| Pantry-friendly and quick! No images? Click here  Pared-down pastas for warmer weather By now, you know that we love pasta here at Serious Eats. It's an all-year long love affair, and as the temps begin to rise, we're cooking up lighter and simplified pasta dishes that make the most of seasonal produce. Here are some of our favorites.
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. |
Wednesday, May 27, 2020
Simple warm-weather pasta recipes
You should be grilling your flatbread
| No images? Click here  Grilled Flatbread with Olive Oil and Za'atar It's no secret that flatbreads are having a moment. They're quick, oh-so delicious, and perfect when paired with meats and veggies. But we're here to tell you that you need more grilled bread in your life. This grilled flatbread with za'atar is a great place to start—the dough is extremely versatile, made with yogurt to keep it nice and tender, and ready to go from scratch to table all in one afternoon. The real key here is not to skimp on the za'atar. This is not a light dusting or even a big pinch. This is bread pretty much caked in the stuff, just the way it should be. More flatbreads
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. |
Tuesday, May 26, 2020
Welcome to the sourdough diaries
| Is there an optimal way to make a starter? No images? Click here  How to make a sourdough starter  At the outset, the process of making your own sourdough starter can seem daunting, an inscrutable mix of microbial science and metaphysics. But if you understand the underlying concepts and follow the right steps, you will be rewarded with an active, well-developed starter that can raise bread. The Best Flour for Sourdough Starters: An Investigation There are plenty of recipes out there for sourdough starters, and there's a mountain of literature that you can read to understand how they work. Almost all of these resources try to answer one central question: Is there an optimal way to make a starter? And if so, how? The answers aren't simple. There are many variables at play, from the type of liquid used and hydration levels to fermenting temperatures—not to mention all the uncertainty introduced by the unpredictable world of wild yeasts and bacteria that make each and every starter unique. But that doesn't mean we shouldn't try to shed some light on the matter. We decided to focus on one of the first decisions a person has to make when setting out to create their own sourdough starter: What flour should you use? Equipment and tips for homemade bread
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. |
Subscribe to:
Posts (Atom)