Kenji's New Creamy Pasta Recipe

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Bring on the uni No Images? Click here Sea Urchin Pasta Sea urchin is pricey stuff, but a little goes a long way, and this dish delivers the sort of briny, mineral, sweet, and sophisticated flavor you'd typically expect to find only in a great restaurant. It's bright and fresh, with a mild heat that cuts through the creamy richness—perfect for pairing with Champagne. Read More → The Kitchen Essential Calabrian Hot Chili Spread This chili pepper spread has a mild heat and bright chili flavor, which brings great depth to this rich and creamy dish. <![if !mso]>Shop Now<![endif]> More pastas for quick and easy weeknight meals Pasta With Burst Cherry Tomatoes and XO Sauce Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) Quick and Easy Homemade Ricotta Gnocchi 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

The Most Popular Recipes in August

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Bar-style pizza, hummus, and more No Images? Click here The Most Popular Recipes of August Labor Day weekend is now in the rearview mirror, and with our tummies full of grilled goods, and late-summer fruit pies, we're looking back on the great month we had. For starters, we set off on a quest to catalog the best places to eat and drink across the country. A lot of wine was consumed while we tested the fastest way to chill a bottle (we got the time down to five minutes, FYI). Most importantly, we answered the age-old question: Are corn strippers worth it? We'd be remiss to not mention Sho breaking the internet with his peanut butter sous vide steak recipe test. Stella went nuts with triple-pistachio breakfast buns. Sasha professor'd up for his Introduction to Korean Barbecue (KBBQ 101, for short). Meanwhile, Daniel met up with master sushi chef Daisuke Nakazawa to learn how to make the perfect tamagoyaki. Below are our most popular recipes of the month. If you missed the boat on them, now's your chance to make them in September! Try Them Out for Yourself! Extra-Crispy Bar-Style Tortilla Pizza  While making a bar pie crust from scratch is doable, sometimes you just need that pizza now. That's where tortillas come in. Barbecue Smoked Beef Chuck Beef chuck is cheaper and more foolproof than brisket, and lends itself very well to classic Texas-style barbecue. Grilled Beef Galbi (Korean-Style Marinated Short Ribs) If you want to make Korean-style barbecue at home, beef galbi is a good place to start. Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives While stir-fried lo mein is often mostly noodles with some vegetables for flavor and color, this version comes out with veggies and noodles in almost equal proportions.  Lacy Brown Butter and Ricotta Cookies These thin and lacy cookies have chewy middles that are nutty and rich—eating them is like mainlining brown butter. Quick and Easy Homemade Ricotta Gnocchi With this recipe and technique under your belt, you might never make potato gnocchi again. Roasted-Tomato and Caper Spread Sweet roasted tomatoes join forces with briny capers and spicy fresh olive oil in this flavorful spread. Maryland Crab Imperial With Buttery Golden Bread Crumbs A hot and creamy crab dip, loaded with seasonings and topped with crispy, crunchy buttered bread crumbs. Basic Hummus Recipe from Ottolenghi's Jerusalem Scooped up with warm pita bread, this hummus will change your view of the ubiquitous dip for good. From-Scratch Real Pistachio Ice Cream This recipe depends on using the freshest, most flavorful raw pistachios you can find. 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

How to Make Japanese Omelettes Like a Pro

Rollin' up No Images? Click here Home-Style Tamagoyaki (Japanese Rolled Omelette)  Flavored with dashi, mirin (sweet rice wine), and usukuchi (light) soy sauce, this tamagoyaki is delicate yet infused with rich and savory flavors. Making tamagoyaki requires a special rectangular pan so that the final rolled omelette has a uniform shape. We recommend starting with a smaller pan, roughly five-by-seven inches; once you've mastered the rolling technique in that pan, you can try making larger ones if you want. This recipe and technique was taught to us by chef Daisuke Nakazawa of Sushi Nakazawa in New York city and Washington, DC. Read More → The Kitchen Essential Tamagoyaki Pan We prefer nonstick tamagoyaki pans over the traditional kind because of the sloped front edge, which makes flipping the tamagoyaki easier. Be forewarned: the circular nonstick you have at home won't work for this application! More omelettes for maximum egg-joyment Tortilla Española (Spanish Egg and Potato Omelette) Diner-Style Ham and Cheese Omelette for Two  Thai-Style Omelette (Khai Jiao) Classic French Omelette   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

The Best Restaurants and Bars in NYC

Our definitive guide No Images? Click here   Our Guide to New York City New York City is one of the undisputed dining capitals of the world, with more restaurants than one could ever hope to visit in a lifetime. So how do you decide where to drink and dine in the Big Apple? Let us narrow it down for you a bit. A Local's Guide to Brooklyn The best way to do Brooklyn is to follow the lead of the locals. We should know—we're Brooklyn-based, after all! Where to Eat and Drink in Queens The best spots to grab a bite for any occasion in one of the most diverse areas in the nation. The Best Pizza Slices in New York City Not all New York slices are created equal. A good one will feature a thin, crisp crust, flavorful sauce, and good-quality cheese. And, of course, it should be fresh from the oven. Discover the cream of the pizza crop across all five boroughs. Read more →  A Chefs' Guide to Eating Out in New York City Few people are better informed of the ins and outs of the city's food scene than the very folks who work in it. For this eating itinerary, we spoke to three of New York's top chefs about their favorite bars and restaurants. Read more →    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