Partner Recipe: Bright and Citrusy Mediterranean-Style Bruschetta

Sponsored Sponsored World Tuna Day is May 2, but this year, we're starting two days early and celebrating the first-ever World TUNO Day in an effort to embrace a more plant-based lifestyle and inspire people to eat more sustainably. So, we’re ditching the usual mayo-slathered tuna salad and embracing this plant-based and better-for-you Mediterranean-style bruschetta, bright with the flavors of garlic, olives, capers, olive oil, lemon, and TUNO. Our bruschetta features not just TUNO but super-flavorful garlic-tossed white beans. Want to try it out for yourself?  Get the Recipe Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Quick, Easy, and Delectable: Spaghetti con la Colatura di Alici

Your Recipe of the Day No Images? Click here Spaghetti con la Colatura di Alici (Pasta with Colatura) This pasta dish is the the headstrong, wild umami bomb sibling to traditional aglio e olio. It might be even easier to make, as the sauce is essentially a no-cook vinaigrette that highlights colatura, a specialty aged Italian fish sauce that packs some serious savory seafood flavor in a very small package. You'd be hard-pressed to find a dish that delivers as much of a flavor payload with as little effort or time as this one. It'll knock your weeknight dinner socks off, trust us. Read More → The Kitchen Essential Colatura Colatura is essentially the Italian equivalent of Southeast Asian fish sauce, and a relative of the ancient Roman sauce, garum. It's an utter umami bomb that makes this spaghetti so special. Shop Now   Forks at the Ready Pasta con le Sarde (Sicilian Pasta With Sardines) Pasta Primavera (Pasta With Spring Vegetables) Quick and Easy Spaghetti With Carbonara Sauce The Best Spinach Lasagna     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Reverse-Seared Roast Pork Shoulder Chashu

Your Recipe of the Day No Images? Click here Reverse-Seared Tied Pork Shoulder Chashu Though chashu, the sliced roasted or braised pork used as a topping for ramen, is most often associated with pork belly in the United States, you can make an equally tasty version from pork shoulder, which has the added benefits of being a meatier cut that's relatively cheap and widely accessible for home cooks. Read More → The Kitchen Essential Wire Rack  A wire rack may not be the flashiest of all kitchen equipment, but it's undeniably a must-have. For this pork shoulder chashu, we use one placed over a rimmed baking sheet to create the perfect set-up for roasting the meat.  Shop Now   Make the Perfect Bowl of Shio Ramen   From-Scratch Shio Ramen Shio Tare (Salt Seasoning Sauce for Ramen) Homemade Ramen Noodles  Stovetop Chicken Chintan Stock (Clear Chicken Stock for Ramen)     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Italy Has Fish Sauce, Too: Get to Know Colatura di Alici

What's new on Serious Eats No Images? Click here FEATURES Italy Has Fish Sauce, Too: Get to Know Colatura di Alici Colatura is essentially the Italian equivalent of Southeast Asian fish sauce. Like traditionally made, high quality Southeast Asian-style fish sauce, colatura is made with just two ingredients: anchovies and salt. It's another umami bomb pantry item that you should definitely try at least once in your life. Fair warning: Once you do, it will be hard to live without it. Read Now TECHNIQUES How to Make Pork Shoulder Chashu for Ramen Pork shoulder makes a fine chashu, or roast pork, topping for ramen. Here, we show you two ways to get tender, flavorful results. Read Now TECHNIQUES How to Put a Bundt in the Oven Bundt cakes have a reputation for being tricky, but with the right technique for preparing the pan, you can be certain of beautiful results every time. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Aluminum Nordic Ware Bundt Pan The key to a perfect bundt? A cast aluminum pan, which limits excess browning and performs better than those made from steel. Shop Now TECHNIQUES The Best Olive Oil Cake Is All in the Best Oil   This simple olive oil cake is moist and flavorful enough to serve all on its own, but versatile enough to pair with any sort of fresh fruit. Read Now RECIPES 22 Asparagus Recipes to Put a Little Spring in Your Step   Celebrate spring! Read Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Our Favorite Foolproof Pan Pizza

Your Recipe of the Day No Images? Click here Foolproof Pan Pizza Here's how to make the sort of thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque style you might remember having as a Pizza Hut personal pan pizza when you were a kid. Baked in a cast iron skillet, the crust is golden and crunchy on the outside, but still a touch puffy and soft under the stretchy mozzarella cheese. Read More → The Kitchen Essential Cast Iron Skillet With a hot oven and a cast iron pan, the crust bakes up deeply golden and crisp. Shop Now   It's a Pizza Party! Basic New York-Style Pizza Dough Easy Pull-Apart Pepperoni Garlic Knots   Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Extra-Crispy Bar-Style Tortilla Pizza   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe