Serious Eatsflipped into Serious EatsBroccoli Orecchiette con Salsiccia e Cime di Rapa (Orecchiette With Sausage and Broccoli Rabe) Recipe verified_publisherSerious Eats - Sasha MarxA rich, meaty variation on the classic Apulian pasta. Pork sausage, bitter greens, olive oil, garlic, chiles, and al dente orecchiette. This dish is a meaty variation on Puglia's famed orecchiette con...
Serious Eatsflipped into Serious EatsAnchovies Orecchiette con le Cime di Rapa (Apulian Orecchiette With Broccoli Rabe) Recipe verified_publisherSerious Eats - Katie LeairdStraight from the heel of Italy, this orecchiette features olive oil, garlic, chiles, anchovies, bitter greens, and toasted breadcrumbs Puglia, the heel of Italy’s boot, is a picturesque region known its...
Serious Eatsflipped into Serious EatsKnives The Best Knife Sharpeners of 2021 verified_publisherSerious Eats - Ariel KanterEverything you need to keep your knives sharp at home. We’ve spent a lot of time at Serious Eats figuring out which knives are the most useful and necessary. We’ve tested countless knives of all shapes,...
Serious Eatsflipped into Serious EatsBrown Sugar Choux au Craquelin Recipe verified_publisherSerious Eats - Kristina RazonChoux au craquelin—dressed-up pâte à choux filled with pastry cream—are a delicious sweet treat. Choux au craquelin may sound fancy but they're really just dressed-up cream puffs. The craquelin, a simple...
Serious Eatsflipped into Serious EatsWhipped Cream Crème Légère Recipe verified_publisherSerious Eats - Kristina RazonPastry cream meets whipped cream in this lightly sweetened, velvety crème légère. This versatile filling comes together quickly and can be used in cream puffs, fruit tarts, and even enjoyed on its own—served...
Serious EatsFeatured Stories From Black VoicesBy Serious EatsA collection of some of our favorite recipes and stories by Black writers.
Serious Eatsflipped into Serious EatsPasta Recipes Pasta With Bottarga Is an Effortlessly Elegant Weeknight Meal Recipe verified_publisherSerious Eats - Sasha MarxAn aglio e olio variation that puts the spotlight on Sardinia's famed salted mullet roe bottarga. Seafood is a prominent feature of Italy's regional coastal cuisines. While there's no shortage of unique...
Serious Eatsflipped into Serious EatsPasta Recipes Shrimp Scampi With Pasta Recipe verified_publisherSerious Eats - Daniel GritzerMade with a garlicky bath of butter and olive oil, shrimp scampi is a great sauce for pasta. We punch up the flavor in ours with dry vermouth, lemon juice and zest, fresh parsley, and a generous dose that...
Serious Eatsflipped into Serious EatsIndonesia How to Stock an Indonesian Kitchen verified_publisherSerious Eats - Kayla StewartThe ingredients you need to dive into Indonesian cooking. Indonesia is the largest and most populous nation in Southeast Asia, and while in the United States it may be best known for its picturesque landscapes,...
Serious Eatsflipped into Serious EatsAnchovies Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce) Recipe verified_publisherSerious Eats - Sasha MarxButter, anchovies, and starchy cooking water come together to make a super-savory, creamy pasta sauce. There are sauces that enjoy universal acclaim with off-the-charts Tomatometer and audience scores—sauces...
Serious Eatsflipped into Serious EatsCheese Pasta Ai Quattro Formaggi (Creamy Four-Cheese Pasta) Recipe verified_publisherSerious Eats - Daniel GritzerChoose your four cheeses wisely for this bold, well-rounded, deeply flavorful, multi-layered, and complex cheesy pasta. When making pasta ai quattro formaggi, Italy's answer to mac and cheese, the question...
Serious Eatsflipped into Serious EatsDishwashing A Danish Dough Whisk Is the Best Hand Tool for Doughs and Batters verified_publisherSerious Eats - Andrew JanjigianThis loopy tool is the best choice for mixing bread doughs and other thick batters by hand. If I were asked to pick my “favorite” kitchen tool, it would have to be my Danish dough whisk, solely because...