Recipes

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 … Read more

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. … Read more

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, … Read more

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 … Read more

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 … Read more

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 … Read more

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, … Read more

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 … Read more