The Most Popular Recipes in March

See it in action! No Images? Click here   The Most Popular Recipes of March Spring has sprung, green beers have been consumed, brackets have been busted—all of which is to say, another March has come and gone. What have we been up to? How nice of you to ask! We ruminated on fire safety in the kitchen, sought out the best cooking equipment for kids, and answered the age-old question: Are dried worms the secret to the best pho? Everyone in the office fawned over Sasha's new creamy, spring-green orecchiette. We tested a bunch of griddles and announced the winners between bites of pancakes. Daniel's lomo saltado sparked great debate on whether or not the fries are meant to be mixed in with the stir fried beef in this classic Chinese-Peruvian dish. (Our answer: you can do it either way!) Below are our most popular recipes of the month. If you missed the boat on them, now's your chance to make them in April! Try It Out for Yourself! Dried Olive and Miso Shake (The Best Vegan Parmesan Substitute) This deeply savory, slightly tangy, and aromatic condiment can be folded into or sprinkled onto your food for a big hit of flavor. Grilled Mozzarella Sandwiches With Mortadella, Pesto, and Artichokes These crisp, thin sandwiches are filled with melted mozzarella cheese, thinly sliced marinated artichoke hearts, pesto, and mortadella—oh, and anchovies! Crispy Vegan Smoked-Mushroom "Bacon" Sweet, smoky, and crisp mushroom "bacon" that can be used anywhere that you'd use regular bacon bits or cooked bacon slices. It has that perfect crisp-but-pliant texture of the best bacon. Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce) Chicken piccata tops pan-fried chicken cutlets with a simple but luxurious lemon-butter pan sauce. The result is a flavor and texture festival that blends crispness, juiciness, and tartness.   White Cake With Brown Butter and Toasted Sugar While not a traditional "white" cake by any stretch, this cake leans on new ingredients to amplify its vanilla flavor. Easy No-Knead Olive-Rosemary Focaccia With Pistachios This focaccia requires no kneading or stretching and results in a crisp, olive oil–scented crust with just the right amount of tender chew.   Thick and Fluffy Pancakes From Homemade Pancake Mix Thick pancakes that are fluffy, not dense, with a tender, pillowy soft crumb. Much like Japanese pancakes, these cook up extra thick and light. Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) The world's most pungently delicious pasta sauce can be made in the time it takes to cook the pasta.   One-Bowl, Overnight Cinnamon Rolls This recipe for cinnamon rolls takes only one bowl, and can be made in advance to bake and frost without any fuss. Gyudon (Japanese Simmered Beef and Rice Bowls) We're suckers for a quick, easy meal that's equally at home at the food court or on your kitchen table.     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: Captain Morgan Cocktails (and Pairings!) to Up Your Game

SPONSORED Up Your Game With Captain Morgan Cocktails It's almost time for your guests to arrive. Feeling a bit panicked about what to make? We can help you there. Below you'll find four crowd-pleasing Captain Morgan cocktails paired with some of our favorite snacks.   Summer Spice Cuñapes   Grapefruit Smash Thai-Style Shrimp Cakes   Cranberry Lime Crush Olive-Rosemary Cashews    Pomegranate Mojito Hoisin-Glazed Meatballs   Want even more menu inspiration? Click here to find tasty regionally inspired dishes that will make everyone cheer as they drink in the game-day festivities. Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

How to Buy, Season, and Care for a Wok

What's new on Serious Eats No Images? Click here FEATURES How to Buy, Season, and Care for a Wok A good wok is one of the most versatile pans in the kitchen. Beyond being the best choice for a stir-fry, it's also the ideal vessel for deep-frying, steaming, and indoor smoking. But, as with most things, not all woks are created equal. They come in a dizzying array of sizes, shapes, metals, and handle arrangements. Here's what you need to know. Read Now FEATURES These Dried Worms Make Pho Taste Great Sa sung—dried peanut worms—have been described as the secret ingredient of great pho. They're now available in the United States, so we tested them out. Read Now TECHNIQUES ​Turn 100% Whole Wheat Bread Into a Hearty Multigrain Loaf   This hearty multigrain loaf bakes up light and chewy, not crumbly, with a nibby crunch—perfect for your morning toast or favorite sandwich. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Food Processor A food processor makes short work of the stiff dough of our multigrain loaf, creating intense gluten development in just 75 seconds. Shop Now FEATURES Saying Goodbye to the Most Exciting Ramen Restaurant in the Country Ramen Shack is the most exciting place to eat ramen in the United States, and it closed its doors for the last time last night. Read Now RECIPES 8 Comforting Rice Bowl Recipes for Weeknight Dinners Whether you're craving a Japanese-style rice bowl or a Bengali porridge, these recipes will get you through the week. Read 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