Our Authors

A Brunch Party Menu to Celebrate Spring

Spring is in the air! Can you feel it? Because...I can't, not yet anyway. Luckily, I can see it, mainly in the form of fresh young produce on my supermarket shelves. It may not be picnic weather just yet, but the first tender asparagus and sweet peas are just starting to return to our tables, and in my book that's reason enough to celebrate. Here's a four-course brunch menu to get you started. More

A Traditional Menu for Your St. Patrick's Day Feast

St. Patrick's Day is about more than wearing lots of green and getting plastered—it's also about having a hearty Irish meal first. In all seriousness, though, no matter how you celebrate, a great dinner is central to the holiday. From corned beef and mashed potatoes to stout-battered onion rings and one helluva Irish coffee ice cream, we've put together a menu of rib-sticking fare that'll keep you going full steam ahead all evening long. More

Taste Test: The Best Frozen Pork Dumplings

Frozen dumplings can be flavorful, satisfying, and almost indistinguishable from fresh ones, especially when you cook them properly. Then again...they can also suck. That's why we set out to try as many nationally available brands of Chinese-style pork dumplings and potstickers as we could get our hands on, tasting each and every one to see which ones are worth your precious freezer space. More

Screw Valentine's Day: A Greasy, Meaty Menu for Your Dark, Gloomy Soul

Batman has his Joker, Christmas has its Grinch, and Valentine's Day? I won't point any fingers, but you know who you are, snarling at love poems and ripping doilies to shreds in your dark, soulless lair of disdain. But whether you're dining alone, hunkering down with friends, or sharing the evening with an equally cliché-averse partner, there's no reason why you can't have your gloom and eat it too. More

How to Make Perfect Tortellini From Scratch

In the world of labor-intensive foods, tortellini definitely fall into the realm of time-consuming, repetitive tasks. To make a meal for two will take you around half an hour of piping and folding. But it's time well-spent, I promise! They're delicate, flavorful showstoppers that also lend themselves well to cooking with a partner or group of friends. Make it a social event and the time will fly. Plus you'll feel pretty baller doing it. More

The Science of the Best Fresh Pasta

Making fresh pasta can be an intimidating process, especially if you're not used to working with flour and water. But it's also an imminently achievable skill, and once you're comfortable with the basic technique, there's really no reason why you can't reap the rewards on a regular basis. Here's everything you need to know to make a light, springy, delicate fresh pasta that's as well-suited to slicing into noodles as it is to making stuffed pastas. More

A Cookie a Day: Hello Dolly Bars

For a cookie so simple, Hello Dolly bars go by many names—it's just as likely that you know them as Magic Cookies or Seven Layer Bars. But no matter their moniker, these are a special breed of cookie-bar hybrids. The kind that leave you sticky-fingered, crumb-dusted, totally stuffed, and yet, against all logic, still wanting more. No, not one more. A LOT more. More

A Cookie a Day: Oatmeal Creme Pies

It's likely that the true nature of Little Debbie's Oatmeal Creme Pies will elude me until my dying day. And I'm totally okay with that. I don't really want to know what all those long words on the back of the package actually mean. What I do want is a way to eliminate them entirely. A homemade Oatmeal Creme Pie just as soft and delicate, sweet and chewy as the original. More

A Cookie a Day: Rugelach

So long dry, powdery cookie and anemic layer of sticky, congealed jam. And hello real rugelach. The irresistible little crescent-rolled, sugar-encrusted packages of tart-sweet jam and rich, satiny swaths of dark chocolate. The rugelach that's crisp and flaky on the outside; and moist, tender, and chewy on the inside. Yeah, that's wassup. More

All the Recipes You Need for a Killer Thanksgiving Dinner

It's officially Thanksgiving crunch time. Deep breaths, no need to panic. We've got you covered with menus, planning tips, and shopping lists; taste tests of Thanksgiving supermarket staples; and plenty of features to peruse while the turkey's in the oven. But most of all, what we've got in true over-the-top, Thanksgiving style are recipes. Turkeys smoked, roasted, and cooked sous-vide; side dishes of all stripes; dozens of pies, cookies and cakes. More

Beyond Turkey: The Migration of Thanksgiving Tradition

Thanksgiving is, if anything, an immigrant's holiday; a story of the bridging of new world and old. So it's fitting that, like people, Thanksgiving traditions themselves continue to migrate and evolve. We spoke to first- and second-generation immigrants in the food industry about how the cuisines of their ancestral homes have influenced the Thanksgiving meals they make here in the US. Here's what they had to say. More

A Totally Cheesy, Meaty, Over-the-Top Thanksgiving Menu

Thanksgiving isn't exactly about the small things in life; it's about the big, corny stuff—family, friendship, gratitude, community...and food. Blissfully disgusting amounts of food. And, as with most bad decisions, I've always believed that if you're gonna overeat to the point of extreme physical discomfort, you might as well commit. More

Uovo in Raviolo (Runny Egg Yolk Ravioli)

Not sacrilegious at all. You could definitely do potato and spinach, but you could also do a mix of mushrooms or even a butternut squash filling. These recipes do have some dairy, but you can easily just leave it out. They'll still taste great.

Uovo in Raviolo (Runny Egg Yolk Ravioli)

@stbarry, you can certainly make the filling ahead of time and, if you're careful, you could probably separate all the yolks into a container and then gently remove them one at a time for the recipe. You can also make the dough, but the longer it rests the more it will oxidize (definitely refrigerate it if you're leaving it out for more than 3 hours); overnight and it will turn grayish, especially if you've rolled it all out. You could roll it out and punch the holes out, then wrap it all up with plastic on a sheet tray and freeze it, though. It wouldn't take very long to defrost the day-of.

How Cereal Became the Quintessential American Breakfast

@scalfin, to be fair to our illustrious author, I should note that she did have a reference to said popcorn and milk (or cream) that I removed for narrative's sake, and because it was a tradition in many ways distinct from the trajectory covered in this article. We were really focused on turn of the century forward. But excellent points!

Taste Test: The Best Frozen Pork Dumplings

Taste Test: The Best Frozen Pork Dumplings

@BanannaP, that's the goal, though it won't come out immediately.

Uovo in Raviolo (Runny Egg Yolk Ravioli)

@KelVarnsen, I'm really sorry to hear that. If you could email me with more detail (when you say too dry, did the dough break and split?), I'd really appreciate it -- I'd like to make sure this isn't a problem other people encounter in the future. My contact is niki@seriouseats.com

Uovo in Raviolo (Runny Egg Yolk Ravioli)

@Desert Dryad, not at all a stupid question! And yes, you've got it 100% correct. I know it seems like extra work, but fitting 10 of these ravioli into a single sauté pan would be really difficult and risk breaking the yolks. Which would suck after all that work. This was the best solution we could come up with for that serving size. For what it's worth, if you cut the recipe in half, you only need to make sauce in one pan.

How to Make Uovo in Raviolo: Showstopping Runny Egg Yolk Ravioli

Smart, and a good point. You can totally vary size that way...next up, ostrich egg ravioli?

Uovo in Raviolo (Runny Egg Yolk Ravioli)

When you freeze egg yolks, they firm up and they don't get runny again, so I wouldn't recommend freezing these. Sorry to disappoint!

The Serious Eats Guide to Food Photography

Thanks folks, we tried to be as thorough and accessible as possible. Glad you enjoyed.

The Best Roast Pork Sandwiches in Philadelphia

@JPET we definitely did not finish anything. All of those were split between at least 3 people, sometimes up to 5 or 6. Otherwise...I'd be dead right now. As it is, I feel like I'm still recovering.

The Science of the Best Fresh Pasta

@JMASI, when you run the dough through and then fold, or laminate, you'll want to then use a rolling pin to make it thin enough to feed back through. You can see my example above, in the section called "Rolling." Hope that helps!

Homemade Ricotta Ravioli

How to Make Perfect Ravioli From Scratch

@gumbercules ha! I, too, learned the hard way. And even when they don't explode, they're not as satisfying to eat. And yes, we have a collapsable black hole in the office for exactly such photoshoots :)

A Romantic Valentine's Day Dinner for 2 That's Almost Impossible to Screw Up

Oh no! I really hope that didn't happen to you, especially on Valentine's Day!

Screw Valentine's Day: A Greasy, Meaty Menu for Your Dark, Gloomy Soul

@darklighter, oops! I linked to the wrong one. Fixing now.

Screw Valentine's Day: A Greasy, Meaty Menu for Your Dark, Gloomy Soul

@HungryGrad11, I wanted to write Treat Yo Self so many times in there. So true.

This Week in Recipes

@banks14guy, this is just a summary of all the articles that ran over the course of the week, for those who want to scroll through and see if they missed anything. All of these posts have gone live on different days as their own individual article. Does that address your comment?

Homemade Mushroom Tortellini

@scisky, honestly I'm not sure that these tortellini would go very well with fish. You could swap out the filling for simple ricotta and parmesan, perhaps with a little lemon zest, and serve it with olive oil or tomato sauce? But mushrooms and fish aren't something I'd normally pair with each other, so I'm having trouble coming up with a helpful recommendation. If that's the combo you want to stick with, though, I don't see why you couldn't serve the tortellini with the brown butter (or olive oil) and still poach the fish. Sorry I can't be of more help!

Classic Fresh Egg Pasta

Great, so glad to hear it worked out for you!

The Best Burgers in Philadelphia

@Jay123, we did hit the Spot Truck (had a really unfortunate burger, though) and Sketch, but not the other places you mentioned. I'll be sure to try the burger at Dutch Eating Place next time I'm at RTM!

The Best Burgers in Philadelphia

@WaxBrain, yeah...it hurt so good. And also some bad. So much meat in so little time.

The Best Burgers in Philadelphia

@TheSecretChef, we had the burger at Royal Tavern...we were seriously unimpressed with the patty. Even assuming you've had fantastic burgers there, if it's that inconsistent (I've been more than once), it doesn't belong on this list. Sorry to disappoint.

The Best Burgers in Philadelphia

For those mentioning Village Whiskey, I was very disappointed with their burgers. They seem to have taken a dive—their burgers used to be wide, juicy, and incredibly delicious (I honestly thought they'd be at the top of our list). But we ordered 3 of the course of our weekend and they seemed to be coming out of an entirely different kitchen—weirdly tall and narrow, overcooked, and dry. I wouldn't go back for a burger unless they changed up the kitchen staff. That said, their short rib fries are insanely delicious and I'd eat them anytime. Good Dog and Sketch just didn't do it for us. We didn't make it to PYT, mainly because our research lead us to believe their burgers are more about the bun/toppings shtick. I'll be sure to check them out the next time I'm in Philly, though, especially if more people chime in on their behalf. This is a living list!

Weekend Recap: This Week on Serious Eats

@phillyrulezo4, yes we did. We'll hopefully have a photo of our winner and an official annoncement in the next This Week at Serious Eats World Headquarters.

Brooklyn on Parade at New York City Wine and Food Festival's Brooklyn's Backyard

Skylight One Hanson was brimming with some serious borough pride this weekend at New York Food and Wine Festival's Brooklyn's Backyard event. 28 local chefs turned out to deliver signature bites to the hungry crowd, serving up everything from spicy lemongrass chicken larb to fudgy ice cream sandwiches. Here's our look at some choice bites from the night,=. More

Lobster Roll Rumble: 19 Lobster Rolls We Ate Last Night

If you're a lobster, you should be pretty nervous around this time of year when TastingTable throws its annual Lobster Roll Rumble. Many pounds of lobster were consumed last night—boatloads, in fact, and that really isn't an exaggeration in this case. Lobster shacks and restaurants from across the country participated to show off their versions of the lobster roll. See all 19 that we ate! More