Megan O. Steintrager

1 month ago | seriouseats.com | Megan O. Steintrager

Patting the pickle slices dry before battering helps build a less fragile coating that won't fall off as easily. Using a mixture of cornmeal and all-purpose flour, instead of just flour, in the batter gives the pickles a slightly sweet flavor and enhances the crunchiness of the fried pickles, keeping them crisp even after they sit for a while. Adding pickle brine to the bacon-ranch dipping sauce doubles down on the pickle flavor.

1 month ago | seriouseats.com | Megan O. Steintrager

I have some Irish heritage on my mom's side— the "O" in my byline stands for O'Niell, her maiden name—and I have a soft spot for St. Patrick's Day and Irish culture in general. The holiday is a great excuse to have a pint of Irish stout and eat some of my favorite Irish foods, including colcannon and soda bread, and it's also a fun excuse to make some Ireland–inspired creations, such as Shamrock shakes and Guinness-chocolate cake.

1 month ago | seriouseats.com | Megan O. Steintrager

"This sweet and savory braise is very similar to one my parents made when I was growing up. I love how versatile it is, and can't wait to use Clarissa Wei's recipe to braise a bunch of tofu, beef shanks, and eggs!" —Genevieve Yam, senior editor "Pad see ew is a personal favorite of mine when eating out, but after watching Derek cook this recipe at the photo shoot, I'm also sold on what a perfect weeknight meal it is for home.

1 month ago | yahoo.com | Megan O. Steintrager

When I lived in Vermont, one of my friends described March's weather as not the classic "in like a lion and out like a lamb" but rather "in like a lion and out like an angry, wet lion." This year, it's coming in like an angry wet lion too, and the wildly swinging temperatures and various circulating viruses around the US mean that on any given day at least one member of our team has felt like crap.

1 month ago | seriouseats.com | Megan O. Steintrager

Caramelizing the onions builds deep, sweet flavors. Deglazing the onions with dry sherry mimics the sherry or calvados you’d use in French onion soup. Gruyère is melted into the silky cheese sauce and folded into the mac and cheese in cubes for melty, stretchy bites. Adding beef bouillon paste and Dijon mustard to the cheese sauce balances the sweetness of the caramelized onions and mimics French onion soup’s beef broth base. We're firmly in the age of the culinary mashup, and it's delightful.