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The Best Kitchen Tongs

[Photographs and video: Vicky Wasik] There’s a reason restaurant cooks come to think of tongs as a second set of hands. Just like your hands, tongs should feel sure, strong, and deft—but without the mind-numbing pain of severely burned fingertips that comes with grabbing hot pans. Tongs should be able to grip, lift, flip, jostle,

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Kale every day. Your body will thank you. Kale is incredibly beneficial to your health, and I’ve selected a mix of stir-fries, salads, grain bowls, and soups to keep your kale levels topped up! 1. Kale Stir Fry with Crispy Curried Tofu – (Lauren Caris Cooks)Everyone needs a strong stir-fry repertoire, and this version is

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smitten kitchen every day trailer + book tour!

In 47 days, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, my second cookbook, the one it took me five years to write so I’m definitely not freaking out about any of this at all, nope nope nope, will be ready to meet the world. And today, I have four awesome things to share

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One great thing about France is you can drive around, stop in any number of small towns, from the Jura to Normandy, and check out regional specialties. People often come to Paris and ask about where they can get a good cassoulet, or bouillabaisse, and they look positively crestfallen when I tell them they really

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pin it!pin it!pin it! Most of the time, I just want black beans and rice. It’s comforting, easy to fix up a bunch of different ways, and it’s a naturally complete protein for all of the plant babes. It’s also the brownest of brown food to ever brown food. Most of my very favourite foods

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Dull Knife? No Sharpener? Grab a Mug

[Photograph and video: Vicky Wasik] A few months ago, I was making breakfast for my wife and daughter in a rental home in Zell am Moos, Austria. The kitchen was cute and fairly well equipped, but, like all vacation-home kitchens, it had one major problem: crummy, dull knives, and no sharpening stone in sight. I

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Here’s a staple.  Here’s a go-to.  Here’s a show-stopper.  Here’s a pat on the back.  Here’s a thumbs up, a high-five, a surprise kiss on the mouth.  This cake is one of the best I’ve ever made… just one of those solid gold, stand-bys that WERK.  It’s a shout out to New Orleans, a shout

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[Photographs: Vicky Wasik] Editor’s Note: We’re very excited to welcome writer, photographer, and cook Michael Harlan Turkell to the virtual pages of Serious Eats. In this series, Michael will share some of his favorite takes on grilling recipes from around the world, all focused on the interplay of vinegar and the grill—something he knows quite

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Easy Little Bread

Right this second I’m eating a slice of butter-slathered homemade bread. And quite frankly, it’s the least interesting looking bread you’ve ever set eyes on. But at this particular moment, there isn’t anything on this earth that would taste better. I’m convinced of it. It reminds me of the bread my dad would sometimes bake

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[Photographs: Vicky Wasik] When’s the last time a “light” version of anything tasted good? Light beer, light salad dressing, light snack foods…no thanks. But here’s one light food I can get behind: eggs en meurette. Think of it like Burgundian coq au vin or boeuf bourguignon, minus all the heavy meat and the lengthy braising

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[Photographs: Vicky Wasik] When it comes to making dinner, by virtue of my dessert-oriented profession, I gravitate toward what I like to call “secret pastries”—savory meals that ultimately hinge on making a fantastic dough. It’s a category that includes dishes such as ravioli, quiche, empanadas, and pizza, as well as my personal favorite: chicken pot

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18 After-School Snacks, All Grown Up

[Photograph: Vicky Wasik, Sarah Jane Sanders, Daniel Gritzer] Given teenage metabolisms and the ridiculously early time that schools serve lunch (my high school started lining us up before 11am), it’s no wonder that kids come home from school ready for a snack. I wasn’t much of a cook in those days, so that snack was

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No need to get stuck in an almond butter & banana rut. Here are some nutritious, flavor-packed spreads, slathers, and toppings for anything flat and relatively crispy. Or, broadly speaking, toast ideas. Perfect for breakfast, light lunches, mid-day snacks. This list focuses primarily on the savory front. 1. Lentils folded into Yogurt, Spinach, and Basil

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Vegan Cauliflower Pasta Pesto

Now that we are back doing more frequent recipe posts again, we also wanted to throw some super simple, everyday type dinners into the mix. Family style! The hands-down easiest dish that I (David) know (and make when I’m alone with the kids and have max 10 minutes to prepare dinner) is to cook a package of fresh gnocchi, mix a store-bought pesto

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Obsessed: The Fight for Real Cheese

A wheel of L’Etivaz. [Photographs: Jon Wyand] Editor’s Note: Welcome back to Obsessed, the interview series in which we talk to uniquely driven amateurs and professionals from all across the food world. We hope to shed light on the passions that inspire enthusiastic food nerds, from home cooks to chefs on the line to veteran

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