a white russian is one of my favorite cocktails to make at home and seems tailor made to be an ice cream
a big bowl of pho. nothing makes me feel better when i'm under the weather
General Tso's chicken or roast pork lo mein. Too often disappointing once I get the boxes home though.
mac and cheese made with sodium citrate. I've always had problems with bechamels breaking in the oven or just tasting too starchy. The recipe in Modernist Cuisine at home is almost ridiculously simple and tasty.
@dorek totally agree. It doesn't have markings for teaspoons, but otherwise it has everything in one little measuring cup. I use it all the time.
King arthur flour also makes cheddar cheese powder that seems pretty natural. Haven't tried it yet, but this would be a good excuse.
We never had packaged snacks in my house growing up, but nacho cheese Doritos were always the guilty pleasure I'd buy at the bodega next door when my parents weren't around
red braised pork that's not super oily
I like my potatoes inside pierogies and my cabbage in raw salad form with an acidic dressing
a bowl of ramen at ippudo
Didn't grow up with much BBQ in NYC, so the first time I smoked my own pork butt for pulled pork was a bit of a life changer.
I guess it's not technically a memory, but I've been told the story so many times it feels like one. When I was little my family spent a few years traveling around asia, often coming back to Indonesia where my aunt and uncle were living at the time. They say I used to sit in the middle of the table and just eat anything I could reach with my fingers. Any time we were at a restaurant I would be carried through the kitchens by the waitstaff (having blue eyes has it's perks). Though I became a picky eater when I got a bit older, I don't remember ever turning down anything with the flavors of southeast asia, and I'm sure those early experiences are the reason why.
14 blood oranges for two cups of juice? That doesn't seem right. I'm pretty sure the ones I got at Fairway a few weeks ago gave me 3/4 of a cup from 2 oranges. Were the ones I got just exceptionally juicy?
Probably bread, though cucumber kimchi is a close second
Probably bread, though cucumber kimchi is a close second
Basil or mint chiffonade - it's fun to make all the pretty ribbons
With pretty much anything especially if it's thick cut or in lardons so there's a chewy crispy contrast
marzipan coated in chocolate
uncooked tomato sauce, mozzarella and some prosciutto post bake
Still haven't tried a shake shack burger
I enjoy chopping the most when I have a really sharp knife that can easily get through tomatoes or chiles skins.
My favorite is probably over fried rice, but really that's just the tip of the iceberg
with a splash of half and half
I like to keep things simple. Pureed tomatoes, some salt, fresh mozzarella, basil if I have any and maybe a few slices of prosciutto post-bake.
I've been wanting to try out sous vide cooking for a long time. I recently found out that SousVide Supreme is now making a vacuum sealer that they're selling with their water oven on as a bundle for $500. It sounds like a really good deal to me. I was just wondering if anyone knows if the vacuum sealer is a good one, or if I should just spend the extra money on a food saver.
Real-deal tacos al pastor are made by cooking stacked, marinated pork shoulder slices in front of a vertical rotisserie. Here's how to get the same slow-cooked, crisply charred effect at home, no rotisserie required. More
This is a simple spring risotto dish created to showcase the first spring peas I was lucky to find this year that are combined with ham and creamy Fontina cheese. More
New York-style pizza with a sweet and savory bacon cherry pepper relish and coppa. More
Pesto, mozzarella, and ricotta on a pizza. More
A creamy baked pasta dish combining sausage and mushrooms that is elegant enough to serve guests yet easy enough for a mid-week family meal. More
Looking for a tart, creamy cheesecake to use up all those Meyer lemons in your yard? Search no further. More
Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs. More
About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion for an upcoming topic? Email... More
Dry-style stir-fried lamb is a Northern Chinese dish originating in Mongolia. It's primary flavor comes from cumin, soy sauce, and Sichuan peppercorns. It's musky, hot, and well, awesome. That it doesn't have a sauce makes it once of the quickest, easiest stir-fries to prepare at home. It works equally well with beef. More
Ultra-crisp fried chicken wings with an eggshell-thin crust that crackles and crunches. The key ingredient is a bit of vodka mixed into the thin batter. More
From soup-filled to soup-simmered, I have never met a dumpling I did not like. So it was with great excitement that I flipped open From A Polish Country House Kitchen to find not one, not two, but three different recipes for pierogi. Pierogi are boiled and then pan fried half-moon dumplings usually filled with some kind of meat, cheese, or potato filling. Pierogi are usually made en masse as a celebratory meal, since all of the kneading, rolling, filling, and boiling can take the better part of a day. Anne Applebaum and Danielle Crittenden's recipe, however, is scaled back to make just enough pierogi for 4 people, so the challenge is a little less formidable. Their classic "Ruskie" filling of potatoes, ricotta, bacon, and peas is a humble one, but it is nonetheless delightful. More
How does the tang get in the tater? Read all about it here. Note: Cornichons are small salty pickles that can be found in most grocery stores. If unavailable, regular dill pickles or pickle relish can be used in its... More
Lightly battered and deep-fried until crisp, tempura sweet potato makes for an excellent Vietnamese sandwich filling. This version is flavored with a Hainnanese-style ginger-scallion oil that seeps into the batter and makes for one helluva messy vegan sandwich. More
Bananas and brown sugar caramelize in this upside-down cake flavored with sesame seeds. More
A cross between sorbet and ice cream, full of both dairy richness and the tart berry flavor of blood orange. More
These buns combine spicy mayo, scallions, and pickled bean sprouts. They'd also be great with some hoisin sauce and sliced scallions or sweet Japanese mayo and shredded lettuce. More
[Photograph: Chichi Wang] About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More
A smooth sunchoke soup flavored with brown butter and served with crispy bacon and brussels sprouts. More
Great latkes take some time and preparation, but with the right technique and tools are easy to master. If you need to store them for later service, let them drain, then stash them in a 200°F oven with the door slightly ajar for no more than two hours. More
Tender chunks of pork shoulder braised in a chili-based liquid. Perfect for tacos or burrito fillings. More
Over on Slice, there is legend of a Secret Dipping Sauce. Dmcavanagh claims that I keep the recipe in a vault at the bottom of Oneida Lake. Well, even though it's only 32 degrees here, I went for a swim... More
A thick, hearty orzo risotto, more foolproof than the rice variety, full of sweet Italian sausage, peas, and Parmesan. More
My favorite way to cook potatoes: boiled, smashed, then shallow-fried until golden brown and crisp. They get unbelievably crispy with a great creamy center. More
home made fresh ground beef, cooked mid rare sous vide then finished in a cast iron pan. Totally worth the smokey mess