Stracciatella alla Romana (Italian Egg Drop Soup)

Your Recipe of the Day No Images? Click here Stracciatella alla Romana (Italian Egg Drop Soup) Stracciatella alla romana is the egg drop soup of Italian cooking. It starts with a rich meat broth (either chicken or beef), into which a beaten mixture of whole eggs and grated Parmigiano-Reggiano is streamed in to form tiny, light, and flavorful clouds. A bit of fresh nutmeg and lemon complete the picture. It's quick, comforting, warming, and oh so delicious. Read More → The Kitchen Essential Whisk Whisking the egg mixture into the soup breaks it up into small, cloud-like nubbins. Shop 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

Rich and Creamy Maple Frosting (Italian Buttercream)

Your Recipe of the Day No Images? Click here Maple Italian Buttercream Maple syrup is the backbone of this Italian buttercream frosting, providing structure, sweetness, and complexity of flavor. For that reason, it's worth reaching for the most flavorful maple syrup available, whether that's a niche local product or a special order from brands like BLiS or Escuminac. The color and flavor of this buttercream will vary depending on the grade of maple syrup involved, so it can look and taste quite different from batch to batch. Read More → The Kitchen Essential 3-Quart Saucier Because maple syrup contains impurities, it can foam significantly during the cooking process. Keep your stove clean by using a three-quart stainless steel saucier like this one from All-Clad. Shop 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

Easy Roast Chicken With a Quick Jus

Your Recipe of the Day No Images? Click here Spatchcocked (Butterflied) Roast Chicken With Quick Jus Making a simple but perfect roast chicken is a technique that should be in every home cook's arsenal. But the reality is that perfection is difficult to achieve, especially if you're trying to roast that chicken whole. Spatchcocking, or butterflying, is the solution: By flattening out the chicken, you expose its legs to higher heat, helping them cook a little faster than the breasts—which is exactly what you want for juicy meat. It also yields crisper skin and a much faster cooking time than traditional roasting. In and out of the oven in 45 minutes or less! Read More → The Kitchen Essential Poultry Shears A sturdy pair of poultry shears is the key to swift spatchcocking. They'll come in handy at Thanksgiving, too! Shop 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