Important true fact: Daniel Gritzer, the current editor at Serious Eats and a Kenji's former colleague there, is also a practically bulletproof recipe writer and is very underrated. It's Gritzer's Roman pasta technique I use, not Kenji's.

My first search when I want to make something new almost always includes "serious eats" it doesn't seem to matter which author wrote the recipe, but they are almost always excellent. When there are so many websites with bad recipes out there, it is always nice to be able to have a place where the recipes just work.