Marinated spinach banchan with garlic-sesame dressing

Your Recipe of the Day No images? Click here Korean Marinated Spinach Banchan (Sigeumchi Namul)​ Sigeumchi namul is a classic Korean banchan of blanched spinach marinated in a garlic- and sesame-scented dressing. Served at cool room temperature, this side dish is light and refreshing, perfect alongside spicy Korean barbecue, hot and cheesy fire chicken, warming knife-cut noodle soup, a hearty bossam spread, or as part of any simple weeknight dinner. Get the recipe → The kitchen essential Doenjang Like other fermented soybean pastes, doenjang is savory and full of umami. It tends to be darker and funkier than miso, but it doesn’t have quite the pungency of black bean paste. Shop Now   More ways to get your greens Creamy White Beans With 'Nduja, Kale, and Gremolata Breadcrumbs Creamy Vegan Saag Paneer   Braised Collard Greens With Ham Hocks The Food Lab's Creamed Spinach   Spanakopita (Greek Savory Greens Pie) Kale Salad With Oven-Dried Grapes, Toasted Walnuts, and Blue Cheese   Flipped Frittata With Asparagus, Spinach, Ham, and Cheese Charred Kale Pizza With Garlic   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

5-star stuffed shells with crabmeat and shrimp

For dinner tonight. No images? Click here   Seafood-Stuffed Shells ⭐⭐⭐⭐⭐ "I would make this over and over again." – Verified Serious Eater These rich stuffed shells are packed with a mixture of crabmeat, shrimp, and scallops, then baked with a creamy sauce and golden, buttery bread crumbs. It's like a crab cake stuffed into pasta. Get the recipe →  The kitchen essential Baking Dish A 9- by 13-inch baking dish is just what you need to hold all those creamy, cheesy shells. Shop Now More pasta with seafood Pasta Con le Sarde (Sicilian Pasta With Sardines) Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs Pasta With Swordfish, Tomato, and Eggplant (Rigatoni Con Pesce Spada) Spaghetti alle Vongole in Bianco Creamy Sea Urchin (Uni) Pasta One-Skillet Orecchiette With Shrimp, Spinach, and Mushrooms 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 best stand mixer for bakers, according to BraveTart

This is the one. No images? Click here  The Best Stand Mixer for Bakers, According to BraveTart A brief look at the unique capabilities of a stand mixer and the model our resident pastry wizard prefers. Read more → Grab one for yourself! KitchenAid 6-Quart Professional 600 Series Bowl-Lift Stand Mixer The KitchenAid Pro series is Stella's go-to because of its power, capacity, all-metal construction, and design—particularly that of its bowl and fixed head. Shop now → More of BraveTart's equipment picks, tips, and pantry staples BraveTart's Essential Baking and Pastry Gear The Baker's Pantry: All the Staples You Need to Make Amazing Desserts The Little-Known Stand Mixer Setting That’s Killing Your Game How Silicone Baking Mats Are Ruining Your Cookies  Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking For the Most Jaw-Dropping, Stupid-Tall Cheesecakes, You’ll Need This Pan 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