| No images? Click here  Sourdough Dashi Scallion Pancakes One of the trickiest parts of maintaining a sourdough starter is figuring out what to do with all that extra unused starter that accumulates as you feed your culture. Sure, you could be reckless and throw it out (it's called "discard," after all). But why not use your starter to make some other delicious carby concoction? Many sourdough-discard recipes fall into two camps: pancakes and crackers. In contrast to the painstaking process of baking a proper loaf, these discard recipes are meant to be quick, simple, and satisfying. Since you’re not relying on slow leavening, the starter is primarily there for its distinctive sour flavor. Here’s one more idea to add to your sourdough-discard recipe card file: a funky take on thin, savory scallion pancakes that requires just a few staple ingredients. These pancakes are crepe-like, crispy on the edges and tender toward the center. They're great for wraps, as a side for roast chicken, or just as a quick snack. More savory pancake stovetop recipes
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Wednesday, July 15, 2020
Sourdough dashi scallion pancakes
Tuesday, July 14, 2020
Frozen-cocktails worth the brain freeze
| Refreshing recipes for the hotter months No images? Click here  Frozen-Cocktail Recipes Worth the Brain Freeze Loyal Serious Eats readers know that we're staunch defenders of the frozen cocktail. Most blender drinks might be crimes against good taste, made with bottom-shelf booze and artificially flavored mixers, but that doesn't mean there's anything inherently wrong with the concept. On a hot day, who could really complain about what is essentially an alcoholic slushie? Our mission to reclaim the frozen cocktail begins with rescuing the classics—daiquiris, piña coladas, and margaritas made with real fruit and good liquor. But that's just the start. You can give all sorts of cocktails the blender treatment, from the Negroni to the Blood and Sand. Keep reading for 15 refreshing recipes that will teach you to love frozen cocktails. Frozen-Cocktail Recipes 
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Simple pasta that lets summertime tomatoes shine
| No images? Click here  Sicilian-Style Spaghetti Alla Carrettiera Fresh tomato, basil, olive oil, garlic, red pepper flakes, and breadcrumbs are all you need to whip up this rapid, wonderfully fresh Sicilian pasta sauce. Because this sauce is heated only by the pasta and its cooking water, it retains all of its fresh tomato and basil flavor, allowing the season's best produce to shine. It also couldn't be quicker or easier to make: Peel and roughly purée some tomatoes, mix them with raw minced garlic, chopped basil, olive oil, and red pepper flakes, and then toss with cooked spaghetti and some of its starchy water as soon as it's cooked. Some toasted breadcrumbs, meanwhile, help thicken and emulsify the sauce. More tomato sauce recipes
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