisin-glazed cocktail meatballs, you'll find panko in the mix instead.  While frozen brands can be bland and sad, these homemade black bean burgers boast a robust flavor and meaty texture, thanks to roasted black beans mixed with panko, onion, airy poblano, and salty feta or cojita cheese. 
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Thursday, October 3, 2019
Everything You Can Do With Panko Bread Crumbs
Wednesday, October 2, 2019
The Most Popular Recipes in September
| Quesadillas, caponata, cookies, and more No Images? Click here  The Most Popular Recipes of SeptemberHappy fall, serious eaters! We're hard at work figuring out our Halloween costumes over at SE HQ, but in our downtime, we've still been churning out plenty of content for you to consume. For starters, we revealed a long-forgotten Food Lab video series we shot in 2015, beginning with an episode on cheeseburgers. We ate a whole bunch of Greek yogurt and ranked our absolute favorites. Our quest to catalog the best places to eat and drink across the country continued. Most importantly, we confessed our greatest cooking fails (and trust us, we spared no detail). We'd be remiss to not mention Allison Robicelli's genius study of the St. Louis–style bagel, which included two must-try recipes. Stella revealed her latest vegan masterpiece: olive oil chocolate chip cookies. Sho rounded up all the ways you can use a wok. Sasha combined XO sauce and elotes, a.k.a. two of our favorite things in the universe. Finally, Daniel went all "Honey, I Shrunk the Kids" on paella and made it better suited to your stovetop. Below are our most popular recipes of the month. If you missed the boat on them, now's your chance to make them in October! Try Them Out for Yourself!  White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks. It's also incredibly easy to make.  Designing a good quesadilla is sort of like designing a good sandwich. Think of this method as the cosmic-oneness theory of quesadillas.  Paella may traditionally be made in massive pans outdoors, but it can be brought inside using a smaller pan on the stovetop.  Whether your heart belongs to maple or Mrs. Butterworth, made-from-scratch breakfast syrup will hit the spot in a pinch. It's ultra-luxuriously thick and rich, sweet but not cloyingly so, tempered with plenty of salt and vanilla—no corn syrup in sight!  Caponata, the Sicilian dish of eggplant and other vegetables sautéed in a sweet-and-sour sauce, is shockingly flavorful.  These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.  Further proof that all you need to elevate a quick weeknight dinner is the right condiment.  Deeply charred on the exterior, with a crisp crust giving way to a juicy center that melts on the tongue in the way that only well-rendered pork fat can.  The ingredients may take some special effort to find, but the result is a wonderfully thick and hearty lactation cookie that nursing mothers and cookie fans alike will love. 
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Tuesday, October 1, 2019
Win a Food Lover's Dream Getaway to Tuscany
| Airfare included!    Sun-soaked afternoons on the vineyard. A cup runneth over with chianti. Pasta, pasta, pasta, as far as the eye can see. Tuscany is the embodiment of la dolce vida, and we want to send you and a friend to experience it like a local. We've partnered with The Italian On Tour and six other great brands to bring you an six-night stay in a boutique hotel, with local tours, wine tastings, and cooking classes included. Click below for your chance to win. Bring Tuscany to your own kitchen! By entering the sweepstakes, entrants agree to the sweepstakes’ Official Rules. Entrants also agree to receive email communication from the sweepstakes partners.
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