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Tangential, but Serious Eats is one of my favorite food websites on the internet. In an ocean of crappy SEO recipe blogs overstuffed with generic photos and unn
by mycologos 3y ago
Tangential, but Serious Eats is one of my favorite food websites on the internet. In an ocean of crappy SEO recipe blogs overstuffed with generic photos and unnecessary backstories, Serious Eats has a deep collection of well-explained and high-quality free recipes (and articles like this one).
I would happily pay some kind of premium membership, but there doesn't appear to be such an option.
- jghn 3y agoUnfortunately ever since it was sold the quality has gone way downhill. The main content producers are gone, and the SEO is on the rise. Recipes are getting modified and/or disappearing. It’s still the case that I often start by searching “kenji DISH” or “gritzer DISH” but it’s an artifact of the past. In terms of gonforeard content it is a dead site, and one where they seem to want to slowly undo the past
- mycologos 3y agoThat's disappointing. I saw it was sold recently, but I was hoping it was one of those sales where things mostly continue as usual.
- FuriouslyAdrift 3y agoI like them and The Spruce. They're owned by the same company, now...
- shepherdjerred 3y agoSerious Eats is definitely declining in quality. I loved Kenji and BraveTart, but both of them have left the site. There is still a huge archive of good material, and there are contributors that I still like. Today, I mostly follow Kenji's YouTube channel, and I subscribe to America's Test Kitchen which has plenty of good recipes.
- epiccoleman 3y agoI had no idea Kenji was no longer associated with Serious Eats. What a shame! Probably time to go archive my favorite articles and recipes. Kenji's YouTube channel is a great consolation prize, though - I just discovered it recently and it's become a fast favorite.
- jghn 3y agoI get why Kenji went to video, and more power to him. Unfortunately for me, I just hate getting video content, and will almost never watch that sort of thing. I'm a text person. So for the most part Kenji's online content has dropped off the face of the map for my own usage. He does contribute to cooking.nytimes.com so I'll get some of his newer recipes there.
- shepherdjerred 3y agoHe also posts written recipes on his Patreon: https://www.patreon.com/kenjilopezalt https://www.patreon.com/kenjilopezalt
- Loughla 3y agoAmerica's Test Kitchen is better, in my opinion. Well worth the subscription cost.
- jghn 3y agoWhile we're on this topic, Kimball's 177milkstreet is one of my more frequent sources for recipes. Moreso than ATK/Cooks Country.
- Loughla 3y agoMilk street is what I use when/if I'm looking to change up our weekly supper planning with something interesting and different. They're really good for finding new recipes. I still maintain that ATK is best for "normal" meals (read: those meals my children will eat without asking "awwww, what is this?").
- jghn 3y ago> read: those meals my children will eat without asking "awwww, what is this?" Hah, I get it. No kids here so that's not an issue for us. I prefer Milk Street for the reason you cite, it's just the flip side of the same coin. I can totally see why one would lean the other route. I'm glad there's both. If you haven't looked at it yet, I also subscribe to cooking.nytimes.com. It's closer to ATK in terms of recipe style, although they don't have the experimental type angle that ATK, Kenji, etc use.