| Last month on Serious Eats No images? Click here  July's Top 10Along with hotter days and longer evenings, one tell-tale sign of the month of July is the fresh batch of peak-summer produce it ushers in. This month, we shared our favorite ways to enjoy corn, put your ripe, juicy fruit front and center, and the best ways to store your haul. Perhaps you stayed cool in the mid-July heat with Ozoz Sokoh’s zippy, sippy mango shandy. Or maybe you’re committed to your sourdough starter enough to crank on the oven for Tim Chin’s sourdough bread recipe, and some discard scallion pancakes or cheese board-worthy crackers. Whether you're on an anti-oven or stove kick, or still elbow deep in the flour jar, these are July’s top stories.  One of the keys to low-stress home cooking: embrace leftovers. Especially when they're of the roast pork variety.  This recipe produces a classic oval pain au levain—a sourdough loaf that's lightly tangy and deeply flavorful.  Nik Sharma's biryani is a celebration of aroma, color, and flavor.  Soft scrambled eggs, melted cheddar, crisply browned potato hash, guac, and bacon, all piled into a tender flour tortilla.  This list of dishes is a good place to start for those looking to cook Korean cuisine at home.  Creamy refrieds, guacamole, tender scrambled eggs, chorizo, crema, roasted poblano pepper, and melted cheese.  With fresh strawberries, strawberry jam, and optional freeze-dried strawberry powder, these frozen pops are a cinch to make and are bursting with flavor.  Follow along with Kenji in real time as he makes his famous pan pizza from scratch.
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Monday, August 3, 2020
July's most popular stories
Sunday, August 2, 2020
The joy of eating mutura
| On loving Nairobi’s blood sausage of ill repute No images? Click here  The Joy of Eating Mutura, Nairobi's Blood Sausage of Ill Repute Walking through parts of Nairobi after dusk, one will often find groups of people eating mutura on the side of the street. This Kenyan blood sausage has a complicated history and a controversial reputation. But, as Carey Baraka puts it, "we mutura lovers persist." To love mutura is to love the culture that surrounds it. More personal essays 
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Saturday, August 1, 2020
How to build a breakfast burrito, your way
| Guidelines for a better burrito No images? Click here  How to Build a Breakfast Burrito, Your Way Here's a challenge for you: Try to define "breakfast burrito" without resorting to the tautology that it's a burrito one eats for breakfast. While we might all agree eggs and other items from the American breakfast table are key, along with components that nod to Southwestern/Tex-Mex/Mexican flavor, one might argue that you can't pin down a definition for the breakfast burrito. That's a good thing, because it means it's a choose-your-own-adventure of comfort and flavor, and the possibilities are vast. While you could roll some pancakes in a flour tortilla and dub it both "breakfast" and "burrito," there are some helpful guidelines that, when followed —or broken with intent—will generally lead to a better breakfast burrito. Here's how to build yours. Get the Recipes  Bacon, Egg, and Cheese Breakfast Burrito Soft scrambled eggs, melted cheddar cheese, crisply browned potato hash, guac, sour cream, hot sauce, and bacon, all piled into a tender flour tortilla. Breakfast Burrito With Scrambled Egg, Chorizo, and Refried Beans Creamy refrieds, guacamole, tender scrambled eggs, chorizo, crema, roasted poblano pepper, and melted cheese. Don't forget the hot sauce.  More Breakfast and Brunch Recipes 
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