Karen McLaurin No-Bake Greek Yogurt Cheesecake Recipe verified_publisherSerious Eats - Stella ParksWith tart Greek yogurt, whipped cream, and airy meringue, this may just be the fluffiest cheesecake around. If you can make a Swiss meringue, you've got what it takes to whip up this fluffy cheesecake....
Karen McLaurin Sous Vide Barbecue Pulled Pork Shoulder Recipe verified_publisherSerious Eats - J. Kenji López-AltDon't get me wrong. I like a good slow-smoked, true barbecue pork shoulder just as much as the next guy, even with all of the babysitting (read: beer-drinking) that smoking one the traditional way requires....
Karen McLaurin Soak Dried Mushrooms in Wine or Stock for More Flavor (and Efficiency) verified_publisherSerious Eats - Miranda KaplanWe've always found something particularly satisfying about a recipe that minimizes waste by making good use of food scraps and leavings, whether that's a gambas al ajillo recipe that infuses the cooking...
Karen McLaurin Use Freeze-Dried Fruit for the Most Vibrant, Flavorful No-Churn Ice Cream verified_publisherSerious Eats - Stella ParksUnlike fresh fruit, which is loaded with water, freeze-dried fruit is a zero-moisture ingredient that helps stabilize this no-churn ice cream, while adding a concentrated dose of flavor and color. Everyone...
Karen McLaurin Thai-Style Crab Fried Rice Recipe verified_publisherSerious Eats - J. Kenji López-AltSoutheast Asia is a great place for crab lovers, and there aren't many better ways to eat it than in Thai khao phat buu—fried rice with crab, made with fragrant jasmine rice that's gently seasoned with...