recipe podda

Serious Eats / Amanda Suarez I never leave the grocery store without a tub of plain yogurt: It’s a key ingredient in many dips, spreads, and baking recipes, and when topped with granola and fresh fruit, makes for an easy breakfast or snack. If you’ve ever stood in front of the wall of yogurt at a grocery store, then you’ll know there are many, many options. The question is: Which plain yogurt is worth buying? To find the cream of the yogurt crop, our editors sampled 10 different plain whole-milk yogurts you’re likely to find at your local supermarket. (If you notice 11 in the photo below, that's because we cut one of the yogurts we tasted from our rankings because it turned out to be a strained yogurt.) We placed each in unmarked bowls, then sampled them in random order without knowing which yogurt was which. After tasting our way through 10 bowls of plain yogurt, we tabulated the results and crowned an overall winner we’d be happy to enjoy with granola or incorporate into our...

Serious Eats / Taylor Murray A long career in the food service industry has acquainted me with all kinds of ways to sharpen knives. As a young culinary student, I would run my knives through a pull-through sharpener . When I began to look for an even better edge, I brought my knife to Sur La Table to take advantage of its in-house sharpening services. Once I started working in serious kitchens, older cooks side-eyed this practice. They explained that mechanical grindstones and inexperienced retail assistants can remove too much metal from your knife when sharpening, dramatically shortening its life. Serious pros use whetstones to sharpen their knives, and eventually, I only wanted to use them on my precious and expensive work tools. That said, while whetstones are effective, they're time-consuming and come with learning curves. Recently, I read about a new trend in knife sharpening: rolling sharpeners. These, like the Horl 3 Cruise I tested, couple magnetic, angled blocks wit...

Serious Eats / Amanda Suarez Pistachio cream has been my love language for at least the past year now, ever since the Dubai chocolate bar first graced my feed. To appreciate this, you do not necessarily need to be familiar with the Dubai chocolate bar, but some backstory does help. A few years ago, Sarah Hamouda, the founder of Fix Dessert Chocolatier in Dubai, created a new confection—a mixture of pistachio cream and toasted kataifi (very fine strands of pastry formed by drizzling a batter onto a cooking surface) encased in a luxurious bar of dark chocolate. It became a sensation after an ASMR-style TikTok video of the dessert went viral and inspired content creators worldwide to make their own versions. Today, you can even buy DIY kits as well as copycat Dubai chocolate bars for an exorbitant price at corner stores in New York City.  Serious Eats / Amanda Suarez The trend also sparked countless riffs online, leading to a surge in interest in pistachio cream, and it's wel...

Serious Eats / Amanda Suarez Salads follow food trend cycles like nearly every other food category. Do you remember that there was a time before Americans regularly ate kale salads? Now they're everywhere. Today, if I were to make a spreadsheet of the best restaurant salads (yes, I have been known to make this sort of spreadsheet), many would have an ingredient more typically associated with fried foods and casseroles: breadcrumbs. And this is a trend I'm definitely on board with. My all-time favorite salad is a Caesar salad , yet I can't even recall the last time I saw a crouton on a Caesar at a New York City restaurant. Where have all the croutons gone? Apparently, they've gone into the food processor and come out as delightfully crunchy breadcrumbs. In Brooklyn, where I live, this trend is just as common at Michelin-starred restaurants like Lilia as it is at wine bars like The Fly —one of my favorites—or even my local sit-down pizzeria, Speedy Romeo . And honest...

Serious Eats / Qi Ai When I was growing up in Cincinnati, I ate goetta pretty often, but I had no idea how the city’s signature sausage was made. I considered goetta processed , like canned hash or lunchmeat. In my mind, it came from manufacturing facilities where pork-and-oat sludge flowed from tubes into molds and plastic wrappers, or butcher shops where old men with meaty forearms ground hearts and livers into stainless steel stockpots. But plenty of Cincinnatians make the city’s signature meat-and-oat loaf in their home kitchens. “If you just follow the directions on the back of the bag [of pinhead oats], it’s very simple,” says Pat Haders, a native of the city’s heavily German and goetta-loving West Side. She’s been doing it for years. For home cooks like Pat, the recipe on bags of Dorsel’s pinhead oats, better known as steel-cut oats, is to goetta what the Toll House recipe is to chocolate chip cookies. It yields three or four hearty loaves—enough to freeze or share with fri...

Serious Eats / Meghan Splawn Receiving a gift basket in the mail is one of life’s finer pleasures—especially if that gift box includes cookies or your favorite condiment. But choosing a shippable food gift can feel like an arduous task, too. Will your recipients enjoy their gifts? Will what you see on the website be what you expected? I tested 13 mail-order gift baskets to find out which few are worth the price and truly create a memorable and enjoyable gift for your friends and loved ones. My findings surprised me a bit, especially as someone who has been making and shipping homemade food gifts for two decades.  The Winners, at a Glance Zingerman’s The Weekender truly lived up to its name: It includes a curated mix of cheese, beef sticks, bread, and baked goods shipped in a vibrant and playful box. It felt like an invitation to have a celebratory weekend—even if you have nothing to celebrate. This would make a joyful gift for a weekend getaway or respite to new parents who ne...