- 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!
The Serious Eats Guide to Shopping for Asian Noodles
The Serious Eats Guide to Shopping for Asian Noodles (China, Singapore, Japan, Korea, Vietnam, Thailand)
How to Cook Crispy Tofu Worth Eating
Here's how to cook tofu so good even tofu-haters might come around.
The Food Lab's Ultra-Gooey Stovetop Mac and Cheese
Better No-Knead Bread
no-knead bread / the food lab
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.
Baileys Irish Cream Pancakes
Baileys Irish Cream Pancakes #recipe
Peruvian-Style Grilled Chicken With Green Sauce
This Peruvian Style Grilled Chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, followed by a quick stay directly over the coals to crisp the skin. It comes out tender and juicy and goes perfectly with a simple spicy and cream sauce made with jalapeños and aji amarillo peppers.
The Food Lab's Foolproof Onion Rings
The crispest, lightest onion rings you'll ever taste.
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…
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.
Foolproof Pan Pizza
"Foolproof Pan Pizza" using a castiron skillet - will be making this week
Asian Slaw with Ginger Peanut Dressing
Dressing: honey, oil, rice vinegar, soy sauce, toasted sesame oil, peanut butter, salt, Sriracha sauce, minced fresh ginger, garlic minced Slaw: shredded green or white cabbage, carrots, peeled, red bell pepper, edamame, scallions, peanuts, cilantro
Butter-Basted Sous Vide Halibut
Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. Here's how to do it.
How to Make Queso Fresco, the World's Easiest Cheese
Queso Fresco is a creamy, soft, mild white cheese. Here the team from Serious Eats show you how to make your own Queso Fresco.