The One Pasta Sauce You Absolutely Must Know

Aglio e olio forever No Images? Click here Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce)  One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it's among the best. Read More → The Kitchen Essential Skillet ​This dish is a total one-pan wonder, so you may as well make it in one good skillet. Luckily for you, our favorite budget skillet by Tramontina is 30% off today. Shop Now   More quick and easy pasta dishes Fast and Easy Pasta With Blistered Cherry Tomato Sauce Japanese Mentaiko Spaghetti  Spaghetti Puttanesca Spaghetti Carbonara   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

My Best-Ever New York–Style Cheesecake

Meet my new custom pan No Images? Click here   The Towering, Insanely Creamy New York–Style Cheesecake of My Dreams One of the most frustrating aspects of writing a book, particularly a cookbook, is the lag between finalizing the manuscript for print and actual publication. In this long window, websites referred to in the text can shut down, recommended products can be reformulated, and, unfortunately in my case, essential equipment may be discontinued. That was exactly what happened with the New York-style cheesecake recipe from my cookbook, and the extra-deep, loose-bottomed pan I recommended for it. I searched and searched for something equivalent to recommend, but found nothing even remotely comparable. That made it almost impossible for anyone to follow my recipe as written, forcing bakers to adapt the timing to suit larger, shallower pans or else scale the recipe down to fit smaller, shallower pans. Earlier this year, I had a chance to connect with the folks at Lloyd Pans—makers of Kenji's favorite pan for Detroit-style pizza. I told them about my problem, and the exact specs I was looking for in a cheesecake pan, hoping they might have something similar in their product line, but of course they didn't. No one did. So they decided to make it for me. Without any sort of contract or formal agreement in place, Lloyd Pans made note of all my requirements, put a brand new pan into production, and sent some prototypes my way for testing. Soon enough, I gave them the thumbs up, and the pans went into true production, and can now be found in their shop online. It's an incredible investment piece for any baker, both for jaw-dropping cheesecakes that literally tower above the rest, as well as for more delicate recipes such as mousse cakes, charlottes, and other freestanding desserts traditionally made with springform pans or large ring molds. I can't wait for you all to try it. Read my full love letter to the pan → On to the recipe... Epic New York Cheesecake The basic ratios of my cheesecake are in line with a recipe published in New York City over one hundred years ago, but with a portion of the cream cheese replaced by goat cheese. And of course, it's made impressively tall with the use of a 8- by- 4-inch pan. The essential equipment Lloyd Pans 8- by- 4-Inch Cheesecake Pan BraveTart: Iconic American Desserts   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

Fluffy and Addictive South American Cheesy Bread

Pão de queijo! No Images? Click here Cuñapes/Pão de Queijo (South American Cheesy Bread) This cheesy and addictive South American bread goes by many names, but whether you call it pão de queijo, cuñapes, or pan de bono, it's always equally delicious. This version is made with Brazilian fermented tapioca starch for extra tang and an authentic flavor. A combination of chopped cheddar and Grana Padano cheeses add both a stretchy texture and salty bite. Best of all, they bake up perfectly from frozen so you can always have a stash on hand to quell even the most aggressive cheese cravings. Read More → The Kitchen Essential Sour Tapioca Starch ​ Fermented tapioca starch gives the breads the most authentic texture and flavor. Shop Now   More homemade bread recipes Simple Crusty White Bread Cemitas (Mexican Sesame Seed Sandwich Buns) The Best Dinner Rolls (Fluffy, Crusty, and Chewy) Easy No-Knead Olive-Rosemary Focaccia With Pistachios   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