Almond Biscotti: The Perfect Care-Package Cookie

Your Recipe of the Day No Images? Click here Almond Biscotti with Anise These classic Italian biscotti are lean and crunchy, making the perfect end to a rich meal when dunked in a fortified wine, or a simple mid-afternoon snack when served alongside a strong cup of coffee. Biscotti have an excellent shelf life, so they're ideal for care packages and cookie jars alike. Read More → The Kitchen Essential Serrated knife A serrated knife will be more gentle on this fragile dough, producing clean slices of biscotti with ease. 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 Serious Eats Guide to Pressure Cooker Ramen

Plus, homemade ramen noodles No Images? Click here   Ramen, Now in Your Pressure Cooker In the past week, we've published a series of recipes to help you make ramen at home. My original goal was to develop a pressure cooker recipe for a classic chintan shoyu ramen—that is, a bowl of noodles submerged in a light, clear broth seasoned with soy sauce. I wanted the recipe to yield a braised-pork topping, but I didn't want it to require too many unusual or specialty ingredients. After a month or two of testing different recipes, I discovered that the ingredients used in the clear broth could subsequently be used to make a rich and creamy chicken ramen broth, with just a bit more time in the pressure cooker and a brief blitzing with an immersion blender. That led to the development of an entirely different recipe, for a bowl of miso tori paitan ramen. Finally, after I'd finished those two recipes, we realized that some of our readers might want to experiment with making their own noodles at home, either out of curiosity or because quality ramen noodles aren't readily available at their local supermarkets. I ended up spending several months developing a basic recipe for ramen noodles that anyone can make, so long as they have a pasta roller and a food processor or stand mixer. —Sho Spaeth, features editor The Ultimate Guide to Making Ramen Noodles Every bowl of ramen should be crafted around the best wheat-based, alkaline noodles you can get your hands on. Here's how to make them at home. How to Make Shoyu Ramen Using a Pressure Cooker A classic chintan shoyu ramen—a light broth flavored with soy sauce—made easier with the help of a pressure cooker. Love Tonkotsu? Meet Tori Paitan Ramen If you know and love tonkotsu ramen, you owe it to yourself to make your own tori paitan ramen broth at home—rich, creamy, just as tasty, and pretty simple, too.     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

Hearty Korean Squash Porridge to Warm You Up All Winter Long

Your Recipe of the Day No Images? Click here Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge) This warming Korean porridge is a celebration of fall produce, and is loaded with winter squash, chestnuts, sweet potatoes, jujubes, and beans. The squash traditionally used is a large, old one called neulgeun hobak in Korean, but it can be difficult to find; butternut squash works well as a substitute. The porridge is delicious served hot on a winter day, but it can also be eaten at room temperature, and is equally flexible in terms of when it's eaten: it makes a great breakfast, lunch, dinner, or snack. Plus, it just happens to be vegan. Read More → The Kitchen Essential Paring Knife A high-quality paring knife makes quick work of removing the tiny pits from jujubes. 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