Piquillo Peppers Stuffed With Tuna and Aioli: Proof That Canned Foods Can Be Delicious

Though actually my favorite ventresca has been from a couple of Italian brands.

Piquillo Peppers Stuffed With Tuna and Aioli: Proof That Canned Foods Can Be Delicious

Spanish canned tuna is incredible and definitely worth the money. No comparison with something like Chicken of the Sea. The texture is so tender and smooth and the flavor is superb.

Why You Should Turn Your Taco Night Into Puffy Taco Night

At least in New York, the only place you can get fresh masa is Nixtamal that I know of. Other tortillerias just use reconstituted masa harina. So I think it's important to know if people are going to get "fresh masa" that it's really no different than what they make at home with masa harina. I'm sure it's different down south and on the west coast, but people in the northeast are pretty limited.

Onion Rings or Mozzarella Sticks? We Pack BOTH Into the Ultimate Cheesy Baked Bar Snack

Did you just happen to have corn chex or did you try cornflakes by any chance?

How to Make Flour Tortillas So Tasty You'll Want to Eat Them Alone

I love making flour tortillas! So delicious and really quick, too. It's often what I do when I want breakfast and have nothing to eat with my eggs. I've always loved Joe Pastry's recipe, which uses double the amount of lard as this recipe does.
My leaf lard definitely has more flavor than shortening. I can always taste the porkiness, though I do prefer to have (cheaper) porkier back lard for tortillas.

In Defense of Bluefish

Aw, I love bluefish! Makes great fish cakes and escabeche!

The Best General Tso's Chicken

The Best General Tso's Chicken

@disgruntled, that is a different product than what Kenji calls for. The recipe calls for something like this:

Not the product that has molasses added.

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

I feel pretty certain that a more finely ground rice flour would work very well (for this I used some I ground myself rather than use my superfine Thai rice flour). Neutral flavor, thin shell. The corn flour worked well, but it's obviously got more flavor than rice flour.

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

@ QwertyJuan, no they are not. Corn flour is very finely ground cornmeal. Bob's Red Mill is a very common brand. In the UK they refer to cornstarch as corn flour, which is why I made sure to say that I wasn't referring to cornstarch.

Kenji, I normally don't question your science, but I just didn't think your assertion that it was gluten holding these together was correct, so I tried it anyway with both corn flour and rice flour and they both worked. The corn flour worked better of the two, though I suspect if I'd used my finer rice flour it would have worked just as well. I have (admittedly poor since I just wanted to test whether they'd hold) photographs to prove it!

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

Ah, I figured it was more of a crust like if you were frying and coating in something like cornmeal.

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

I would probably use corn flour (not cornstarch) or even just plain rice flour (a grittier one, not a superfine one). The gluten doesn't seem to be of much importance here and semolina gets used to coat pasta because it's coarser and doesn't clump up the way regular wheat flour does.

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

Fried sage leaves are delicious.
I thought mapo tofu was your favorite dish in the world. ;)

Vegan Dan Dan Noodles

Maybe it's because I used homemade chili oil made with ground Sichuan chilies, but I didn't think this was too spicy and I sometimes have trouble with the spice level in Kenji's recipes.
I only used 1/2 cup of the cooking water because it seemed too much and I actually threw the sauce in the wok to reduce a little because it was a little thin. This was probably due to using dried noodles rather than fresh (I have a lot of dried noodles so I wanted to use them, and these are actually labeled Sichuan spicy noodles). The flavor is wonderful and this was so easy. I'm already planning on making it again for a vegetarian friend!

Quick and Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust

So delicious! Cut the sugar a little in the cornbread and it still had a nice sweetness. Cut back on the cumin a bit too based on previous experience with using fresh cumin in Kenji's recipes. I fried some tortillas I had and served them with this and I highly recommend it as a garnish along with the cilantro and scallions. Doesn't even need sour cream.
One thing, it might be my pan, but I had to add water to simmer this, since I had a pretty dry chili when I put the tomatoes and beans in. I added water to simmer so the beans and olives could soften a little.

Chinese Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai)

@whatsinseasonwithdes, KoonChun and Kimlan are good.

Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai)

This is another type of rice filled with goodies and wrapped in leaves (bamboo in this case) that I've been curious about:

Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai)

I looooove lo mai gai! And I had such a craving the other day that I looked into making it but none of the recipes looked right. Thanks for this post!

Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust

The directions for the cornbread say 1 tsp of salt (which is what I usually add to two cups of flour).

Staff Picks: The Pantry Staples We Can't Live Without

Buttermilk these days is made from low fat or skim milk to which cultures are added, which makes it similar to "real" buttermilk, which is also low in fat.

Staff Picks: The Pantry Staples We Can't Live Without

That smoked cinnamon sounds amazing!
With frozen coconut milk, it doesn't matter what brand (including the one pictured), the moment it gets to a simmer it seems to break.
I'm partial to Aroy-D myself. ;)

Why Sherry Vinegar Deserves to Be Your One True Vinegar

My feelings exactly! I love sherry vinegar!

@Makanmata, it's not meant to be pedantic, though, it's actually playful. It's a play on internet speak.

Cooking With Olive Oil: Should You Fry and Sear in it or Not?

I don't know, I've seared meat in olive oil and found the flavor of the olive oil strong and (for me) unpleasant. I also find it overwhelming on a lot of fish.

The Best Japanese Pork and Cabbage Dumplings (Gyoza)

I did a double batch of these and added 1 1/2 tsp more salt to the filling and thought it was perfect, but I really could have added 1/2 tsp more once I tasted the final product. And maaaayyybe a 1/2 tsp more sugar, though I do hate dumpling fillings that are too sweet. I got fatty pork from a Chinese supermarket, so it made for a nice juicy filling.
I must be a chronic over-stuffer, too, because I did not get double the amount of gyoza listed!

How to Make Japanese-Style Pork and Cabbage Dumplings (Gyoza)

@I_Fortuna: that's what Kenji's recipe is. The only way it differs is the salting of the cabbage and I guess you don't mince? He went over the reasoning for both and his goal is the BEST gyoza.

Any Chance Of New World Mall Coverage?

Most online coverage of this place is from when it just opened, and at most they just have menus of each stand, many of which no longer exist.
Every time I go there I feel so overwhelmed. There are so many stands and some stands have encyclopedic menus! I'd really love to see a more thorough guide to this place with some idea of what's good.
For my contribution I'll say I really enjoy Szechuan Dish's dumplings, though I'm sad I never got to this stand when it served other dishes!

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