Niki Achitoff-Gray
Serious Eats
New York, United States
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Niki Achitoff-Gray
Niki Achitoff-Gray is the editor-in-chief at Serious Eats, where she's been writing, editing, and recipe developing since 2012. → Read More
Serious Eats Has a Brand New Look
Take a tour of our redesigned site and newest features. → Read More
Turn Scallion Greens and Tomato Skins From Trash to Delicious Powdered Treasure
What if I told you there is a great use for cast-off ingredients like scallion greens and tomato skins, and that it's simple, fast, fun, and delicious? A way that will land you with brightly hued powdered seasoning that's great for rimming cocktail glasses and sprinkling on everything from fried chicken to fresh mozzarella? → Read More
Obsessed: Resurrecting the Art of Fresh Pasta
An Italian-born, Brooklyn-based artisanal pasta-maker talks flour and craftsmanship. → Read More
11 Microwave Shortcuts Every Home Cook Should Know
The shame-free guide to putting your microwave to good use. → Read More
20 Sweet, Sweet Homemade Food Gifts for the Holidays
Homemade edible gifts to satisfy any sweet tooth, for a deliciously DIY holiday season. → Read More
A Classic Thanksgiving Menu to Feed a Crowd
From a crisp-skinned roast turkey to a "pumpkin" pie made with roasted butternut squash, here are the recipes you need for a fully traditional Thanksgiving dinner. → Read More
A Classic Thanksgiving Menu to Feed a Crowd
From a crisp-skinned roast turkey to a "pumpkin" pie made with roasted butternut squash, here are the recipes you need for a fully traditional Thanksgiving dinner. → Read More
How to Make Uovo in Raviolo: Showstopping Runny Egg Yolk Ravioli
Picture this: gorgeous oversized ravioli filled with a ring of creamy ricotta surrounding a perfectly intact, perfectly runny yolk. They're rich, delicious, and freaking beautiful. This is the kind of dish that people talk about for years. Little do they know, it's actually pretty effortless. → Read More
Salumi 101: Your Guide to Italy's Finest Cured Meats
Salumi refers to Italy's vast array of cured meats. But what exactly are they, and how do they taste? Get to know your salami, prosciutto, 'nduja, and more. → Read More
How the Science of Salt Can Improve Your Tomatoes
Even the very best tomatoes can be vastly improved with just one simple ingredient. That ingredient is salt, and it does more than just season your food—it does science. → Read More
What's Your Kitchen Kryptonite?
Have a cooking-related fear? You're not alone. → Read More
The Serious Eats Guide to Whole Grains
Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense,… → Read More
How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project
Get ready to nerd out on duck all month long. → Read More
20 Sweet, Sweet Homemade Food Gifts for the Holidays
Homemade edible gifts to satisfy any sweet tooth, for a deliciously DIY holiday season. → Read More
10 Common Crimes Against Cheese You Don't Have to Commit
Mistreating a cheese will inevitably result in a less delicious cheese. Conversely, when you're good to your cheese—when you show it some respect and some TLC—you can rest assured that your cheese will return the favor. → Read More
What to Serve With Salmon: Tried-and-True Side Dishes for a Versatile Fish
Salmon is a delicious, forgiving, and versatile fish, so what should you serve with it? Here are some of our favorite side dishes to pair with salmon, whether it's roasted, sautéed, fried, poached, grilled, or raw. → Read More
What to Serve With Salmon: Tried-and-True Side Dishes for a Versatile Fish
Salmon is a delicious, forgiving, and versatile fish, so what should you serve with it? Here are some of our favorite side dishes to pair with salmon, whether it's roasted, sautéed, fried, poached, grilled, or raw. → Read More
Halloween Dinner Doesn't Get Easier Than This Ghost and Spider Pan Pizza
Halloween-themed dinner doesn't get much easier than this ghost- and spider-topped pan pizza. Of course, it doesn't hurt that it tastes really good. → Read More
How to Make an Endive, Shallot, and Goat Cheese Tart
If you only know endive as a crunchy, leafy, bitter green, then you've been missing out. Roasted, grilled, or sautéed, the wide-leafed vegetable loses much of its trademark bitterness, allowing its sweet, faintly earthy character to emerge at full force. Here, it's combined with shallots and goat cheese for a rich, buttery quiche-like tart. → Read More