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.
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.
New York-style pizza with a sweet and savory bacon cherry pepper relish and coppa.
Pesto, mozzarella, and ricotta on a pizza.
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.
Looking for a tart, creamy cheesecake to use up all those Meyer lemons in your yard? Search no further.
Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs.
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...
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.
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.
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.
Vegan pizza for a crowd! This recipe, based off of Sicilian sfinzione is a crowdpleaser with the bold flavors of olives, sun dried tomatoes, and caramelized onions under a crisp bread crumb topping.
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...
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.
Bananas and brown sugar caramelize in this upside-down cake flavored with sesame seeds.
A cross between sorbet and ice cream, full of both dairy richness and the tart berry flavor of blood orange.
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.
[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...
A smooth sunchoke soup flavored with brown butter and served with crispy bacon and brussels sprouts.
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.
Tender chunks of pork shoulder braised in a chili-based liquid. Perfect for tacos or burrito fillings.
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...
A thick, hearty orzo risotto, more foolproof than the rice variety, full of sweet Italian sausage, peas, and Parmesan.
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.