The Food Lab's Ultra-Gooey Stovetop Mac and Cheese
The Best Roast Potatoes Ever
- Crispy Roasted Potatoes - using baking soda to cooking water and adds rosemary-garlic at the end..
The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes
It takes just two short steps and 30 minutes to get excellent chicken chile verde from your pressure cooker!
How to Cook Crispy Tofu Worth Eating
Here's how to cook tofu so good even tofu-haters might come around.
Better No-Knead Bread
no-knead bread / the food lab
Rich and Creamy Tonkotsu Ramen Broth
Tonkotsu Raman Broth...Step by step how to by Serious Eats. This is not your college Ramen and you should be thankful it isn't...can't wait to spend a day making this!
The Serious Eats Guide to Shopping for Asian Noodles
The Serious Eats Guide to Shopping for Asian Noodles (China, Singapore, Japan, Korea, Vietnam, Thailand)
Korean Fried Cauliflower (Vegan)
1 c cornstarch flour mixed, 1/2 tsp b. powder, 2/3 c sesame seeds toasted and coconut. 1 c water & volka mixed. dip cauliflower & fry crisp. Serve with sweed soy sauce and scallions & extra sesame seeds on top.
New Orleans-Style Red Beans and Rice
If you don't tend to think of rice and beans as a full meal, New Orleans red beans and rice may just be the dish that changes your mind. It's smoky, spicy, hearty, supremely comforting, and straightforward to make, too.
The Food Lab's Foolproof Onion Rings
The crispest, lightest onion rings you'll ever taste.
The Best Baba Ganoush
The Best Baba Ganoush . I love baba ganoush (eggplant dip). And that bread, awesome.
gazpacho, Andalucian-style... one of my favorite summer dishes, reminiscent of my host madre's in Sevilla. mmmmmm
The Food Lab: How to Make New York's Finest Sicilian Pizza at Home
A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.
The Food Lab: The Best Southern Fried Chicken
Southern Fried Chicken: deep chicken flavor; a flab-free skin; juicy, tender meat; and crisp, spicy coating.
The Food Lab: How to Roast the Best Potatoes of Your Life
This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato…
Itadakimasu! 20 Japanese Recipes That Cost Less Than a Ticket to Tokyo
Itadakimasu! 20 Japanese Recipes That Cost Less Than a Ticket to Tokyo | Serious Eats