I’m a lamb lover. It might have something to do with my being half Greek, but it more so has to do with lamb’s rich, faintly gamey flavor that I find way more nuanced and exciting than beef or pork. While I love to roast a whole lamb leg over an open fire, or sear up some lollipop chops, one of my favorite ways to enjoy lamb is ground, heavily spiced, and rolled and seared into flavor-packed meatballs. Lamb meatballs are nothing new, many cultures have an affinity for ground lamb, just look at keftedes, Moroccan meatball tagines, or Kofte. Ground lamb is a no-brainer for meatballs; it’s rich and higher in fat than most other ground meats, guaranteeing meatballs that remain tender and flavorful when cooked. 

This recipe, developed by our Birmingham-based test kitchen colleague Renu Dhar developed, features lamb meatballs flavored with fragrant spices, onion, and fresh herbs, set in a cooling swoosh of a yogurt-feta sauce. They retain a beautiful mahogany charred crust while still being spoon-tender inside, and whether served with a simple side salad or stuffed into a pita pocket, they are a great, filling meal. Sound fancy? Not really. 

Start with a Fresh Bread Panade

As noted above, ground lamb’s high fat content helps ensure rich, tender meatballs. The other primary way to ensure supremely tender meatballs is with a panade. A panade is a mixture of bread and liquid (often milk or water) that keeps meatballs (and really any ground-meat mixture) moist and tender, while also preventing them from falling apart. In his easy weeknight meatballs recipe, Serious Eats’ editorial director Daniel Gritzer talks about how meatball recipes fall into two general camps: those made with a panade of soaked fresh bread vs. dried breadcrumbs. His years of meatball-making experience have convinced him that fresh-bread panades produce the most moist and tender meatballs.

Renu’s testing for this recipe aligns with Daniel’s experience, finding that a fresh bread panade was superior to one made with dried breadcrumbs. When she made the recipe with dried breadcrumbs, the result were denser, drier meatballs.

To help the fresh bread break down more easily into a cohesive paste, you only need to briefly soak it in milk first before mixing in the remaining seasonings and meat.

Adding Maximum Flavor

We wanted meatballs with tons of flavor, so we went with a more-is-more approach here. The flavor profile for these meatballs is inspired by Greek keftedes. They’re packed with warm spices like cumin, coriander, granulated garlic, and red pepper flakes, and get a hit of fresh bright flavor from a few tablespoons of yogurt (which also helps bind the balls), fresh herbs, and freshly grated onion. 

Mixing the Meat

For tender, not tough baked goods, it's crucial not to over-work batters and doughs, and it's just as important not to get overzealous when preparing a meatball mixture. Be sure to blend the ingredients only until just combined, handling the meat as little as possible to achieve a homogenous mixture. Mixing beyond this point will push the meatballs more and more towards an extra-springy sausage texture—bouncy, but not as tender.

To do so, Renu recommends combining all the seasonings with the softened bread panade first before folding in the ground lamb. This will help distribute the aromatics and seasonings evenly throughout the meat mixture without overworking it, avoiding denser, tougher meatballs.

Cooking the Meatballs

Ever heard the expression “there’s more than one way to cook a meatball”? Probably not, but it’s true! Meatballs can be cooked myriad ways; simmered, baked, grilled, pan-fried. They’re forgiving little spheres and there’s really no wrong way to cook them, it just depends on your preferred result.

Here we wanted meatballs with a tender, juicy center encased in a crisp, deep-golden outer shell. To achieve this, a two-step cooking process is the solution: First sear, then bake the meatballs. This will work best with a cast iron or carbon steel skillet, as both will retain heat well while baking; a stainless-steel skillet will also work well.

A tangy, creamy yogurt-and-feta sauce packed with fresh mint and dill is the perfect complement for these rich meatballs. For an attractive presentation, we recommend swooshing a big dollop of the sauce across each serving plate, then topping with the meatballs, preserving their crackly crust.

Adjust oven rack to middle position and preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and set aside. In a large bowl, combine bread with milk and toss to coat. Let stand, stirring occasionally, until bread is completely moist, about 5 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots.

Add onion, egg, coriander, cumin, red pepper, garlic, 1/4 cup mint, 2 tablespoons yogurt, 1 tablespoon dill, and 2 teaspoons salt to bread mixture. Using a clean hand or spoon, stir until very well combined. Add ground lamb and, using your hand, continue mixing vigorously, squishing meat and seasonings between your fingers, until just combined and meat has taken on a slightly sticky texture; be careful not to overwork meat.

Using wet hands, roll lamb mixture into 2-ounce (60 g) meatballs (about 16 total). Place on prepared baking sheet, evenly spaced apart, and cover lightly with plastic wrap. Refrigerate meatballs until firm and cold, at least 30 minutes or up to 4 hours.

In a 12-inch cast iron, carbon-steel, or stainless-steel skillet, heat oil over medium-high heat until shimmering. Add half of meatballs in an single layer and cook, undisturbed, until browned on 1 side, 1 to 2 minutes. Using tongs, carefully turn meatballs and continue to cook, turning as needed, until browned on all sides, 3 to 4 minutes. Transfer meatballs to a large plate. Repeat with remaining meatballs. Once all meatballs are browned, transfer meatballs back to skillet, and bake until an instant-read thermometer inserted into center of meatballs registers 145°F (63°C), 5 to 7 minutes (see notes).

Meanwhile, in a food processor, process feta cheese, lemon zest and juice, remaining 3/4 cup of yogurt, remaining 1/4 cup mint, remaining 1 tablespoon dill, and remaining 1/4 teaspoon salt until mostly smooth, about 2 minutes.

Spoon sauce onto a large serving plate or individual plates. Gently set meatballs on top of sauce. Garnish with dill fronds, and serve with lemon wedges.

Special Equipment

12-inch cast iron, carbon-steel, or stainless-steel skillet, food processor

Notes

The ideal Greek-style yogurt for this recipe is one that is completely strained; many Greek yogurts in the US market are only partially strained. One good option here is Fage, which comes thoroughly strained from the start. If you have another brand that seems slightly thinner, you can place yogurt in a fine-mesh sieve set over a bowl and let stand for about 2 hours. Once the extra water has drained away, you will have a much thicker yogurt to work with.

We think 145°F is an ideal internal temperature for lamb meatballs, but if you have any health concerns such as a compromised immune system among your diners, you can cook them further to 160°F.

Make-Ahead and Storage

The yogurt and feta sauce can be made ahead and refrigerated in an airtight container for up to 4 days.

Harcha is a traditional Moroccan bread made from semolina, a type of durum wheat flour with a distinct golden color and faintly sweet and nutty taste that creates the bread’s signature flavor. The name harcha is derived from the Arabic word for "rough" or "gritty," which refers to the coarse texture of the semolina flour, but the final bread is anything but rough: Each flatbread is pillowy and buttery soft.

Similar to other breads like Johnny cakes from the Caribbean or English muffins, harcha are shaped into individually portioned flat discs and cooked on a dry griddle or skillet until golden on both sides. And although they look a bit like English muffins, they’re closer to a biscuit or cornbread with their crumbly, tender texture and rich flavor.

Recipes for harcha vary from family to family in Morocco, but this simple, rustic bread is consistently served as a popular breakfast or snack, often paired with a dollop of honey, butter, or jam, and typically alongside a glass of mint tea. Although it’s often seen as a sweet treat, I think its faintly nutty and sweet flavor pairs well with savory accompaniments like cheeses, charcuterie, or even smeared with olive tapenade. So feel free to take liberties with how you serve them.

My favorite part about harcha is how easy they are to make. Unlike other Moroccan breads, such as khobz (a round, yeasted bread) or batbout (a Moroccan bread, similar to pita), harcha is made without yeast, and doesn’t require time to proof before shaping. The dough comes together very quickly in just one bowl and can be shaped and cooked after a short 15-minute rest, making it a perfect option for busy mornings or unexpected guests. 

I recommend using semolina flour labeled “course” on the packaging—I have had the best luck using King Arthur brand when I make them at home. The dough is prepared by first whisking the dry ingredients together (flour, sugar, baking powder, and salt) then using your hands to knead in the melted butter, followed by the milk. Don’t be tempted to reach for a spatula or fork when mixing, your hands are the best tool to ensure the semolina is evenly coated with the butter and milk, and it’s the butter-coated semolina that creates the bread’s tender, crumbly interior.

The dough at this stage should be very soft, but not sticky. If it is still sticky or wet, dust a tablespoon or two more of flour over top and knead until absorbed. Letting the dough rest briefly allows it to hydrate further, so it will be easier to shape into individual discs. When shaping the discs and cooking the harcha, I have three tips:

• Cracked edges are normal: When you flatten the dough into a circle, the edges may develop small cracks; this is completely normal and won’t affect the final texture.
• Use your palms for shaping: When flattening the dough by hand, rely more on your palms than your fingers. This helps create a smooth, even surface.
• Flip at the right time: Wait until the bottom of the harcha is golden brown and firm before flipping. Flipping too early can cause the dough to break apart.

As they cook in a skillet (or on a griddle), the breads develop a beautifully crispy exterior while staying soft and melt-in-your-mouth on the inside.

Harcha are not only delicious and easy to make, they also freeze and reheat well. After cooking, simply let them cool completely before wrapping tightly in plastic wrap and storing it in an airtight container or freezer bag. When you’re ready to eat one, just reheat it in a pan on the stovetop or in the toaster oven for a quick and easy breakfast or snack.

In a large mixing bowl, whisk to fully combine semolina flour, sugar, baking powder, and salt. Add melted butter and mix with your fingers until mixture has a sandy, crumbly texture.

Add milk and mix with your hands until dough comes together and forms a ball. It should be soft but not sticky. If dough is too wet, sprinkle 1 tablespoon semolina over top and knead in until absorbed. Repeat if needed until proper texture is achieved. Let it rest for 15 minutes to allow semolina to absorb the liquid.

Lightly dust a work surface with semolina and transfer dough to it. Using the palm of your hands, flatten dough into a 1/2-inch-thick circle, about 8 inches in diameter. Sprinkle dough’s surface with more semolina, then use a 3-inch round cookie cutter or glass to cut out discs. Gather dough scraps and reshape into 1/2-inch-thick round and cut out more discs; you should have 8 discs total. (Alternatively, divide the dough into eight equal portions and shape them into individual 1/2-inch-thick discs by hand.)

Heat a 12-inch cast-iron or stainless-steel skillet over medium-low heat for 3 minutes. Place 4 dough rounds in dry skillet and cook, pressing down occasionally with a spatula to prevent doming, until golden brown on first side, 5 to 7 minutes.

Flip flatbreads and continue to cook, adjusting heat as needed to prevent burning, until golden brown on second side, 3 to 5 minutes. Transfer cooked flatbreads to a parchment paper–lined baking sheet. Wipe skillet clean, then repeat with remaining 4 semolina breads. Serve immediately with your choice of spreads.

Special Equipment

12-inch cast-iron or stainless-steel skillet 

Make-Ahead and Storage

Leftover harcha can be stored in an airtight container at room temperature for up to 3 days. To freeze, individually wrap the cooked harcha in plastic, then transfer to an airtight container or freezer bag and freeze for up to 2 months. Reheat frozen harcha in a dry skillet over medium heat, flipping occasionally until warmed through or heat in a toaster oven.

I use ramekins daily. These small, squat bowls are my go-to for mise en place, snacks, serving a few scoops of ice cream (is that weird?), and, closer to their intended purpose, for making individual custards and desserts. I’ve even used them to mold and bake individual British pork pies for a Lord of the Rings movie marathon, nerd that I am.

Made of ceramic in a medley of shapes, sizes, and designs, these little bowls are more varied than you’d think. To find the best, most versatile ones, I put 10 ramekins to the test, using them to make chocolate soufflé and eggs en cocotte, and stacking and washing them to see how they held up. 

The Winners, at a Glance 

With their classic white, ribbed sides, these sturdy ramekins are perfect for crème brûlée or other custardy desserts. Chocolate soufflé rose nicely and the eggs en cocotte were perfectly cooked. The ramekins come in other colors, too, if you want a little pizzazz. 

UK-based Denby pottery is known for its durability and quality, and its ramekins are no exception. They stacked nicely, and soufflé and baked eggs emerged perfectly cooked. After testing, I found myself using the ramekins to hold snacks, mise en place, and scoops of ice cream.

The bottoms of these ramekins are slightly inset, so they stack neatly. Since they’re thicker, foods cooked in them needed more time in the oven, but the end results were still good. They come in a variety of beautiful colors, too. 

Like the Dowan ramekins, these have a classic design that would make any dessert look like it came straight from a French bistro. Everything cooked nicely, and the ramekins weren’t slippery when gripped with tongs. Plus, they’re about $3 a pop. 

These ramekins have a larger capacity (6.8 ounces) and more of a bowl shape than others I tested. This makes them quite versatile; they’re both at home coddling eggs as well as holding a handful of grapes for snacking. 

With a tall, narrow shape, these très chic ramekins are great for serving possets, pots de crème, or other desserts that don’t require a wider opening (like crème brûlée). Soufflés came out of the oven tall and puffy, too. However, the egg en cocotte looked a little lonely at the bottom of the tall ramekin. 

The Tests

• Chocolate Soufflé Test: I made chocolate soufflés in each ramekin, noting if they emerged from the oven nicely risen. I took a scoop from each ramekin, evaluating the soufflé’s consistency. 
• Eggs en Cocotte Test: I made eggs en cocotte with mushrooms and gruyère, cooking the filled ramekins in a water bath, per the recipe. I noted if the egg, cream, and mushroom mixture filled the ramekins nicely or if the ramekins swallowed them. After cooking, I removed them from the water bath with kitchen tongs and noted the final texture and doneness. 
• Stacking Test: I attempted to stack the ramekins to see if they nested neatly and didn’t feel precarious. 
• Cleaning Test: I hand-washed the ramekins or ran applicable ones through the dishwasher. 

What We Learned

There Was a Sweet Spot When It Came to Capacity and Height 

While ramekins are essentially small bowls, there was a sweet spot in terms of size and height that made them more versatile. Sure, I did like the Crate & Barrel Small Ramekins, which have a petite 5.5-ounce stated capacity. I also quite liked the slightly bigger 6.8-ounce Staubs. But it was the middling-capacity ramekins, ones that held around six ounces, that were the most useful when it came to cooking desserts. The Denby ramekins clocked in at 5.75 ounces, which was on the smaller side, but still close enough to six ounces that soufflés rose nicely and the baked eggs didn’t swim in the bowl. The Dowan ramekins were spot on at six ounces, making them great for crème brûlée and other recipes. 

Height was almost more important, though. Taller ramekins, like those from Emile Henry, encouraged a lofty rise on soufflés. The Williams Sonoma Pantry Ramekins were too short, a mere one inch tall, with a wider opening that was less versatile and more prone to spillage. That said, they’d probably be fine for making crème brûlée, which requires a wider surface area for the sugar crust. 

Thicker Ramekins Had Runnier Results 

Enameled stoneware isn’t a great conductor of heat—a better one would be aluminum or stainless steel. What enameled stoneware is good at is heat retention—so the mac and cheese you baked in an enameled stoneware casserole dish will stay warmer for longer than one cooked in a metal pan. So, it made sense that the thicker stoneware ramekins, like those from Le Creuset and Emile Henry, had softer final cooked results: The soufflés were still quite gooey in the center, and I had to bake the eggs for a few more minutes until the whites were set. This wasn’t a huge deal, though, since it was truly mere minutes of extra time in the oven. 

A Note on Materials 

If you take a gander at the materials of the ramekins I tested, you’ll notice an array of terms: porcelain, stoneware, and ceramic. (Earthenware is another material, though none of the ramekins I tested are made of it). The use of all these terms can be confusing, so I’ll break it down: Ceramic is a catchall term for clay pottery, so a ceramic item can be made of porcelain, stoneware, or earthenware. These materials are varied: Stoneware is less porous than other clays, making it heavier and more durable. Porcelain is also made of a specific type of clay called kaolin that’s fired at high temperatures, resulting in a non-porous, glassy product; it’s chip-resistant, too. Earthenware is more porous than stoneware and porcelain, which makes it cheaper and less durable. All of my favorite ramekins are made of hardy clays; the only ones that I’m unsure about are the Emile Henry ramekins, which are listed as “ceramic” without any further specification. 

Most Ramekins Were Great

When push comes to shove, any ramekin will likely serve you well. While I have some things I prefer (like larger capacities, taller sides, and thinner walls), in the end, everything I made in the ramekins turned out just fine. I’d go by how you use ramekins when choosing a set. If you frequently use ramekins to make desserts, then classic, capacious ones from Dowan or Denby might be good. If you like to use them for snacks or to serve food like ice cream, perhaps consider a larger ramekin, like those from Staub or Emile Henry. 

The Criteria: What to Look for in a Ramekin

A good ramekin should be at least 5.5 ounces in capacity, which makes it versatile for a variety of recipes and uses. Look for ones that are at least two inches tall; any shallower and stuff spills over. Foods cooked in thicker ramekins needed more time in the oven, but only a few minutes. Bonus points were given to ramekins that stacked nicely. 

Our Favorite Ramekins 

What we liked: These classic-looking ramekins baked up lofty soufflés and perfectly set jammy eggs. They stacked nicely, too, and the ribbed sides made them easy to grip with tongs when I removed them from the water bath. These are a great option if you’re looking for chic ramekins that make everything look elegant. 

What we didn’t like: I can’t think of anything, but if that changes, you’ll be the first to know. 

Key Specs

• Height: 2.12 inches
• Opening diameter: 3.75 inches
• Weight: 7 ounces
• Stated capacity: 6 ounces
• Approximate wall thickness: 0.25 inches
• Materials: Porcelain
• Stackable: Yes
• Cleaning and care: Dishwasher-, microwave-, and oven-safe

What we liked: Denby is known for its durable, quality pottery made from Derbyshire clay. And these cerulean blue ramekins sure are stunners. They have a nice weight to them, and the tapered sides make them easy to stack. Soufflés rose nicely, and the egg en cocotte’s white was nicely set, while the yolk remained silky. These also make for great snack bowls. 

What we didn’t like: These are a smidge on the smaller side. They’re also pricey.  

Key Specs

• Height: 2 inches
• Opening diameter: 3.75 inches
• Weight: 7.7 ounces
• Stated capacity: 5.75 ounces
• Approximate wall thickness: 0.25 inches
• Materials: Stoneware
• Stackable: Yes
• Cleaning and care: Dishwasher-, oven-, freezer, and microwave-safe

What we liked: These stocky ramekins stack neatly, thanks to an inset bottom rim. They’re the heaviest ones I tested at nearly 10 ounces and are made of durable stoneware. Elegant and timeless, these are great ramekins for serving desserts or making a handful of snacks feel special. 

What we didn’t like: Since they are a little thick, the soufflé and eggs en cocotte took longer to cook, but only by a few minutes. 

Key Specs

• Height: 2.25 inches
• Opening diameter: 3.5 inches
• Weight: 9.9 ounces
• Stated capacity: 6.75 ounces
• Approximate wall thickness: 0.5 inches
• Materials: Stoneware
• Stackable: Yes
• Cleaning and care: Dishwasher-, oven-, broiler-, and microwave-safe. 

What we liked: This set of four breaks down to a little over $3 per ramekin, making them one of the more affordable sets I tested. While petite, the tall sides encouraged a good rise in the chocolate soufflé, and the egg en cocotte was perfectly cooked. The classic white porcelain with ribbed sides makes these a shoo-in for serving French desserts, like pot de crème or crème brûlée.

What we didn’t like: These were the smallest ramekins I tested, though the taller sides made up for it. Crate & Barrel does sell a larger, taller, 9.5-ounce set.

Key Specs

• Height: 2.9 inches
• Opening diameter: 3.5 inches
• Weight: 6.1 ounces 
• Stated capacity: 5.5 ounces
• Approximate wall thickness: 0.25 inches
• Materials: Porcelain
• Stackable: Yes
• Cleaning and care: Dishwasher-, oven-, broiler-, freezer-, and microwave-safe. 

What we liked: These were on the larger side with a 6.8-ounce capacity, making them versatile—they are great ice cream bowls! The chocolate soufflé was airy and tall, while the egg en cocotte looked surprisingly fulsome considering the ramekin’s bigger size. They are hefty and made of durable vitreous glass porcelain.

What we didn’t like: These look more like small bowls than ramekins and have a larger capacity that might not work with some recipes. 

Key Specs

• Height: 2.5 inches
• Opening diameter: 3.75 inches
• Weight: 8 ounces
• Stated capacity: 6.8 ounces
• Approximate wall thickness: 0.5 inches
• Materials: Vitreous glass porcelain
• Stackable: Yes
• Cleaning and care: Dishwasher-, oven-, freezer-, and microwave-safe. 

What we liked: These elegant ramekins were the tallest ones I tested, with a 2.75-inch height and petite 3.25-inch opening (a quarter-inch smaller than most of the other ramekins). This made them excellent at baking tall soufflés. They’d be nice yogurt cups, too, and a pot de crème or posset would look spiffy in them.

What we didn’t like: The tall form factor won’t work for things like crème brulée, which need more surface area for the crackling sugar top. That said, the ramekins made nice and tall soufflés. They’re also a tad thicker, so foods took longer to cook in them. 

Key Specs

• Height: 2.75 inches
• Opening diameter: 3.25 inches
• Weight: 7.5 ounces
• Stated capacity: 6.75 ounces
• Approximate wall thickness: 0.5 inches
• Materials: Ceramic
• Stackable: Yes
• Cleaning and care: Dishwasher-, oven-, broiler-, and microwave-safe. 

The Competition 

• HIC Kitchen Souffle Ramekin Set: These basic ramekins were totally fine, though I’ve had some for a few years and they do chip. They also don’t nest. 
• Casafina Modern Classic Ceramic Ramekins: These are pretty, modern ramekins. However, their rounded bowl-like shape and smooth finish made them slippery.
• Williams Sonoma Pantry Ramekins: While everything cooked up fine in these, they were quite shallow, which limited their versatility. 
• Anchor Hocking 6-Ounce Glass Custard Cups: These performed totally fine in my tests (though the chocolate soufflé was more cooked than in other ramekins). They stacked neatly, too. My only qualms were they were slippery and not the prettiest. 

FAQs

What is a standard ramekin size?

The ramekins’ capacities I tested ranged from 5.5 ounces to seven ounces. I think around six ounces is the sweet spot that’ll serve you well for both cooking and snacking. 

What material is best for a ramekin? 

As I mentioned in the review, most ramekins are ceramic. Subdivide that further, and most of the ones I tested were either porcelain or stoneware. Both are made of durable, non-porous clay. Earthenware, on the other hand, is cheaper, more porous, and likelier to break. Glass is another material, and like ceramic ramekins, it performed well in my tests. 

What can you make in a ramekin? 

Ramekins are versatile little cups that are great for making individual desserts—think possets, crème brûlée, pot de crème, flan, etc. They’re also good for other individual dishes, like eggs en cocotte, little pot pies, or even single-serving frittatas. I like to use my ramekins for snacks and ice cream, too—they hold the perfect portion. 

Why We’re the Experts 

• Grace Kelly is a senior editor at Serious Eats where she specializes in testing kitchen gadgets. 
• She’s been testing kitchen gear for nearly four years. 
• She’s worked as a prep cook, bartender, and journalist. 
• For this review, Grace tested 10 ramekins by making soufflés and eggs en cocotte. She also noted if the ramekins stacked easily and if they were durable and easy to clean. 
• She uses ramekins to hold snacks and scoops of ice cream. 
  

I have some Irish heritage on my mom's side— the "O" in my byline stands for O'Niell, her maiden name—and I have a soft spot for St. Patrick's Day and Irish culture in general. The holiday is a great excuse to have a pint of Irish stout and eat some of my favorite Irish foods, including colcannon and soda bread, and it's also a fun excuse to make some Ireland–inspired creations, such as Shamrock shakes and Guinness-chocolate cake. This year, I'll be following my usual tradition for the holiday and cooking my St. Patrick's Day feast at home—because no way in hell am I going out into the drunken hoards packing the pubs in NYC, where I live. If you're planning to stay home to celebrate as well, check out the 11 ideas for the holiday below.

Corned Beef Brisket, Potatoes, Cabbage, and Carrots

For the best corned beef, cure your brisket with a mix of curing salt and spices, which gives the dish its characteristic flavor. Cooking the beef low and slow ensures it won't dry out or get tough, and allowing it to rest overnight guarantees you'll be able to carve thin, presentable slices.

Corned Beef Hash

Crispy potatoes, onions, and shredded corn beef make for a wonderfully satisfying breakfast. Cutting up and frying the corned beef fat by itself before adding the other ingredients allows the corned beef flavor to permeate every element of the hash, making each deeply savory.

Real Irish Soda Bread

Soda bread was traditionally baked over coals in a covered skillet, producing a wonderfully crusty loaf of bread—a setup anyone can re-create in a Dutch oven. This loaf is chewy but tender, with a fluffy crumb and a subtle pretzel-like flavor.

Boxty (Irish Potato Pancakes)

These Irish potato pancakes are wonderful for breakfast, lunch, or dinner: They have crisp, lacy edges with a perfectly tender, fluffy interior. They're also super simple to whip up, and their savory potato flavor goes well with just about any topping you can dream up.

Irish Colcannon

Colcannon is a great partner for sausages and a pint of beer, but also just as good at the family dinner as a side for corned beef or baked ham; crowned with a fried egg or some smoked salmon; or even alongside a simple green salad to complete a filling meal.

Guinness-Chocolate Sheet Cake

This Guinness-chocolate sheet cake is moist and rich, with delightfully bittersweet and malty undertones. Brushing the cake with a Guinness syrup keeps it moist and amplifies the stour flavor, while malted milk powder brings savory depth to the vanilla frosting.

Guinness Beef Stew With Potatoes

This hearty stew is a staple at Irish pubs. Here, strong coffee and bittersweet chocolate reinforce Guinness stout's roasted flavors, ensuring they don't disappear during cooking.

Shamrock Shake

Don't feel like heading to McD's for a Shamrock Shake? Make your own at home with some vanilla ice cream, peppermint extract, and green food coloring.

Shepherd's Pie

Extra creamy mashed potatoes and a hearty meat sauce studded with carrots and peas make shepherd's pie a crowd favorite. Ingredients like red wine, tomato paste, and Parmesan cheese may be unconventional, but give the dish depth and complexity.

Wake Me Up Before You Go-Go (Fernet-Spiked Irish Coffee With Lemon Cream)

For those who love the minty-bitter flavor of Fernet Branca, this riff on a classic Irish coffee is sure to knock your socks off.

Creamy Irish-Style Oatmeal

A foolproof recipe for the creamiest porridge around.

Like many home cooks, I’ve spent hours shredding pounds and pounds of chicken for supposedly “quick and easy” weeknight meals. People often use their hands or a pair of forks to shred meat, but it’s a time-consuming process, especially when you want the meat finely shredded. Luckily for all of us, there’s an easy, foolproof way to shred chicken with minimal mess.

The method is simple: You place cooked boneless, skinless chicken into a stand mixer fitted with a paddle attachment, then turn it on medium speed. (You can also use a large bowl and an electric hand mixer—more on that below.) It’s a clever tip the chef and cookbook author Marcela Valledolid showed me when I was a food stylist on the Today Show, and it’s the only way I shred chicken now, including my recipe for Buffalo chicken parathas. The power of the paddle quickly and efficiently shreds the poultry, making light work of an otherwise mildly annoying task. 

It's a useful technique that speeds up prep for dishes like enchiladas, chicken salad, chicken tinga, soups and stews, and more.

How to Shred Chicken Using a Mixer

To avoid overcrowding your bowl and straining your mixer, I recommend shredding no more than 12 ounces of boneless chicken at a time (that's about half the meat from a whole roast chicken). Just put the cooked boneless chicken in the stand mixer bowl, then start paddling on low speed. While a stand mixer can handle just about all the work, it can help to break the chicken down into large chunks, just to get things started.

As the pieces of chicken become smaller, you can increase the speed of your mixer to medium to help move it along. Avoid paddling the chicken at high speed, as that can result in pieces flying out of the bowl, and don't walk away or you may come back to a bowlful of mush.

This method works with a hand mixer, too: Just be sure to hold the bowl tightly so it doesn't go spinning out of control once the mixer is on. And, since a hand mixer has smaller beaters and no paddle attachment, you'll need to break the chicken down a bit more to begin so that the mixer can grab onto it.

You can use this method to shred other kinds of meat, too: Try it with smoked pork shoulder for speedy pulled pork sandwiches or turkey for a Thanksgiving leftovers pot pie.

An Irish favorite, colcannon combines potatoes and greens into a hearty mash. While in the US it’s become a mainstay for St. Patrick’s day celebrations, in Ireland it’s a dish deeply linked to and traditionally served on Halloween (although also enjoyed year-round). It’s the perfect partner for sausages and a pint of beer, but also just as good at the family dinner table as a side for corned beef or baked ham; crowned with a fried egg or some smoked salmon; or even alongside a simple green salad to complete a filling meal.

Colcannon emerged as a staple food in Ireland by the mid-18th century, according to Smithsonian Magazine. The name colcannon likely originated from the Gaelic phrase cal ceannann, which means "white-headed cabbage." Like many other Irish potato dishes, colcannon was created as a resourceful way to transform humble potatoes into a filling side dish using various available ingredients. In this vein, it was often made with whatever greens were on hand to supplement the potatoes—cabbage, broccoli leaves, kale, sorrel, watercress, or more. It’s a recipe that is as adaptable and frugal as it is delicious. 

In this recipe below, our Birmingham-based test kitchen colleague Jasmine Smith has created the richest, most hearty version possible. The key to making great colcannon is to start with perfectly boiled potatoes—all the better to soak up more butter and milk.

For the creamiest mash, Jasmine found that medium-starch yellow potatoes (such as Yukon Golds) worked best. Yellow potatoes have just the right amount of starch (less than starchy russets, but more than small waxy new potatoes) to ensure the perfect thick yet silky mashed texture. When cooked, the starch granules within the potato cells absorb water and swell, and some cells inevitably burst, releasing a gluey gel that helps give the mashed potatoes just the right amount of cohesiveness. Keep the potato chunks in large pieces so that they don’t become water-logged when boiled. 

While the potatoes may seem like the star of the show, colcannon’s flavor comes from the added butter, milk, and greens. We chose garlic and scallions to build an aromatic allium base before sautéing the cabbage. While we love cabbage for its neutral flavor and accessibility in this recipe, really you could substitute any preferred green, like kale or Swiss chard; just be sure to still fully wilt whatever green you choose before folding them into the potatoes.

On top of the classic alliums and cabbage, though, we sneak in another (optional) ingredient: seaweed. While seaweed isn’t traditional in colcannon, we like it for the subtle vegetal umami depth it adds to the mash. Plus, seaweed has been used in Irish cooking for centuries. In her cookbook From Forgotten Skills of Cooking, Darina Allen points out how many varieties of seaweed “have been part of the diet of coastal peoples since time immemorial.” In recent years it’s regained popularity with young Irish chefs.

While the seaweed is optional, we believe it’s what sets this version apart from so many others. Laver seaweed, sold in dried dark green sheets labeled as nori, is crisp, relatively mild, slightly saline, with roasted, smoky, nearly nutty notes. It pairs well with the hearty potatoes in this mash. To add it to the mash, we finely chop it and then steep it in the milk mixture until the seaweed is softened and the milk is infused with a briny, umami-rich flavor. 

Whether you add the seaweed or not, make sure not to forget to stud the top of the hot mash with pads of butter to melt and pool all over. It's the final step that guarantees these are potatoes you’re sure to love.

In a large pot or Dutch oven, cover potatoes with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer until tender, 15 to 20 minutes.

While potatoes are cooking, in a large saucepan, melt butter over medium heat. Once butter is melted, add white and light green scallion slices and garlic and cook, stirring often, until fragrant and translucent, about 1 minute. Add cabbage and cook, stirring occasionally, until cabbage is tender, 6 to 8 minutes. Stir in milk and seaweed, if using, bring to a simmer, then remove from heat.

In a colander, drain potatoes, shaking off any excess water. Set a ricer or food mill over now-empty pot and pass potatoes through. Add milk and cabbage mixture, salt, pepper, and half of sliced green scallion tops; fold until just combined. If potatoes are too thick, fold in additional hot milk as needed for desired potato texture. Season with additional salt to taste, if needed. Transfer to a serving bowl and sprinkle with remaining scallion greens. Top with pats of butter and black pepper. Serve.

Special Equipment

Large pot or Dutch oven, large saucepan, colander, ricer or food mill

Notes

Laver is the name of a type of algae sometimes used in the cuisines of Ireland and Wales; nori is made from a related algae and can be used as well. It adds a subtle vegetal savoriness in this recipe, but is not traditional and can be omitted

I never leave the grocery store without a tub of plain yogurt: It’s a key ingredient in many dips, spreads, and baking recipes, and when topped with granola and fresh fruit, makes for an easy breakfast or snack. If you’ve ever stood in front of the wall of yogurt at a grocery store, then you’ll know there are many, many options. The question is: Which plain yogurt is worth buying?

To find the cream of the yogurt crop, our editors sampled 10 different plain whole-milk yogurts you’re likely to find at your local supermarket. (If you notice 11 in the photo below, that's because we cut one of the yogurts we tasted from our rankings because it turned out to be a strained yogurt.) We placed each in unmarked bowls, then sampled them in random order without knowing which yogurt was which. After tasting our way through 10 bowls of plain yogurt, we tabulated the results and crowned an overall winner we’d be happy to enjoy with granola or incorporate into our favorite dips and desserts. We also found an admirable runner up for those who prefer a yogurt made from grass-fed milk.

The Criteria

There are different kinds of yogurt, including strained varieties such as Greek yogurt, Icelandic skyr, and Middle Eastern labneh. For this taste test, we focused on plain, unstrained, whole-milk yogurt. Plain yogurt should be creamy, thick, and smooth without being overly set with thickeners such as pectin or stabilizers. It should be pleasantly tangy, but not sour. It should have the subtle, natural sweetness of milk, but not taste sweetened.

Overall Winner

The Best Nationally Available Plain Yogurt: Dannon Plain Whole Milk Yogurt

Though this yogurt is not quite as tangy as others we tasted, our editors enjoyed its mild tartness and loved its thick, creamy texture.  “Good body,” our associate visuals director, Amanda, noted. Our senior social media editor, Kelli, thought it was “all around good,” while both our editorial director, Daniel, and associate editorial director, Megan, described it as pleasantly smooth. “Creamy, mild, tasty,” Megan wrote. “I like it!”

While some overly sour yogurts may not be great in dips and desserts, this yogurt’s mildness makes it a versatile ingredient that can be used in myriad ways, be it savory or sweet. Use it to prepare frozen yogurt, incorporate it into baked goods, marinate chicken thighs, or just eat it on its own.

Runner Up

The Best Grass-Fed Plain Yogurt: Alexandre Family Farm 100% Grass-Fed A2/A2 Organic Plain Yogurt

“Good milk flavor, has that real mammalian funk,” Daniel wrote. “This is a compliment!” Amanda had lukewarm feelings about the “earthy” flavors of the yogurt, but Megan—who adores plain yogurt and says she eats it every single day—thought it was “extremely mild and cream-forward.” Though this yogurt was slightly thinner than some of the brands we sampled, it is still creamy and has good body. Many dairy cows are fed a total mixed ratio diet, a nutritionally-balanced blend of grains and proteins, resulting in sweet, malty milk. Dairy from grass-fed cows, however, is often described as having a more complex vegetal or barnyard-like flavor. While Daniel, Megan, and I all enjoyed the flavor of this yogurt, Kelli and Amanda did not. Grass-fed dairy may be an acquired taste, but if you want a slightly funky, earthy yogurt, you may enjoy this one.

The Contenders

• 365 Organic Plain Whole Milk Yogurt
• Alexandre Family Farm 100% Grass-Fed A2/A2 Organic Plain Yogurt
• Brown Cow Plain Yogurt
• Dannon Plain Whole Milk Yogurt
• Family Farmstead Plain Whole Milk Yogurt
• Nature’s Promise Organic Whole Milk Yogurt
• Seven Stars Farm Organic Yogurt Plain
• Stonyfield Organic Whole Milk Plain
• Trader Joe's European-Style Organic Plain Whole Milk Yogurt
• Trader Joe's Organic Plain Whole Milk Yogurt
  

In Conclusion

Our editors enjoyed the majority of the plain yogurts we sampled. However, our testers had very different yogurt preferences: While some preferred mild and subtly sweet yogurts, others preferred dairy with more complexity, like those of the grass-fed kind. Most of the yogurts we sampled have just two ingredients: pasteurized milk and live cultures. Some yogurts, however, contain pectin, an ingredient that’s often used to thicken yogurt. In our tests, our editors preferred yogurts that had been naturally thickened during the fermentation process: When bacterial cultures convert the milk’s lactose sugars into lactic acids, it thickens and sours it simultaneously. Both our winners contain just pasteurized milk and live cultures, have just the right amount of tang, and are smooth and creamy. 

Our Testing Methodology

All taste tests are conducted with brands completely hidden and without discussion. Tasters taste samples in random order. For example, taster A may taste sample one first, while taster B will taste sample six first. This is to prevent palate fatigue from unfairly giving any one sample an advantage. Tasters are asked to fill out tasting sheets ranking the samples for various criteria. All data is tabulated and results are calculated with no editorial input in order to give us the most impartial representation possible.

A long career in the food service industry has acquainted me with all kinds of ways to sharpen knives. As a young culinary student, I would run my knives through a pull-through sharpener. When I began to look for an even better edge, I brought my knife to Sur La Table to take advantage of its in-house sharpening services. Once I started working in serious kitchens, older cooks side-eyed this practice. They explained that mechanical grindstones and inexperienced retail assistants can remove too much metal from your knife when sharpening, dramatically shortening its life. Serious pros use whetstones to sharpen their knives, and eventually, I only wanted to use them on my precious and expensive work tools. That said, while whetstones are effective, they're time-consuming and come with learning curves.

Recently, I read about a new trend in knife sharpening: rolling sharpeners. These, like the Horl 3 Cruise I tested, couple magnetic, angled blocks with rolling, textured cylinders. Your knife snaps onto the block to be held at just the right angle (either 15 or 20 degrees) while the cylinder rolls along the sharp edge to sharpen. After finishing one side, you flip the knife to do the other. Pretty simple, right? I tested a popular rolling knife sharpener to find out.

The Tests

• Stainless Steel Knife Test: To start, I chose one of my older knives to experiment with the Horl 3. For me, it’s the Zwilling Bob Kramer Damascus. It’s made of stainless steel and takes a long time to resharpen. I pulled it out, dusted it off, and marked the edge with a Sharpie to see how much the Horl would take off. I put it to the Edge-on-Up Professional Edge Tester to test its existing sharpness, then put in some serious work on the Horl before re-testing its sharpness.
• Odd-Size Knife Test: Next, I wanted to see if the Horl could work for an irregularly shaped knife like a meat cleaver. Again, I used the edge tester, sharpened the cleaver, and then tested its edge again.
• Carbon Steel Knife Test: Finally, I grabbed a softer carbon steel knife to see how the Horl could perform on a different material. I used the edge tester before and after to determine the results.

What We Learned

Rolling Sharpeners Leave the Training Wheels On

People have used whetstones to sharpen knives for centuries, and the design hasn’t changed much. You hold your knife at an angle and run it across a textured stone to remove some material and refine the edge to a point. Repeat on the other side, and you get a sharp edge. Electric sharpeners were invented to save time and decrease the amount of skill needed to complete this task: Rotating textured wheels or belts spin around an angled valley the user drags the blade of the knife through.

Rolling sharpeners combine elements of both methods. Instead of using an angle guide or relying on feel, the rolling sharpener has a magnetized block that snaps onto your knife to hold it edge-side-up at the proper angle. A coarse, textured cylinder rolls next to the blade and along its edge to refine it. In theory, this process reduces the amount of skill needed to maintain the proper angle while sharpening and doesn’t take off as much material as an electric or pull-through sharpener.

The Rolling Sharpener Sharpened Well—But With Limitations

After about 10 minutes of sharpening my Kramer blade (roughly 100 passes on each side of the blade), the Horl made significant progress. To start, this knife registered at 1044 on the edge tester. The manual for the tester recommends a professional regrind for any blade scoring above 1200. After using the Horl, I was able to get the sharpness down to 600, or a “moderately rolled edge.” Because the Kramer has chips along the blade, I would need to continue far beyond just getting the edge sharp to get a completely straight blade. Ordinarily, I could use a whetstone with a coarser grit to make shorter work of this process. The Horl only comes with one grit grade plus another side for honing. Whetstones come in a wide variety of grits and textures designed to pair with whatever results you are looking for. Essentially, trying to remove chips from a stainless steel knife using the Horl is akin to chopping down a tree with a serrated knife. Sure, it can do it…eventually. But you could make more progress with a better tool.

That being said, I was able to finally remove the chips with enough elbow grease and time. By the end, I had managed to get the sharpness to 239, as sharp as a double-edged razor blade and most high-end cutlery out of the box. Consider me a happy camper, as it can cost as much as $40 to get it repaired by a professional just once and the Horl can be used again and again.

Save Your Odd-Size Cutlery For A Whetstone

While you can sharpen almost any kind of knife on a whetstone, the Horl is limited by the shape and size of the rolling component. A larger cleaver is too wide to make contact with the textured surface of the sharpener without requiring you to jury-rig some kind of elevated surface on one side. Paring knives were a non-issue and carbon steel knives with typical bevels (double, 15 or 20 degrees) sharpened just fine. 

The Verdict

If you want to be a bit more serious about the long-term care of your knives but are too intimidated to delve into mastering a whetstone, the Horl (and rolling sharpeners like it) offers a clever solution. Understand that this kind of sharpener will never be able to do what a full assortment of whetstones can, but maybe that’s not what you want anyway. Quick, effective sharpening will give you a much more enjoyable user experience when slicing and cutting, and that’s what the Horl delivers.

The Pros

I enjoyed using the Horl 3 Cruise and will admit that it's easier than a whetstone. The Horl does not need to be soaked before use and makes no mess. It’s compact and portable. While it’s not quite as intuitive as a pull-through sharpener, I was still able to get my non-culinary sister to sharpen her dull knives to a satisfactory edge without a lengthy instruction period. Maintaining the correct angle is virtually foolproof with the heavy-duty magnet, which did not release the knife during sharpening at all no matter how much pressure I exerted.

The Cons

The Horl is not as versatile as a set of whetstones would be. It only has one type of grit coarseness and two angle settings, though Horl is releasing a model later this year with more options and exchangeable grinding disks. With a whetstone, the choices for angle are essentially limitless and you are free to customize your edge the way you want. That is still going to be the best possible option for knife nerds.

Key Specs

• Grinding material: Diamond
• Weight: 1 pound
• Grinding angles: 15 and 20 degrees

Why We're the Experts

• Taylor Murray has been working in food and food media for over 10 years, including at award-winning restaurants. 
• She has tested numerous items for Serious Eats, including tagines and deep-dish pizza pans.
• For this review, Taylor sharpened a variety of knives using the Horl 3 Cruise. She tested the edge before and after sharpening using a professional edge tester.
  

Pistachio cream has been my love language for at least the past year now, ever since the Dubai chocolate bar first graced my feed. To appreciate this, you do not necessarily need to be familiar with the Dubai chocolate bar, but some backstory does help. A few years ago, Sarah Hamouda, the founder of Fix Dessert Chocolatier in Dubai, created a new confection—a mixture of pistachio cream and toasted kataifi (very fine strands of pastry formed by drizzling a batter onto a cooking surface) encased in a luxurious bar of dark chocolate. It became a sensation after an ASMR-style TikTok video of the dessert went viral and inspired content creators worldwide to make their own versions. Today, you can even buy DIY kits as well as copycat Dubai chocolate bars for an exorbitant price at corner stores in New York City. 

The trend also sparked countless riffs online, leading to a surge in interest in pistachio cream, and it's well on its way to becoming the new Nutella. I've shared my favorite ways to use it (I've recently been putting it in a luscious, white hot chocolate), and our Birmingham-based team has even turned it into a tart. I've been calling my latest (and probably not last) riff Dubai chocolate triangles. They're a phyllo-wrapped pastries with a filling of pistachio cream, tahini, pistachios, and toasted kataifi, baked until golden, dipped in chocolate, and finished with a sprinkle of roasted pistachios.

For a Better Crunch, Use Dried Kataifi 

While similar to phyllo dough, kataifi is not exactly the same. Kataifi is made from a liquid batter that's drizzled and cooked into very thin strands similar to vermicelli noodles. Since the Dubai chocolate bar trend began, it has become readily available online in dried form. It's more challenging to find in stores; you'll likely need to stop at a Middle Eastern grocery store, where you are more likely to find it frozen rather than dried. The dried version is a little easier to work with, and I noticed it gets crispier than the frozen kataifi, which is a good thing in this context. Whether you're buying it dried or frozen, kataifi comes in reasonably large quantities, so use the rest to make kanafeh or toast some up in butter and sprinkle it on your salads, pasta, or eggs.

Work Quickly to Avoid Cracked Phyllo 

Phyllo is easy to find in most grocery stores, usually right next to the frozen puff pastry. It is, however, a little challenging to work with because it tends to dry out very quickly once unfolded and exposed to air. Covering it with a towel can help keep it moist, but cooks often debate whether you should use a dry or damp towel to do this.

A damp towel traps moisture better but may cause your phyllo sheets to stick together, while a dry one may not retain enough moisture to prevent them from cracking. I've tried it both ways and choose to use a damp towel—not a sopping wet towel, but one with the slightest hint of moisture. If your towel is too wet, you may well end up with stuck-together sheets. Fortunately, most boxes of phyllo have 40 sheets, so you will still have more than enough even if there are a few setbacks. 

Unless you are a phyllo expert, there will be some cracks and breakage along the way, but fret not: Little cracks and tears will hardly be noticeable in your final product, and you'll have enough sheets in the package to keep going even if some crack beyond repair. The best move is to make a pile of discards and toast them up later; toasted shards of phyllo are very tasty, and like the kataifi, they make a nice topping for plenty of other dishes.  

Get Pre-Roasted, Shelled Pistachios 

Yes, you can shell and toast your own nuts, but not only is that a lot of work, but there's also a fine line between perfectly roasted and burnt. The shelled and roasted pistachios save you time while delivering a more consistently roasted result. As a bonus, pre-toasted pistachios generally have a brighter green color, which makes your triangles more visually appealing. It's not always easy to find roasted and unsalted pistachios, so if you're using salted pistachios, omit the salt from the recipe.

Taste Your Pistachio Cream

I can't stress enough, please taste your pistachio cream before using it for this or any recipe. Many different brands are available now, and while most of them are tasty, they can vary a lot in flavor and sweetness. While I love Pistacchiosa, for example, it is saltier than most. Other brands are super sweet.

The recipe below can't account for such a wide range of pistachio products on the market, so please taste and adjust accordingly! Omit the salt if your pistachio cream tastes salty, and consider using an even more bittersweet chocolate if your pistachio cream is extremely sweet to balance it out.

For a Shinier Ganache, Add Corn Syrup

While it's optional in this recipe, pastry chefs love using corn syrup for the glossy finish it gives chocolate. It also helps keep the ganache fluid, making it easier to dip your triangles and giving you a little extra time to sprinkle on the pistachios before the chocolate sets. Its benefits are mostly aesthetic, though, so if you don't bake often and don't have corn syrup on hand, feel free to skip it—your triangles will still be beautiful.

If Your Chocolate Breaks, Just Add Cream

Tempering chocolate is an art; a few degrees can be the difference between chocolate glory and disaster. When I was developing this recipe, our senior editor and former restaurant pastry chef, Genevieve, shared a trick with me: As you're melting the chocolate, add more cream and keep stirring if it starts to seize or look grainy. There needs to be enough liquid to coat the chocolate's cocoa particles, but, as she explains in her fabulous water ganache recipe, the darker the chocolate, the more cocoa particles, and the more liquid you'll need to keep it fluid.

For the Filling: In a small skillet, melt butter over medium heat until foamy, about 2 minutes. Add kataifi pastry and cook, stirring often and breaking up clumps with a wooden spoon, until browned, about 4 to 5 minutes. Transfer to a medium bowl and let rest at room temperature until cooled, about 15 minutes

Add pistachios to kataifi bowl along with pistachio cream, tahini, and salt. Using a flexible spatula, gently fold to combine; set aside.

To Assemble and Cook: Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line a 13- by 18-inch rimmed baking sheet with parchment paper; set aside. Unroll the phyllo sheets and, using a sharp knife or pizza wheel, cut dough into 6- by 11-inch strips. Cover phyllo strips with a lightly damp kitchen towel until ready to use to prevent them from drying out.

Place one phyllo strip on a clean work surface with the short side facing you. Brush entire strip with melted butter. Fold it in half lengthwise like a book, bringing the left edge to meet the right edge, to create a strip that is 3 by 11 inches. Brush again with butter. Place a heaping tablespoon of filling (about 20g) about 1 inch from the bottom of the strip towards the right side. Fold the left bottom corner of the phyllo strip over filling to tightly enclose and form a triangle. Continue folding the triangle, flipping right and then left until you reach the end of the strip. Use a sharp knife or kitchen scissors to trim any excess phyllo pastry.

Place folded triangle seam-side down on prepared baking sheet and cover loosely with another damp kitchen towel until ready to bake. Repeat with remaining phyllo strips and filling, arranging each pastry on the baking sheet about 1 inch apart.

Bake, rotating baking sheet front to back halfway through, until lightly golden and crisp, 18 to 20 minutes. Let the triangles cool completely.

For the Ganache: Place chocolate in a medium heatproof measuring cup or mug. In a small saucepan, stir together heavy cream and corn syrup, if using, and bring to a simmer over medium heat, about 4 minutes. Pour over chocolate and let stand until chocolate softens, about 1 minute, then stir until smooth. Cool chocolate mixture until warm but still pourable (100 to 105ºF; 38 to 40ºC), about 3 minutes.

Holding triangles by one corner, carefully dip half the pastry in chocolate to coat, letting any excess chocolate drip back into the cup before returning pastry to baking sheet. Sprinkle chocolate with chopped pistachios before it sets.

Repeat with remaining triangles. Refrigerate until set, about 10 minutes.

Special Equipment

Sharp knife, pizza wheel, or kitchen scissors, 9-by-13-inch rimmed baking sheet, ruler, instant-read thermometer

Notes

You can easily find dried kataifi online and frozen kataifi at many Mediterranean and Middle Eastern markets, often in the frozen pastry aisle.

Salads follow food trend cycles like nearly every other food category. Do you remember that there was a time before Americans regularly ate kale salads? Now they're everywhere. Today, if I were to make a spreadsheet of the best restaurant salads (yes, I have been known to make this sort of spreadsheet), many would have an ingredient more typically associated with fried foods and casseroles: breadcrumbs. And this is a trend I'm definitely on board with.

My all-time favorite salad is a Caesar salad, yet I can't even recall the last time I saw a crouton on a Caesar at a New York City restaurant. Where have all the croutons gone? Apparently, they've gone into the food processor and come out as delightfully crunchy breadcrumbs. In Brooklyn, where I live, this trend is just as common at Michelin-starred restaurants like Lilia as it is at wine bars like The Fly—one of my favorites—or even my local sit-down pizzeria, Speedy Romeo. And honestly, it’s genius.

How many dull salad knives have I taken to unyielding, brittle croutons that have crumbled or slipped right off my plate and onto the floor? Using breadcrumbs instead of croutons solves that problem. Plus, freshly toasted breadcrumbs add another layer of flavor and texture to every bite without distracting from the star of the salad—the lettuce and/or vegetables. Many restaurants have opted to do away with croutons entirely, so why shouldn't you do the same at home? Instead of saving your day-old bread or buying fresh bread to make homemade croutons, use the breadcrumbs you probably already have in your pantry.

The Best Breadcrumbs For Salad Are the Ones You Have

Which breadcrumbs should you use to spruce up your salad? Any kind! As long as you toast them in butter or oil. Yes, you can still opt to make the breadcrumbs yourself by putting hearty, stale bread in a food processor as Kenji does in his spring vegetable salad, but for an even quicker salad topper, use store-bought plain breadcrumbs and season them at home. These Caesar breadcrumbs and the pickle juice–scented breadcrumbs from our version of the TikTok-famous fried pickle dip, are two flavorful options. But if you've already gone out of your way to make a homemade Caesar dressing for a classic Caesar salad, don't mess with perfection—plain toasted panko breadcrumbs will do just fine. Simply combine a tablespoon of butter or oil with a quarter cup of breadcrumbs and toast in a pan over low heat until golden brown, then season with salt and pepper. 

The next time you're at the grocery store to buy all your salad components, re-up your breadcrumbs supply. This easy ingredient swap will jazz up your home salads and open a world of crunchy possibilities.

When I was growing up in Cincinnati, I ate goetta pretty often, but I had no idea how the city’s signature sausage was made. I considered goetta processed, like canned hash or lunchmeat. In my mind, it came from manufacturing facilities where pork-and-oat sludge flowed from tubes into molds and plastic wrappers, or butcher shops where old men with meaty forearms ground hearts and livers into stainless steel stockpots.

But plenty of Cincinnatians make it in their home kitchens. “If you just follow the directions on the back of the bag [of pinhead oats], it’s very simple,” says Pat Haders, a native of the city’s heavily German and goetta-loving West Side. She’s been doing it for years.

For home cooks like Pat, the recipe on bags of Dorsel’s pinhead oats, better known as steel-cut oats, is to goetta what the Toll House recipe is to chocolate chip cookies. It yields three or four hearty loaves—enough to freeze or share with friends and family. (Pat doubles it.)

She’s right: There isn’t much to goetta. It doesn’t require any special machinery or a secret family recipe. But it takes time, and that’s why you don’t make just one pan. It wouldn’t be practical, and goetta is a practical dish. At least, it started that way.

Like Pennsylvania scrapple and North Carolina livermush, goetta descends from a family of German grützwursts, or “grain sausages,” made to stretch meat scraps and offal with inexpensive starches. Goetta is called a sausage, but it’s really more of a meatloaf, made by cooking meat(s), oats, and spices into a thick porridge, which then cools into a sliceable solid.

Historically, the meat in a grützwurst—in Germany or the New World—was whatever was available. In 19th century Cincinnati, when the city earned the nickname “Porkopolis” for its meat processing plants, that was pork. Not the popular parts, either. Those were sold on their own. As in Germany, butchers used the off-cuts to make grützwurst.

Goetta, like nearly everything else, has been domesticated. Today, some butcher shops in the Cincinnati metro advertise that they only use pork shoulder, as a comfort to the squeamish. That includes Bill Finke and Sons, a butcher shop just across the river from Ohio in Fort Wright, Kentucky, that claims to have invented the sausage. Others are proud to continue an offal tradition. Glier’s, the Covington, Kentucky-based, industrial-sized operation that supplies local supermarkets, adds texture and flavor to their recipe with pork skins and hearts.

How to Make Goetta at Home

The goetta that most home cooks make today is even simpler. Cincinnati’s Porkopolis days are in the distant past, and the majority of modern recipes, including the one on the Dorsel’s bag, call for pre-ground pork (and often supplemental beef). My recipe below is closer to goetta’s roots, paying tribute to the dish’s resourceful origins. I also improve the loaf's flavor and consistency through some extra effort that’s almost entirely hands-off.

Instead of using pre-ground meat, I start with a hunk of bone-in pork shoulder. It gives the final product deeper flavor and a rich, gelatinous texture. There’s no store-bought stock here. The oats cook in the pork shoulder’s broth, bringing the dish together in a way that feels heartier and more satisfying than the shortcut versions. I won’t send you out for pork hearts, livers, or skin, but you could easily add them to the mix if you'd like. You could also substitute beef short rib or shank for half of the pork.

The seasonings are simple and relatively traditional. That includes MSG, used at both Finke’s and Glier’s. With black pepper and sage, it helps keep goetta on the meaty, savory side of the pork-and-oatmeal line. I’m calling it optional, but I highly recommend it.

For the easiest, lowest maintenance simmer possible, I cook my goetta in the slow, steady heat of the oven, taking inspiration from a popular slow-cooker method. All you have to do is stir often enough to prevent sticking or excessive browning. 

A warning: The next morning, when you turn your goetta out of the pan, it will be a shade of gray that communicates “loaf,” in the processed, industrial sense. It looks like what it is—an oatmeal-and-pork brick. Unappetizing? Don’t worry: We’ll fix it in post.

Crisped slowly in a skillet, the pork and oats caramelize to a crunchy brown finish. The porridge-like center remains soft and creamy. It eats like a breakfast-meat croquette. The basic, affordable ingredients transform into something greater than the sum of their parts through the alchemy of a hot oven and a medium-hot skillet. 

You can eat goetta like any other breakfast meat, alongside eggs and toast or on a goetta-egg-and-cheese sandwich. Or you can get more creative, layering slices on pizza, crumbling it into macaroni and cheese, and heaping it over nachos. Use it anywhere you’d use sausage, for extra flavor and crispy texture. 

“Goetta is time-consuming,” Pat Haders says, “but it’s yummy.” And if you’re investing the time, you might as well make a lot. Like the famous Dorsel’s recipe, this recipe yields three pans—enough to share with friends and family or to save in the freezer for a time when you don’t have five hours (plus an overnight rest) to invest in breakfast. Making goetta in bulk is part of the Cincinnati tradition, dating back to a time when low-and-slow cooking was the best way to turn a cauldron of leftover pork parts into something delicious.

Adjust oven rack to middle position and preheat the oven to 350℉ (175℃). In a large pot or Dutch oven, add pork, onion, celery, and bay leaves and cover with 10 cups (2.37 L) of water. Bring to a boil on the stovetop over high heat, then cover pot, transfer to oven, and cook until pork is falling off the bone, 2 1/2 to 3 hours.

Using a spider skimmer or large slotted spoon and tongs, transfer pork, onion, and celery to a large bowl. Discard bay leaves. Let meat cool slightly. Reserve cooking liquid, adding water, if necessary, to total 8 cups. (Discard or reserve any excess.) Using 2 forks, roughly shred meat, discarding any large pieces of fat or gristle. Then, using a food processor or meat grinder, grind pork, onion, and celery into small pieces.

Return meat mixture to reserved cooking liquid in pot. Stir in oats, salt, pepper, dried ground sage, and MSG, if using, and bring to a boil over high heat. Transfer to oven and cook, uncovered, stirring to prevent sticking and burning every 30 minutes for the first hour, then every 15 minutes for the second hour, until mixture becomes a thick paste and stirring takes some effort, about 2 hours total.

Line three 9- by 5-inch or 8 1/2- by 4 1/2 -inch loaf pans with parchment paper, or lightly grease them. Fill each pan with goetta mixture (about 4 cups per pan), pressing it down as firmly as possible to remove any air pockets. Use a spatula to smooth the top.

Let filled pan cool to room temperature, 1 to 2 hours, then cover with an airtight lid or plastic wrap and refrigerate for at least 10 hours to allow goetta to set completely.

To pan-fry and serve, run a knife around edges of pan to loosen the meatloaf, then invert and remove goetta from loaf pan and cut into 1/2-inch thick slices. In a large skillet, add 1 tablespoon oil or another fat (try bacon fat, if you have it) and heat over medium-high heat until shimmering. Add desired number of goetta slices, lower heat to medium, press lightly with a spatula, and cook without moving, until browned and crisped on one side, 7 to 10 minutes. For the crispiest possible goetta, drizzle a little more oil on top, then flip and continue to cook until browned on the second side, 5 to 7 minutes (The goetta slices will be delicate. Handle them carefully!) Serve.

Special Equipment

Large pot or Dutch oven, food processor or meat grinder, parchment paper, three 9- by 5-inch or 8 1/2- by 4 1/2 -inch loaf pans (disposable pans are OK), large skillet

Notes

2 pounds boneless pork shoulder with 1 ham hock may be substituted for the 3 pounds bone-in pork shoulder.

Make-Ahead and Storage

Goetta can be refrigerated in an airtight container for up to 4 days or frozen for up to 6 months. For easier thawing, slice the goetta before freezing, separating the slices with wax paper and wrapping them tightly with plastic wrap. If frozen, thaw completely in the refrigerator before cooking.

Over the years, Lodge cast iron has edged out the cookware competition to win top spots in our rankings of Dutch ovens, grill pans, bread ovens, and more. Lodge is like a trustworthy friend who’s been around forever and can fry the perfect crispy egg without trouble. It also helps that the brand’s prices are quite affordable, with our favorite Lodge cast iron skillet perennially hovering at just $17. We found plenty of other great Lodge pieces on sale—all for under $50— including this dual-handled skillet and a 2-in-1 Dutch oven.

Lodge 10.25-Inch Cast Iron Pre-Seasoned Skillet

It releases eggs as if it were nonstick, churns out uniformly baked cornbread, and costs only $17. What more could you ask for? This Lodge cast iron skillet has been a favorite for years, thanks to its even heating and durability. 

Lodge Rectangular Cast Iron Griddle

For breakfast enthusiasts and panini aficionados, this writer-loved cast iron griddle delivers incredible searing power, and then some. Simply flip it to achieve impressive grill marks on burger patties and kebabs. Grab it for 41% off.

Lodge 5-Quart Cast Iron Double Dutch Oven

We tested this clever 2-in-1 Dutch oven as a bread oven and were mightily impressed. For a budget pick, it produces crusty loaves of bread with plenty of oven spring. The lid also doubles as a skillet for frying eggs or searing cauliflower.

Lodge 10.5-Inch Cast Iron Square Grill Pan

While our favorite Lodge Chef Collection grill pan is no longer available, this similar model from the brand offers the same cast iron build and durability. It also comes pre-seasoned and has a deep grilling surface to ensure crispy textures.

Lodge Dual Assist 12-Inch Cast Iron Skillet

While some cast iron is too heavy to move around, this editor-loved dual-handled skillet is plenty easy to lift and clean. It sears just like any other Lodge cast iron cookware, minus the wrist workout.

Lodge 10.5-Inch Cast Iron Round Griddle

This round $20 griddle is great for making flour tortillas, garlic naan, or crepes Suzette. The shorter sides allow you to flip crepes and tortillas smoothly—no tearing!

6.25-Inch Cast Iron Burger Press

While Lodge’s cast iron grill press aced our searing tests, we weren’t the biggest fans of the handle’s screw holes that attracted food and grease while cooking. However, this Lodge burger press is made from a single piece of cast iron, solving all our gunky woes from the other model. Plus, it’s only $15.

Why We’re the Experts

• An Uong is a writer for Serious Eats.
• An has been testing kitchen gear for Serious Eats for over two years.
• She’s a self-professed Lodge cookware nerd with an ever-growing collection of cast iron skillets.
  

Receiving a gift basket in the mail is one of life’s finer pleasures—especially if that gift box includes cookies or your favorite condiment. But choosing a shippable food gift can feel like an arduous task, too. Will your recipients enjoy their gifts? Will what you see on the website be what you expected? I tested 13 mail-order gift baskets to find out which few are worth the price and truly create a memorable and enjoyable gift for your friends and loved ones. My findings surprised me a bit, especially as someone who has been making and shipping homemade food gifts for two decades. 

The Winners, at a Glance

Zingerman’s The Weekender truly lived up to its name: It includes a curated mix of cheese, beef sticks, bread, and baked goods shipped in a vibrant and playful box. It felt like an invitation to have a celebratory weekend—even if you have nothing to celebrate. This would make a joyful gift for a weekend getaway or respite to new parents who need a break from casseroles. 

This gift basket was so loaded with award-winning cheeses that it busted a little in shipping! But don’t worry, no wedge or wheel was harmed. There are generously sized cheeses in this box, as well as crackers and candied nuts. With some fresh fruit and vegetables, this is enough cheese to make two crowd-pleasing cheese plates or four smaller snack plates. 

This chocolate gift basket from LA Burdick was the only option to elicit actual squeals of delight. While the fresh cookies and chocolate mice and penguins went quickly, the gorgeous one-pound box of high-end chocolates seemed never-ending (in the best way!). This gift box also had the prettiest packaging of all the boxes I tried. 

I know you’re thinking: “Really? A box of dried fruit?” And, really, I was too, but Yun Hai has curated a unique experience with its selection of dried fruit in a show-stopping package. I shared the dried fruits with friends on a hiking picnic and they are still talking about the golden pineapple, Irwin mango, wax apple, green mango, and pearl guava weeks later. This is also one of the most affordable gift boxes I tested, meaning I will absolutely be buying it again as a gift—and for myself. 

The Tests

• Packaging Inspection Test: I examined each shipping box for damage. For perishable items, I also inspected cool components such as ice packs, cooler bags, or styrofoam coolers. 
• Opening Test: I opened each of the gift boxes. Before arrival, I did my best not to read up on the package's contents so I could experience the surprise and delight of each gift box's opening experience. I noted if any instructions or information about the contents was included, too. 
• Use and Enjoyment Tests: I opened each package, tasting, cooking, and preparing the contents per the box's info sheets. I also noted how much of each package was able to be used in a given timeframe. 

What We Learned

A Gift Box Should Have a Gift Box 

It may seem obvious to some, but this was something I hadn’t noticed before having 13 gift boxes shipped to my house over two weeks. Gift boxes whose contents were shipped in generic boxes or shipped in a branded box without any gift packaging (e.g., crinkle paper,  wood shavings, or an info card on the boxes’ contents) felt like a routine shipment from Amazon, not a special or thoughtful experience. Novelty gift boxes add to the perceived value of the boxes' contents, too. All of my favorite boxes included specialty boxes, branded printouts, and additional shipping materials. External shipping boxes were slightly annoying to deal with after receiving the boxes, but the few gift boxes that shipped without a protective box were the few to arrive damaged.

Novelty Added to a Gift Box’s Enjoyment 

Gift boxes with everyday items, like the Williams Sonoma Pantry Gift Crate, weren’t nearly as exciting to open as something like the Yun Hai Dried Fruit Gift Set, simply because dried fruit is unexpected. Similarly, packages like Zingerman's Weekender or Vermont Wagyu’s Breakfast Box that created an experience—like a fabulous breakfast spread or weekend lunch—were also more joy-inducing and memorable to open.

The Number of Items in a Box Increases Its Perceived Value 

While the dollar value of these 13 gift boxes ranged from over $200 to under $60, the number of items included in the package added to the perceived value of the gift. For example, the Catskill Provisions Negroni Kit only contained two bottles of liquor, but because it included thoughtful info and recipe cards, it felt worth its price tag of $47. Conversely, the $78 price of the Fishwife starter pack has seven tins of fish but no fancy packaging, making it seem “expensive” comparatively. 

The Criteria: What to Look for in a Food Gift Basket

When shopping for gift baskets, look for curated experiences that include unique items. Ask yourself: Could I make this with a visit to the grocery store? If the answer is no, that’s a good benchmark for a giftable box. Read the description carefully, and note if the items are shipped in a shipping box and if the package includes information and instructions. Special gift boxes, recipe cards, and even thoughtful care cards add to the perceived value.  I also preferred gift baskets that contained a good variety and number of items.

Our Favorite Food Gift Baskets 

What we liked: This gift box has a little something for everyone—savory snacks like freshly baked bread, a hunk of rich cheddar, a big-as-your-hand ginger cookie, and an outrageously delicious brownie. The recipient can enjoy these items individually or use them together for a weekend of meals and treats. 

What we didn’t like: The bread loaf had special reheating instructions that kept me from diving right in. This gift box also had a lot of packaging, including the shipping box and the individually wrapped treats. 

Key Specs

• Shipping packaging: External shipping box with a branded gift box and newsletter 
• What’s included: Zingerman’s Farm Bread, Holy Cow Beef Sticks, Downeast Cheddar, no-nut Black Magic Brownie, Ginger Jump-Up Molasses Cookie, Zingerman's Peanut Brittle, and a small-scale Sour Cream Coffee Cake

What we liked: This cheese gift box had one of the highest perceived values of all the ones I tested—my family and guests thought I’d gone overboard at our local cheese shop. Instead, I’d just paired all of Jasper Hill's cheese with items from our fridge and pantry. Your gift recipient can make several cheese plates from the contents and likely still have cheese left over. The four cheeses are crowd-pleasing favorites: a sharp, piquant Cabot cheddar; a buttery wheel of Willoughby; a supple and nutty Whitney (winner of the 2022 American Cheese Society Best of Show award); and a creamy brie-like Harbison.

What we didn’t like: While this gift box had minimal packaging, it was the only box to arrive damaged. A side of the gift box broke under the weight of all that cheese. None of the contents were damaged, but a bit of a bummer for the gift-getter. 

Key Specs

• Shipping package: Bubble envelope around a beautiful gift box, which included an ice pack 
• What’s included: Harbison (9-ounce wheel), Whitney (1-pound wedge), Willoughby (8-ounce wheel) Cabot Clothbound Cheddar (12-ounce wedge), Brewer’s Sea Salt, Flatbread Crackers (5-ounce box), Sugarbob’s Finest Kind Maple Spiced Pecans plus info cards and a sticker 

What we liked: Luxurious, gorgeous, and playful, this chocolate gift basket will have the recipient oohing and ahhing when they open it. While some of the contents should be enjoyed immediately (like the freshly baked cookies), the box of chocolates had such a diverse array of flavors (pistachio and a surprisingly good raisin bonbon) that I savored them over a long period of time. The tiny chocolate mice were such a fun experience for kids and adults alike. 

What we didn’t like: It was the most expensive of all the boxes I tested. And as much as I can’t relate (gimme chocolate!) there might be a few people for whom this is too much of one good thing. Also, the chocolate chip cookies contain nuts. 

Key Specs

• Shipping package: Shipping box with gift crate inside, small chocolate boxes inside the crate. Smaller crate of cookies shipped separately for freshness. 
• What’s included: One pound box of the Everyday Chocolate Assortment, a box of four Chocolate Penguins, a wooden box of 16 hand-piped Chocolate Mice, a box of five chocolate chip walnut cookies, plus flavor guides for each box 

What we liked: Possibly the most vibrant and playful of all the gift boxes, the novelty of this dried fruit assortment can’t be overstated. The contents, which included hunks of golden pineapple, slivers of Irwin mango, and little dried guavas, were approachable and unique, so much so that you might want to order a basket for yourself and your gift recipient. The green mango was almost candylike, and my adult friends fought over the last piece. 

What we didn’t like: While the gift box is specially designed and the packages of dried fruit are generous, a little more packaging might have made this more novel. Your gift recipient might not understand how exciting the dried fruit is until they try each flavor. 

Key Specs

• Shipping package: External shipping box with gift box inside 
• What’s included: Golden diamond pineapple, Irwin mango, wax apple, green mango, and pearl guava 

The Competition

Also Good

• Vermont Wagyu Best Breakfast Box: Similar to Zingerman’s Weekender, this box felt like a complete experience—you have just about everything you need (except a few eggs) for weekend brunch. While the Wagyu products, including bacon and maple breakfast sausage, were unique, the other contents (pancake mix, maple syrup) were more standard pantry staples.
• Giustamo Party in Cucina Gift Basket: This felt like a party in a box! And I sort of used it as such, making a pasta feast for friends with the Faella penne, olive oil, plum tomatoes, and Cerignola olives. I did injure myself on the rustic shipping box, and I ultimately felt I could curate these ingredients myself for the price—but it was still a nice gift box. 
• Fly By Jing Jing Box: I'm a little spice-averse, so I worried it would take me a long time to work through all the spicy sauces. However, I found myself reaching for these condiments over and over again—both for cooking at home and for zhuzhing takeout and leftovers. While I still have jars left, they’re quickly getting used up. You just need to be sure your gift-getter likes things spicy! 
• Portugalia Marketplace Anna Hezel's Tin-to-Table Picks: While I enjoyed Anna Hezel’s cookbook very much, I still (weeks later) have tins of fish to eat up (including tins from Fishwife). You'd need to be certain that the recipient liked fish! If they do, this is a special gift with some great serving ideas presented in the book. 
• Bean Box Coffee World Tour: The coffee was delicious and I even discovered a new-to-me roaster to love. Each bag of coffee makes enough for about two cups of coffee, great for tasting but less for making a morning pot of coffee. 

Not Our Favorite 

• Fishwife Tinned Fish Starter Pack: I'm a big fan of Fishwife and think this is a truly great starter set of tinned fish, but it didn't really feel gift-worthy.
• Catskill Provisions Negroni Kit: While the gin and amaro are delicious and gorgeous, I wish this package had one more item to make it feel like a kit. 
• Levain Bakery Cheers Bundle: The cookies were a bit stale but I enjoyed the flavors very much. This would be a cute pick-me-up for a friend going through a rough patch, but it had the lowest perceived value of the boxes I tested. 
• Williams Sonoma Pantry Gift Crate: ​​While perfectly suited for a starter kitchen, this box felt a little boring. It didn't spark any creativity to use these items together—instead, I tried the olive oil and vinegar with bread and the rest of the spices went into the cabinet. They are great quality, but other gift boxes were better.

FAQs

What makes a gift basket worth the price?

Shipping materials as well as novelty help determine if a gift box is worth the price. Consider if you have the access, time, and knowledge to create or curate the contents and then double your ingredient costs to account for shipping. Most of the time, a gift basket is a considerable saving over making and shipping items yourself. We found that at least three items help a box feel complete! 

How many items should a gift box include? 

A minimum of three items helps a box feel complete, but gift packaging—branded box, tissue or crinkle paper, as well as info cards—add to the overall gift experience. 

Why We’re the Experts

• Meghan Splawn is a food writer and recipe developer who has worked in food media since 2006. 
• She worked for 10 years in the test kitchen with Alton Brown and has done projects for sites including Simply Recipes, TheKitchn, and Serious Eats. 
• Since leaving her hometown almost two decades ago, she has been shipping gifts to extended loved ones. She even spent a month researching the best recipes and packaging for shipping cookies in 2020. 
• For this review, Meghan opened (and recycled) over 13 shipping boxes, made four cheese plates, and is still eating through an extensive collection of tinned fish. 
  

Often referred to as the "Queen of Rice" throughout South Asia and the Middle East, basmati rice is revered for its delicate nutty aroma and long slender grains that remain separate and whole when cooked. It has a firm yet fluffy texture, absorbs flavors well, and pairs beautifully with many different dishes. A proper biryani can't be made without it, and don't even attempt golden crunchy tahdig with anything else.

Below, we've rounded up some of our favorite basmati rice recipes that showcase its versatility across a variety of cuisines—including Indian, Persian, Egyptian, British, Nigerian, and Armenian. Whether it's a hearty and comforting standby, a celebratory showstopper, or a light and satisfying meal, these 10 intensely flavorful dishes will make the most out of a bag of basmati rice.

Lamb Biryani With Saffron, Yogurt, and Caramelized Onions

This biryani is a celebration of aroma, color, and flavor, with perfectly fluffy grains of basmati rice infused with rosewater, pandan, and saffron and succulent chunks of yogurt-marinated, richly spiced lamb. The dish is all about layering textures and building maximum flavor through techniques like deeply caramelizing onion for the base and garnish.

Vegetable Biryani

Brightly colored, intoxicatingly aromatic, and intensely flavorful, vegetable biryani takes less time to make than the meat version, so it's ideally suited for weekday meals. As with all biryani, good basmati rice is crucial for perfectly feathery and light individual grains.

Tahdig (Persian Crunchy Rice)

Tahdig, that most coveted buttery, golden, crunchy layer at the bottom of a pot of rice, is considered by many to be the jewel of Persian cooking and the source of fierce competition amongst those vying for the biggest piece and home cooks jockeying for bragging rights. For the best results, use an inexpensive heat diffuser or a thick, heavy-bottomed pot, or rotate the pot every 10 minutes, and immediately set the pot of cooked rice in cold water or on a thoroughly wet towel to ensure you don't lose a single bit of the golden brown crust.

Kedgeree (British Curried Rice With Smoked Haddock)

Inspired by the South Asian lentil-and-rice dish khichdi, this British recipe combines lightly curry-spiced basmati rice with Scottish smoked fish, jammy boiled eggs, and buttery onions. Toasting the rice in oil for a few minutes before adding the liquid further ensures that the grains of rice remain separate and fluffy.

Nigerian Fried Rice

Golden sella basmati, a type of basmati that has been parboiled, is essential for this Nigerian dish that cooks, feels, and tastes like a cross between Indian pilau and Chinese fried rice. The rice is first partially cooked in Nigerian stock to infuse it with savory flavor, then green bell pepper is added at the end of the cooking process to lend a fresh, vegetal flavor.

Koshari (Egyptian Lentils, Rice, and Pasta)

This dish of fluffy vermicelli, rice, tender black lentils, and soft elbow pasta is iconic Egyptian street fare that's bursting with tart and savory flavors and contrasting textures. It's fairly simple to make despite its long list of ingredients. To speed up the cooking time and ensure tender, fluffy grains, pre-soak the rice and lentils.

Nigerian Jollof Rice

The keys to making this seasoned tomatoey West African classic are choosing the right type of rice, in this case golden sella basmati, and slow cooking. Cooking the rice most of the way on low heat allows the grains to absorb the sauce properly, cook evenly, and not burn on the bottom; stirring minimally ensures evenly cooked rice while keeping the grains separate.

Ghapama (Armenian Stuffed Pumpkin)

If you're looking for a “low effort, high reward” showstopper that’s ideal for serving guests, then this gorgeous honey-butter–glazed pumpkin stuffed with rice, dried fruits, and nuts is it. Parboiled rice guarantees the stuffing cooks through at the same rate as the pumpkin. Brown butter amplifies basmati rice's nutty aroma and adds a complex, savory flavor.

North African Tuna and Rice Salad

We've drawn inspiration from North African pantry staples like harissa, preserved lemons, and olives to transform plain leftover basmati rice into a bright salad that's a meal by itself. Meaty tuna, crunchy vegetables, and fluffy rice dressed in a punchy vinaigrette offer a delightful contrast of textures and flavors.

Dosa (Indian Rice-and-Lentil Crepes)

Our version of the popular South Asian crepe made from fermented basmati rice and black lentils is crisp, chewy, and light, with a sourdough-like tang thanks to a double fermentation. Dosas are remarkably versatile and can be served with any number of accouterments or fillings, though masala dosa is the most iconic iteration—stuffed with a spiced potato filling and rolled into a log and served with coconut chutney.

I live in a Queens neighborhood with a sizable Colombian community. There are two Colombian restaurants and a bakery on three of my block's four street corners, and dozens more on all the blocks beyond that. If I tripped, I'd land face-first on an arepa.

But one arepa I don't see too often even in my neighborhood is an arepa de huevo—a deep-fried corn cake with an egg inside. The beauty of the area de huevo, aside from its flavor, is the range of textures you get from it: potato-chip crisp on the outside, tender (even runny) egg within. I'm at a loss to think of a crispier egg preparation.

A popular breakfast and snack food on Colombia's Caribbean coast, arepas de huevo are easy to make at home with just a little practice. I first learned to make them about twenty years ago, when the Colombian mother of an ex of mine taught me during a visit. I fell for them immediately, and started frying arepa after arepa, both because I wanted to keep eating them, but also because I was having a lot of fun messing around with the yolk doneness levels. There's no right way to cook the egg: Some people, including my ex's mom, like them fully cooked through with a set yolk, but others (like me) love the self-saucing effect of an arepa de huevo with a drippy center.

The process for making them is pretty straightforward. You start by mixing water with masarepa, a pre-cooked corn flour product that is commonly used to make arepas. Then you form that dough into balls, press them flat, and fry them until puffed. After that, you take the arepa out of the oil, let it cool for a minute, then carefully slice a hole in the side near one of the edges. Into this hole you slip a raw egg. Then it goes back into the oil to fry just long enough to cook the egg to your desired doneness.

How to Make Arepas de Huevo

The process, as noted above, is straightforward:

1. Mix water with masarepa.
2. Form the dough into balls, press them flat, and fry them until puffed.
3. Remove from the oil, let cool slightly, then cut a small hole near the edge.
4. Slip in a raw egg, then fry again to cook the egg to your liking.

Here are some tips to guide you through the process:

• Yellow and white masarepa work equally well. Masarepa is sold in both yellow and white variants, depending on the corn used, but the difference is primarily visual. I find the yellow color more striking when fried until crisp and cradling that golden yolk.
• Press the arepas between plastic for ease. This is common technique with tortillas as well, just slice open a zipper-lock bag on two sides and sandwich the ball of arepa dough between it. Then fold the flap of plastic over and press the arepa flat using either a tortilla press or a heavy, flat object like the bottom of a skillet. You can wash and save the plastic between uses.
• Adjust water as needed. If your dough cracks or crumbles, work in more water, one tablespoon at a time until the dough is a bit more malleable and friendly.
• Smooth the arepa edges. After pressing the arepa, it will usually have a jagged edge. Smoothing this edge out will help the arepa fry and inflate evenly. You can do this either with a fingernail through the plastic, or with a wet finger directly on the arepa edge itself.
• Don't make them too large and thin. Without gluten for elasticity, the dough can tear easily. Keep them around three inches in diameter and just under 1/4 inch thick for easy handling. If one falls apart, you can roll it back into a ball and start over.

The arepas don't necessarily need anything extra—they're delicious on their own, maybe with a coffee on the side. But that doesn't mean you shouldn't add condiments: hot sauce, Colombian ají (a fresh salsa served with many foods), and salsa rosada (a mix of mayo and ketchup) are all great options.

In a large mixing bowl, stir together masarepa, water, and salt. Using a clean hand, knead dough until evenly mixed and cohesive, about 1 minute. Let stand 5 minutes.

Using a sharp knife or scissors, cut the sides of a 1-quart or 1-gallon zipper-lock bag so that it is attached only at the bottom fold. In a large Dutch oven or pot, heat at least 2 inches of oil to 330°F (165°C) on an instant-read or fry thermometer. Meanwhile, divide dough into 8 even portions (about 1 3/4 ounces each); if dough is very brittle, mix in an additional 1 tablespoon water to moisten, then divide into balls and cover loosely with a kitchen towel,

Working with one ball of arepa dough at a time, roll between moistened hands to form a uniform ball. Set ball on the opened zipper-lock bag, then fold the bag closed over it. Using a tortilla press or a flat, heavy object like a cutting board or cast iron pan, evenly press down on the dough ball to flatten it into an even circle, roughly 3 inches in diameter and just under 1/4 inch thick. Smooth any jagged edges of the arepa (this can be done by smoothing the edges with a fingernail through the plastic, or with a wet finger directly on the arepa).

Crack 1 large egg into a small (preferably spouted) vessel or cup, being careful not to break the yolk. Season lightly with salt. Very carefully peel arepa from the plastic, taking care not to tear it, and gently lower it into the oil (this is the trickiest part, and it is easy to accidentally tear the uncooked arepa at this point; if you do, just roll it into a ball again, press it between the plastic back into a round, smooth the edges, and try again). Fry the arepa, gently spooning hot oil on top after it rises to the surface, until inflated, about 2 minutes. Carefully flip arepa and fry on second side 1 minute longer. Using a spider or slotted spoon, carefully transfer arepa to towels to drain.

When cool enough to handle, use a sharp knife to carefully cut slit into the arepa near the edge and large enough to slide the egg through. While holding the arepa in one hand and gently squeezing it to keep the slit open, very carefully slide the egg into the arepa.

Carefully lower the arepa back into the oil, using the spider or spoon to keep the slit-open side of the arepa slightly elevated until egg beings to set, then lower arepa fully into the oil. Fry until egg is cooked to your desired doneness, 1 to 2 minutes for a runnier yolk and 3 to 4 minutes for a more set one. Transfer to towels to drain once more. Repeat with remaining area dough and eggs. Serve warm.

Special Equipment

Zipper-lock bag; tortilla press or heavy flat object such as a cutting board or cast iron pan; large Dutch oven or pot (for frying); instant-read or fry thermometer

Notes

Masarepa is a type of corn flour that has been pre-cooked and then dehydrated. The ratio of water to masarepa here should work for most brands, but if the package instructions suggest a different ratio for arepas (and specifically arepas de huevo), feel free to follow the product's directions.

Make-Ahead and Storage

Arepas de huevo are best when freshly fried.

Arguably one of the Indian subcontinent’s most popular street foods is pani puri. In Delhi and other northern regions of India as well as in Pakistan, the dish goes by the name gol gappa while in the eastern state of West Bengal, it is called puchka, a name that sounds onomatopoeic to me, reflecting the squishy sound that a pani puri makes when you bite into it. It’s a satisfying snack that’s most often enjoyed at roadside vendors in South Asia, but I love to prepare pani puri at home for gatherings with friends and family. Endlessly customizable, the crisp bread puffs are filled with an assortment of savory, tangy, sweet, and crispy fillings, while flavored "waters" help create a dynamic and juicy bite.

Pani puri translates to water (pani) in fried bread (puri). The word "water" here may be misleading—they're really sauces with a thin, water-like viscosity that are infused with things like fresh herbs, spices, and fruity-tart ingredients like tamarind. The puri, meanwhile, are small, deep-fried shells of puffed bread that are hollowed out to make room for all the fillings. Those fillings often include a spiced potato mash, hearty cooked beans (mung beans or chickpeas), and an assortment of crunchy toppings.

It might at first seem daunting to prepare so many elements for just one dish, but I assure you that each component is fairly simple to prepare and just about everything can be made ahead for ease.

The Puri 

The flaky shells used in pani puri are a smaller version of a fried bread also known as puri. In pani puri, the crispy, deep-fried spheres are cracked open and stuffed with fillings before they’re dunked or doused into the prepared flavored waters. For this to happen, the individual-sized shells need to be sturdy enough to remain intact once filled and dipped, but still light, flaky, and crispy when bitten into. 

When I started developing this recipe, I tested making my own small puri that lived up to this tall order. But after rounds of dough kneading, rolling, cutting, and frying, I realized that even for me, a skilled Indian chef, it was too challenging to recreate this ideal puri texture in my home kitchen.

The solution is to stick with store-bought puri shells, which are excellent quality. The bite-size puffs are made from semolina and rice flour and can be found at most South Asian markets; they're often sold in egg carton-esque plastic containers or by the bag.

Make sure to purchase puris no more than two days before serving to ensure freshness (I even recommend asking about their freshness at the store). Inspect the package closely to check for shattered or squished puri—they’re fairly delicate and can break easily in transit. If you are able, sniff the puris before buying; they should smell lightly of freshly fried bread. An intense smell of oil indicates that they are most likely stale.

The Fillings

There are many filling options for pani puri. Here I’ve included two: a simple-to-prepare boiled and mashed potato filling spiced with dried Kashmiri chile, as well as boiled mung beans (green gram). Both are standard filling options for pani puri.

Soaking and cooking the mung beans is a simple but time-consuming process of boiling the beans and then seasoning them with salt, so if you’re in a rush, you can substitute with canned cooked chickpeas. Don't be concerned with the fact that the beans are only seasoned with salt: The filled pani puri have so many other big, bold flavors from the two flavored waters and spiced crispy condiments that keeping the beans simple is best.

The Pani

Most of pani puri’s flavor comes from the flavored water that each filled puri is doused with. The flavored waters should be intensely seasoned and pack a spicy, herbaceous, tangy punch. I like to serve pani puri with two styles of flavored water. One is a spicy mix of mint, cilantro, fresh green chiles, and cumin. The other flavored water is sweet and tart from jaggery (unrefined sugar made from the boiled and concentrated juice of sugarcane, date, and/or palm sap) and tamarind, with subtle heat from chile powder, and a distinctive tangy, sulphuric, savory aroma from chaat masala. 

Serving Suggestions for Pani Puri

When you eat pani puri at a roadside vendor, the puri is assembled for you: The vendor cracks open the top of the bread, stuffs it with a wee bit of every filling he stocks, then dunks the stuffed puri in the flavored waters before quickly handing it to you to eat immediately. Vendors won’t even make the next puri for you until you’ve finished the last one because they don’t want it to get soggy or fall apart on you.

To avoid soggy pani puri at home, I recommend serving all of the individual elements separately, and letting guests build their own. To build an individual pani puri, hold a puri at the seam between thumb and forefinger, keeping the bottom of it on the surface of the plate so it is steady. Using your other hand, break into the top of the puri, right in the middle and make a hole about 1 to 1 1/2 inches wide. Use a teaspoon (or fingers) to put a little of the fillings and toppings into a puri. Then use a soup spoon to pour some of the spicy water and the sweet–tart water over the top. Don’t forget to serve with crunchy bundi (deep fried chickpea paste balls) and sev (deep fried spiced chickpea paste threads).

For the Sweet-Tart Spiced Water: In a large metal or glass bowl, cover tamarind with hot water. Soak for at least 2 and up to 4 hours.

Using your hands, press tamarind in the water to separate pulp. Set a fine-mesh strainer over a large bowl. Pour tamarind-water mixture through it, pushing and pressing on the pulp until all the water and pulp has passed through; discard seeds, skins, and fibres. Stir jaggery or brown sugar, salt, cumin, and red chile powder into tamarind water until well combined. Set aside until ready to serve, stirring occasionally to ensure all sugar and salt has fully dissolved.

For the Spicy Herb Water: In a blender jar, add 1 cup water, mint, cilantro, ginger, chiles, cumin, and salt and blend on high power until smooth, about 1 minute.

Add additional 1 cup water and blend for 30 seconds on high to ensure no lumps of ginger or chiles remain.

Set a clean fine-mesh strainer over a bowl, then strain blended puree through it, pressing on pulp to extract as much as possible; discard solids. Stir in chaat or pani puri masala. Season with salt to taste. The liquid should be spicy and minty. If it tastes too hot for your liking, stir in sugar; set aside until ready to serve.

For the Spiced Potatoes: In a medium saucepan, add potatoes, 1 teaspoon salt, and enough cold water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to a vigorous simmer over medium heat and cook until potatoes are tender, 12 to 15 minutes. Drain potatoes, transfer to a bowl, and let cool for 10 minutes. Mash potatoes roughly or cut them into 1/4-inch chunks. Stir in salt, cumin, and red chile powder, if using, until well combined. Transfer spiced potatoes to a serving bowl.

For the Beans: If using mung beans, pick through to remove any hard bits of debris, then rinse beans well. Soak mung beans in 2 cups (480 ml) of warm water, covered and at room temperature, for at least 8 and up to 12 hours.

Drain and rinse mung beans well and cover again with 2 cups warm water. Set aside until beans have softened, about 4 hours. Check if mung beans have softened by pressing one bean between thumb and forefinger. If it breaks easily, it is ready to cook, if not, continue to soak for an additional hour and check again. Drain and rinse mung beans.

In a large saucepan, cover softened mung beans with 2 1/2 cups water. Bring to a boil over medium heat, then reduce heat to low and cook mung beans, uncovered, until beans are fully softened and break apart very easily when pressed, about 15 minutes. Drain and rinse beans and transfer to a serving bowl. Season with salt.

If using canned chickpeas, drain and rinse chickpeas before placing them in a mixing bowl. Using a potato masher or fork, mash chickpeas roughly. Stir in salt; transfer to serving bowl and set aside until ready to serve.

To Serve: Transfer the prepared sweet-tart spiced water, spicy herb water, spiced potatoes, prepared mung beans or chickpeas, onion, cilantro, bundi, sev or bhujia, and puris to separate plates and vessels on a serving table. Include plates, 2 teaspoons and 1 soup spoon per guest.

To Prepare 1 Pani Puri: The puri (puffed shell) has a thinner and crispier side; holding it on a plate, punch a roughly 1-inch hole into this thin side with your index finger, allowing the shards of puri to fall into the ball. Stuff the puri with potato mash and/or bean filling, then spoon sweet-tart spiced water and/or spicy mint water over top. Sprinkle with onion, cilantro, bundi (if using), and sev or bhujia (if using). Enjoy.

Special Equipment

Fine-mesh strainer, blender, medium saucepan, potato masher or fork, large saucepan (if preparing mungbeans)

Notes

This recipe can be easily doubled.

Make sure you have extra puris on hand in case a few are accidentally broken.

Bundi (deep fried chickpea paste balls) and sev (deep fried chickpea paste threads) are snacks that can be purchased at most South Asian grocery stores. They offer a crunchy counterpoint to the soft potato and mung bean fillings. 

Make Ahead and Storage

The green mung beans can be soaked up to 2 days before cooking. The cooked mung beans can be cooled and refrigerated in an airtight container for up to 2 days before serving.

The potatoes can be boiled and refrigerated up to 1 day before serving. Mash and season just before serving.

The two spiced waters can be prepared and refrigerated in airtight containers up to 1 day before serving.

Make sure to purchase puris no more than 2 days before serving to ensure they are fresh.

I’ll be honest: Sometimes, I don’t feel like dirtying two knives. While my nakiri knife, paring knife, and chef’s knife are trusted blades that carry me through weeknight meals and weekend cooking projects, my favorite (of over a decade) is a versatile 5-inch serrated knife from OXO that lets me slice tomatoes and a crusty loaf of bread in one go for my avocado toast. Plus, it’s only $15—a tiny investment for a knife that’s quite the multitasker (fruit and bread? Oh là là).

The Takeaways

It’s Great for Delicate Tasks

I reach for it over my other knives sometimes because I know its teeth will produce consistently smooth slices every single time, be it lemons, tomatoes, or peaches. It simply glides through without squishing the soft insides. It’s also my go-to knife for halving baked goods like croissants or brioche buns without crushing them.

It Holds Up Against Harder Foods, Too

I love my bread knife, but this serrated knife could give it a run for its money. While it’s not long enough to slice through a large sourdough batard, it’s great for French baguettes or crusty rolls. It’s also adept at cutting stringy ingredients like rhubarb and celery and can produce a picture-worthy cross-section of a bagel sandwich. It’s so sharp I’ve even used it to saw off a knob of frozen ginger, but don’t try that one at home.

It’s Durable and Comfortable to Hold

Even though I bought this knife over 10 years ago, it’s still as sharp as the day I got it. It cleans up with warm soapy water and is surprisingly forgiving if you forget about it by the sink. At least, mine has never shown signs of rusting if I don’t clean it right away. The knife also has a curved, textured handle that ensures a stable grip for every task. 

Do I Recommend It?

OXO Good Grips 5-Inch Serrated Utility Knife

Be it slicing nectarines, lemons, or bagels, this serrated knife is my go-to for countless kitchen tasks. It’s remained super sharp for over a decade and has never squished a tomato under my watch. Its strength is in its versatility as a blade that can glide through soft fruit just as easily as it can saw into crusty bread. At just $15, it’s worth grabbing to make kitchen workflows more efficient.

Why We’re the Experts

• An Uong is a writer for Serious Eats.
• An has been testing kitchen gear for Serious Eats for over two years.
• She’s a firm believer in having a minimal set of essential knives (and keeping them sharp).

I’ve always wanted to be someone who meal preps on the weekends so we have several dinners lined up and ready to go for busy weeknights. But the reality is my husband and I simply do not have the time or energy to plan, grocery shop, clean, parent, and cook several meals in advance. Our solution is a little more half-assed: I’ll roast some vegetables, cook some grains, and spin some salad greens on the weekend. Then, during the week, I’ll dry brine some meat or marinate some fish the day before I plan to serve it, then when it's go-time I quickly cook the fish or meat and mix-and-match it with whatever vegetables and grains we have prepped. It might not be full meal prep, but it makes weeknights a lot simpler. 

One meal we make frequently is juicy, tender pork chops with a subtly sweet honey-mustard sauce. The dish is incredibly easy to make, requires minimal prep, and can be on the table in less than 45 minutes—much of that hands-off oven time. It’s a great weeknight meal, but also elegant enough for a dinner party when paired with the right sides. For all of those reasons, it’s a recipe that’s always in my back pocket, and at this point, I can practically make these pork chops with my eyes closed. All you have to do is dry brine them (if you have time), start the meat at a low temperature in the oven, then finish it in a smoking hot skillet before whipping up a quick pan sauce.

Have Time? Don’t Skip the Dry Brine

At Serious Eats, we’re huge advocates of dry-brining, the process of salting and resting food before you cook it. Though dry-brining isn’t essential, I highly recommend it. Salting the pork draws out its natural liquids, which dissolves the salt on the meat’s surface before it’s reabsorbed. As former Serious Eats editor Sasha wrote in his guide to dry-brining, “the moisture that was initially drawn out of the meat is absorbed to counteract the shift in salt concentration from surface to interior, leaving you with a well-seasoned piece of meat that will now better retain its natural moisture content during cooking.” Below, I recommend dry-brining your pork chops for at least eight hours, but even an hour or two—or even 45 minutes—will be beneficial. (As explained in the brining guide, if you don't have at least 45 minutes to brine, you're actually better off not brining at all and should instead cook the chops immediately after salting them.) 

Reverse Sear Your Pork Chops

Former Serious Eats editor Kenji has written at length about the benefits of reverse searing; the method involves bringing your meat up to temperature in a low oven of about 250°F (121°C), then searing it after. That low heat removes any remaining surface moisture and ensures that your meat is evenly and gently cooked. Once it’s almost at the temperature you’re looking for, you can sear it in a hot pan to give it a good crust. Though the technique is often used to prepare steak, it’s also a great way to cook other cuts of meat—and is how our editorial director, Daniel and I both like to prepare our pork chops.

Make a Quick Pan Sauce

There are many sauces that go well with pork chops, including these lemon butter, rosemary, and apple cider pan sauces. Here, I’ve gone the honey-mustard route, a classic flavor combination that has a touch of sweetness and sharpness. After I sear the pork chops and set them on a wire rack to rest, I drain the remaining fat, then sauté shallots and thyme in a tablespoon of butter until softened. A little white wine or chicken broth goes in, and after it’s reduced by about half, I whisk in the remaining butter, along with mustard, honey, and lemon juice for a silky smooth sauce. And that’s all there is to making a tender, juicy pork chop. Serve the sauce smothered chops with a simple salad and some mashed potatoes, and that’s dinner on the table.

Pat pork chops dry with a paper towel. In a small bowl, combine salt and baking soda. Season pork chops generously on all sides with salt mixture. (You may have some seasoning mixture left over; reserve for another use or discard.) Transfer to a wire rack set in a rimmed 13- by 18-inch baking sheet. If dry-brining chops overnight, refrigerate, uncovered, at least 8 hours and up to 24; otherwise proceed immediately to step 2.

Preheat oven to 250°F (121°C). Season chops with pepper. Place baking sheet with pork chops in oven and cook until an instant-read thermometer inserted into the center of the chops registers 100 to 110°F (38 to 43°C) for medium-rare, 20 to 25 minutes, or 110 to 120°F (43 to 49°C) for medium, 35 to 40 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.

Heat oil in a large carbon steel or cast iron skillet over high heat until smoking. Working in batches if necessary to not overcrowd the skillet, place pork chops in skillet and cook, turning occasionally, until browned and an instant-read thermometer registers 120 to 130° (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium, about 3 to 5 minutes. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about 1 minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes while you prepare the sauce.

Pour fat from skillet; do not wipe out pan. Add 1 tablespoon butter and melt over medium-high heat. Add shallots and thyme and cook, stirring, until softened, about 1 minute. Stir in white wine or broth and bring to a simmer. Lower heat to medium and simmer until liquid is slightly reduced, about 4 minutes. Stir in mustard, honey, lemon juice, and remaining 3 tablespoons butter until well combined. Remove from heat, season to taste, and serve chops with sauce spooned on top.

Special Equipment

Wire rack, 13- by 18-inch rimmed baking sheet, instant-read thermometer, large carbon steel or cast iron skillet, tongs, whisk

Notes

This recipe can be prepared with boneless pork loin chops, but boneless pork chops won’t be as flavorful as bone-in. They will likely take less time to cook; to prevent overcooking, start checking temperature 5 to 10 minutes before suggested time for bone-in pork chops.

Make-Ahead and Storage

Leftover pork chops and sauce can be refrigerated separately in airtight containers for up to 3 days. The pork chops can be reheated in the microwave or in a 350°F (175°C) oven or air fryer until warmed through. The sauce can be gently reheated in the microwave on low power.

If you’re a fan of cold brew coffee, you’re in good company. The market for the drinks, estimated to grow to about $3.87 billion this year, is expected to reach more than $16 billion by 2032. That noise we’re all familiar with—swirling ice around supersized plastic cups between sips—isn’t going away anytime soon.

I love cold brewed coffee enough to drink it year-round and keep a squeeze bottle filled with simple syrup in the refrigerator to tune up my late afternoon dose. Cold brew tastes great and doesn’t need a lot of fancy gear. Even with a bag of premium beans, you could make cold brew at home for far less than what you'd pay at most coffee shops, though this takes at least eight hours and usually overnight.

Do you know who doesn’t have to wait long for coffee? Those who take it hot in a traditional coffee maker (or the Keurig crowd). Even the four minutes or so it requires to do pour-over feels “instant” compared to cold brew.

Cumulus is the first machine to offer on-demand cold brew. Instead of chilling hot coffee over ice, or shortcutting the steeping process while making cold brew—both options we’ve seen before—Cumulus relies on capsules full of cold brew concentrate and, essentially, a mini refrigerator inside that keeps water at around a crisp 43ºF. If you love cold brew or nitro coffee enough to spend $700 on a machine and invest in a pod-based system, the Cumulus delivers on taste and speed.

The Tests

• Taste Test: Using both dark and medium roast pods, I made several cups of the machine’s three options—cold coffee, nitro, and espresso—and noted the taste and texture.
• Temperature Test: Using an instant-read thermometer, I took the temperature of each of the machine’s three drinks and noted the temperature consistency.
• Timing Test: I brewed each of the Cumulus' three drinks and timed how long they took.
• Taste Test: I tasted these drinks: a 10-ounce cold brew; 10-ounce nitro; and two-ounce cold espresso.
• Use Test: Throughout testing, I noted how easy the coffee maker was to set up, use, and clean.

What We Learned

You Better Love Cold Coffee, Because You’ll Need to Drink a Lot of It

Cumulus uses proprietary coffee-filled pods that, at least for now, are sold exclusively through the brand’s site. The system works like other pod-based coffee makers: Add water, load in a pod, make a drink, and then yank the empty canister. 

The recyclable aluminum pods hold 0.68 fluid ounces of cold brew concentrate and look like tiny beer kegs. When I opened one to taste the coffee it was intensely bitter, with a consistency closer to syrup than coffee. The pods don’t require refrigeration.

The Cumulus coffee maker produces three drinks: a 10-ounce cold brew, or what the machine calls “still”; a 10-ounce nitro cold brew, and a two-ounce cold espresso. In every case, the pod’s contents get pulled out of the machine and mixed with water that you load to make the drink. “Espresso” isn’t the most accurate description, since the coffee in the pod isn’t brewed, nor is it made using pressure. 

Cumulus has a patent around the technology in the machine that produces nitrogen cold brew. Instead of relying on CO2 canisters, Cumulus uses a series of pumps and valves to pressurize ambient air it pulls in through vents in the side. From there, the machine injects tiny bubbles into the water that then mixes with the concentrate to provide that creamy head, luscious mouthfeel, and cascading look. It adds that foam to the nitro and espresso more so than the cold brew. 

Cumulus ships its machine with a variety pack of 12 coffee pods. The brand offers five different coffees—from light to dark roast, and decaffeinated—and the website provides tasting notes and acidity levels. The most common way to buy more capsules is a 10-pack sleeve for $25, plus about $8 for shipping. (If you buy three sleeves, and spend $75 or more, shipping is free.)

It Was Huge

Cumulus is a big investment, but it’s also just plain big. At 19 x 6 x 16 inches and just over 30 pounds (empty), it packs a Dell CPU vibe sitting on the countertop. In most kitchens with upper cabinets, you usually have about 18 inches of room above the countertop, so the Cumulus, which comes in black or white, should fit. But the Cumulus gets taller than 16 inches. To make a coffee you press on a chamber in front, which then springs up—like a dumbwaiter—revealing the chamber that accepts the coffee pod. Press that down until it clicks and you’re a button press away from coffee. When left open, that chamber bumps the height up to 20 inches, which is just below the bottom edge of my upper cabinet’s door. It might sound like a small detail, but during testing, when I absentmindedly left the chamber up, I was thrilled the cabinet door above it, which I was opening, didn’t cause a collision.

The Machine Was Sleek, at a Cost

With a few days of use, the Cumulus is easy to master. But you’ll probably need to hold onto the owner’s manual. The bone I have to pick with Cumulus is the same with a lot of design-forward tech like speakers, earbuds, etc. To streamline the looks, designers rely on tiny LEDs, and few words, to communicate issues, leaving you at times feeling like you’re trying to decipher Morse code using lights.

The Cumulus has essentially three controls on it, the most intuitive of which is the large, toothy wheel at the top you rotate right or left to select cold brew, nitro, or espresso. Below that, is a large brew button you press to start the process of mixing the pod’s contents with water, and it has an LED ring around it. That ring can be blue, green, white, orange, or red, and all those colors mean different things. Below the brew button is a small LED that Cumulus calls the alert light. It too can be white, blue, or orange and each color has a meaning. Unfortunately, Cumulus isn’t popular enough yet to where you can ask Alexa “what does the orange light on Cumulus mean?” the way I do for my Sonos speaker.

The first machine Cumulus sent me had a defective valve that would allow some coffee concentrate to leak into the drip tray below. Cumulus replaced the machine and that issue hasn’t happened again, so I’m confident the leak was limited to an early model sent to the media. And while I didn’t experience any major issues while testing, I’d say I never felt comfortable enough to keep the manual—which includes a color decoder—anywhere but right on top of the machine.

The pull-out water carafe holds about 44 fluid ounces of water, which it cleans using the replaceable Brita-style filter. When you first fill the Cumulus it needs up to 15 minutes to cool it down to about 43 to 44ºF, and up to three minutes if you refill it before it empties, which means the coffee maker frequently cycles on and off to keep the water constantly chilled. (A standby mode button on the back does prevent the machine from cycling on and off as necessary to keep the water cold). Once fully loaded, Cumulus can make up to three of the 10-ounce drinks back-to-back before you need to add more water and wait another 10 to 15 minutes for it to chill down. If you attempt to make a drink and Cumulus senses you don’t have enough water, an LED alerts you. The coffee maker can get a bit noisy while it's working. Cumulus reached about 76 decibels while making a nitro during testing, which would have been enough to force you to move away from it if you were on a phone call.

After about 150 brews the LED turns orange notifying you to clean the system. I found the task pretty simple: Add some of the detergent Cumulus ships with the machine, along with water, into the water tank and pop in the blank aluminum pod they supply, then press brew.

The Coffee Cumulus Made Was Good, Cold, and Fast

During rounds of coffee making I was happy with the consistent and pleasing flavor from all three of the beverages. The flavor profile of coffee tends to be a bit muted in cold brew but, as you’d expect, the level of acidity was also lower. When I tried the Arabica coffees without milk, the roasty notes of the light and medium coffees shined through and I found the punchier dark roasts more pleasing as a smaller cold espresso. Cumulus mentions tasting notes like crisp citrus, lingering honey, and musky cedar—all of which were harder for me to discern when chilled, and even more so if you take your cold brew with cream.

It takes about 70 seconds to make either a 10-ounce cold brew and nitro, which finishes pouring at about 43ºF. That’s (hopefully) slightly warmer than the food in your refrigerator and was cold enough for me to enjoy without adding ice. I tried gaming the Cumulus by starting with refrigerated water kept at 40ºF, instead of cold tap, and it didn’t seem to make a difference in the time or final temperature. 

The cold brew was potent and I’d say if you enjoy cold brew at coffee shops, you might want to add a splash of water or maybe some ice to it to dilute it a touch. I’ve made cold brew more quickly at home, from commercial concentrates, but the flavor of the Cumulus was cleaner and I enjoyed drinking it black, which is not something I can say for a lot of bottled versions. 

For me, the star of this machine is the nitro, which is a drink that’s difficult to reproduce at home. Having used the first-generation Spinn, which also has a nitro feature, the Cumulus version is better. The injected air, which you can see as a stream of cloudy water that flows into the cup after the coffee, creates a foam that is thicker, creamier, and lingers longer.

The two-ounce espresso was particularly luxurious and unlike what you’d find at a coffee shop. Typically, an iced espresso is what it sounds like—hot coffee poured over ice, and the crema is collateral damage. But on the Cumulus the espresso has an equal ratio of two ounces of foam to two ounces of coffee. It’s a punchy little shot that offers a nice pick-me-up during the afternoons. Is it a proper espresso? No, it’s more along the lines of a stronger cold brew with more foam, but still unique to have a home. The espresso takes about 35 seconds and pours at about 44ºF. It offers a bit of customization: If you find the 10-ounce cold brew a touch weak, you could make the two-ounce espresso and dilute it with less water. I added water first to avoid collapsing the crema.

The Verdict

While this $695 machine is certainly a splurge, the pods it relies on are filled with great-tasting coffee. I enjoyed all three of the drinks the Cumulus makes, but the nitro is the best of the bunch. If you’re comfortable buying into a pod-based system, and would otherwise head to a coffee shop for your cold brew fix, the Cumulus could be a good fit. But if you only drink cold brew, or there is only one cold coffee drinker in the house, it will take a good long while for the investment to pay off.

The Pros

The machine doesn’t need much in the way of maintenance and produces beverages with the push of a button. There is no app or connectivity to get in the way. All three of the drinks come out cold enough—about 43ºF—to drink straight, without any ice. It can crank out up to three drinks in rapid succession before needing to add more water.

The Cons

Cumulus is expensive, the machine isn’t small, and there isn’t much versatility in drink sizes. It uses colored lights instead of text to communicate what's going on, so it can take a while to learn how to use the machine. You’ll want to keep the owner’s manual.

Key Specs

• Materials: Food-grade plastic, stainless steel, aluminum, and silicone
• Connectivity: None
• Cord length: About 43 inches
• Size: 19 x 6 x 16 inches (closed), 20 inches tall when open
• Weight: 30 pounds, 9.6 ounces (without water)
• Water capacity: 44 ounces
• Serve sizes: 10-ounce cold brew; 10-ounce nitro; 2-ounce cold espresso
• Warranty: A two-year standard warranty, or a three-year warranty with registration

FAQs 

Who owns Cumulus Coffee?

Cumulus Coffee Company is a startup that raised more than $20 million in funding to bring its coffee maker to market. CEO Mesh Gelman,, a former Starbucks executive, notes the trend in cold coffee is the driving force behind Cumulus. Former Starbucks CEO Howard Schultz is among those who invested in the brand.

Does the Cumulus coffee maker only make cold coffee?

Yes. It makes three drinks, each about 43ºF. Pick between a 10-ounce cold brew, a 10-ounce nitro, or a 2-ounce espresso.

Why We’re the Experts

• Sal Vaglica was the equipment editor for Serious Eats. He now writes for the site.
• For this review, he made cups of cold brew, nitro, and cold espresso from a range of light- and dark-roasted coffee.