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This Week in Recipes

Sous Vide: "While all kinds of steak and other quick-cooking meats make perfect candidates for sous-vide cookery, tenderloin is particularly well suited." Here's J. Kenji Lopez-Alt's recipe for sous-vide beef tenderloin with lemon-parsley butter.
Corn Season: How to improve your polenta? Stir in fresh corn chunks. Here's Blake Royer's recipe for Grilled Mustard Chicken With Fresh Corn Polenta.
French Classic: Kerry Saretsky gives us a gorgeous recipe for profiteroles.
Duck of Paradise: "Duck is the perfect creative canvas for the home cook," writes Max Falkowitz; here's a recipe for pan-seared duck breast enlivened by grains of paradise.
Pat Benatart: Pop-Tarts plus '80s music: "Pat Benatarts." Cakespy, you never cease to amaze us.

French in a Flash: Kerry Saretsky puts a Morrocan twist on her food with her roasted shrimp cocktail with chermoula.
Pizza Impossible: Slice savant Aaron Mattis shows us how to make a quick pizza with slow-rise flavor.
Olive Are You: Caroline Russock tries out a fried stuffed olives recipe.
Cakespy'd: Jessie Oleson presents a delicious double chocolate ice cream pudding pie recipe.
Muscular Entree: From The New Portuguese Table comes curried mussels.

Porcine Dreams: With his usual food wizardry, J. Kenji Lopez-Alt teaches us how to make carnitas crisp and juicy, without a bucket of lard. Here's the recipe. You're welcome.
Cake Cushion: Jesse Oleson of Cakespy cooks up a reverse Whoopie pie recipe. Think: supersize Milano cookie.
In a Pickle: Caroline Russock cooks the books with a Szechuan beans recipe that takes a pickle to the seasonal vegetable.
Black and White: Looking as beautiful as a mosaic, dbcurrie's black and white sweet roll recipe makes quite a showpiece.
Bell Jar: Sylvia Plath's salad dressing? HeartofGlass does an inspired remake that ends up as Avocado grapefruit salad with a balsamic vinaigrette.

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In-N-Out: Our J. Kenji Lopez-Alt takes on the legendary California chain's Double-Double, Animal Style and writes a near-perfect burger recipe.
Just Like the Movie: French in a Flash columnist Kerry Saretsky writes up a spicy and refreshing summertime ratatouille recipe.
Green Giant: What's more Seriously Asian than yardlong green beans? Chichi Wang explains her green bean recipes and offers a recipe for green beans with kabocha and coconut milk as well as Sichuan dry-fried green beans.
Easy Cheesy: Katrina Vahedi walks us through how to make whey ricotta.
Sunday Morning Pancakes: Pancakes, made gluten-free, aren't so tricky when you're using Elizabeth Barbone's gluten-free pancake recipe.

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The Real Deal: J. Kenji Lopez-Alt, our resident Food Labber, does the impossible by creating creamy, decadent homemade ice cream with only normal kitchen appliances.
Sangria Time: Helen Jane gives your guests what they want with her sangria recipe.
Wholly Milk: Katrina Vahedi, our new cheese columnist, shares her ricotta cheese recipe. It's surprisingly easy!
Fines Herbes in a Flash: Kerry Saretsky comes up with a nice, light fine herbs salad and homemade garlic baguette croutons.
The Best Okra: Soft on the inside without being slimy, crunchy and deep fried on the outside, these fried okra cooked up by Caroline Russock will have you munching like an addict.

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Battle of the Bulge: Our Food Lab columnist, J. Kenji Lopez-Alt, shows those bulging broiled burgers who's boss with a patty forming tutorial and juicy broiled burger recipe.
Purple Haze: Chichi Wang makes a violet-tinged stir fry using amaranth greens.
How to French a Fish: Make French food in a flash with Kerry Saretsky's Tilapia with Tarragon Pistou.
Perfectly Entertaining: Throw a great party with Helen Jane's one-handed appetizers.
No Wheat Needed: Elizabeth Barbone makes a gluten-free blueberry cobbler.
The Perfect Sunday: Holy cheesy Batman! Robin Bellinger makes a gorgeous Sunday brunch with a Spinach and Gruyère Strata.

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All About the Onions: Our French in a Flash columnist makes savory tarts with sweet onion and goat cheese, so good she finished the batch.
Kung Pao Chicken: Put down that takeout menu, J. Kenji Lopez-Alt writes one mean kung pao chicken recipe after showing us the ropes of how to stir fry.
Better Than a Drink: Caroline Russcock stirs in a splash of cola and rum for some seriously good Cuba Libre brownies.
Smoking Allowed: J. Kenji Lopez-Alt shows us how to smoke food with a wok, then includes a killer recipe for tea-smoked chicken wings.
Strong and Rich: Helenjane uses refrigerated crescent rolls in her rich, eggy sausage breakfast casserole, perfect for a hearty brunch.
Spicy and Fried:: Andrea Lynn's okra-fried jalapenos will have you munching like an addict.

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Better than Olive Garden: J. Kenji Lopez-Alt makes a mean "muffuletta" pizza with leftover olive salad.
Politically Charged: Caroline Russcock tries out D.C. chef Spike Mendelsohn's Prez Obama Burger.
So Provencal: Our French in a Flash columnist, Kerry Saretsky, makes a red pistou pasta, then makes it a serious meal with shrimp and herbes de Provence crumbs.
Asian Inspiration: Nick Kindelsperger cooks up a flavorful dish of curried-pork noodles and splashes on some Sriracha.
Curry Best: After a lifetime eating Japanese curry, Aya Tanaka applies her expertise to writing an authoritative curry rice tutorial.

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French Tuna: Kerry Saretsky takes inspiration from her favorite crab cakes to devise a tasty tuna cake.
A Good Egg: Instead of hard, clumpy scrambled eggs, Aaron Mattis makes a convincing argument for his slow-cooking creamy egg technique.
More than Mutton: We give you a closeup and explanation of that poster above Ed Levine's desk of Phoenix Chef Bianco's lamb sandwich recipe.
One Potato: Caroline Russcock cooks the books with her sweet potato ravioli in cheese broth.
Liver Best: Our Nasty Bits columnists, Chichi Wang, makes another winner out of duck livers.
And Cream On Top: Cakespy's Jessie Oleson celebrates National Strawberry Shortcake Day with an appropriately themed recipe.

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Sous-Vide: J. Kenji Lopez-Alt lends his scientific eye to the task of making a sous-vide burger patty.
Seasonally Good: Kerry Saretsky eats truly French with a seasonally-inspired green veggie and goat cheese penne.
Taco Friday: Caroline Russcock whips up Tacos Al Pastor in true Tex-Mex style and reaffirms her love for pineapple.
Fava Fever: Fresh fava beans are irresistible in a vegetable and garlicky crouton salad by Blake Royer.
No Knead Needed: Slice intern Aaron Mattis cooks up a beautiful no-knead pizza pie dough.
A Strong Stomach: Chichi Wang produces a pork stomach taco to appeal to even the offal-shy.