Sasha Marx

1 week ago | seriouseats.com | Sasha Marx

Steeping raw garlic in lemon juice prevents harsher garlic flavors from forming, and lends the dip subtle allium aroma instead of a pungent bite. Processing cooked white beans with a small amount of bean cooking liquid produces a super-smooth dip without diluting the flavor of the beans. A simple, punchy, puttanesca-inspired roasted cherry tomato topping acts a bright counterpart to the earthy richness of the bean dip.

2 weeks ago | seriouseats.com | Sasha Marx

Cooking shucked ears of corn on a hot grill brings out the corn's nutty flavor and chars the kernels slightly, balancing its natural sweetness. Adding XO sauce to the classic Cotija-mayonnaise mixture for Mexican street corn gives the dish an extra layer of savory depth as well as textural dimension. Some time ago I made one of my regular early-morning trips to the Union Square greenmarket to pick up vegetables to cook and pair with my XO sauce for a video.

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.