I Wrote A Book! No Images? Click here   Introducing Serious Eater: The Untold Serious Eats Origin Story If you’re reading Serious Eats now, it’s because people like you believed in Serious Eats when we first started out. You might not believe the things we had to overcome to get here, but I’ve written a book about it all. It's called Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. Want proof? That’s the cover right up there. You might notice I'm on the cover. That wasn't my idea, but somehow now I think it works. Why did I write the book? I wanted—I needed— to make sense of the insane 10-year-long roller-coaster ride that was founding and growing Serious Eats into an established website. (It was a terrifying ride, but one that only whetted my appetite to find the next great slice of pizza.) I wanted people to see what happens when a food journalist tries to turn his pursuit of food pleasure into a business in the go-go years of the blogosphere, when anything and everything seemed possible. It's a helluva yarn—so unbelievable that it could only be true. You'll learn about my pre–Serious Eats life, including the many years I spent in the music business working with the likes of Wynton Marsalis, the B-52s, and Dr. John. You’ll read about how the original Serious Eats crew came together, including our first chief technology officer, Tumblr founder David Karp, and how we almost teamed up with the founders of Bonnaroo to go into the live food events business in a major way. You’ll hear the story of how Kenji and I fell into our incredible creative partnership and how so many Serious Eaters, past and present, have helped shape this glorious site (many beloved Serious Eaters make appearances, including Robyn Lee, Adam Kuban, and Max Falkowitz). You'll learn the desperate, almost absurd lengths I went to keep Serious Eats alive, risking just about everything I hold dear. And finally, you’ll learn about the crucial supportive roles my wife Vicky and my late brother Mike played in the drama that was Serious Eats. In short, you'll learn the unvarnished truth of the whole Serious Eats saga. So if you want to read about the miracle that is Serious Eats, I don't think you'll be disappointed. The book's publication date is June 11, but you can preorder it online now. Why do that? Because then you'll get your hands on it before anyone else—along with some sweet rewards, for which you’ll just have to stay tuned. And keep your eyes peeled for more to come, especially events in Los Angeles, San Francisco, Portland, Seattle, and New York—including a special event at Kenji’s Wursthall. Other Books By Serious Eats Staff, Past And Present The Food Lab by J. Kenji Lopez-Alt BraveTart: Iconic American Desserts by Stella Parks Batch Cocktails by Maggie Hoffman Be Your Own Bartender by Carey Jones   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

From Our Partner: Up Your Game With Captain Morgan (and Us!)

SPONSORED Up Your Game With Captain Morgan (and Us!) At Serious Eats we are serious sports fans. We think there's nothing better than getting together with friends and family—cheering on our favorite teams, all while eating exceptional game-day bites and sipping vibrant, creative cocktails. So in the spirit of competition, we're creating four different "game plans" to choose from that feature our favorite regional snacks paired up with Captain Morgan rum-based cocktails.  While you're at it, why not create your own tournament? Choose your crew's favorite food and drink pairings. We'll provide the competitors; you let your taste buds decide the winner.  PS: We'll be updating the content every week, so keep checking back for more!   Up Your Game!   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Creamy, Springy, and Green Orecchiette With Bacon

Your Recipe of the Day No Images? Click here Creamy Orecchiette With Spring Onions, Fennel, and Bacon The sauce for this simple pasta dish is inspired by French soubise, a rich purée of cooked onions and cream. This version uses spring onions and fennel that are quickly softened with the help of a little baking soda for easy blending. Smoky American-style bacon and Parmigiano-Reggiano add savory depth to the sauce, which is punched up with a healthy amount of black pepper. Green food doesn't have to be health food. Read More → The Kitchen Essential Fine-Mesh Strainer  ​ After blitzing up the sauce in a blender, we recommend passing it through a fine-mesh strainer along the way for extra smoothness. Shop Now   More Pasta Recipes Because Why Not? Roman-Style Fettuccine With Alfredo Sauce Classic Fresh Egg Pasta Chicken and Penne in Vodka Cream Sauce Seafood-Stuffed Shells     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