J. Kenji López-Alt
Emily and Matt Clifton
Using cauliflower purée as a stand-in for cream produces a thick, rich, and even more intensely spinach-flavored creamed spinach. [Video: J. Kenji López-Alt and Vicky Wasik. Recipe: J. Kenji López-Alt] Get the Recipe
The Serious Eats Team
Unraveling the mysteries of home cooking through science.
A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.
Now it's coming to you in a gorgeous book with all-new material and recipes lavishly photographed in over 900 full-color pages.