Pasta alla Gricia is the Rich and Silky Roman Pasta You Want for Winter

Your Recipe of the Day No Images? Click here Pasta alla Gricia When it comes to the four main pasta dishes of Roman cuisine (carbonara, amatriciana, gricia, and cacio e pepe), pasta alla gricia is criminally overlooked and underappreciated. It's time to put an end to all that. It's time to celebrate the minimalist perfection of rigatoni dressed in a silky emulsion of rich guanciale fat and starchy pasta water. It's time to make gricia a household name. Read More → The Kitchen Essential Microplane Achieve that final shower of fine, fresh-grated cheese with a microplane.  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

The Grilled Cheese Eggsplosion

Your Recipe of the Day No Images? Click here The Grilled Cheese Eggsplosion (Grilled Cheese With Fried Eggs Cooked Into the Bread) Egg-in-a-hole has long been one of our favorite breakfasts: Cut a hole out of a slice of bread, cook in butter, break an egg into the hole. Following a brilliant idea we first saw on Reddit, we decided to try building a grilled cheese sandwich out of two of those bad boys—and deliciousness ensued. Read More → The Kitchen Essential Mason Jars A mason jar lid is the perfect size for punching the hole in your bread. And you can never have too many mason jars!  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

The Best Nonstick Pans Are the Cheap Ones

Save Money, Make Better Eggs No Images? Click here    The Best Nonstick Pans Are the Cheap Ones We've invested in some fairly pricey kitchen equipment over the years; in almost every case, we've come to the conclusion that, while the initial purchase stings a bit, you usually make up for it when you're buying tools that can last a lifetime. Spread out over years of use, an item's high up-front cost can start to seem downright economical. But not in the case of nonstick cookware. No, when it comes to nonstick, we say go cheap or go home.   Unfortunately, nonstick surfaces just aren't durable enough to last several years, let alone a lifetime. If you're determined to pay top dollar for nonstick, that leaves you with two equally unappealing options—spending a lot on replacing worn-out pans every few years, or continuing to cook with a degraded nonstick surface well beyond its useful lifespan. Not really much of a choice.   Our Pick: Farberware Nonstick Skillet The third option—buying it cheap—is therefore the best. In most cases, that means restaurant-grade aluminum pans, like this Farberware eight-inch skillet, are the way to go. They're the perfect size pan for a classic three-egg omelette. For most other tasks, like making frittatas and scrambling a bigger batch of eggs, a 10-inch skillet can serve you well.   See All Our Equipment Reviews Here,   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