Rome Sweet Rome: My Italian Christmas

Recipes That Speak to Me No Images? Click here   Dear Serious Eaters, I am not a big fan of winter (seriously missing daylight right now), but I am down with the holidays. As a kid growing up in Rome, I always looked forward to the Christmas market in Piazza Navona, not for the carnival games but for this one porchetta sandwich stand from Ariccia that set up shop there every year. Now that I’m an adult, the holidays are a time when I get to hang out and cook with the fam. And, because it's bulking season, we go pretty hard on the food front. When I’m visiting my parents (who now live stateside as well), my mom and I usually team up on some larger projects, like fresh pasta or a big roast. But this year, things are going to be a little different. I'm tagging along with my fiancée and her parents for their holiday tradition—a weeklong visit to Paris. Needless to say, we’ll be going extra hard on the food front; I was told the other day that the eating itinerary I've put together is "overwhelming." I can't wait.   The Holiday Recipes That Speak to Me All-Belly Porchetta Childhood memories. Way better than a glazed ham. Negroni Sbagliato I love bubbles. I really love Negronis. This "mistaken" version combines the two and makes a great holiday aperitif. Clams Casino Every holiday gathering needs good appetizers. These are my idea of the ultimate easy party-starter.   My Must-Have Gift Pick The Chef's Press If you love beautifully seared steaks, golden-brown grilled cheese sandwiches, and crispy-skinned fish and poultry, this is a great thing to have in your kitchen. Chef's presses help you get even contact between ingredients and your skillet. They're vented, so you won't accidentally steam your food, and they're stackable, so you can get a couple for weighing down heftier items.     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

Our Favorite Gifts for the (Proud) Geek Cook

Let That Flag Fly No Images? Click here   Our Favorite Gifts for the (Proud) Geek Cook Here at Serious Eats we fly our geek flag proudly. What does being a geek mean to us? Being precise, diving deep into new and cool techniques, and experimenting with tools and equipment (and getting awesome results). So don your pocket protectors, adjust your suspenders, and get excited. Here are our favorite gifts for proud geek cooks.   An Immersion Circulator​ Precision tools like an immersion circulator take a lot of the guesswork out of cooking. We've long trusted the Anova for functionality and reliability, but for small apartments with limited space, the Joule is a great option that can cook the perfect duck leg just as well as the Anova can, then get tucked right back into a drawer. A Searzall​ Should your giftee already have a precision cooker, treat them to one of these tools, which provide home cooks with a kind of handheld broiler. They can clap a Searzall on a compatible blowtorch and use it to form a burnished crust on any piece of meat that's been cooked to the perfect internal temperature.   A Precision Coffee Maker​ For geeks and caffeine addicts alike, we have this exceptional coffee maker, which allows users to control brew water temperature, time, and the duration of the blooming phase. It was a winner in our review of the best automatic-drip coffee makers and will make a welcome gift for anyone who requires an excellent cup of coffee.   A Pickle Press​ Exploring new techniques is decidedly geeky. Now you can help your geek giftee immerse themselves in the great world of pickling. To make asazuke (which means "morning pickles" in Japanese), you need one of these contraptions, which use a spring to exert pressure on sliced and salted vegetables. All that pressure will press out excess water from your ingredients, making a concentrated brine and a seasoned final product.  See the Rest Right 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

The Right Way to Make Duck à l’Orange

Your Recipe of the Day No Images? Click here Duck à l'Orange Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin along with an aromatic sweet-sour sauce known as sauce bigarade. The original sauce bigarade is made with bitter oranges. It's finely balanced, with just enough sweetness to offset the intensity of those oranges. Many recipes that call for substituting navel oranges and lemons get the balance wrong, falling too far to the cloyingly sweet side, but this recipe is designed to mirror the original sauce more faithfully. The result is complex, fragrant, and lip-smackingly delicious, with a fine-tuned sauce that cuts right through the rich fattiness of the duck. Read More → The Kitchen Essential Citrus Reamer Our favorite citrus reamer makes quick work of juicing all those oranges.  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