Category: Recipes

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… Continue reading My 11 Favorite Recipes of the Year, 2014

It’s been another great year of recipes at Serious Eats, both at my home kitchen here in San Mateo, and back at Serious Eats World Headquarters in New York, where Daniel and Stella have been cooking and baking up a storm. Can I just stop for a second and mention how awesome it is that… Continue reading Kenji’s Favorite Recipes of 2016

Yes, 2020 was a horrible, terrible, no-good, very bad year. We agree! And yet, because of the unique confluence of terrible 2020 events, a lot of people cooked a whole lot at home, which meant a lot of people visited this here website for recipes, knowledge, and advice. We’ve gathered together the most popular posts… Continue reading The Most Popular Recipes of 2020

For a brief period in the early months of the coronavirus pandemic, you probably encountered many posts on social media of friends or long lost relatives making loaf upon loaf of bread. As everyone coped with self-isolation and lockdowns, batches of homemade cookies proliferated on our feeds, along with countless jars of pickled and fermented… Continue reading 19 Cooking Projects to Do When You’re Home All Day

Why This Recipe Works Using sweetened condensed milk reduces the total cooking time significantly. Keeping the temperature of the dough under 180°F (82°C) prevents caramelization, which would change the color and flavor of the final milk creams, and prevents the nut flour from burning. Sifting the ground cashews ensures a smooth final consistency with no… Continue reading Milk Creams (Indian Cashew Sweets) Recipe

Why This Recipe Works Combining oregano and mint approximates the flavor and aroma of nepitella, an herb Romans use for this dish, better than mint alone. Gently cooking the artichoke hearts in olive oil with white wine both steams and poaches them until they’re supremely tender and flavorful. There are many reasons not to cook… Continue reading Carciofi alla Romana (Roman Braised Artichoke Hearts)

Why This Recipe Works Pre-cooking the vegetables tenderizes them and reduces their moisture. An egg wash gives the pastry a glossy sheen, and helps seal the edges. A crispy, flaky, and buttery free-form crust wraps around a savory filling of spring ingredients—tender asparagus, melted leeks, and earthy mushrooms, with Fontina cheese tying everything together. Asparagus,… Continue reading Asparagus, Mushroom, Leek, and Cheese Galette Recipe

Why This Recipe Works Soy sauce adds an umami roundness to the dish, providing glutamates that complement the inosinate inherent in clams and clam juice, making the dish much more savory. Butter adds dairy richness to the sauce. Finishing the pasta in the sauce thickens it and imbues the pasta with some clam flavor. Celery… Continue reading Spaghetti With Canned-Clam Sauce Recipe

Why This Recipe Works Simmering the white wine briefly before adding the stock helps cook off some of its alcohol content. Reducing the cooking liquid and whisking in butter makes a richer, more intensely flavored sauce. Wrapping the stuffed artichokes with pancetta and twine ensures the mushroom filling doesn’t fall out. Artichokes à la barigoule… Continue reading Old-Fashioned Artichokes à la Barigoule With Mushrooms Recipe

Why This Recipe Works Freezing the beef before cutting makes it easier to slice thinly. Soaking wood skewers in cold water for 30 minutes guards against them burning up on the grill. The spice blend both seasons the meat and takes on a little char and caramelization during cooking. I wonder if there’s something peculiar… Continue reading Nigerian Beef Suya (Spiced Grilled Skewers) Recipe