The Best Sautéed Morel Mushrooms Ever

Your Recipe of the Day No Images? Click here Sautéed Morel Mushrooms Morels are one of the most delicious signs of spring, and, with just a little work, they're incredibly easy to prepare and cook. Here are the basic steps to get them ready for the frying pan, and what to do to make them as delicious as possible. Read More → The Kitchen Essential Cast Iron Skillet The umami flavors of these sautéed mushrooms benefit from a well-seasoned cast iron. Shop Now   Spring Recipes to Celebrate the Season Snap Pea Salad With Mint and Tahini-Harissa Dressing Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce   Creamy Orecchiette With Spring Onions, Fennel, and Bacon Sunny Lemon Bars     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

Jammy Fruit Bars For Breakfast or Dessert

Your Recipe of the Day No Images? Click here Jammy Fruit Bars These fruity, oaty bars are inspired by Icelandic Hjónabandssæla (often translated as "happy marriage cake"), but perhaps closer to an American bar cookie in execution. They're hearty and rich, thanks to plenty of rolled oats and butter in the crust and crumb topping, with a flavorful layer of jam or fresh fruit in between. What kind? That's all up to you! Read More → The Kitchen Essential 8- by 2-inch Square Pan Making your bars in an 8- by 2-inch square baking pan ensures they maintain the thick nature of traditional hjónabandssæla​. Shop Now   More Sweet Breakfast Treats One-Bowl, No-Fuss Cinnamon Rolls Thick and Fluffy Pancakes from Homemade Pancake Mix   Quick and Easy French Toast Blueberry-Lemon Scones     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

Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce

Your Recipe of the Day No Images? Click here Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce From May through September, blue crabs shed their hard shells as part of their growing process. When caught before the new shell hardens, they're the delicacy known as soft-shell crabs. There's very little of a soft-shell crab that you can't eat, though there are a few bits that should go before you fry them up (consult our guide to cleaning soft-shell crabs for more on that, or ask your fishmonger to do it for you). While there are many ways to prepare soft-shells (battered and fried are pretty killer), at home Daniel prefers to quickly sauté them in butter after lightly dredging them. The faster he can get a fresh soft-shell onto his plate, the better. As for that pan sauce, it's just browned butter, some frizzled capers, lemon juice, and parsley—a perfect topper to plump, juicy, and briny soft-shell crabs. Read More → The Kitchen Essential Tongs A good pair of silicone-topped locking tongs are perfect for transferring crabs from the frying pan to a serving platter. Shop Now   More Crab Recipes for Every Occasion Perfect Maryland Crab Cakes Crab Imperial With Buttery Golden Bread Crumbs   Thai-Style Crab Fried Rice Classic Fried Soft-Shell Crab Sandwiches With Lettuce and Tomato     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