The world of fresh pasta is vast and robust, impassioned and opinionated, and completely, utterly delightful. And if you like to play with your food, I can't think of a better way to do it than with pasta. But here's the thing: pasta is also intimidating. It's technical and specific and surprisingly difficult to learn about. Here are the four most reliable, thorough texts on the market to get you started.
It's been one of those sweltering weeks when even my air-conditioned apartment feels overwhelmingly humid and hot. And when air-conditioning isn't cutting it, there's no way I'm turning on the stove, let alone the oven. But that doesn't mean we can't eat one helluva home-"cooked" meal.
Prized by chefs and home cooks around the world for their funky, briny flavor and extraordinary versatility, anchovies don't just adorn pizzas, salads, and sandwiches—they make their way into distinctive sauces, rubs, dressings, and dips, where they lend a meaty umami backbone to, well, anything you want. But exactly can you do with them? Let's take a look.
The best way to grill shrimp, the easiest four-ingredient salad, and ice cream-stuffed Independence Day cupcakes! See everything we made this week at Serious Eats.
Mistreating a cheese will inevitably result in a less delicious cheese. Conversely, when you're good to your cheese—when you show it some respect and some TLC—you can rest assured that your cheese will return the favor.
I'm sure your dad loves you unconditionally and probably had lots of patience for burnt pancakes when you were a kid, but I think we can agree that it's even better to cook something as delicious as it is memorable. It's a tall order, I know. Which is why we're here to help.
We had a big week at Serious Eats—after years and years of hard work, the site has been sold to Fexy Media, which means we've been doing lots of celebrating. Plus, the beat goes on with dogs, photos from Iceland, and fried chicken!
These new twists on the classic Bloody Mary are so delicious, I may just try extra hard to guarantee some hangovers this summer, just to drink 'em away with one of these beverages come morning.
For most Americans, the word 'pancake' conjures a stack of fluffy, hot-off-the-griddle flapjacks, a pat of butter slowly melting beneath a rivulet of maple syrup. But pancakes take myriad forms around the world, from delicate French crêpes sprinkled with sugar to spongy, sour Ethiopian injera to chewy-crisp Japanese okonomiyaki, studded with seafood and drizzled with sticky brown sauce and mayo. Here are 23 great ones that we think you should get to know.
Thai food is infamous for excelling at the delicate balance of sweet, sour, and spicy. Tender, crisp-skinned gai yang is no exception—the grilled chicken gets its deeply savory flavor from a puréed marinade of garlic, cilantro, sugar, coriander, fish sauce, soy sauce, and lemongrass. Cooked over hot coals, the marinade toasts and chars, giving the crisp skin its characteristic mahogany hue. Served with a tangy, funky sweet-and-spicy chili sauce, it captures the spirit of Isan, or Northeastern Thai, cuisine in a single bite.
Stir-frying may seem simple—just heat up a wok, toss in your ingredients, stir until cooked, and serve. But looks can be deceiving, and your average homemade stir-fry will rarely have that characteristic smoky, complex flavor you'll get at a good Chinese restaurant. It's called wok hei—literally, breath of the wok—and you can only get it from extreme heat. Here are the best ways to replicate it at home.
After seven glorious seasons, Mad Men is drawing to a close. In other words, the time to throw the ultimate '60s (and early '70s) bash is nigh. Take a drag from your cigarette holder and whip out your pearl necklaces and cufflinks, your fedoras and your cat-eye glasses: it's time to get retro. We're talking Swedish meatballs with a side of toothpicks, creamy deviled eggs, tangy French onion dip, pastry-encased beef Wellington, and beyond. And yes, don't worry, we've got the drinks covered too.
As any gluten-free person can tell you, forgoing gluten doesn't mean missing out on excellent food. Whether it's you or your guests who follow a restricted diet, we've put together a 100% gluten-free menu that should make hosting just a little less stressful and extra delicious.
Have you ever thought about baby corn? I mean really sat and pondered the stuff—not just where it comes from but why you pretty much never, ever see it fresh? Chances are that unless you grow crops of your own, the only baby corn you've ever even seen, let alone tasted, came straight out of a jar or a can. Here's why.
Fresh pasta is many things, but vibrantly hued is not one of them. There are times when this couldn't matter less—times when you're dousing it in a thick, colorful sauce or making uova in raviolo. But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. And sometimes you just want some bright pink noodles, dammit. Here's how to make fresh pasta in a rainbow of colors.
This four-course meal looks fancy and tastes delicious, but that's just part of the good news: each of these dishes can be made in under an hour from start to finish, and all of them can be made simultaneously. In other words, with a little planning and prep work, you can have a full guest-worthy spread on the table without breaking a sweat.
Just because your "home bar" is actually just one lone bottle of vodka doesn't mean you can't enjoy some standout cocktails. We've got nine great drink recipes that require nothing more than vodka and a quick trip to the grocery store.
Have you ever noticed that there's no such thing as leftover bacon? Like pizza, potato chips, and grilled cheese sandwiches, even the worst bacon is still pretty freaking delicious. But there's good bacon and better bacon; we went looking for the best.
The often maligned oily bluefish is transformed into a crowd-pleasing main dish with little more than a lime- and chili-spiked aioli, for a satisfying dinner that's ready in less than 20 minutes.
Lent is over, the anniversary of the resurrection is upon us, and it's finally spring! In other words, it's time to celebrate. Whether your family does an Easter lunch, brunch, or dinner, we've got a four-course seasonal menu expressly engineered for maximum satisfaction. I'm talking fresh new spring greens, a choice between some mighty fine looking lamb and ham, and the cheesiest, creamiest potato gratin you ever did see.
On Friday night, Jewish families around world will gather at their dining room tables. They'll recline with just a little more intent. Most will crack open their haggadahs. Hands will be washed and bitter herbs dunked; there will be many, many glasses of wine. And then, history absorbed and tradition honored, there will be food. Glorious, glorious piles of delicious Jew food. Here's how it's gonna go.
Spring is in the air! Can you feel it? Because...I can't, not yet anyway. Luckily, I can see it, mainly in the form of fresh young produce on my supermarket shelves. It may not be picnic weather just yet, but the first tender asparagus and sweet peas are just starting to return to our tables, and in my book that's reason enough to celebrate. Here's a four-course brunch menu to get you started.
St. Patrick's Day is about more than wearing lots of green and getting plastered—it's also about having a hearty Irish meal first. In all seriousness, though, no matter how you celebrate, a great dinner is central to the holiday. From corned beef and mashed potatoes to stout-battered onion rings and one helluva Irish coffee ice cream, we've put together a menu of rib-sticking fare that'll keep you going full steam ahead all evening long.
Frozen dumplings can be flavorful, satisfying, and almost indistinguishable from fresh ones, especially when you cook them properly. Then again...they can also suck. That's why we set out to try as many nationally available brands of Chinese-style pork dumplings and potstickers as we could get our hands on, tasting each and every one to see which ones are worth your precious freezer space.
When it comes to dipping your dumplings, it can be tempting to reach for a bottle of soy sauce, vinegar, chili oil, or store-bought teriyaki rather than whip something up from scratch. Enter the easy homemade dipping sauce: a world of complex, customizable flavor boosters at your fingertips in just minutes.
We have an excellent key lime pie on this site, and a super-easy, sweet and salty icebox lime pie for those pressed for time. This pie is a hybrid of both: a real graham cracker crust filled with sweet-tart condensed milk-flavored custard, but even easier, cooler, and more refreshing than your standard pie.
Skylight One Hanson was brimming with some serious borough pride this weekend at New York Food and Wine Festival's Brooklyn's Backyard event. 28 local chefs turned out to deliver signature bites to the hungry crowd, serving up everything from spicy lemongrass chicken larb to fudgy ice cream sandwiches. Here's our look at some choice bites from the night,=.
If you're a lobster, you should be pretty nervous around this time of year when TastingTable throws its annual Lobster Roll Rumble. Many pounds of lobster were consumed last night—boatloads, in fact, and that really isn't an exaggeration in this case. Lobster shacks and restaurants from across the country participated to show off their versions of the lobster roll. See all 19 that we ate!
When you saw the S'mOreos in our roundup of 14 Things To Make with Oreos, did you think, "Man, if only I could watch an animated gif of a S'mOreos being squished down over and over again for eternity..."? Well, so did we. So did we.