Foolproof Hard-Boiled Eggs: The Ultimate Guide

Discover the secret to creating perfectly cooked hard-boiled eggs every single time with our meticulously tested method.

Mastering the art of hard-boiled eggs is a culinary game-changer. After extensive experimentation, we’ve cracked the code to achieve eggs with consistently creamy yolks and tender whites. Get ready to elevate your egg game!

October 2009

Recipe Details

Foolproof Hard-Boiled Eggs


  • 1 tray of ice cubes (optional; for serving cold)
  • 3 quarts (2.8L) water
  • 1 to 6 large eggs


  1. For cold eggs: Prepare an ice bath by filling a large bowl with water and adding a tray of ice cubes.

  2. Bring 3 quarts (2.8L) of water to a rolling boil in a large pot. Gently lower the eggs into the water and maintain the boil for 30 seconds. Quickly cover the pot with a tight-fitting lid, reduce heat to low (water should barely simmer), and cook for exactly 11 minutes. For hot eggs, serve immediately. For cold eggs, transfer them to the prepared ice bath and let cool for at least 15 minutes before peeling under cool running water.

  3. To peel with ease, gently tap the egg all over to create a network of cracks. Then, under a thin stream of cool running water, carefully remove the shell. The water helps separate the shell from the egg white, ensuring a smooth peeling process.


For an even quicker and easier method, check out our foolproof steamed eggs recipe.

Make-Ahead and Storage

Unpeeled hard-boiled eggs can be stored in the refrigerator for up to 5 days. Once peeled, consume within 1 day for best quality.

Read More

  • The Food Lab: How to Make Perfect Hard-Boiled Eggs

Gluten free,Vegetarian,Low-carb

Zesty Cuban Mojo Sauce: A Flavor Explosion in Every Bite

Discover the secret behind irresistible rotisserie chicken! This tangy, garlicky Cuban Mojo sauce will transport your taste buds straight to Havana. Perfect as a marinade, baste, or dip, this versatile sauce packs a punch that’ll make any dish sing.

Mojo sauce comes in many varieties, but the Cuban version steals the show. Sour orange juice forms the tart foundation, while plenty of garlic adds a robust kick. Olive oil smooths things out, and a dash of oregano and cumin brings an earthy depth that’ll leave you craving more.

While store-bought substitutes work in a pinch, nothing beats the authentic flavor of fresh sour oranges. Hunt them down at your local Hispanic market for the ultimate Mojo experience. Your taste buds will thank you!

June 2011

Recipe Details

Authentic Cuban Mojo Sauce


  • 8 cloves garlic, minced

  • 2/3 cup fresh sour orange juice, or 1/3 cup of fresh orange juice and 1/3 cup of fresh lime juice (see notes)

  • 1/3 cup olive oil

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon cumin

  • Kosher salt and freshly ground black pepper to taste


  1. Start by creating a flavorful garlic paste. Place the minced garlic in a mortar with 1/2 teaspoon of salt. Use the pestle to grind and mash until you achieve a smooth consistency. This step releases the garlic’s oils and intensifies its flavor.

  2. In a small bowl, combine your garlic paste with the sour orange juice, olive oil, oregano, and cumin. Whisk vigorously to emulsify the mixture. Taste and adjust the seasoning with salt and pepper until it’s just right. Your Mojo sauce is now ready to elevate any dish!


Can’t find sour oranges? No worries! Mix equal parts fresh orange juice and lime (or lemon) juice for a close approximation of that distinctive sour orange flavor. While not identical, this substitute will still deliver a delicious Mojo sauce.

Nutrition Facts (per serving)
746 Calories
72g Fat
26g Carbs
3g Protein
Nutrition Facts
Amount per serving
Calories 746
% Daily Value*
Total Fat 72g 92%
Saturated Fat 10g 50%
Cholesterol 0mg 0%
Sodium 1267mg 55%
Total Carbohydrate 26g 10%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 3g
Vitamin C 91mg 453%
Calcium 84mg 6%
Iron 2mg 12%
Potassium 457mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Paleo,Keto,Low-carb,Mediterranean

The Ultimate Vesper Cocktail: James Bond’s Iconic Drink

Shake up sophistication with 007’s legendary libation.

Born in the pages of Ian Fleming’s Casino Royale in 1953, the Vesper cocktail has become a symbol of Bond’s suave persona. While it may not be as common in bars as its literary fame suggests, this drink deserves a spot in every cocktail enthusiast’s repertoire.

The Vesper is a brilliant fusion of gin and vodka martinis, with a unique twist. Instead of dry vermouth, Bond’s recipe calls for Kina Lillet, adding depth and complexity to this already intriguing mix.

Modern bartenders face a challenge: Kina Lillet was reformulated in the 1980s, losing its distinctive bitter edge. Some mixologists suggest Cocchi Aperitivo Americano as a worthy substitute, claiming it closely mimics the original Kina Lillet’s profile.

Crafting your Vesper: Choose a premium vodka that suits your palate. For gin, stick to classic London dry styles like Tanqueray or Beefeater to maintain authenticity. Feeling adventurous? Try making two versions – one with Lillet Blanc and another with Cocchi Americano. Compare the subtle differences and decide which you prefer.

A word of caution: Bond’s original recipe packs a serious punch. Unless you’re planning to save the world (or have a designated driver), consider halving the portions or sharing with a fellow secret agent.

The Lillet version offers a smooth, floral experience with citrus undertones, while the Cocchi variation delivers a crisp, pleasantly bitter finish. Which Vesper reigns supreme? The mission is yours to decide.

The Vesper Cocktail Recipe


  • 3 ounces London dry gin

  • 1 ounce vodka

  • 1/2 ounce Lillet Blanc or Cocchi Aperitivo Americano

  • Wide strip of lemon zest, for garnish


  1. Combine gin, vodka, and Lillet (or Cocchi) in a mixing glass filled with ice. Stir vigorously for about 20 seconds until well-chilled. Strain the mixture into a chilled cocktail glass. For the authentic Bond experience, shake the ingredients in a cocktail shaker with ice for 10 seconds – this creates a slightly cloudy, effervescent texture. Express the oils from a wide lemon zest over the drink and use as a garnish.

Special Equipment

Mixing glass, cocktail strainer

Nutrition Facts (per serving)
142 Calories
0g Fat
1g Carbs
0g Protein
Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 142
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 0g
Vitamin C 3mg 16%
Calcium 4mg 0%
Iron 0mg 0%
Potassium 12mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Low-carb

White Negroni: A Refreshing Twist on a Classic Cocktail

Discover the sophisticated and refreshing White Negroni, a modern spin on the timeless Italian aperitif. This elegant cocktail combines the crispness of gin with the subtle bitterness of Cocchi Americano and the herbal notes of white vermouth for a perfectly balanced drink.

The Birth of the White Negroni

The White Negroni’s creation is credited to Wayne Collins, a London bartender who crafted this innovative cocktail in 2001 while in Bordeaux, France. Seeking relief from the summer heat and lacking traditional Negroni ingredients, Collins improvised with local French spirits, giving birth to this lighter, brighter version of the classic.

Over time, the White Negroni gained popularity among bartenders and cocktail enthusiasts, eventually becoming a staple in high-end bars worldwide. Its versatility and refreshing profile have made it a favorite among those looking for a sophisticated yet approachable cocktail.

Our Unique Take on the White Negroni

While the original recipe calls for Suze and Lillet Blanc, our version uses Cocchi Americano and Dolin Blanc vermouth. This combination results in a cocktail that’s clearer in appearance and offers a delightful balance of citrusy notes and gentle bitterness.

The use of Cocchi Americano, an aromatized wine infused with cinchona bark, gentian, and other botanicals, brings a complex flavor profile that complements the gin beautifully. Dolin Blanc vermouth adds a touch of sweetness and herbal depth, rounding out the drink’s character.

September 2011

This recipe’s headnote was written by Jacob Dean, while the recipe was developed internally by the staff at Serious Eats.

Recipe Details

White Negroni


  • 1 1/2 ounces gin (recommended: a London dry like Beefeater)

  • 1 ounce Dolin Blanc vermouth

  • 1/2 ounce Cocchi Americano (sub Bonal or Suze if desired)

  • Lemon twist, for garnish


  1. In a mixing glass filled with ice, combine the gin, white vermouth, and Cocchi Americano. Stir gently with a bar spoon for about 30 seconds until the mixture is well-chilled. Strain the cocktail into a chilled cocktail glass. Garnish with a lemon twist, expressing the oils over the drink before dropping it in. Serve immediately and enjoy your expertly crafted White Negroni.

Special Equipment

Cocktail mixing glass or shaker, bar spoon, strainer

Mixologist Tips

  • Experiment with different gin brands to find your perfect flavor profile.
  • Chill your cocktail glass in the freezer for 10 minutes before serving for an extra-cold drink.
  • Try adjusting the ratios slightly to suit your taste preferences – more gin for a stronger drink, or more Cocchi Americano for added bitterness.

Variations to Try

  • Classic Negroni: Equal parts gin, Campari, and sweet vermouth
  • Boulevardier: Replace gin with bourbon for a richer, warmer cocktail
  • Sbagliato: Substitute gin with prosecco for a sparkling twist
Nutrition Facts (per serving)
459 Calories
2g Fat
93g Carbs
9g Protein
Nutrition Facts
Servings: 1
Amount per serving
Calories 459
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 93g 34%
Dietary Fiber 22g 79%
Total Sugars 37g
Protein 9g
Vitamin C 428mg 2,142%
Calcium 205mg 16%
Iron 5mg 26%
Potassium 1333mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Low-carb

Perfect Sunny-Side Up Eggs: A Breakfast Delight

Master the art of creating golden, runny yolks with tender, set whites in this foolproof sunny-side up egg recipe.

Imagine starting your day with a plate of perfectly cooked sunny-side up eggs, their vibrant yellow yolks gleaming like miniature suns. These classic eggs are not just a feast for the eyes but also a delicious, protein-packed breakfast option. Let’s dive into the simple yet crucial steps to achieve egg perfection every time.

Updated June 2024

This recipe has been thoroughly tested and refined to ensure consistent, mouthwatering results.

Recipe Details

Sunny-Side Up Fried Eggs Recipe


  • 1 tablespoon unsalted butter (1/2 ounce; 14g)

  • 2 large eggs

  • Kosher salt and freshly ground black pepper


  1. Begin by melting butter in your chosen skillet over medium heat. Tilt the pan to ensure even butter distribution, creating a non-stick surface. Gently crack the eggs into the skillet, being careful not to break the yolks. Sprinkle with a pinch of salt and cover with a glass lid. Let the eggs cook for about 1 minute and 30 seconds, or until the whites begin to set. Remove the lid and continue cooking for another 1 minute and 30 seconds. The goal is to achieve fully set whites while maintaining runny, luscious yolks. Once cooked to perfection, transfer the eggs to a plate. Season with additional salt and freshly ground black pepper to taste. Serve immediately and enjoy your culinary masterpiece!

Special Equipment

Cast iron, carbon steel, or nonstick skillet, glass lid

Pro Tips for Egg-cellent Results

  • Use fresh eggs for the best flavor and appearance
  • Room temperature eggs cook more evenly than cold ones
  • Experiment with different herbs and spices for variety

Delicious Pairings

  • Rich and Creamy Croques Madames
  • Kimchi and Asparagus Stir-Fry with Spam and Fried Egg

Low-carb,Gluten free,Vegetarian,Keto

Vibrant Mushy Peas: A British Classic Reimagined

Discover the bright, versatile side dish that’s taking plates by storm!

Forget bland, overcooked vegetables – mushy peas are here to revolutionize your side dish game! This British staple transforms humble frozen peas into a vibrant, flavorful mash that’s sure to become a family favorite. With just a handful of ingredients and minimal prep time, you’ll create a dish that’s not only delicious alongside fish and chips but versatile enough to elevate any meal.

While traditionally made with dried marrowfat peas, our modern twist uses readily available frozen peas for convenience without sacrificing flavor. The result? A brilliantly green, buttery mash that’s perfect for dipping, spreading, or savoring by the spoonful. Get ready to explore the endless possibilities of this simple yet stunning side dish!

Updated July 2024

Recipe Details

Irresistible Mushy Peas


  • 1 pound frozen peas

  • 2 tablespoons butter, divided

  • 1/4 cup water

  • 1 tablespoon fresh lemon juice

  • Kosher salt and cracked black pepper to taste

  • 1 tablespoon finely chopped mint, basil, or sage (optional, for a flavor boost)


  1. In a small saucepan, combine peas, 1 tablespoon butter, and water. Cook over medium-high heat, stirring frequently, until peas are tender and butter has melted (about 15 minutes). Remove from heat and mash the peas using a potato masher or wooden spoon until you reach your desired consistency.

  2. Stir in lemon juice and remaining butter until fully incorporated. Season with salt and pepper to taste. For an extra flavor dimension, mix in your choice of finely chopped herbs if desired. Serve immediately and enjoy!

Nutrition Facts (per serving)
140 Calories
6g Fat
16g Carbs
6g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 140
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 207mg 9%
Total Carbohydrate 16g 6%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 6g
Vitamin C 12mg 59%
Calcium 30mg 2%
Iron 2mg 10%
Potassium 131mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegetarian,Low-carb

Irresistible Thai Mango Sticky Rice (Khao Niao Mamuang)

Transport your taste buds to the streets of Bangkok with this heavenly Thai dessert. Creamy coconut sticky rice paired with luscious, ripe mango creates a perfect harmony of flavors and textures that will leave you craving more.

Imagine biting into tender, sweet mango slices alongside warm, coconut-infused sticky rice. The contrast of temperatures and the interplay of tropical flavors make this dessert an absolute showstopper. Whether you’re looking to impress dinner guests or simply treat yourself, this authentic Thai delicacy is sure to hit the spot.

While traditionally made with Thai mango varieties, we’ve found that Ataúlfo mangoes make an excellent substitute when in season (March to July). Their sweet, creamy flesh and minimal fibers pair beautifully with the sticky rice. However, if Ataúlfos aren’t available, any ripe, sweet mango will do – just avoid the fibrous Tommy Atkins variety for the best experience.

Don’t let the exotic name fool you – this recipe is surprisingly easy to make at home. With just a handful of ingredients and some simple techniques, you’ll be savoring this iconic Thai dessert in no time. Let’s dive into the world of Khao Niao Mamuang!


  • 1 cup Thai sweet sticky rice (7 ounces; 200g) (see notes)

  • 1 (14-ounce; 400ml) can full-fat coconut milk, blended well to incorporate fat, divided

  • 1/2 cup sugar (3 1/2 ounces; 100g), divided

  • Kosher salt

  • 2 teaspoons (6g) cornstarch

  • 2 Ataúlfo mangoes (about 6 ounces or 170g each), peeled, pitted, and sliced (see notes)

  • Toasted sesame seeds, for garnish


  1. Start by soaking the Thai sweet sticky rice in a large bowl, ensuring it’s covered by several inches of water. Let it rest at room temperature for at least 1 hour, or overnight for best results. This crucial step ensures the rice will cook evenly and achieve that perfect sticky texture.

  2. Once soaked, drain the rice thoroughly. Set up your steamer, lining it with cheesecloth or a clean kitchen towel. Spread the rice in an even layer and place over high heat. Bring the water to a boil, cover, and steam for about 20 minutes until the rice is tender and delightfully sticky.

  3. While the rice steams, prepare the coconut milk mixture. In a small saucepan, heat half the coconut milk over medium heat until it starts to simmer. Whisk in 1/4 cup plus 2 tablespoons of sugar and a generous pinch of salt until fully dissolved. This mixture should have a perfect balance of salty and sweet flavors.

  4. Transfer the cooked rice to a large heatproof bowl and pour the coconut milk mixture over it. Don’t worry if it seems like too much liquid – the rice will absorb it all! Stir well to combine, cover with plastic wrap, and let it sit for about 20 minutes. During this time, the rice will soak up all that delicious coconut flavor. (You can let it stand for up to 2 hours at room temperature if needed.)

  5. Now, let’s prepare the coconut cream topping. Clean out the saucepan and add the remaining coconut milk. Bring it to a simmer over medium heat, stirring frequently. In a small bowl, create a slurry by mixing the cornstarch with a couple teaspoons of the hot coconut milk. Whisk this slurry into the simmering coconut milk and cook for about 3 minutes until it thickens beautifully. Stir in the remaining 2 tablespoons of sugar and another generous pinch of salt until everything is well combined. Keep this luscious coconut cream warm until serving time.

  6. Time to plate this tropical delight! Mound the coconut-infused sticky rice onto plates and arrange the sliced mango alongside it. Drizzle the warm coconut cream generously over the rice, allowing it to pool around the edges. Sprinkle with toasted sesame seeds for a delightful crunch and visual appeal. Serve immediately and prepare for a flavor explosion!

Special Equipment

Steamer, cheesecloth or clean kitchen towel


Ataúlfo mangoes, a Mexican variety, are the star of this dish. Their sweet, creamy flesh is superior to the common Tommy Atkins mangoes for this recipe. If you can’t find Ataúlfos, look for any ripe, sweet mango variety at your local market.

Thai sticky rice (also known as ‘sweet’ or ‘glutinous’ rice) is essential for achieving the authentic texture of this dessert. You can find it online or at Asian grocery stores. Remember, other varieties of short-grain rice like sushi or risotto rice won’t work as substitutes here – the unique properties of Thai sticky rice are key to the dish’s success.

April 2016

Nutrition Facts (per serving)
416 Calories
22g Fat
56g Carbs
4g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 416
% Daily Value*
Total Fat 22g 28%
Saturated Fat 19g 93%
Cholesterol 0mg 0%
Sodium 116mg 5%
Total Carbohydrate 56g 20%
Dietary Fiber 1g 5%
Total Sugars 38g
Protein 4g
Vitamin C 32mg 160%
Calcium 34mg 3%
Iron 4mg 20%
Potassium 371mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegetarian,Low FODMAP

Ultimate Slow-Roasted Boneless Leg of Lamb

Prepare to impress with this mouthwatering slow-roasted boneless leg of lamb. Perfectly cooked to a rosy medium-rare from edge to center, this showstopping roast is infused with aromatic herbs and garlic for an unforgettable feast.

Unlocking the Secrets of Succulent Lamb

Did you know that Americans consume less than a pound of lamb for every 100 pounds of chicken? It’s time to change that statistic with this foolproof recipe. By mastering the art of slow-roasting, we’ll transform a humble leg of lamb into a tender, flavorful masterpiece that will have your guests begging for seconds.

The Magic of Boneless Lamb

Opting for a boneless leg of lamb isn’t just convenient – it’s the key to culinary perfection. Here’s why:

  1. Easy fat trimming for a less gamey flavor
  2. Even cooking from edge to center
  3. Simple seasoning inside and out
  4. Perfectly uniform shape
  5. Effortless carving and serving

Flavor Explosion: The Perfect Lamb Seasoning

Our flavor-packed rub combines classic Mediterranean ingredients to complement the rich taste of lamb:

  • Fragrant rosemary
  • Zesty lemon
  • Sweet shallots
  • Pungent garlic
  • Umami-rich anchovies

This aromatic blend is gently cooked to release its flavors before being massaged into every nook and cranny of the lamb. The result? A depth of flavor that will have your taste buds dancing.

The Science of Slow-Roasting

Low and slow is the name of the game for achieving that perfect medium-rare doneness throughout. By roasting at 275°F (135°C), we ensure even cooking and maximum moisture retention. The result is a roast that’s incredibly tender and juicy from edge to edge.

The Grand Finale: Crispy Perfection

After a brief rest, we crank up the heat for a final blast at 500°F (260°C). This creates a mouthwatering crispy exterior that contrasts beautifully with the tender interior. It’s the perfect finishing touch to an already extraordinary roast.

Recipe Updated: April 2024

We’ve fine-tuned this recipe to guarantee spectacular results every time. Get ready to create a lamb roast that will become the talk of your dinner parties!

Slow-Roasted Boneless Leg of Lamb Recipe


  • 2 tablespoons (30ml) extra-virgin olive oil

  • 3 medium cloves garlic (1/2 ounce; 15g) minced (about 1 tablespoon)

  • 1 medium shallot (2 ounces; 58g), minced (about 1/2 cup)

  • 6 anchovy filets (11g), minced (about 1 1/2 tablespoons)

  • 2 tablespoons (8g) finely chopped fresh rosemary leaves

  • 1 tablespoon (6g) finely grated lemon zest (from 1 lemon)

  • 1/2 teaspoon red pepper flakes

  • 2 tablespoons (18g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

  • Freshly ground black pepper

  • One 6- to 8-pound boneless leg of lamb, butterflied to even 1-inch thickness and trimmed of excess fat


  1. Preheat your oven to 275°F (135°C) with the rack in the lower-third position. In a small saucepan over medium heat, warm the olive oil until it shimmers. Add the garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Sauté for 3 to 5 minutes, stirring occasionally, until the shallots and garlic soften and become fragrant. Transfer this aromatic mixture to a small bowl and stir in the salt and pepper.

  2. Spread half of the seasoning mixture over the inside of your butterflied lamb leg. Roll the leg tightly and secure it with butcher’s twine at 1-inch intervals. Massage the remaining mixture all over the exterior of the lamb. For best results, let the seasoned lamb rest uncovered in the refrigerator for up to 12 hours, or cook immediately if time is short.

  3. Place the lamb, fat side up, on a wire rack set in a foil-lined rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part registers 125°F to 130°F (52° to 54°C) for medium-rare, or 130°F to 135°F (54° to 57°C) for medium, about 2 1/2 to 3 hours. Remove from the oven and let the lamb rest, uncovered, for 40 minutes.

  4. Increase the oven temperature to 500°F (260°C). Return the lamb to the oven and roast for about 15 minutes, until the exterior turns a deep brown and becomes delightfully crisp. Remove from the oven and let it rest for 5 minutes. Carefully cut away the twine using kitchen shears. Transfer the lamb to a cutting board, slice into 1/4-inch thick pieces, and serve your masterpiece.

Special Equipment

Rimmed baking sheet, butcher’s twine, wire cooling rack, instant-read thermometer

Pro Tips for Lamb Perfection

  • Don’t rush the resting period – it’s crucial for locking in those delicious juices
  • Invest in a good quality instant-read thermometer for precise doneness
  • Experiment with different herb combinations to suit your taste preferences
  • Save the pan drippings to make an incredible gravy or sauce
Nutrition Facts (per serving)
110 Calories
8g Fat
1g Carbs
8g Protein
Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories 110
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 12%
Cholesterol 31mg 10%
Sodium 640mg 28%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 8g
Vitamin C 1mg 7%
Calcium 15mg 1%
Iron 1mg 4%
Potassium 133mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Low-carb,Mediterranean

Irresistible Roasted Cipollini Onions: A Sweet and Savory Delight

Discover the magic of caramelized cipollini onions with this incredibly easy roasting method. Perfect for elevating soups, dips, and countless other dishes!

Cipollini onions are tiny culinary treasures that pack a flavor punch far beyond their size. These disk-shaped delights, once reserved for high-end restaurants, are now readily available and waiting to grace your kitchen. Their natural sweetness makes them ideal candidates for caramelization, and we’ve got the simplest oven-roasting technique to bring out their full potential. This method works wonders for pearl onions and shallots too!

Roasting these petite onions transforms them into tender, sweet morsels that’ll make your taste buds dance. The process mirrors the caramelization of standard onions for soups or dips, but with an even more intense flavor payoff. The only challenge? Peeling these little gems. Pro tip: A quick blanch makes the job much easier, or reach for frozen pearl onions in a pinch for a time-saving hack.

The Secret to Onion Perfection

The key to unlocking the full flavor potential of cipollini onions lies in slow, gentle cooking. We’ll start them off in a skillet with butter, then let the oven work its magic at a moderate 325°F (160°C). This method allows the onions’ natural sugars to break down gradually, creating complex, caramel-like flavors without any risk of burning. The result? Tender, golden-brown onions that melt in your mouth.

Why Cipollini Onions Reign Supreme

While pearl onions and shallots are delicious in their own right, cipollini onions take the crown when it comes to sweetness. This makes them the ultimate choice for caramelization, resulting in an intensely flavored side dish or ingredient that’ll elevate any meal. Their unique disk shape also adds visual appeal to your plate.

December 2013

Recipe Details

Irresistible Roasted Cipollini Onions Recipe


  • 4 tablespoons (55g) unsalted butter

  • 2 pounds (900g) cipollini onions, peeled and trimmed

  • Kosher salt and freshly ground black pepper


  1. Preheat your oven to 325°F (160°C) and position the rack in the center. In a large non-stick or cast iron skillet, melt the butter over medium heat. Add the peeled cipollini onions and toss them gently to ensure they’re evenly coated with the melted butter. Season generously with salt and pepper to taste. Transfer the skillet directly to the preheated oven and let the magic begin! Roast for about 30 minutes, remembering to toss the onions occasionally for even caramelization. You’ll know they’re done when they’re deeply caramelized, incredibly tender, and practically melting. Serve these golden nuggets of flavor immediately and watch them disappear!

Special Equipment

Large cast iron skillet or oven-safe nonstick skillet

Nutrition Facts (per serving)
134 Calories
8g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 134
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 20mg 7%
Sodium 110mg 5%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 2g
Vitamin C 8mg 39%
Calcium 36mg 3%
Iron 0mg 2%
Potassium 253mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegetarian,Low-carb

The Ultimate Corned Beef Brisket with Potatoes, Cabbage, and Carrots

Celebrate St. Patrick’s Day in style with this mouthwatering corned beef brisket recipe. Learn the secrets to perfectly tender, flavorful meat and vibrant vegetables for a truly memorable Irish-American feast.

Unraveling the Mystery of Corned Beef

Contrary to popular belief, corned beef isn’t a staple in Ireland. This beloved dish actually gained popularity among Irish immigrants in America. The term “corned” comes from the large grains of salt, called “corns,” used in the curing process. Today, we’ll show you how to master this iconic comfort food right in your own kitchen.

The Science of Salt: Perfecting Your Brine

The key to exceptional corned beef lies in the brining process. Our recipe uses a dry-curing method, which results in deeper flavor penetration and superior texture compared to traditional wet brines. We’ll also explore the role of pink salt (sodium nitrite) in achieving that characteristic rosy color and tangy flavor.

Low and Slow: The Art of Cooking Corned Beef

Patience is a virtue when it comes to cooking corned beef. We’ll guide you through the ideal cooking temperature and time to break down tough connective tissue while retaining maximum moisture. Whether you’re using a sous-vide cooker or a trusty Dutch oven, we’ve got you covered.


  • 1 whole flat or point cut beef brisket, trimmed, about 2250 grams/5 pounds

  • 100 grams/3 1/2 ounces (about 3/4 cup) Diamond Crystal kosher salt

  • 10 grams/.325 ounces (about 1 1/2 teaspoons) of pink salt or 7.5 grams/.25 ounces (about 2 teaspoons) saltpeter

  • 30 grams/1 ounce (about 2 tablespoons) packed brown sugar

  • 2 tablespoons whole black peppercorns

  • 2 tablespoons yellow mustard seeds

  • 2 tablespoons whole coriander seeds

  • 1 tablespoon allspice berries

  • 6 whole cloves

  • 1 tablespoon ground ginger

  • 6 bay leaves, roughly torn

  • 2 pounds carrots, peeled and roughly chopped

  • 2 pounds russet potatoes, peeled and roughly diced

  • 1 whole head white or green cabbage, cut into 6 to 8 wedges (2 to 3 pounds total)


  1. Eight days before serving, prepare the curing mix. Combine salt, pink salt (or saltpeter), and brown sugar in a small bowl, whisking until well blended. Thoroughly coat every surface of the brisket with this mixture. In a separate bowl, mix peppercorns, mustard, coriander, allspice, cloves, ginger, and bay leaves. Sprinkle this spice blend evenly over both sides of the beef, gently pressing to adhere. Seal the brisket in a vacuum-sealed bag or a zipper-lock bag with all air removed. Place in the coldest part of your refrigerator and let it cure for 7 days, flipping once daily to ensure even distribution of flavors.

  2. Sous-Vide Method: On the day before serving, remove the beef from its bag and rinse off all spices under cold, running water. Pat dry with paper towels. Re-seal in a fresh vacuum bag and cook at 180°F until the meat reaches fork-tender perfection, about 10 hours. Move on to step 4.

  3. Dutch Oven Method: On the day before serving, remove the beef from its bag and rinse off all spices under cold, running water. Pat dry with paper towels. Preheat your oven to 200°F. Place the brisket in a large Dutch oven and cover with water by several inches. Bring to a simmer over high heat on the stovetop. Remove from heat, cover with the lid slightly ajar, and transfer to the oven. Cook until the meat is meltingly tender, about 10 hours. Proceed to step 4.

  4. After cooking, transfer the beef to an airtight container along with its cooking liquid. Allow it to rest in the refrigerator for at least one night, or up to 3 days for even better flavor development.

  5. On serving day, transfer the cooking liquid to a large saucepan or Dutch oven. Add the carrots, potatoes, and cabbage, topping up with water until the vegetables are fully submerged. Thinly slice the beef against the grain and arrange the slices in a large skillet. Add 1 cup of liquid from the vegetable pot to the skillet and place it on top of the pot. Cover the skillet. Bring the vegetable pot to a boil over high heat, then reduce to a simmer. Cook until the vegetables are perfectly tender and the beef is heated through, about 45 minutes. Serve your masterpiece immediately, accompanied by zesty hot mustard.

Special Equipment

Immersion circulator or Dutch oven, scale, pink salt

Pro Tips

For a shortcut, you can use store-bought corned beef. Simply skip to step 2 of the recipe. Remember that homemade always tastes best!

Make-Ahead and Storage

Plan ahead! You can cook this corned beef up to a week before serving. Once cooked, it will keep well-wrapped in the refrigerator for about two weeks, perfect for sandwiches and hash.

March 2024

Low-carb,Gluten free