[ad_1] When I got divorced one of my main practical struggles was opening jars. When I couldn’t open a jar, I’d ask my husband to have a go. So, I bought a heavy-duty bottle and jar opener and it quite literally changed my life. Gone were the days of struggling, using towels, and running hot […]

[ad_1] This French onion soup recipe is a bistro-worthy classic. Sweet caramelized onions and herbs are simmered in a rich and savory broth and topped with cheesy rounds of bread. This French Onion Soup recipe is easy to make. It uses simple ingredients you likely have on hand. The broth is rich and savory with […]

[ad_1] As someone who worked in the coffee industry for over a decade, I’m often asked how people can improve the coffee they make at home. I always answer the same way: Grind whole-bean coffee right before brewing.  A quality coffee grinder is the most important investment you can make when building out your home […]

[ad_1] I grew up in a home where rice was on the table every single night, and I have been cooking rice my entire adult life, often multiple times a week. And each time, I make it the exact same way: I wash the grains in water until it runs clear, strain the rice, then […]

[ad_1] Any time a cooking show comes on, you can bet that our eyes are screening for Serious Eats tested favorites among the kitchen equipment, be it the most powerful blender or the best stainless steel skillets. That’s why we were simply giddy to spot so many of our tried-and-true top picks in this season’s […]

[ad_1] Why It Works Store-bought puff pastry and frozen peeled pearl onions make for faster prep, so the pot pie filling comes together in about 20 minutes.  Roasting the mushrooms before adding them to the filling intensifies their flavor and reduces their water content, which keeps the pot pie from becoming soggy.  Prepping the filling […]

[ad_1] Even though we’re well into fall, it still feels like summer in most parts of the San Francisco Bay Area, which has me wanting to enjoy spicy foods with an icy cold beer, a cool glass of wine, or a frosty cocktail. Being the wuss that I am, I prefer finger foods and small […]

[ad_1] Why It Works Toasting the kataifi and pistachios brings out their buttery, nutty flavors. Incorporating tahini into the filling highlights the pistachio’s nutty flavor and adds richness.  Using bittersweet chocolate in the ganache prevents the dessert from being cloyingly sweet. I’m known among my friends for never changing up my two-scoop gelato order of […]

[ad_1] Why It Works Making a flavorful broth with white wine and clam juice ensures perfect acidity and a strong foundation of seafood flavor in the sauce. A very untraditional addition of instant dashi granules builds the sauce’s deep umami flavor while unifying the recipe’s elements of sea (scallops) and earth (mushrooms). Searing the scallops […]

[ad_1] Why It Works Pressure cooking the lentils is an easy and foolproof method to cook them evenly and perfectly. Nestling the sausages into the lentils and pressure cooking them together infuses the lentils with rich, meaty flavor. Onion, apple, thyme, and cumin create an earthy, warm fall flavor profile. For me, the first crisp […]