Category: Recipes
Pasta chi Vruoccoli Arriminati (Sicilian Pasta With Cauliflower and Toasted Breadcrumbs) Recipe
Why This Recipe Works Extended cooking and vigorous stirring makes cauliflower break down into a hearty sauce. Sicilian pantry staples—anchovies, raisins, pine nuts, saffron, and toasted breadcrumbs—strike a characteristic savory-sweet balance with North African influence. A sprinkling of toasted crumbs gives the finished pasta a crunchy topping. Sicilian cuisine is famous for its mix of…
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Charred Asparagus With Miso Béarnaise Sauce Recipe
Why This Recipe Works A small amount of miso lends savory depth to classic béarnaise sauce that complements the grassiness of spring asparagus. Using an immersion blender to blend the béarnaise creates a strong emulsion. Cooking asparagus most of the way in a dry cast iron pan cuts down on unwanted smoke in the kitchen.…
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Roman-Jewish Fried Artichokes (Carciofi alla Giudia) Recipe
Why This Recipe Works A two-stage cooking process first tenderizes the artichokes, then crisps them. A choice between olive oil and neutral oil lets you opt for more flavor from the oil, or more flavor from the artichoke (see notes). I don’t think Jews get enough credit for being expert fryers. Here in the States,…
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My 11 Favorite Recipes of the Year, 2014
I spend so much time cooking and thinking about what I’m going to cook next that I don’t often get to look back at what I’ve actually done. This has been a pretty big year for me recipe-wise, with some fun breakthroughs, some delicious staples that have made their way into my everyday life, and…
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Stir-Fried Cucumbers With Trumpet Mushrooms and Torch Hei Recipe
Why This Recipe Works The high-output flame of a kitchen blowtorch imparts the distinctive smoky aroma and flavor of classic wok hei that is otherwise very difficult to achieve on a Western stovetop. Salting and draining the cucumbers before cooking allows them to sear in a hot wok rather than steaming into mush. Stir-frying the…
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Smoked Ancho Chile Skillet Brownie Recipe
Why This Recipe Works Baking over the indirect heat avoids scorching the bottom of the brownies and mimics the heating environment of an oven. Folding a portion of the chopped bittersweet chocolate into the batter just before baking gives the chewy brownies gooey pockets of melted chocolate when enjoyed warm. Adding wood to the coals…
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Our Favorite Recipes of 2021
This year started off the same way last year ended, but eventually, there was a return to some of the joys of pre-pandemic life (though admittedly, some of that seems to be fading away once again). For the Serious Eats team, that meant a fully masked and vaccinated return to the test and studio kitchens,…
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The Most Popular Serious Eats Recipes of 2022
Every year, Serious Eats publishes a slate of recipes which we think are exciting, informative, rigorously tested, and which expand on the work we’ve been doing for well over a decade now. But after we release our work into the universe, it’s up to you, the reader, to visit the site, cook those recipes, and…
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