According to our handy site-metering utility, the top 10 most delicious items across the Serious Eats family of sites this week were ...
1. The 20 Dishes You Need to Know "If you were going to cook regularly for friends and/or family, five nights a week, you would basically need 20 recipes to get your through a month. This allows for dining out and pizza night once a week as an example. What 20 dishes should every home cook know?" [from Talk]
2. Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus "Thomas Keller is not exactly known for recipe shortcuts, so when the man tells me that it takes two ingredients and minimal involvement to roast a chicken, I take notice. I first took notice a year ago, and it's been perfect roast chicken ever since. I salt the bird like a blizzard, put it in a blazing hot oven, and leave it alone. No basting, no fussing—no stuffing, even. Which leaves me free to do other things, like make a nice bed of bacon-y winter greens on which to serve the roast chicken, and a sweet-and-sour pomegranate jus to drizzle over it." [from Recipes]
3. Chewing the Fat: Batali and Bourdain's Final Bites "Mario Batali and Anthony Bourdain might not agree on much, but they do agree on their ideal final bites."
4. A Typical Day on the Kogi BBQ Taco Truck The Kogi BBQ Taco Truck has a cult following in L.A. We take a peek into the daily routine of Kogi staff member Mark Manguera to get an idea of what it takes to run the Kogi truck. It's a 9-to-5 job, but not in the way you'd expect.
5. What Are Your Favorite Products from Trader Joe's? "I'm a newbie with TJ's and believe that I have fallen head over heels in love. (The BF would be jealous, but TJ treats us all equally.) I was curious about products that you dig." [from Talk]
6. Indoor Grilling: Korean-Style Steaks with Spicy Cilantro Sauce "The steaks go into a soy sauce and sherry based marinade for an hour, which gives me ample time to make the spicy cilantro sauce topper. After a short time on the grill over high heat, the steaks are sliced, placed over rice, and topped with the sauce. The cilantro lends a nice freshness to the dish, although the combination of a marinade and spicy sauce overpowers the beefiness of the steaks, at least for this meat aficionado." [from Recipes]
7. Cook the Book: Baked Hot Chocolate Baked in mugs or cups and dolloped with whipped cream, trompe l'oeil baked hot chocolate is the signature dessert at popular Cleveland restaurant Moxie. The top layer is crisp, the center resembles a glossy chocolate pudding, and the bottom layer is the thickest a hot chocolate can be without forfeiting the name. Requiring just four ingredients, the recipe can be prepared with an inexpensive electric whisk if you don't happen to have a stand mixer. [from Recipes]
8. Our Own Robyn Lee on 'No Reservations' Well, it's not like Serious Eats' Robyn Lee was a talking head on No Reservations, but you do see the back of her head on the show. There's Robyn in the background having lunch at Momofuku Ssam Bar as Anthony Bourdain and David Chang discuss food porn.
9. In Videos: Camera on a Sushi Conveyor Belt Ever wonder what it would be like to step into a shrink ray and hop aboard a sushi conveyor belt? Worry no more. Some crazy cats plunked a video camera down on a kaiten-zushi belt and let 'er rip. The video's a bit long, but do let it play out. You get one lap with the camera pointing inward toward the sushi-makin' action and then a part of a lap pointing out toward the customers (watch closely in this lap and you can see the camera in the mirror it passes).
10. Dinner Tonight: Minced Chicken in Lettuce Cups "After bumbling through the fridge for a few seconds, I laid eyes on a half-chicken and some Boston lettuce. Though the inspiration was quick, locating a recipe for 'chicken lettuce cups' wasn't so easy. Suffice to say, when searching for the recipe the first 50 or so links mention P.F. Chang's within a sentence or two. No big surprises. That's where I, and probably a few million other people, had their first experience with this combo.... After modifying my search to 'quail lettuce cups,' I ran across this recipe from Ming Tsai. Combining the two and utilizing the leftovers in my fridge, I created my own version. I'm sure the authentic choice of squab is best, but this chicken version was still delicious." [from Recipes]