Overhead image of a large variety of pasta shapes

The Serious Eats Guide to Pasta Shapes

[Photographs: Vicky Wasik] In researching the seemingly endless catalog of Italian pasta shapes for her exhaustive Encyclopedia of Pasta, food historian Oretta Zanini De Vita identified more than 1,300 names for shapes of fresh homemade and factory-made dried pasta. Italy’s micro-regionality and Italians’ general aptitude for verbal creativity can account for some number inflation of […]

19 Irish Recipes for St. Patrick's Day

19 Irish Recipes for St. Patrick’s Day

[Photographs: Carrie Vasios, Vicky Wasik, J. Kenji López-Alt.] No matter the nature of your St. Patrick’s Day traditions, great food is an absolute must. From classic (and not-so-classic) soda breads to stout-battered onion rings and corned beef galore, these 19 Irish-inflected dishes and cocktails will keep you well-fed all day long. Breads Real Irish Soda […]

'Nduja Scrambled Eggs Recipe | Serious Eats

‘Nduja Scrambled Eggs Recipe | Serious Eats

[Photographs: Vicky Wasik] Recently, we’ve been talking up spicy, salty, porky ‘nduja and how well-suited it is to enhancing quick and easy weeknight dinner recipes, like a white bean stew or a pot of steamed mussels. Here, we turn the tables and add our favorite Calabrian sausage to a no-rush weekend cooking recipe: soft-scrambled eggs. […]

A Kuhn Rikon Duromatic stovetop pressure cooker with its lid locked on, sitting on a gas stovetop.

What a Pressure Cooker Does Best

[Photographs: Vicky Wasik, unless noted.] Pressure cookers are powerhouses of culinary innovation. Though they have a rich history and relatively straightforward scientific explanation, confusion about how they work and what they’re good for abounds. I’ve already answered the question of how pressure cookers work, including how they’re designed, the important safety features included in newer […]

How Pressure Cookers Actually Work

How Pressure Cookers Actually Work

[Video: Serious Eats Team, Photographs: Vicky Wasik] Say the words “pressure cooker” to someone who’s never used one, and they’ll probably think “danger.” It isn’t hard to imagine what’s going through their heads—visions of flying lids, exploding kettles, or much, much worse. Even people who have used a pressure cooker will sometimes get a little […]

Stir-Fried Anchovy Banchan (Myeolchi Bokkeum) Recipe

Stir-Fried Anchovy Banchan (Myeolchi Bokkeum) Reci…

[Photographs: Vicky Wasik] Myeolchi bokkeum is a classic Korean banchan consisting of stir-fried dried baby anchovies coated in a sweet-spicy-savory glaze. Served at cool room temperature, this side dish is light and refreshing, perfect alongside spicy Korean barbecue, hot and cheesy fire chicken, a hearty bossam spread, or as part of any simple weeknight dinner. (It’s also a very […]

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