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1 week ago | 
seriouseats.com | Genevieve Yam |Genevieve cooked
Puréeing the carrots with sugar, vegetable oil, and eggs creates a smooth batter that bakes into a light, moist cake. Incorporating whole milk into a mixture of sweetened condensed milk, cocoa powder, and butter helps thin out the frosting slightly, resulting in a smooth, creamy chocolate glaze that’s easily pourable. Carrots may be available at grocery stores year-round, but they're at their best in the spring, when they’re in season and particularly sweet.
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2 weeks ago | 
seriouseats.com | Genevieve Yam |Genevieve cooked
Tossing flour, chopped walnuts, brown sugar, and ground cinnamon with melted butter results in a satisfyingly crunchy streusel topping. A combination of cinnamon and nutmeg give the muffins a warm spiced note. Baking the muffins at a high temperature (425°F/220°C) gives them an initial lift; reducing the temperature to 375°F (190°C) allows the muffins to finish baking evenly.
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2 weeks ago | 
seriouseats.com | Genevieve Yam |Genevieve cooked
Nutty brown butter highlights the natural sweetness of carrots and the earthiness of the whole wheat flour. Spread the fluffy layers with a tangy cream cheese buttercream frosting, and for an extra-special touch, top the whole creation off with decorative (but edible!) roses made from twisted carrot curls.
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3 weeks ago | 
seriouseats.com | Genevieve Yam |Genevieve cooked
It's April. Daffodils have sprung up, trees are beginning to bloom, and the produce at my farmers market is getting greener and greener. Still, the weather in the Northeast continues to keep most of us on our toes as it oscillates between freezing winter temperatures and moderately warm days.
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3 weeks ago | 
seriouseats.com | Genevieve Yam |Genevieve cooked
A mixture of all-purpose flour and cornstarch dilutes the gluten proteins, creating light, fluffy biscuits. Using cold butter and keeping the dough as cold as possible helps the butter stay firm; as the biscuits bake, the butter melts, creating pockets of steam that give the biscuits their layers and lift. Laminating the dough by folding it over itself multiple times creates numerous layers that bake into crisp, flaky layers.
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3 weeks ago | 
seriouseats.com | Genevieve Yam |Genevieve cooked
In Hong Kong, every twist and turn presents an opportunity for food. The city is packed with cha chaan tengs (Hong Kong–style cafés), dai pai dongs (outdoor hawker stalls), street carts, and eateries dishing out local specialties, such as congee and clay-pot rice. The city, a shimmering metropolis often referred to as “Asia’s World City” and the “Gateway to China,” is where East meets West.
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1 month ago | 
seriouseats.com | Genevieve Yam |Genevieve cooked
When I'm stressed or have had a bad day, my first instinct is to run into the kitchen and bury myself in baking projects. I start proofing sourdough loaves, make and scoop several batches of cookie dough to freeze for later, and immerse myself in the meditative act of laminating puff pastry dough. Baking up a storm certainly won't solve all of my problems, but it's the most enjoyable and rewarding (not to mention delicious!) way to take my mind off things.
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1 month ago | 
seriouseats.com | Genevieve Yam |Genevieve cooked
Searing the brisket in large steaks allows you to efficiently brown it, preventing the meat from steaming and overcooking. Unflavored gelatin adds body to the sauce. The stew gets its savory flavor from chu hou sauce, a Chinese condiment made with soybeans, garlic, ginger, and sesame seeds. Slowly braising the brisket in a Dutch oven with the lid cracked ensures the braise stays at a simmer, preventing the beef from becoming too hot and overcooking.
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1 month ago | 
seriouseats.com | Genevieve Yam |Genevieve cooked
We tasted 10 plain whole-milk yogurts you’re likely to find at your local supermarket. We sampled each on its own without knowing which was which to determine which yogurt had the best flavor and texture. Our winner is Dannon’s Plain Whole Milk Yogurt, which is thick, creamy, and has just enough tang.
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1 month ago | 
seriouseats.com | Genevieve Yam |Genevieve cooked
An optional step of dry-brining the pork chops results in juicy, deeply seasoned meat. Starting the pork chops at a lower temperature and then finishing them in a hot pan allows the pork to remain moist and tender while also getting nicely browned. I’ve always wanted to be someone who meal preps on the weekends so we have several dinners lined up and ready to go for busy weeknights.
