I follow mostly cat and food accounts on social media, but even my fun-times feed is full of jokes about history's most endless-seeming January. So I'm embracing February with open arms (well, maybe half-open arms if I'm being honest) and going into the month with a good attitude about all sorts of activities, including cooking—and most definitely eating.
The rest of the Serious Eats staff is pretty pumped about February's eating opportunities, as well. And why not? It's a month that includes the Super Bowl—a food holiday that's second only to Thanksgiving—as well as Valentine's Day, which may be a Hallmark holiday but is also an invitation to eat even more chocolate than usual. Here are the Serious Eats recipes—some that are new on the site and some time-honored classics—we're excited to make right now.
Aquacotta Maremmana
"I had this when Daniel made it in the office, and it's extremely comforting and hearty—just what I need to get me through the rest of the month!" —Genevieve Yam, culinary editor
Pad Kee Mao (Thai Drunken Noodles)
"Derek Lucci, our amazing contributor of Thai recipes, has given me a whole new perspective on drunken noodles. Firstly, his version is much more distinct from the pad see ew–esque renditions many US restaurants dole out. And secondly, you barely even need the noodles—and that's not a bad thing. What this dish is really all about are those screaming flavors that smack, drop-kick, and noogie your tongue all at once. It's intensely spicy with layered chile heat, loudly aromatic with literal mouthfuls of lime leaf, and suffused with the herbal potency of basil (preferably holy basil, but Thai basil works in a pinch, even if the flavor is different). This is the kind of thing I'd run out my door to grab the requisite ingredients, then flash up in a wok for a filling snack whenever the mood strikes or my sinuses need clearing or I just want every last one of my sensory neurons lit up to remind me that I'm still alive and kicking despite this cold, dark month." —Daniel Gritzer, editorial director
Chocolate Mayonnaise Cake
"Chocolate cake is my favorite dessert, so I have made a lot of them. This one checks all the boxes. It's extra chocolatey, it's super moist, and it's easy." —Haley Scarpino, newsletter editor
Scottish Savory Oatcakes
"This is my favorite kind of recipe: Interesting, relatively simple, made by Genevieve. I will be making these to go on a charcuterie board for movie night this month." —Amanda Suarez, visuals director
Pink Beet Pasta
"I've always been attracted to vividly colored foods (maybe because I'm a millennial?) and lately I've been into natural food coloring. Valentine's Day seems like an obvious opportunity to experiment with pink, and this beet pasta is calling to me. Will I actually make this on Valentine's Day? Probably not. I will likely find some overpriced prix fixe to drag my partner to. But making this pasta a few days before will get me into the spirit of the holiday." —Kelli Solomon, senior social media editor
Khoresh-e-Ghormeh-Sabzi (Persian Beef and Bean Stew)
"I get excited whenever we have a new recipe from Nader Mehravari on the site and this beef and bean stew is no exception. Nader's description of how whole dried Persian limes add 'a unique musty (in a good way!), aged sourness to the dish' and his deep-dive on the history of the dish are both captivating. And it just sounds so hearty and satisfying. I'm excited to make it this month." —Megan O. Steintrager, associate editorial director
Italian Pressure-Cooker Chickpea and Pork Rib Stew
"I’ve been eyeing this recipe ever since it went live. And what with the recent cold snap in New England, where I live, I think it’s finally time to break out the Instant Pot and make this cozy, comforting dish." —Grace Kelly, shopping editor
Channa Masala
"My pregnancy cravings have been nonexistent, except for the fact I can't get enough chickpeas. One of my favorite dishes is channa masala, so I'll be making that again this month. I like to eat it with a heaping spoonful of thick, tangy yogurt on top—and plenty of chopped cilantro, of course." —Riddley Gemperlein-Schirm, associate editorial director, shopping
One-Bowl Lemon Drizzle Cake
"Winter in Vermont, where I live, is approximately eight hundred months long. This bright and sunny cake is singlehandedly getting me to June, when our snow will (probably?) stop." —Rochelle Bilow, shopping editor
Tostones
"There's a tostonera (plantain press) at my dad's house that has never been used. Why? Is it just for decoration? I'm not sure. One of my relatives probably brought it from St. Croix, and we just put it on display near the bottles of duty-free rum that never get opened. To be fair, we are maduros people and generally only fry plantains when they're black and spotty. I'm determined to change that! Reina Gascón-López's tostones look so good that I'm definitely going to make them the next time I head to the burbs." —Kelli Solomon, senior social media editor
Midwestern Breaded Pork Tenderloin Sandwich
I love a crispy crunchy cutlet sandwich. So the headline for this recently published recipe caught my eye near fast enough to give me whiplash: “Meet the Crispy, Crunchy, Juicy Pork Sandwich That's as Big as Your Head.” Well, well, how do you do? It’s very nice to meet you. I’ll be buying pork loin, brining, flattening, and breading it, then frying it and slapping it between two squishy potato buns faster than you can say 'crunch'.” —Grace Kelly, shopping editor
Flourless Chocolate Cake
"I think the world would be a better place if we all sat down to a slice of chocolate cake each day." —Genevieve Yam, culinary editor
Mexican Spicy Fried Chicken Wings
"Wings are a must in our house for the Super Bowl. I'm excited to try Octavio Peña's new fiery wing recipe on game day. GO BIRDS!!" —Leah Colins, senior culinary editor
Kansas City–Style Cheesy Corn
"I have zero allegiance to Philly or Kansas City but I had to balance out Leah and Amanda's Birds enthusiasm, plus this Kansas City corn from Liz Cook looks amazing and Liz says you can make it with frozen corn in a pinch, so it's my pick for Super Bowl dining." —Megan O. Steintrager, associate editorial director
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