Serious Eats Recipe Newsletter: March 7

Email not displaying correctly? View it in your browser. Welcome to the March 7, 2012 issue of the Serious Eats Weekly Recipe Newsletter. The Serious Eats Book Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Whenever You Are features our favorite eats from across the country and 50 recipes developed by J. Kenji López-Alt. Read more about the book here! Pass it on Know anyone who might be interested in our newsletter? Forward this email to up to 5 friends at once. This Week's Best Recipes on Serious Eats Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago): These perfectly soft-boiled eggs marinated in a sweet and salty soy-based sauce go great in homemade tonkotsu ramen broth. Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes: Sausage and kale is a classic combination with pasta—here, replaced with spaghetti squash—and the sun-dried tomatoes add a deep sweetness. Fried Rice Cakes with Bacon and Cabbage: Render bacon till really crisp, fry Korean rice cakes in the bacon fat, then stir fry half a head of napa cabbage in what's left. Combine everything together with enough gochujang to make a sauce for a meal that takes almost no effort but reaps boundless rewards. Mexican Chorizo: This fresh pork sausage features a ton of ancho chile powder, along with salt, garlic, oregano, cinnamon, cumin, black pepper, cloves, and cider vinegar. Roasted Beet Salad with Goat Cheese, Walnuts and Honey Dijon Vinaigrette: This elegant salad showcases earthy jewel-toned roasted beets, tangy goat cheese, and toasted walnuts in a sharp yet sweet honey dijon vinaigrette. S'mores Pie: This s'mores-inspired pie features a graham cracker crumb crust filled with chocolate pudding and topped with homemade marshmallow, charred with a torch. Banana Bread Ice Cream: Serve this ice cream atop slices of banana bread for a double-dose banana-rama, or spoon it up with a puddle of hot fudge sauce. 6 Texan Cocktail Recipes from Lucy's Fried Chicken in Austin: Lucy's cocktail menu can be summed up as fun, refreshing, and very Texan. In addition to incorporating familiar Southern ingredients like jalapeno, lime, and hot sauce, owner James Holmes sources liquors from local distilleries whenever possible. Last Week's Recipe We're sorry to say we don't have a recipe this week, but check out last week's Recipe Newsletter recipe for Suvir Saran's Penne with Popped Tomatoes and Bacon. Check out more recipes at Serious Eats! You're receiving the Serious Eats Newsletters because you opted in through our website, www.seriouseats.com. Unsubscribe javearjohanes.cakes@blogger.com from this list. Our mailing address is: Serious Eats 197 Grand St, FL 2 New York, NY 10013 Add us to your address book Copyright (C) 2012 Serious Eats All rights reserved. Forward this email to a friend

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