Broiled Tandoori-Style Chicken With Almonds and Couscous

Your Recipe of the Day No Images? Click here Broiled Tandoori-Style Chicken With Almonds and Couscous This easy one-skillet meal cooks up under the broiler in no time. It starts with chunks of chicken meat marinated in a mixture of yogurt and spices, tandoori-style. Broil the chicken with its marinade until the meat is browned and tender—then use the cooking liquid to steam couscous, giving it an extra dose of flavor. Throw in some dates and almonds to round it out. Read More → The Kitchen Essential Cast Iron Skillet The key to a great one-skillet meal is a great skillet to make it in. The Lodge 12-inch model is the perfect size for a this recipe. 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

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