Category: Recipes

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… Continue reading Smoked Ancho Chile Skillet Brownie Recipe

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,… Continue reading Our Favorite Recipes of 2021

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… Continue reading The Most Popular Serious Eats Recipes of 2022

At the start of this year, the Serious Eats team came out swinging―developing a slew of potato recipes for Starch Madness (surprise surprise, French fries won!). Beyond testing recipes for tartiflette and aloo tikki, our team continued to develop and test as the year progressed, bringing to life some of what have become staff favorites.… Continue reading Our Favorite Recipes of 2022

Coming out of the holiday season and into the New Year, you may find yourself with one (or a few!) new pieces of kitchen gear, thanks to Santa or the Holiday Armadillo. While a new piece of equipment is exciting, you might be scratching your head and wondering where to start with it. If you… Continue reading 21 Recipes to Make With Your Newly Gifted Gear

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… Continue reading Stir-Fried Cucumbers With Trumpet Mushrooms and Torch Hei Recipe

Why This Recipe Works The chaat masala is a spice blend that adds funky, salty, spicy, and sour flavors to the chaat. Fresh mint chutney and tangy-sweet tamarind chutney add bright, fresh, tart, and sweet flavors to the fried crisps. Making papri chaat at home allows you to customize the ratios and seasoning to your… Continue reading Papri Chaat (Indian Street Snack) 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.… Continue reading Charred Asparagus With Miso Béarnaise Sauce 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,… Continue reading Roman-Jewish Fried Artichokes (Carciofi alla Giudia) 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… Continue reading Pasta chi Vruoccoli Arriminati (Sicilian Pasta With Cauliflower and Toasted Breadcrumbs) Recipe