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od Serious Eats

How To Make Mexican Street Corn (Elotes)

The final result is sweet, salty, savory, creamy, nutty, and—with the help of a squeeze of lime—tart.

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Chilaquiles Verdes With Fried Eggs

Chilaquiles Verdes with Fried Eggs | Serious Eats : Recipes

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The Food Lab: Ultra-Crispy Roast Potatoes

The Food Lab Thanksgiving Special: Ultra-Crispy Roast Potatoes

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Halal Cart-Style Chicken and Rice with White Sauce

Halal Guys NYC street meat copycat recipe: Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce

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Foolproof Pan Pizza

"Foolproof Pan Pizza" using a castiron skillet - will be making this week

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The Food Lab: 15-Minute Ultra-Gooey Stovetop Mac and Cheese

What we've got here is a stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box (the only extra step is measuring a few ingredients) but tastes far, far better.

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od Serious Eats

Fresh Mozzarella From Scratch

Excellent fresh mozzarella is milky, tender, and mild with a faint layer of cream beneath the skin that gushes a little when you slice it. This is mozzarella you eat it when it's still warm and it never goes into the fridge. Here's how to make it at home.

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Roasted Tomatoes

Roasted Tomatoes Recipe | slow-roast them in a low oven until their excess water has evaporated and their flavor is intense and concentrated.

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The Pizza Lab: New York Style Pizza at Home (Or How I Became a Food Processor Convert)

authentic NYC pizza dough recipe Ingredients: 1 1/2 cup of warm water 2 1/2 teaspoons of granulated sugar 1 tablespoon of olive oil 2 1/2 teaspoons of salt 1/2 teaspoon of active dry yeast 4 1/2 cups of all-purpose flour 1/2 cup of cornmeal sauce cheese toppings of your choice Directions:

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8 Easy Upgrades for Better Banana Bread

From a scoop of toasted sugar to a dollop of thick Greek yogurt, these eight ingredients can help make your favorite recipe for banana bread even better. Plus, I'm including my favorite recipe, too.