| No images? Click here  Jus Alpukat (Indonesian Avocado and Coffee Shake) Jus alpukat may translate to "avocado juice," but this rich, chilled Indonesian beverage is thick enough to be called a shake. It gets its creamy texture from silky avocado and milk, and its sweeteness from condensed milk. Here, we spike it with strong coffee or a double shot of espresso, though you can also omit the coffee for a non-caffeinated version—you'll find it served both ways in Indonesia. To push it even further into dessert territory, you can also drizzle it with chocolate syrup. Feel free to play with the ratios here to your own liking: add more milk for a thinner shake, more or less condensed milk to adjust sweetness, and more or less ice for either a colder and frostier treat or a thicker and more intense one. More frosty beverages 
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Tuesday, June 9, 2020
Indonesian coffee and avocado shakes
Monday, June 8, 2020
Glazed carrots with burnt honey and gochugaru
| No images? Click here  Glazed Carrots With Burnt Honey and Gochugaru Glazed carrots are a classic vegetable side dish that employs a trés French technique called glaçage, for which vegetables are cooked at a rapid boil with stock, butter, and a sweetener such as sugar or honey until tender and the liquid has reduced to a glossy emulsified sauce. Agitation from the boiling, along with swirling and stirring the pan that the vegetables are cooking in, provides the mechanical action required to build a stable emulsion for the glaze (just as you would for a silky pan sauce or properly finished pasta). Inspired by Korean sweet soy-glazed potato banchan, this version of glazed carrots pairs Bugs Bunny's vegetable of choice with an assertively seasoned glaze made with gochugaru (Korean chili flakes) and burnt honey that strikes the perfect balance between savory, sweet, and spicy. More simple vegetable sides 
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May's most popular stories
| Last month on Serious Eats No images? Click here  May's Top 10Last month, we began our deep dive into sourdough in true Serious Eats fashion. You may have used our a starter recipe, or read our starter diary and the science behind it all. If you're not in pursuit of better homemade bread, perhaps you made some of our quick, simple comforts, like chicken and lentil stew with jammy onions or pleasantly numbing mapo beans. Or maybe you kept things lighter, with our easy vegetable pancakes or white bean tuna salad. Here are May's most popular recipes and stories. If you missed any, now's your chance to catch up.  You don't have to understand the the science of sourdough yeasts and bacteria to bake great bread, but it sure can help.  Two weeks in the life of five sourdough starters made with different flours.  We may all be on our own right now, but Ina Garten remains the consummate host—Top Ramen, frozen waffles, and all.  The perfect protein-packed light meal for when you don't want to do any cooking.  A quick-cooking riff on mapo tofu that's perfect for using up cannellini from a big batch of cooked dry beans.  There are many ways to make them, but some rules shall not be broken.  Savory pancakes stuffed to the gills with vegetables that'll satisfy both children and adults alike.  Fragrant, spiced lentil stew topped with fried onions and tomatoes make for a filling and deeply flavorful meal. 
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