Genevieve Yam

New York

Culinary Editor at Serious Eats

Culinary editor @seriouseats. Writer + very hungry bookworm.

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Articles

We Taste-Tested 18 Tubs of Hummus-Here Are Our Favorites

5 days ago | seriouseats.com | Genevieve Yam

We tasted 18 brands of hummus you’re likely to find at your local supermarket or online. To find the very best one, we sampled each without knowing which was which. Our winner is Esti Original Recipe Hummus. There is always hummus in my fridge. Eaten with pita, crackers, or fresh vegetables, it makes a delightfully easy snack or light lunch.
15 Memorial Day Salads to Elevate Your Cookout

5 days ago | yahoo.com | Genevieve Yam

Memorial Day is right around the corner, and that means grilling season is officially here. Your holiday cookout preparations are probably focused on burgers, skewers, and other grilled mains, but don't forget about the side dishes. Though salads might seem unexciting next to a gorgeously seared steak, they serve the vital purpose of rounding out and brightening up what can be an otherwise heavy meal. Not sure where to start?
This Kiwi and Passion Fruit Pavlova Tastes Like a Vacation Down Under

6 days ago | seriouseats.com | Genevieve Yam

Slowly adding the sugar to the egg whites as it whips ensures it will dissolve properly. Cornstarch helps absorb excess moisture in the meringue, preventing it from weeping. Baking the meringues at a low temperature and allowing them to gradually cool in the oven prevents them from cracking. The first time I made a pavlova, a majestic dessert of meringue, whipped cream, and fresh fruit, I was in high school.
10 Must-Try Pasta Salads to Make This Summer

1 week ago | seriouseats.com | Genevieve Yam

Here's the truth: There's a lot of bad pasta salad out there. No one wants to eat an assemblage of limp, greasy vegetables and cardboard-like pasta. Fortunately, it's possible to make a delicious pasta salad. The secret is to treat pasta salad like pasta, not salad: It should be sauced, not dressed in an acerbic vinaigrette; it shouldn't be eaten cold; and the vegetables should be cooked. Follow these rules, and your pasta salad will be the star of every picnic and potluck you bring it to.
Creamy, Nutty Za’atar Roasted Carrot Dip

1 week ago | seriouseats.com | Genevieve Yam

Roasting the carrots and garlic brings out their natural sweetness and makes them tender enough to blend. Seasoning the carrots with za’atar gives the dip a fragrant and herbaceous note. When I’m too tired to cook, dinner is usually a plate of crackers, cheese, cured meat, olives, and a dip or two. Some people think of this as “girl dinner,” but it should really be called the “tired parent dinner” because it involves no cooking and usually consists of my toddler’s soggy leftover snacks.
The Retro Strawberry Dish That's a Staple at My Potlucks

1 week ago | seriouseats.com | Genevieve Yam

Pulsing the pretzel twists together with sugar in the bowl of a food processor results in a salty-sweet crust with a sandy texture. No-bake cheesecake makes for a creamier, tangier filling than traditional Cool Whip. Making the jello with a syrup from fresh strawberries and lemon juice results in a more fruity, flavorful topping.
10 Mother's Day Beverages That Will Make the Day Extra Special

1 week ago | seriouseats.com | Genevieve Yam

Moms should be celebrated all day, every day. That, however, doesn't mean we can't take a moment on Mother's Day to show them just how much we love and appreciate them. The best way to do that —besides cooking an extravagant brunch—is to make mom a fun, delicious beverage of her choice. Below, you'll find 10 bright, refreshing beverages, including a sparkling grapefruit sangria, classic French 75, and sweet strawberry lemonade, to express your heartfelt thanks to mom.
We Taste-Tested 10 Coconut Waters-Here Are Our Favorites

1 week ago | seriouseats.com | Genevieve Yam

We tasted 10 coconut waters you’re likely to find at your local supermarket or online. To find the very best one, we sampled each without knowing which was which. Our winner is Trader Joe’s Single Origin Organic Coconut Water. When I was a child, coconut water was a special treat reserved for restaurants—usually Thai or Vietnamese—that carried fresh coconuts. My sisters and I would beg my parents to please, please, please order one, until they acquiesced and got the three of us our own coconuts.
18 Sweet Strawberry Recipes to Make the Most of Berry Season

1 week ago | seriouseats.com | Genevieve Yam

Though strawberry season hasn't arrived in the Northeast yet, we're already thinking of all the fun, delicious ways to use the fruit. Ripe, juicy strawberries are delicious eaten on their own, but if you—like me—are too enthusiastic at the farmers market and find yourself with more berries than you can possibly eat, then you'll probably want to find a few other ways to use them. Unsurprisingly, our favorite way to take advantage of fresh, local strawberries is to incorporate them into desserts.
Classic Crepes Suzette Get a Colorful Twist With This Everyday Ingredient

2 weeks ago | seriouseats.com | Genevieve Yam

Using both cooked carrots and carrot juice in the crêpe batter gives the crêpes their vivid orange hue and sweet vegetal flavor. A blender allows you to prepare a smooth batter in less than a minute. Using the classic orange sauce for the crêpes prevents the dish from tasting overly vegetal. With the notable exception of carrot cake, carrots are typically associated with savory dishes like salads and soups, but if I’m being honest, I much prefer them in desserts.