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How to Make Farinata: The Italian Chickpea Pancake

The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard. The second and third times were just as bad. Only after I'd dismissed it as an inexplicably terrible product of the Italian kitchen did I finally taste the real thing, and then I understood why people loved it so much. Savory, custardy, and simple in the best possible way, it's also dead easy to make at home. Here's how. More

How to Make Galician Empanadas (The Original Empanadas)

All the empanadas of Latin America—whether baked or fried, wrapped in a corn or flour dough—can thank the Galician empanada for their existence. Unlike the individual hand pies of Latin America, this empanada is formed as a large baked pie with a wheat crust and filled with onions, green peppers, and your choice of protein. Only after it's baked does it get cut into individual portions. Here's how to make it at home. More

Mexican Masa-Ball Soup, or, How a Silly Pun Led to a Really Tasty Dish

A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo-ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeño, lime juice, and cilantro. More

How to Make Light and Tender Potato Gnocchi

Considering how fundamentally simple they are, potato gnocchi sure do make people nervous. Do it right, and they're light and tender. Do it wrong, and they're gummy little bricks. Here we delve into every major aspect of gnocchi making and explain how each can impact the result. But first take a deep breath, because this doesn't need to be stressful. It can actually be a lot of fun, and an excellent exercise in honing your abilities as a cook. More

How to Make Roman Semolina Gnocchi (Gnocchi alla Romana)

Long before ships brought native crops from the Americas to Europe, Italy was a land without red sauce, corn polenta, or potato gnocchi. But even without the potato, gnocchi still existed, such as in the form of the classic gnocchi alla Romana, this custardy oven-baked version made with semolina, egg, cheese, and butter. You could say these are the OG: the original gnocchi. More

Love Cast Iron Pans? Then You Should Know About Carbon Steel

We've shared a lot of love for cast iron here at Serious Eats, but in our own kitchens there's another very similar type of pan that gets near equal use: carbon steel. Since it's more common in restaurant kitchens than homes, we've been pretty mum on the subject, but today, it's time to talk about what makes this sibling to cast iron great. More

The Good Bagel Manifesto

Love this, and I agree with almost all of it. Two points where I diverge: First, my bagel flavor preference is different (poppy at the top, then sesame, then everything, then pumpernickel, never egg, and salt way at the bottom because it's just too damned salty). Everything bagels at their best are arguably at the top of the list, but some have too much salt, and others often have a burnt onion flavor I can't get down with. Second, there's nothing wrong with putting cream cheese on a warm bagel...it melts just a little, which can be good.

Sichuan Peppercorn Burgers With Chili-Ginger Mayo and Cucumber Pickles

It's in step 3: sprinkle spice mixture all over patties during last minute of cooking

Why Serious Cooks Use Carbon Steel Knives

@David Thanks for posting this comment--you've done an admiral job explaining a more nuanced view of the metals and how they compare, and I agree with just about everything you've written. In fact, I'm tempted to circle back around in the future with another article that dives a little deeper into this topic to explain how this all works for the more advanced knife buyer; admittedly, this article was really for your everyday home cook who's simply not interested in taking the deep dive, doesn't want to read knife forum posts ad nauseam, and browse lesser known knife vendors in search of blades with really big price tags--for those folks (and, let's be honest, that's most people), I think my general rule is still really helpful. I also think your revised rule of thumb is great and wish I'd thought to express it that way. In some way it's what I've been trying to articulate without quite hitting the central point, which is that the modern stainless (or semi-stainless) alloys that are the exceptions to what I've written are not really an option for most home buyers, given price and relative rarity (sorry, but no matter how much anyone tells me otherwise, market share speaks volumes about what knifes people really consider buying and from which retailers!). That was what my "all else being equal" phrase was driving at...consider cost and overall availability, and in general, carbon is going to easier to sharpen and hold its edge longer, due to the likelihood that it'll be harder and finer grained than comparable stainless. I'm not sure I totally agree with your statement that the reason my Misono performs so well has nothing to do with it being carbon steel—its hardness and fine grain has something to do with it being carbon steel (in that carbon steel delivers those qualities more consistently than stainless does), regardless of whether modern stainless alloys exist that perform even better. Still, I appreciate your effort to take a reasoned look at all of this and to offer your thoughts, and I'm sure readers here will too.

Quick-Pickled Rhubarb With Lemongrass and Ginger

@Ravenous! Not sure, I've never worked with rhubarb that's been previously frozen. My fear is it would be very soft after freezing. Maybe it'd work if you cooled the brine first?

How to Make Farinata: The Italian Chickpea Pancake

@armchair1 I'd be afraid it would stick to stainless. You want a metal you can season...carbon steel works too.

How to Make Farinata: The Italian Chickpea Pancake

@cookvuk and @menkey You could try starting it on the stovetop or in your oven and then moving it to the broiler to brown on top.

@flowergarden129 Like a snack or light lunch or dinner, for example.

Farinata (Italian Chickpea Pancake)

Ha, yes, just fixed it. Though a giggling farinata would be quite a sight.

How to Make Testaroli, the Italian Pancake Pasta

@simon Just throw a cast iron skillet right onto your fire!

How to Make Testaroli, the Italian Pancake Pasta

@xxDavidsonxx You can just add more batter if you want it thicker. Over the course of my testing, I made thick ones, thin ones (as you see in the photo) and everything in between. I didn't notice a huge difference once they went through the whole process and end up in the bowl, though. Also, the ones you see in the photo is maybe a hair thicker than it seems: It was being photographed in front of an insanely strong light that made it look more membranous than it really was.

How to Make Galician Empanadas (The Original Empanadas)

@Makanmata You make a good point, and it's certainly true that the Galician empanada itself has its own origin story to tell. Still, all sources I've ever read trace Latin American empanadas to Galicia; the fact that Galician empanadas have their own history is another story to tell. A corollary would be pizza: I think most people would agree that the origin of NY pizza and all other things we call "pizza" in the world trace back to Italy, and Naples more specifically. But that doesn't mean Naples was the first place in the world where people thought to top a flatbread with tasty ingredients...the Neapolitan pizza itself has its own origins that trace to Greece and probably the Middle East, etc., etc. That's not to detract from your point, which adds an important and interesting layer of history onto what I wrote, but it doesn't negate my point either: Galicians, from the sources I've read, were the ones to bring a thing known as an "empanada" to Latin America, where it spread and became so many variants there.

Tips and Tricks for the Best Scrambled Eggs, Your Way

@OldManoftheMountain Interesting-- I always thought of a classic French omelette as the egg equivalent of burrata-- tender, pale egg wrapper with soft scrambled eggs in the center.

How to Make Galician Empanadas (The Original Empanadas)

@octopod It's moist but holds together pretty well. The empanada was still piping hot when we shot those photos, so it was even looser as a result. Personally, I like the filling really moist and generally find that it holds together just fine, but you can add egg or potato if you want to thicken it up.

Skip the Pasta and Make Lasagna With Polenta Instead

@ellebi Whoops, my brain misfired. I got it right in the recipe though! ;)

Skip the Pasta and Make Lasagna With Polenta Instead

@Lila Yes, you can assemble ahead of time and then bake before serving...reheating/baking time may be longer since you have to heat through from refrigerator-cold, but shouldn't be an issue...cover with foil if it starts to brown too much. The polenta will firm up a lot when chilled, but will soften somewhat when reheated.

@junkers Yeah, a layered mashed potato casserole would definitely work. You can use my mashed potato casserole method as a base, and then just construct it differently with sauce between layers (or do it shepherd pie-style with the mashed potatoes on top of some kind of stew or sauce).

How I Fell Hard for the Cemita in All its Forms: A Love Story With Recipes

@thesteveroller Those are all very good points. I'll definitely check out that Astoria place. For the record, my time spent on Roosevelt Ave wasn't for street cred, it's because I live there.

The Elements of Great Gravlax, the Easiest Luxury Food You Can Make at Home

@aurora1920 Yes, there are recipes for "quick" gravlax, where you take thinly sliced salmon and cure it with similar dry rub and aromatics but for a much shorter period of time. The dry rub w/ the ratio I use should work with that method too, though off the top of my head I don't know exactly how much you should put on each piece of salmon or exactly how many hours it would take.

Mexican Masa-Ball Soup, or, How a Silly Pun Led to a Really Tasty Dish

Meet the Cheese-Crisp Taco: A Cheese Crisp-and-Tortilla Fusion That Will Change Your Tacos Forever

@Moosefight Wings of cheese were made to be melted and crisped. Fly onwards and upwards!

Meet the Cheese-Crisp Taco: A Cheese Crisp-and-Tortilla Fusion That Will Change Your Tacos Forever

The Elements of Great Gravlax, the Easiest Luxury Food You Can Make at Home

@szymanskiea First, I love you too, no need to apologize for commenting in a critical way. I've never tried using dried dill, though I do agree that less fresh dill can be used for equally great effect—it's a strong herb, so a little goes a long way. In my markets right now, bunches of dill are cheap, so it didn't cost more than a few bucks to get all the dill you're seeing in the photos, and it looks pretty, but yeah, you can definitely get away with using less. About the sushi-grade thing, though, really that's an unregulated term that, more than anything else, stresses that the fish is safe to eat raw, nothing more. What's safe to eat raw? Generally, fish that still smells impeccably fresh and, in some cases (including salmon), has been frozen to kill parasites. It doesn't at all have to cost more than the average price for salmon.

How to Make Great Refried Beans

@GatorPam Yes it would!

This Week at Serious Eats World Headquarters

@TacomaMike Queso Oaxaca, shredded into strings

Juicy and Tender Italian-American Meatballs in Red Sauce

@Ryan0403 Too much chicken flavor wasn't an issue for me in the meatballs--could it be the specific brand of store-bought stock you were using? There's such a wide range of quality (and, frankly, none are great), I've definitely had some brands that have tainted dishes I've made. Beef stock, if you have it, could certainly be excellent, though we tend to be pretty down on the store-bought stuff, so you'd have to make your own or seek out a decent pre-made option.

Mozzarella-Stuffed Crispy Baked Onion Rings

@Dpslm Thank you, you're right. Flour, egg, flour, egg, panko. I've fixed the recipe.

Pork Chops With White Wine and Leek Pan Sauce

@Bigbananafeet Ah, I see, that could be. In any case, really glad you enjoyed it!

@sarabullseye Yes you sure can do the chops sous vide!

The Ultimate Fully Loaded Nachos

What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness. More