Sho Spaeth
Serious Eats
New York, NY, United States
Contact Sho
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Past articles by Sho:
Corned Beef Hash Recipe
Corned beef, potatoes, onions, and peppers, done well. → Read More
Aloo Gobi Recipe
Creamy potatoes and tender cauliflower in a spiced tomato-based sauce. → Read More
Shoestring French Fry Recipe
Like good French fries, just thinner. → Read More
How to Make Butaniku no Shogayaki (Japanese Ginger Pork)
A quick and easy Japanese pork stir-fry. → Read More
How to Make Microwave-Rendered Chicken Fat
If you want to render some chicken fat, turn to your microwave. → Read More
Sho Spaeth: Editor for
Expertise: General recipe development, Ramen, Japanese food, Food science, Equipment and product reviews, Food history * Sho Spaeth has worked in publishing and media for 16 years. He joined Serious Eats in 2016. * Prior to joining Serious Eats, he worked at The New York Times for a decade. * Sho has written for Time Magazine, The New York Times, The Baffler Magazine, Conde Nast Traveler, among… → Read More
Easy Vegetable Pancakes Recipe
Savory pancakes stuffed to the gills with vegetables that'll satisfy both children and adults alike. → Read More
Tiger Salad (Lao Hu Cai) Recipe, à la Xi'an Famous Foods
Savory, refreshing, and tart, this dish is inspired by the lao hu cai, or "tiger vegetable salad," served at Xi'an Famous Foods. → Read More
Spaghetti With Canned-Clam Sauce Recipe
When you need some clams but all you got is cans. → Read More
The Cooking Gene: An Appreciation
Michael W. Twitty's book The Cooking Gene belongs on every shelf. Its recent release in paperback provides an occasion to make the case. → Read More
Butter Chicken Recipe
The sauce for this butter chicken is cooked slowly on the stovetop and takes on a long-cooked tomato flavor, while broiled marinated chicken adds a needed bit of char and acidity to the final dish. → Read More
Homemade Ramen Noodles Recipe
Making good ramen noodles at home is a simple process, so long as you have a few key ingredients. → Read More
The 10-Minute Window for the Perfect McDonald’s Mash-Up
We call it the golden arches hour, when the hash brown meets the Filet-O-Fish. → Read More
The 10-Minute Window for the Perfect McDonald’s Mash-Up
We call it the golden arches hour, when the hash brown meets the Filet-O-Fish. → Read More
Nimbu Soda (Indian-Style Lime Soda) Recipe
There may be no better drink for beating the heat than a nimbu soda, a lime-and-soda drink that's ubiquitous in India. → Read More
Nimbu Soda (Indian-Style Lime Soda) Recipe
There may be no better drink for beating the heat than a nimbu soda, a lime-and-soda drink that's ubiquitous in India. → Read More
Why I Only Buy Whole Chickens (and You Can, Too!)
Buying whole chickens and butchering them at home is easy, economical, and opens up a world of possibilities. It also can make you a better cook. → Read More
Why I Only Buy Whole Chickens (and You Can, Too!)
Buying whole chickens and butchering them at home is easy, economical, and opens up a world of possibilities. It also can make you a better cook. → Read More
Eggplant Rice Bowl (Donburi) Recipe
A vegetarian rice bowl featuring savory and sweet eggplant, crisp-tender stir-fried vegetables, and quick cucumber pickles. Store-bought Japanese garnishes make it even more exciting—with no extra work. → Read More
American Nongshim Versus Korean Nongshim: An Instant Noodle Showdown
The differences between Nongshim instant noodle products made for the American and Korean markets couldn't be more clear. Does it matter? Probably not. Welcome to my silly life. → Read More