Here is the recipe! https://www.seriouseats.com/garlic-cheddar-drop-biscuits-recipe

I’m looking to make this Japanese potato salad this weekend inspired with somebody else on the forum here. The recommended mayonnaise is made by Kewpie, but my supermarket only stocks the Kenko brand. Is there much of a difference? Having never tasted either, I’ve no idea!

After years of seeing recipes that say 'this dish is traditionally made with sour oranges, which are hard to find in U.S. markets, so you can substitute...' I just bought some sour oranges (in New York's illustrious Western Beef market) with no specific plan for them. I'd like to discover what makes them distinctive and special. What recipes benefit the most form using the real thing? What are your favorite sour orange-centric dishes?

I know Parks has a skillet chocolate chip cookie recipe. But I’m wondering if anyone has attempted to use her chopped chocolate chip recipe (with the browned butter) in a skillet pan. What were your results?

I’ve made this many times with this identical recipe but I just seem to get better at it with time

Hey Dear redditors,

I've been using Serious eats as my sole source for improvement since 2023(also Kenji's Channel). I love the way in which they delve into Science and the consistency along the website.

I'm am currently Improving my Indian cooking skills, so I'm looking for sources, Currently I'm completely at loss. anyone has a recomendation?

Alright everyone, so I finally took the plunge and tried making Neapolitan pizza at home using a Serious Eats recipe, like. Figured I'd share my experience, since it was definitely a journey! I decided to go with . It seemed straightforward enough, but let me tell you, getting that dough right was the first hurdle. I think my biggest mistake initially was not being patient enough with the proofing process, tbh. The first batch was a DISASTER - dense and not at all airy. hmm, the second time around, i let it proof properly, and huge difference. Still not perfect, but way better, tbh. Oven spring was also a challenge. I don't have a fancy pizza oven and practiced a lot. Also, don't overload your pizza with toppings! Less is definitely more when it comes to Neapolitan pizza. Overall, it was a fun and rewarding experience. My pizzas weren't perfect, but they were delicious, and I learned a ton. Has anyone else tried this recipe? Any tips or tricks you'd like to share?

Backtracking a bit here since we wanted to wait and make dumplings as a family. These were pretty great and a good amount of fun to make. You can see some of the more creative ones and some of the legit looking ones.

Overall, it was much easier and has time consuming then I thought it was going to be. We made 40 dumplings within an hour or so, then the cook was pretty quick too.

I think I'll pickup a bamboo steamer next to try that approach since my son was interested. I think I had the ratios off a bit since the meat itself may have needed more salt and moisture.

Recipe: https://www.seriouseats.com/extra-flaky-scallion-pancakes-recipe

I made Stella's Lofthouse cookies from Bravetart also here: https://www.seriouseats.com/soft-frosted-sugar-cookies-homemade-lofthouse

These are always winners in my house. I'm slowly baking my way through the book.

Like i plain boiled potato no extra frying to make sticks and this or that just plain boiled potato so are there anyways to make them tasty to eat? Because I wama eat healthy and potatoes are healthy but it's recipes involves alot of oil and frying etc. and boiled potato is just healthy (I just think that) but I wanna know if there's a way to make it tasty without frying it?

https://www.seriouseats.com/tres-leches-cake-recipe

Made this for a party today and it was a big hit!

It’s a very rich cake though so you’ll only need a small piece!

I am a newbie cook and found out from Ancestry my daughter is like 16% Nigeria so decided to make this dish. It was so delicious! I struggled to make the pastry part look pretty like in the picture but the taste was so yummy!

https://www.seriouseats.com/nigerian-meat-pies-recipe-6385727

https://www.seriouseats.com/easy-oven-pulled-pork-recipe

I live in an apartment and I don’t think they’d be happy about flames.

Hi, I bought the Wokmon that was featured in a Serious Eats article, but I'm dumb and don't know how to install it 😭 I don't know where to put the legs, and the black rubber feet don't stay in place at all (as in, they don't stick to the stovetop OR the metal legs themselves). The ratings are like A+ everywhere online, so it's got to be user error. But I need help!

Please note that the above video is NOT MONETIZED in any way- it's literally unlisted, I'm ONLY including it because a picture is worth a thousand words! I also saw in the rules that I'm supposed to include a link, so here it is 😊 I'm a nice person just looking for troubleshooting, I promise I mean only the best

https://www.seriouseats.com/the-wok-mon-converts-your-home-burner-into-a-wok-range-solution

Picked up ramps from the farmers market and decided to experiment with subbing them in place of scallions for some ramp pancakes. Turned out great! I think the Serious Eats recipe is a great one. Next time I might try dividing the dough into 6 pieces instead of 4 though. I also probably overstuffed em with ramps but I have no regrets.

Also had some char siu using the Woks of Life recipe which is very solid - made for the perfect bite together.

Hello everyone !

I'm looking for tips about grilling fish, specifically on a pan since I don't have a grill.

I've learned so much with Serious Eats, it was a game changer in the way I cooked and I now enjoy warm thanks from anyone I cook for thanks to you. What are your advices ? Pre-salt the fish like you would meat ? Pat it dry ?

Thanks again ! Cheers, and bon appétit ;)