Daniel Gritzer, Serious Eats

Daniel Gritzer

Serious Eats

New York, NY, United States

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Recent:
  • Unknown
Past:
  • Serious Eats

Past articles by Daniel:

The Best F&$king Grilled Chicken Sandwich Ever Recipe

Packed with crushed potato chips, bacon, lettuce, tomato, and two different sauces, this grilled chicken sandwich is surprisingly quick and easy. → Read More

Blistered-Tomato Pasta Salad With Basil Recipe

Pasta salad with raw tomatoes and basil is a common summertime dish. Here we give it a thoughtful upgrade by cooking the tomatoes just until bursting, so that they release their rich juices into a flavorful sauce that coats the pasta even when cooled. It's a new summertime must. → Read More

Açorda à Alentejana (Portuguese Garlic and Cilantro Bread Soup) Recipe

Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge) is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg. → Read More

Pasta al Limone Recipe

Bright and fragrant citrus finds its way into this comforting bowl of spaghetti. → Read More

Oven-Roasted Tomato Bruschetta Recipe

When fresh tomatoes are out of season, this should be your go-to bruschetta recipe. By gently oven-roasting canned tomatoes (which are packed when truly ripe), you end up with a deeply flavored, jammy, and delicious topping. You won't even miss the fresh tomatoes—guaranteed. → Read More

Microwave Brown Bag Popcorn Recipe

Make popcorn in the microwave in a brown paper bag—not the store-bought microwaveable stuff that comes pre-coated in flavors, but your own. A bag of microwave popcorn is incredibly easy to make at home and lets you customize your popcorn with your own flavors. → Read More

Hummus Masabacha (Hummus With Whole Chickpeas) Recipe

Hummus masabacha is a popular variant of the Middle Eastern chickpea spread in which most or all of the chickpeas are left whole and tossed with the tahini sauce, instead of being puréed into it. There are endless variations on it, but at its heart, it's as easy as can be, and lots more interesting than your average hummus spread. → Read More

Tacos de Canasta (Basket Tacos for a Party or Potluck) Recipe

The best way to make tacos for a crowd is to make tacos de canasta. → Read More

Easy Roman Braised Artichoke Hearts (Carciofi alla Romana) Recipe

Braised Roman-style artichokes are cooked gently in a mixture of white wine, olive oil, garlic, and herbs. → Read More

Salmon Rillettes With Chives and Shallots Recipe

While often made with pork, the French spread called rillettes is even more elegant (and easy) to make with salmon. This recipe folds poached and shredded salmon with mayo, cooked shallots, chives, and a touch of spices. It requires no special equipment, so you can whip it up in no time for a fancy hors d'oeuvre. → Read More

Pasta e Fagioli (Italian Bean and Pasta Soup) Recipe

This Tuscan-style pasta e fagioli soup is all about the beans, which are cooked to creamy, tender, and plump perfection. → Read More

Risotto al Salto (Crispy Rice Pancake) Recipe

Take a page from the Milanese kitchen by frying leftover risotto in ample butter to form a beautiful golden pancake with a crispy, crunchy crust. → Read More

Classic Baked Macaroni and Cheese Casserole With Cheddar and Gruyère Recipe

This classic béchamel-based mac and cheese is loaded to the hilt with cheese. → Read More

Classic Cherry Clafoutis Recipe

With its fancy French name and beautiful appearance when fresh from the oven, a classic cherry clafoutis is bound to impress guests. Little do they know just how easy it is to make—just whip up a simple batter with egg, milk, sugar, and flour, then pour it onto some cherries and bake. → Read More

Red Sangria Recipe

This red-wine—based version of the classic is citrusy, sweet, and boozy. → Read More

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe

Red Creole jambalaya is a New Orleans classic, loaded with meats, seafood, and tomatoes. A trip to the oven guarantees you don't end up with a burnt layer of rice on the bottom of your pot. → Read More

Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce) Recipe

One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it's among the best. → Read More

Snap Pea Salad With Creamy Yogurt-Mint Dressing Recipe

Snap peas are one of my favorite vegetables for eating out of hand, but I like them even better lightly blanched. It takes a little willpower not to tear through them all raw right away, but if you can hold off, an even tastier salad—full of plump, sweet peas in a creamy, minty dressing—awaits. → Read More

Pommes Darphin (French Potato Pancake)

Also known as pommes paillasson, this thick and crispy French potato pancake is an elegant side dish for roasted meats. → Read More

Rösti (Swiss Potato Cake) Recipe

Twice-cooked potatoes are the key to this crispy Swiss-German potato cake. → Read More