Better Than Buffalo Wings: Cheesy Korean Fire Chicken

Your Recipe of the Day No Images? Click here Korean-Style Fire Chicken (Buldak) With Cheese Fire chicken is Korean bar food (known as anju) at its finest. Chicken thighs marinated in a spicy gochujang-spiked sauce are chargrilled before being covered with melty mozzarella cheese. If you've been needing to liven up your game-day recipe routine, look no further. Read More → The Kitchen Essential Charcoal Grill A charcoal grill imparts a uniquely deep, smoky flavor on the chicken that our tasters unanimously preferred in testing, but a gas grill or—in a pinch—a broiler will work, 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

Win a Food-Lover's Beach Vacation for Two to Sri Lanka

Plus, a LOT of free food We Want to Send You and a Friend to Relax and Eat in Sri Lanka After a busy holiday season, we all just want to kick back and actually relax, preferably somewhere warmer than where we are right now. You feel the same, right? That's why we want to send you and a friend to sit on a beautiful beach in Sri Lanka. Oh, and while you're there, explore the wonderful world of roast-y, deep, dark, and spicy Sri Lankan food. We've partnered with Sivana and six other great brands to bring you a once-in-a-lifetime trip. You'll get four nights in a deluxe garden villa, three meals daily, two yoga sessions per day, and 10 books to read on the beach. Enter below for your chance to win!    Enter Now Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Our Favorite Easy Comfort Pasta: Cacio e Pepe

Your Recipe of the Day No Images? Click here Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. Toss with olive oil, butter, black pepper, and grated Pecorino Romano cheese. Serve. But we all know the simplest recipes can often be the most confounding, and so it is with cacio e pepe. Follow this recipe to get what you're after: a creamy, emulsified sauce that coats each strand of spaghetti with flavor. (Delete "that" and reworded beginning of last sentence)  Read More → The Kitchen Essential 12-Inch Skillet Cooking spaghetti in a 12-inch skillet with just enough water to cover it produces pasta that is perfectly al dente. Plus, it saves time, since you don't have to wait for a large pot to boil.  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