| No images? Click here  How to Make Uovo in Raviolo: Show-Stopping Runny Egg Yolk Ravioli Picture this: gorgeous oversized ravioli filled with a ring of creamy ricotta surrounding a perfectly intact, perfectly runny yolk. They're rich, delicious, and freaking beautiful. This is the kind of dish that people talk about for years. Little do they know, it's actually pretty effortless. More Pasta 
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Wednesday, September 23, 2020
How to make uovo in raviolo
Weekday lunches to lean on
| Seven takes on a lunchtime staple No images? Click here  Chicken Salad Recipes for Easy Weekday Meals At the heart of a great chicken salad is juicy, tender meat. The best way we’ve found to achieve this is by cooking your chicken sous vide. By adding aromatics like lemon and herbs to the sous vide bags, you can also infuse the chicken with better flavor. But leftover roast chicken will work for these preparations, too, whether you're making our classic chicken salad or one of our many variations. The only thing that’s left to do is choose between piling it on toasted bread or digging in with a spoon. Chicken salad recipes 
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Tuesday, September 22, 2020
Nik Sharma's The Flavor Equation is ready for preorder
| Including bonus recipes! No images? Click here  Preorder The Flavor Equation Today! What makes a recipe cooked in a home kitchen or the meal served at a restaurant taste spectacular and delicious? What makes it inviting and special? Why do we like some foods more than others? The answers to these questions lie in our perceptions of flavor. You already know that Nik Sharma is a columnist here at Serious Eats. But did you know he's also a molecular biologist? In his latest book, The Flavor Equation, Nik combines his passion for food and science and investigates the world of flavor—all to help his readers become better home cooks. Inside, you'll find 100 delicious recipes, from curries and casseroles to layered salads, all of which are informed by his firm understanding of the seven flavor profiles: brightness, bitterness, saltiness, sweetness, savoriness, fieriness, and richness. While the book is set to come out October 27, preorder it now to receive exclusive unpublished recipes from Nik. 
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