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Entries tagged with 'marinara'

Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son'

Cook the Book Kate Williams 4 comments

Spaghetti in marinara sauce is not the first meal that comes to mind when I think of Roy Choi. Where does Italian food fit into his Korean-Mexican-American cuisine, and why is it featured in his new cookbook, L.A. Son? Marinara was one of the first dishes Choi mastered once he recovered from his gambling stint in the 1990s—and his sauce certainly has his own flair. More

Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son'

Serious Eats Kate Williams 16 comments

Spaghetti in marinara sauce is not the first meal that comes to mind when I think of Roy Choi. Where does Italian food fit into his Korean-Mexican-American cuisine, and why is it featured in his new cookbook, L.A. Son? Marinara was one of the first dishes Choi mastered once he recovered from his gambling stint in the 1990s—and his sauce certainly has his own flair. More

Lamb Bolognese from 'Family Table'

Kate Williams 2 comments

This lamb bolognese from Michael Romano and Karen Sabiner's Family Table doesn't use the traditional shortcut of pre-ground beef, or a quartet of beef-veal-pork-chicken livers. This bolognese calls for ground lamb., which adds a rich, slightly gamey flavor that would be impossible to achieve using any other single meat. The king of meat sauces meets the king of spring meats! More

Lamb Bolognese from 'Family Table'

Serious Eats Kate Williams 4 comments

We've written several recipes for bolognese sauce over the years here at Serious Eats, and these recipes usually fall in two camps: the traditional slow-cooked multiple-meat bolognese camp or the easier, lighter, faster meat-sauce-maybe-known-as-bolognese camp. This lamb bolognese from Michael Romano and Karen Stabiner's Family Table falls squarely in the middle. Instead of using the traditional shortcut of pre-ground beef (or a quartet of beef-veal-pork-chicken livers), this bolognese calls for simply ground lamb. This single step adds rich, slightly gamey flavor that would be impossible to achieve using any other single meat. More

Fresh Rigatoni with Marinara and Steak

Serious Eats Kerry Saretsky Post a comment

Meaty, light, easy, and so satisfying: fresh pasta tossed with a doctored up sauce full of veggies and topped with roasted thinly sliced beef. More

Taste Test: Jarred Pasta Sauces from Celebrity Chefs and Restaurants

Taste Tests J. Kenji López-Alt 70 comments

There are certain times in life when convenience trumps all, and that's where jarred pasta sauces come in. As it turns out, celebrity chefs are tuned into this urge and are capitalizing on it by releasing their own branded tomato sauces. Our question is simple: how do these celebrity-brand pasta sauces stack up? More

Dinner Tonight: Sriracha Marinara with Meatballs

Serious Eats Blake Royer 12 comments

I'm not sure why it's never occurred to me to squeeze some Sriracha into tomato sauce. The complex spiciness goes well on just about everything, and in a marinara, it's a bit more interesting than a basic pinch of red chile flakes which you see much more often. What you end up with is a sauce that's slightly sweet, slightly vinegary, slightly garlicky, and definitely spicy. It does wonders to liven up a mainstay. More

Dinner Tonight: Eggs in Purgatory (Eggs Baked in Tomato Sauce)

Serious Eats Blake Royer 19 comments

Interpreting Catholic metaphors is not one of my specialties, and it's probably for the best. I'm not exactly sure what relationship tomato sauce has with temporal punishment and eternal purification. But I do know that this recipe, which combines the... More

What's In Your Food Sur-Thrival Kit?

Ed Levine 23 comments

Everyone has their own version of a Food Sur-Thrival Kit, a small group of reasonably priced go-to foods that we try to keep around at all times, so that no matter how bedraggled we feel when we get home, we can whip up a pleasure-inducing, satisfying meal in 20 minutes or less at any time on any day of the year. You not only survive on these foods, you thrive on them. Hence the name. Here's my Food Sur-Thrival Kit. Kossar's bialys: (fresh or sliced and frozen) A toasted bialy is just one of life's greatest and simplest eating pleasures. It supplies my daily requirement of crispness and crunchiness. Once the bialy is toasted, I melt a slice of... More

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