This Week in Recipes

[Photograph: J. Kenji Lopez-Alt]

Orange-glazed Carrots with Ramp Barley and Spinach: Stir fried barley meets sautéed ramps and spinach meets sweet baby carrots in this memorable spring dish.

Mark Bittman's Grilled or Broiled Steak: Meat plus salt and pepper plus heat equals a great steak. No fancy stuff, no elaborate technique, just a broiler or a grill, and a knife to test the steak's doneness, and you're done.

Colombian-Style Shrimp Ceviche Cocktail: Shrimp are cooked and dressed with an almost Thousand-Island-esque mayo-based sauce. Think of it as ceviche for beginners.

Pickled Spring Peas: Pickled peas is that lose none of their pea essence, but are also bursting with a vivid tartness. Use them in quick pastas or asparagus soup.

Caramel Pecan Squares: The dough bakes up as thin as a cookie, though the pecans add a little height. The base is deeply flavored with caramel and the pecans get nice and toasty--a bite floods your mouth with the flavor of praline.

Thai Shortbread Cookies (Khanom Kleeb Lamduan): These traditional Thai cookies are a fun, interesting take on the shortbread you know and love.

The Nasty Bits: Chopped Liver: Not just chopped liver; this adaptation from Russ & Daughters gets depth of flavor from sweet caramelized onions.

Tomato Salsa from Scratch, Better than Jarred Salsa: Roasting tomatoes and combining your ingredients in a blender takes slightly more work than buying a jar, but the results are way better.

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