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The Nasty Bits: Giblet Pasta
Giblet gravy may be good for the bird, but it's not, in my estimation, what's best for the giblets themselves. Instead, consider giblet pasta. The gizzards (and the neck, if you have it) are simmered in a simple pasta sauce, which can either be red (with tomatoes) or white (with wine and butter) depending on your preference.Seriously Delicious Holiday Giveaway: Truffle Lovers Pasta
We're giving away a crazy good food item daily on Serious Eats until January. Try your luck! The good folks at Primizie, the fine foods importers, are offering a lucky winner this Truffle Lovers Pasta kit. Truffle enthusiasts, wait 'til you hear what's in this: trenette, a long flat pasta similar to linguine, which pairs beautifully with the decadent white truffle butter and aromatic white truffle oil. Enter to win here!Seriously Delicious Holiday Giveaway: Truffle Lovers Pasta
We're giving away a crazy good food item daily on Serious Eats until January. Try your luck! The good folks at Primizie, the fine foods importers, are offering a lucky winner this Truffle Lovers Pasta kit. Truffle enthusiasts, wait 'til you hear what's in this: trenette, a long flat pasta similar to linguine, which pairs beautifully with the decadent white truffle butter and aromatic white truffle oil. Enter to win here!Boston: Barbara Lynch's Tagliatelle Bolognese
There's no way to write a column about iconic Boston dishes without including Barbara Lynch. Needless to say, it's not your average bowl of spaghetti and meat sauce. For one thing, the tagliatelle (which, I was once told by Lynch's local contemporary, chef Dante de Magistris, who makes my other favorite bowl of Bolognese, is the traditional noodle on which this sauce is served in Bologna) is perfect: springy, eggy, and light, with just enough chew. It's my go-to pasta recipe. (Sorry, Marcella.) Meanwhile, the sauce is unctuous and complex, yet straightforward and clean-tasting.Pasta Mancini: Does Vertical Integration Make For Better Pasta?
You'd never make a spaghetti alla carbonara out of fresh pasta, for example, just as a dried pappardelle wouldn't do justice to a rich suckling pig ragú. Chef Nick Anderer from Maialino's favorite brand is Pasta Mancini, a small artisanal brand created by Massimo Mancini, a third generation wheat farmer who is attempting to bring back the old tradition of vertical integration back to pasta. That is, his hand is in every step of the process, from growing and harvesting the wheat, to making, drying, and even promoting the pasta.This Week in America's Test Kitchen: Baked Ziti Makeover
Baked ziti is a bad cliché: overcooked pasta in a dull, grainy sauce topped with a rubbery mass of mozzarella. The cooks at America's Test Kitchen wanted to rescue baked ziti so they could have perfectly al dente pasta, a rich and flavorful sauce, and melted cheese in every bite. Watch the video here for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).Seriously Asian: Dan Dan Noodles
As far as famous noodle dishes go, there are few that rival the complexity of flavor of Dan Dan noodles, a staple of Chinese cooking from Sichuan province. The sauce for these noodles possesses a combination of spices that never gets old. There's the heat of the dried chili peppers, the oiliness from the sesame paste and chili oil, the savoriness of Tianjin preserved vegetables, and best of all, the mouth-tingling feeling that could only come from Sichuan peppercorns.Serious Salad: Steakhouse-Style Blue Cheese Pasta Salad
My mother claimed to have no interest in food. She said she'd be happy just swallowing a nutrition pill to survive. But her passion for beef belied her hatred of all things food. When my father was away—which was often—we'd frequent a place called Mr. Steak for lunch. To this day, I love all restaurants with the name "Mister" in the title.Mixed Review: McCormick Pesto Sauce Mix
This week I decided to try McCormick's Pesto Sauce Mix, available in most supermarkets for less than $2. I was especially interested in testing the mix because the ingredient list was surprisingly short (as opposed to a veritable paragraph of unpronounceable chemicals), and the first four listed were basil, salt, Parmesan cheese, and garlic. It didn't seem like anything an Italian grandma would serve on Sunday night, but maybe—just maybe—it would do the trick for me.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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