After Years of Testing, We Found 4 Blenders That W...
Serious Eats / Will DickeyFor creamy smoothies, you need a powerhouse blender. You’ll want one that keeps the pace when ...
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9 Nutty Almond Flour Recipes For Breakfast and Des...
Serious Eats / Amanda SuarezAlmond flour is nothing more than very finely ground almonds. While it's not always an appro ...
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My Family's Armenian Rice-Stuffed Grape Leaves Are...
Serious Eats / Two BitesYalanchi sarma, or just “yalanchi,” is the Armenian version of vegetarian stuffed grape leaves. ...
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13 Fried Rice Recipes That'll Use Up All Your Left...
Serious Eats / Tim ChinAs much as I love bread—baking and eating it—rice is in my soul. I'm not ashamed to say I have no ...
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14 Blackberry Recipes You'll Love So Berry Much Th...
Serious Eats / Vicky WasikSummer is prime season for locally grown fruits, especially ripe, sweet berries. Whether you p ...
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Very Banana-y Bread...
Serious Eats / Amanda SuarezThere’s a lot of banana bread out there, but slices of truly great banana bread are few and ...
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Whipped Banana Ice Cream...
Serious Eats / Amanda SuarezI grew up eating banana whip, aka banana ice cream or “nice cream,” a fluffy vegan dessert m ...
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How to (Really, Truly) Keep Mosquitos Away From Yo...
You’ve perfected the bark on your pork shoulder, made sure there are vegetarian alternatives people will actually want t ...
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Air-Fryer Southern Fried Chicken...
Serious Eats / Photographer: Jen Causey, Food Stylist: Ana Kelly , Prop Stylist: Josh HoggleI grew up mostly in North Ca ...
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This Biryani-Style Roast Chicken Dinner Is My Go-T...
Serious Eats / Kanika and Jatin SharmaThis biryani-style chicken is everything I want in a roast chicken dinner: juicy m ...
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The Best Pans for Cooking Eggs, Whether You Like ‘...
Serious Eats / Grace KellyThe humble egg: endlessly versatile, kinda expensive right now. The average American actually ...
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An Iowa Loose Meat Sandwich Recipe That (Sorry!) R...
Serious Eats / Qi AiToo often, the justification for making an Iowa-style loose meat sandwich goes something like, “It’s ...
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Air-Fryer Chicken Katsu...
Serious Eats/Morgan Hunt GlazeChicken katsu is an easy dish to love. Juicy chicken cutlets coated in an incredibly crisp ...
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Celebrate Juneteenth With These Strawberry, Blackb...
Serious Eats / Maureen CelestineDuring Juneteenth you may see a few different flags with varying designs, but you’ll pro ...
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I Roasted 8 Chickens and 20 Pounds of Potatoes to ...
Serious Eats / Russell KilgoreWhen it comes time to cook a large roast for, say, a big holiday gathering, many opt to us ...
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These Crispy, Juicy Air-Fryer Chicken Thighs Will ...
Serious Eats / Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Claire SpollenA crispy-sk ...
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We Taste-Tested 8 Supermarket Cream Cheeses—Here A...
Serious Eats / Jordan ProvostI’ve been writing on the internet professionally for many, many years now. Over that period ...
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The Case for Brining Vegetables: Why It's Not Just...
Serious Eats / Tim ChinIn the recipe development world, it often seems like there’s no problem that brining can’t solve. ...
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This Clear Ice Maker Gives My Cocktail Game a Glow...
Serious Eats / Kevin LiangJust as there are countless types of cocktail glasses and serving techniques, there are also m ...
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This 15-Minute Maple-Mustard Broiled Salmon Uses t...
Serious Eats / Jordan ProvostI always have a stash of wild salmon fillets in my freezer that I typically turn to for a q ...
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How to Stock Your Pantry Like the French...
Serious Eats / Debbie WeeWell over a decade ago, when I was getting to know my then-boyfriend, now-husband in 2010—a tal ...
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