| Down to the material, size, and price No images? Click here  The Perfect Pan for Pasta The pan in which you finish your pasta is, by far, the most important pan in your pasta arsenal. It's for the process called "la mantecatura," the critical finishing step in which a pasta, its sauce, and some of the starchy pasta water are mounted with fat in the form of butter, oil, and/or cheese and emulsified to form a silky, glossy glaze. Everything about the shape, size, and material of the pan matters. The width and depth make aggressive and rapid stirring and tossing possible with a much lower risk of accidentally sloshing it all onto your stovetop. And the aluminum build of this particular pans makes the it both lightweight, for easier tossing, and incredibly responsive. More cookware and tools we can't live without 
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, July 1, 2020
We found the perfect pasta pan
Tuesday, June 30, 2020
The most popular stories in June
| Last month on Serious Eats No images? Click here  June's Top 10This month, we focused on recipes and features to help you foster your love for food, in and out of the kitchen. Perhaps you tested out some of our quarantine-cooking tips, like how to save your veggie scraps to make stock, or how to ward off leftovers fatigue. Maybe you sat back with some popcorn to read about how Sho consumed way too much sodium at once, or to learn about the history of Garifuna cuisine. We hope you're finding ways to build community, make the most of summer produce, and spend some time outdoors (at a safe distance from others, of course). Here are June's most popular stories.  Some ideas on how to use up an abundance of scapes.  Is there a difference between Nongshim instant noodle products made for the American and Korean markets?  Our guide to the ingredient, including what it is and how to use it (beyond popcorn!).  Nik Sharma on the technique and how to use it in carrot raita.  It's still summer, it's still hot, and these are still good pasta salad recipes.  It's easy, economical, and opens up a world of possibilities. It also can make you a better cook.  Bean salads are nutritious and easy to prepare. These anything-but-boring recipes will keep you looking forward to eating them summer long.  From barbecue sauces to stir-fried anchovy banchan and crispy skillet rice, these are our favorite ways to incorporate the sweet heat of gochujang.  This rich and creamy avocado shake is an absolutely delicious way to get your daily dose of caffeine.
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. |
Our introductory guide to conservas
| Which ones to try and how to enjoy them No images? Click here  The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The average American grocery store tends to be lacking in the canned seafood department. Besides shelves and shelves of tuna, one might find the odd can of clams, some salmon, maybe mackerel... and little else. But citizens of the Iberian peninsula—the region including Spain and Portugal—are practically swimming in canned seafood. Entire shops in Portugal and grocery aisles in Spain are dedicated to the stuff. In fact, though fish and shellfish are eaten fresh throughout the region, canning is an often preferred method for preparing and conserving the best of their plenteous waters. The resulting range of products, called “conservas,” are considered a delicacy. More ingredient guides 
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. |
