Sasha Marx

Dec 7, 2024 | seriouseats.com | Sasha Marx

A long, 72-hour soak in several changes of water guarantees that the salt cod fillets won't be too salty. A mixture of flour and cornstarch mixed with vodka and sparkling water limits gluten formation, producing a crispier crust. Nobody has ever accused Roman cuisine of being too light. With its famous permutations of pasta, guanciale, and cheese, and the vast catalogue of hearty quinto quarto—offal—dishes, there’s very little chance that you’ll leave a meal in the eternal city feeling peckish.

Nov 24, 2024 | seriouseats.com | Sasha Marx

Of all the restaurant kitchen equipment and appliances that I miss working with on a daily basis, a French top range is high on my list, especially when I'm cooking a number of things at once on my stovetop. A French top has a large flat surface made of cast iron or rolled steel, with a couple of rings positioned in the center.

Nov 16, 2024 | seriouseats.com | Sasha Marx

I'm not the type of cook who thinks traditional, time-consuming cooking techniques are inherently better than quicker modern ones. Got a better, simpler, more efficient way of doing things? I'm all in. I love learning new methods and approaches to food and always bristled at the "because that's the way it's done" reasoning used by a lot of chefs to dismiss questions from inquisitive cooks. At the same time, there is value in having a solid grasp of fundamental culinary techniques.

Aug 23, 2024 | yahoo.com | Sasha Marx

Channeling the concentrated heat of a charcoal chimney starter allows you to do just that without wasting any fuel. It's the most wonderful time of the year: summer. Long days, beach trips, patio drinks, pickup soccer in the park. Sure, it's also the time of year when I get eaten alive by mosquitoes, and when the New York subway is at its sweaty, sweltering, smelly apex, but I'll gladly take those wrinkles in exchange for the good stuff—like awesome Greenmarket produce and grilling season.

Jul 31, 2024 | yahoo.com | Sasha Marx

Sasha MarxJuly 31, 2024 at 7:30 AM·3 min readDon't bruise and mangle your chives! Learn the way of the back-slice. A long time ago, back when we were still cooking in the Serious Eats test kitchen, we shot a video for my French-style brown butter potatoes. Before every shoot there's always an hour or so of set-up, with Joel Russo, our resident expert in all things video, tinkering with cameras and lighting, while I do last-minute knife work and get all the mise en place into cute little bowls.