I was working part time in a bakery line My boss was Mr. Wreckie He told me several times that he didn’t like my signs ‘Cuz I spelled too “creatively”   Soon he had me lookin’ for something else to “destroy” But different from the day before That’s when I saw it – Oooh, I saw it! I dropped it right on the tile floor (tile floor). It was a Raaaaaspberry purée The kind you grind and then reheat to pour Raaaaspberry Read More...

According to our handy site-metering utility, the top 10 most popular items across the Serious Eats family of sites this week were … 1. The Craziest Major League Baseball Hot Dogs of 2012 » 2. The Food Lab: How to Grill a Steak, a Complete Guide » 3. 22 of the Best Looking Sandwiches We’ve Eaten So Far in 2012 » 4. Ask A Bartender: What’s The Best Tip You’ve Ever Gotten? » 5. We Try 25 Kinds of Oreo » 6. 22 Burger Recipes For National Burger Read More...

VIEW SLIDESHOW: This Week at Serious Eats World Headquarters [Photographs: Robyn Lee, unless otherwise noted] This week Ed came back from a trip to Havana, Yuba and Hambone had some serious playtime, we made stuff with Oreos and dressed up oatmeal in sweet and savory ways, and more. Read More...

Note from PW: I continue to receive good feeback on the Apple version of my new cookbook, so by popular demand, I’m repeating the giveaway first held the week it launched! THE CONTEST If you are an iPad user, or are a soon-to-be iPad user, or you’re thinking of one day becoming an iPad user, or your mom’s sister’s husband’s brother’s wife is an iPad user, I am very happy to show you my new cookbook in ebook form. Here are some features: * You can easily Read More...

Before I share my fourth and final grilling recipe, I’m busting at the seams to announce the winners of the Bush’s Grillin’ Beans/Pioneer Woman Recipe Contest! The following four winners and their guests will travel to the ranch next month for a big, bad cookout! First, though, let me say that I was absolutely blown away by the recipe submissions. Blown away. Let me also say that I, Ree Drummond, being of sound mind and body (relatively speaking), read every single recipe. I’m not Read More...

The efforts to fish and preserve this food source lie in the delicate balance of Mother Nature and the lifelong dedication of a group of some pretty special people. “You really have to want to be here, in Cordova,” I heard from more than just one person. “You don’t accidentally stumble or end up here. But if this place speaks to you, you might just never leave.” This was one of the first things I learned when I visited Cordova, Alaska last summer as a guest of the Copper River Read More...

For some reason, people are obsessed with what I eat and weigh and I get a lot of messages that say things like “How do you stay so thin?” or “How can you eat all that amazing food and stay in shape?” It’s not really something that I’m all that concerned about and not something I pay all that much attention to. And as much as I’d like to, I don’t start the day gorging on platters of croissants, then spend the rest of day wolfing down cakes, Read More...

Remember when I had the best mac-n-cheese of my life? Let me take you back. The place was Cochon Butcher. The town, New Orleans. It was everything I ever wanted in macaroni and cheese…and more. It insanely saucy. Astoundingly ooey, gooey, creamy, and cheesy. A goldmine of crispy bits of house-made pancetta was buried throughout. And a crust of buttery breadcrumbs freckled with herbs made it all crunch on top. Bite after bite, I marveled at what a perfect specimen of mac and cheese this Read More...

“Hi there! I’d like to order three cakes for a joint birthday party, please. I’d like the first one to read, ‘We’re turning fifty!’” “Hm… I’m not sure all that will fit. Is it ok if I shorten it a little?” “Sure, whatever you think will work.” “Excellent. And what would you like on the other two?” “Well, one of the birthday girls is also retiring, so I’d like the second cake to say Read More...

“Hi there! I’d like to order three cakes for a joint birthday party, please. I’d like the first one to read, ‘We’re turning fifty!’” “Hm… I’m not sure all that will fit. Is it ok if I shorten it a little?” “Sure, whatever you think will work.” “Excellent. And what would you like on the other two?” “Well, one of the birthday girls is also retiring, so I’d like the second cake to say Read More...

[Photograph: Mike Flippo / Shutterstock] Anyone else pumped for concerts in the park this summer? Is there anything better than picnicking with friends on a blanket on a warm summer night? My picnic spread usually includes a fresh crusty loaf of bread, whatever cheeses looked good at the market, and various hummus-y dips. This isn’t supposed to be any sort of “real” meal; picnics in the park should be very nibbles-centric with plenty of graze-able, semi-hearty snacky Read More...

[Photograph: Kerry Saretsky] I love quirky French regional dishes. Some, like sauce mistral—an almond sauce from Provence—for example, really haven’t make much of a splash. And others, like piperade—a pepper stew from the Basque country—have become international sensations (at least, in fashionable brunch spots). Piperade is a stew made from peppers, onions, and tomatoes that is flavored with a very special, and very au courant, ingredient: piment Read More...

I love butter. This is a fact that is well established, well known, well proven, and well demonstrated. My fridge is filled with not sticks of butter, but pounds. As an ingredient, I believe in butter. Butter is a church of which I am a member. If butter ran for president, I would vote for it. It adds color, flavor, beauty, and joy to absolutely everything I cook. It adds meaning to my days. Purpose to my life. What I’m trying to tell you is this, ladies and gentlemen: I wouldn’t want Read More...

Post and photos by Marlboro Man. We had to go to the farm in Waurika again last weekend to ship the last of the cattle we had down there. Our farm is on the southern end of the state, less than twenty miles from the Texas line. Our ranch in Osage County, is on the northern end of the state, about thirteen miles from the Kansas line. It’s about a four hour drive from our ranch to the farm, so when we go to the farm, we try to get as much done as possible. The reason we call it “the Read More...

This is the green rice recipe that got away from me. It was the last thing I cooked before leaving for New York, and I intended to keep it simple. There was some arugula to use up, and a good amount of cooked brown rice. Oh, and some peas. And a nub of Gruyere. That mint isn’t going to last….You see where this is headed? Anyway, I made some green rice, perfectly good, but probably not something I’d bother posting about. Then I added a couple finishing touches, and it turned Read More...

There are rainy, dreary, energy depleted days when the best thing you can do at 3 p.m. is to stop pretending that anything short of chocolate cake is going to improve your outlook. Tuesday was that kind of day and, just my luck, this happened to be a rainy Tuesday kind of chocolate cake. But before that, I really tried to tell you about soup, soup with whole grains and seasonal onions and floating croutons of pungent cheese. I really tried. But I found that the same conditions that led to Read More...

Lately, I’ve had Spring Cleansing and fitness on the brain. I mean, when eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. Ruth Reichl and Dana Cowin have both attributed their svelte physique to good genes. (Oh, if only I was blessed with a hummingbird’s metabolism. I’d be unstoppable.) For the rest of us, maintaining balance can be a daily struggle. Michelin three-star superchef Masa Takayama runs every Read More...

[Photograph: Laurie Smith] Driving around East Texas in the summertime, you’re sure to pass a fair share of farm stands selling all sorts of fresh beans (or peas)—black-eyed peas, cowpeas, crowder peas and fresh pinto beans. And while most of us are familiar with cooking them either canned or dried, fresh beans have a bite and freshness that’s a seasonal thing of beauty. Robb Walsh, author of Texas Eats, keeps his Fresh Field Peas simple with a soul food-inspired recipe Read More...

The Mangalorean Catholic community of India is famed for some delicious meat preparations. Being half Manglorean myself, some of the popular dishes find their way to my dinner table every other week. The usual suspects—coconut, fiery red chillies, tamarind and curry leaves—are synonymous with coastal food and found in varying proportions and combinations in this cuisine. In earlier days, the spices were ground on thick, flat, raw granite slabs with a heavy rolling pin made of Read More...

Our official Wrecky Minion/Helper, Julianne, is due to have a little wreckie literally at any moment. In fact, Julianne, if you’re reading this, PUSH ‘EM OUT, SHOVE ‘EM OUT, WAAAAY OUT!! Ahem. John and I are of course being as supportive as we possibly can, in the sense that Julianne doesn’t have to file your submissions while she’s actually in labor. (“You’re welcome, lady!”) She also seems to appreciate the plastic sheeting we have draped Read More...