Sho Spaeth on Muck Rack

Sho Spaeth

Brooklyn, New York
As seen in: ChefSteps.com, MSN, Yahoo Life, Aol, Substack, Flipboard, Serious Eats, Condé Nast Traveler, Roads and Kingdoms, Full Stop, Music & Literature magazine
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Articles

You’re Tossing the Best Part of Your Mushrooms—Here’s How to Boost Flavor Instantly Original

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By Sho Spaeth
| Serious Eats Verified
It's not often that I take issue, never mind offense, with something Kenji writes, but in an otherwise lovely post about how to roast fall vegetables, he says, "Let's face it: Raw mushrooms are bland." This, to my mind, is a little extreme. I think reasonable people can disagree about whether raw button mushrooms have a delicate flavor, one that may require a particularly nuanced palate to fully appreciate (I say this as a reformed but longtime smoker).
Open in Who Shared View Duplicates (4) Issue with article?

This Cozy, Creamy Pantry Pasta Delivers Big Flavor With Almost Zero Prep

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By Sho Spaeth
| Serious Eats Verified
Cooking the garlic cloves gently in oil for 20 minutes transforms them into soft, sweet, and savory golden nubbins. Tossing the pasta vigorously with some of the pasta cooking water and the garlic-infused oil creates a silky, creamy, emulsified sauce. Lime juice and honey round out the flavor profile, adding sweetness and brightness. This is a very simple pasta recipe.
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The One Ingredient You Should Never Throw Away Original

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By Sho Spaeth
| Serious Eats Verified
The first kitchen chore I was ever tasked with was picking cilantro leaves. It happened one Sunday morning, as my father was making aloo paratha, the flaky Indian flatbread that's stuffed with spiced mashed potatoes. I was loitering impatiently at the edge of the kitchen, and he asked me to go through a bunch of cilantro for the filling.
Open in Who Shared View Duplicates (4) Issue with article?
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