I had way too many tomatoes. Between a couple farmers' markets and a friend's CSA, I had three overflowing bowls. It's not necessarily a bad thing, but I just wanted to use them before they went bad. For help, I... More

A love affair with pasta and tomato sauce is lifelong, and new variations are always intriguing. My summer staple is a simple marinated fresh tomato sauce, which never sees a lick of heat except the gentle heat of the pasta.... More

Macaroons are more common in the U.S. than French macarons. The macaroons that we know start out with a traditional recipe of whipped egg whites and sugar, adding shredded coconut for a pleasingly chewy texture. Monica Bhide, author of Modern Spice is a big fan of both maracons and macaroons, and has included this recipe for Saffron-Cardamom Macaroons in her new cookbook. These Indian-spiced macaroons might give Hermé a run for his money. More

How to describe saffron? The task has stumped food writers for ages. Its flavor is nothing like anything else, rendering comparisons useless. It's more heady and fragrant than it is strong on the tongue, yet at the same time it's... More

Honestly, there isn't much in this Saveur recipe to differentiate it from a fairly standard roast chicken. Lemon and rosemary are customary, as is the straight 400°F cooking method. You know, and that's fine. As long as there is a... More

I found this recipe from Jose Andres Tapas: A Taste of Spain in America while searching Recipe Gullet for a way to use chickpeas. Though I already have a chickpea soup I quite like, I was lured here because of... More

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on pasta. —Ed Levine... More