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Pici All'Aglione From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis Post a comment

This pasta recipe from Extra Virgin: Recipes and Love From Our Tuscan Kitchen, the new cookbook by Debi Mazar and Gabriele Corcos, is a great example of the kind of food they promote: rustic, accessible, affordable, and delicious. More

Pici All'Aglione From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 10 comments

This pasta recipe from Debi Mazar and Gabriele Corcos's new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, is a great example of the kind of food they promote: rustic, accessible, affordable and delicious. More

Hog Mac 'n' Cheese From 'Pitt Cue and Co.: The Cookbook'

Cook the Book Maggie Mariolis 5 comments

I had to put on my elastic-waist-banded pants just to read the recipe for the Hog Mac 'N' Cheese from Pitt Cue Co.: The Cookbook. There's over a pound of cheese. There's whole milk and butter, of course. And then there's the hog: Cooked pork belly, cut into what they refer to as "quivering chunks." It all sounds amazing, if artery-clogging. And it almost was. More

Hog Mac 'n' Cheese From 'Pitt Cue and Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

I had to put on my elastic-waist-banded pants just to read the recipe for the Hog Mac 'N' Cheese from Pitt Cue Co.: The Cookbook. There's over a pound of cheese. There's whole milk and butter, of course. And then there's the hog: Cooked pork belly, cut into what they refer to as "quivering chunks." It all sounds amazing, if artery-clogging. And it almost was. More

How to Make the Best Pesto

Daniel Gritzer 44 comments

Tradition says all sorts of things are necessary to make good pesto, from (pricey) Ligurian olive oil to pecorino sardo—not romano—cheese. What's the truth to all this? We put pesto dogma to the test. More

The Best Pesto

Serious Eats Daniel Gritzer 9 comments

This pesto sauce, through rounds and rounds of testing, has been honed to the perfect ratio, ingredients, and method. And while a mortar and pestle is a bit of work, the superior sauce it produces compared to a food processor can't be argued. This is the true, best pesto. Using a food processor, this ratio of ingredients will still produce a great sauce. More

Ideas in Food vs. Linguine alle Vongole: Part 1

Ideas in Food 17 comments

Inspired by the classic Italian pasta dish linguine with clam sauce, the Ideas in Food duo radically reinvents the dish with cryo-shucked clams (don't worry, just a regular freezer is required), Korean chili paste-infused ghee, a rich clam sauce, and smoked rice cakes. This first part kicks the recipe off with all the components you can prep a day in advance. Stay tuned for the full recipe tomorrow. More

Extra Veggies = Extra Flavor: Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

J. Kenji López-Alt 22 comments

While stir-fried lo mein is often mostly noodles with some vegetables for flavor and color, this version comes out with veggies and noodles in almost equal proportions, which means that it's packed with more flavor, in this case cabbage charred until sweet, along with meaty shiitake mushrooms and big stalks of chives. More

How to Make a Delicious Pasta Sauce With Blanched Vegetables

Daniel Gritzer 2 comments

Made with vegetables that have been cooked until meltingly soft, this penne pasta dish is one of those great examples of what makes classic rustic Italian cooking so special: It makes the most of humble and unassuming ingredients, turning them into something downright delicious. More

Penne With Melted Vegetable Sauce

Serious Eats Daniel Gritzer 6 comments

Made with vegetables that have been cooked until meltingly soft, this penne pasta dish is one of those great examples of what makes classic rustic Italian cooking so special: It makes the most of humble and unassuming ingredients, turning them into something downright delicious. More

Taiwan Eats: Danzai Noodle Soup

Cathy Erway Post a comment

Invented by resourceful Taiwanese fisherman as a way of making money during the off season, this delicious noodle soup is packed with a flavorful pork-and-shrimp broth, long-simmered meat sauce, pleasantly chewy wheat noodles, and one lone ceremonious shrimp. The broth and meat sauce require a bit of advance planning, but once ready, it's an incredibly easy dish to throw together. More

Taiwanese Danzai Noodle Soup

Serious Eats Cathy Erway 1 comment

Invented by resourceful Taiwanese fisherman as a way of making money during the off season, this delicious noodle soup is packed with a flavorful pork-and-shrimp broth, long-simmered meat sauce, pleasantly chewy wheat noodles, and one lone ceremonious shrimp. The broth and meat sauce require a bit of advance planning, but once ready, it's an incredibly easy dish to throw together. More

One-Pot Wonders: Whole-Wheat Linguine With Pancetta, Peas, Corn, and Mint

One-Pot Wonders Yasmin Fahr 2 comments

Taking advantage of late spring and early summer produce, this easy one-pot pasta combines crispy bites of pancetta with peas, corn, and mint for a refreshing and filling weeknight meal. With minimal prep work, this tasty dish can be on the table in less than 30 minutes. More

Whole-Wheat Linguine With Pancetta, Peas, Corn, and Mint

Serious Eats Yasmin Fahr 3 comments

Taking advantage of late spring and early summer produce, this easy one-pot pasta combines crispy bites of pancetta with peas, corn, and mint for a refreshing and filling weeknight meal. With minimal prep work, this tasty dish can be on the table in less than 30 minutes. More

Does Adding Pasta Water Really Make a Difference?

How To Daniel Gritzer 46 comments

Some people swear that finising pasta on the heat with its sauce and some of the starchy pasta-boiling water produces the best result. Others just sauce on top. Who's right? And does the starch make much of a difference? Plus, learn the secret of Pasta Bullet Time in the Serious Eats version of The Matrix. More

Spaghetti With Chicken and Bell Pepper in Sherry Lemon-Cream Sauce

Sunday Supper Jennifer Olvera 1 comment

A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken. More

Spaghetti With Chicken and Bell Pepper in Sherry Lemon-Cream Sauce

Serious Eats Jennifer Olvera 5 comments

A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken. More

How to Make Gluten-Free Fresh Pasta

Elizabeth Barbone 4 comments

Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked. The dough more eggs per cup than traditional wheat-based fresh pasta does: Don't omit that extra egg, it makes a big difference. More

Gluten-Free Fresh Pasta

Serious Eats Elizabeth Barbone 10 comments

Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked. The dough more eggs per cup than traditional wheat-based fresh pasta does: Don't omit that extra egg, it makes a big difference. More

Chinese Noodles 101: Crispy Pan-Fried Noodle Cakes With Seafood

Shao Z. 9 comments

Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Here's how to make my favorite version, topped with seafood in a light gravy. More

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