Sasha Marx

Editorial Director at ChefSteps

new york, new york, united states

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sseriouseats.com

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Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce)

Why It Works - Melting anchovies in butter creates the savory backbone for the sauce. - Cooking the pasta in a small amount of water produces super-starchy pasta water that is ideal for emulsifying the sauce. - Finishing the pasta in the sauce ensures tha... See more

seriouseats.com•Sasha Marx•Dec 1, 2025

The Restaurant Trick I Use to Free Up Stovetop Space on Thanksgiving

Turn your stovetop griddle or Baking Steel into a DIY French top to free up burner space, keep multiple dishes warm, and make Thanksgiving cooking far less hectic. Of all the restaurant kitchen equipment and appliances that I miss working with on a daily ... See more

seriouseats.com•Sasha Marx•Nov 15, 2025

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Education

Culinary Arts at Boston UniversityGraduated: 2010

Bachelor Of Arts, English at Haverford CollegeGraduated: 2008

Education

Sasha Marx

Is this you?

Featured Articles

Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce)

The Restaurant Trick I Use to Free Up Stovetop Space on Thanksgiving

Is this you?

Social Media

Education

Connect with journalists.

Connect with journalists.

Social Media

Featured Articles

Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce)

The Restaurant Trick I Use to Free Up Stovetop Space on Thanksgiving

Education