Daniel Gritzer

New York

Culinary Director at https://t.co/2v5ngyINO3. Cook, eat, repeat. Regrettable stuff I say here is not the fault of my employer. He/him

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Articles

Sweet-Sour Macerated Cherries With Marcona Almonds, Mint, and Ricotta Recipe

1 week ago | seriouseats.com | Daniel Gritzer

Honey, red wine vinegar, and black pepper give the macerated cherries a balanced sweet-savory flavor profile. Using high-quality ricotta is essential for this simple four-ingredient dish. I have such mixed feelings about summer. On the one hand, it's glorious. This is the season of days at the beach, picnics in the park, cookouts, long stretches of daylight, and some of the best produce of the year.
The Killer Pasta I Make When I Have No Time and No Plan

2 weeks ago | seriouseats.com | Daniel Gritzer

This is the clutch pasta I turn to again and again for easy weeknight meals—built entirely from pantry staples I always keep on hand. I have authored more than my fair share of pantry pasta recipes on this site, but the one I turn to the most is from my old colleague and friend Sasha Marx. On a night when I am caught in an "oh crap I need to feed the kids and it's almost bedtime" moment (which is most nights, if I'm being honest), his recipe for pasta al tonno is the one I almost always make.
Sorry, You Can't Just Throw Any Fruit in Sangria-Here's What Actually Works

2 weeks ago | seriouseats.com | Daniel Gritzer

Extensive testing showed clearly that apples, oranges, and lemons were the ideal fruit to add to sangria. Any red wine that's light- to medium-bodied will work for this recipe. Want to make a wine snob shudder? Drop some ice cubes into your glass. Or, worse, add some fruit. More than a few Italian and Spanish friends of mine, though, do it without hesitation, and boy do they enjoy it.
This Common Kitchen Tool Solves One of the Most Annoying Grilling Problems

2 weeks ago | seriouseats.com | Daniel Gritzer

Sliding a basic carving fork between the grill grate lets you gently test and lift grilled food without mangling it—no fancy gear required. Keeping a carving fork by the grill might seem obvious—you’ll need it when it’s time to carve, right? But it’s far more useful during grilling than after. In fact, it might be the most underrated grill tool out there. That's because a carving fork solves a major grilling problem: Freeing stuck food, especially delicate food, without tearing it to shreds.
This Frozen Drink Tastes Like the Tropical Vacation We All Need

3 weeks ago | seriouseats.com | Daniel Gritzer

Freezing the ingredients first means you can use less ice, leading to a more flavorful, less diluted drink. Ripe fresh pineapple or canned pineapple chunks are more flavorful than pineapple juice, plus their fiber helps thicken the drink. Coconut cream has a more natural flavor than Coco Lopez. Measuring solids by weight gives you better control over the ingredient ratios. I would like to offer a few basic facts about myself: I sometimes like getting caught in the rain... when it's warm.
The Two-Ingredient Coffee Dessert I'm Making All Summer Long

3 weeks ago | seriouseats.com | Daniel Gritzer

Hot espresso melts the ice cream, the ice cream cools the espresso, and the result is a glassful of delicious temperature contrasts. Sweet, creamy vanilla ice cream perfectly tempers strong espresso, creating a balanced and delicious dessert. I am a coffee snob—the kind of person who packs a hand grinder and scale in his luggage to avoid bad coffee at my destination, and who would sooner suffer a caffeine-withdrawal headache than submit to whatever’s brewing at many ubiquitous chains.
This One-Pan Chicken Dinner Is the Definition of a High-Reward Recipe

3 weeks ago | seriouseats.com | Daniel Gritzer

This One-Pan Chicken Dinner Is the Definition of a High-Reward Recipe Prep 10 mins Cook 30 mins Total 40 mins Cook Mode (Keep screen awake) 2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs; 1.15 kg) Kosher salt 1 tablespoon (15 g) extra-virgin olive oil, divided, plus more for drizzling 2 1/4 pounds asparagus (about 2 bunches), woody ends trimmed 6 to 8 medium scallions (1 bunch), root and dark-green ends trimmed 1/2 cup Greek yogurt (4 1/2 ounces; 128 g) 3 tablespoons olive spread...
How to Grill a Whole Fish Like a Pro (It's Easier Than You Think)

3 weeks ago | seriouseats.com | Daniel Gritzer

Properly preparing the grill and grate by preheating, cleaning, and oiling helps ensure the fish won't stick to it. Allowing the fish to come to room temperature, drying it well, and oiling it are key to ensuring it doesn't stick to the grill. Using a carving fork to lift the fish from the grill grate is the safest way to turn it, with the least risk of the fish sticking and tearing. Today marks the final phase in my quest to get more people to cook whole fish at home—at least for now...
Grilling Steak? This Bold Summer Side Dish Is the Perfect Match

3 weeks ago | seriouseats.com | Daniel Gritzer

The sweet-sour cherry sauce is jammy and fruity, with enough of a deep vinegar tang to stand up to all that sweetness. Radicchio grows even more bitter on the grill as it chars and lightly wilts, resulting in an intense flavor that requires an equally intense sauce. I've had a recipe turning around in my brain for several weeks. It all started when I was trying to think of a simple yet interesting recipe that used cherries.
This Onion and Ricotta Tart Is My Go-to for an Easy Fancy Dinner

4 weeks ago | seriouseats.com | Daniel Gritzer

Microwaving the oil-brushed onions quickly softens them with little mess or effort, ensuring a tender tart topping. Store-bought puff pastry bakes up quickly and easily into a fancy-seeming savory tart. I love a savory onion tart. What I don't love is the dreaded onion-pull: when you attempt to bite into onions that are tough and semi-dessicated from baking in an oven's dry heat, and instead of breaking cleanly between your teeth, they pull off in strands.