Make These Moist and Tender Sweet Potato Pancakes With Your Leftovers


Yes, many times. For regular potatoes I agree -- they don't ever reheat properly. (I make cakes out of them with cheese, which are usually better than the original potatoes were.) But mashed sweet potatoes, in my experience, are basically the same the next day. I've only ever noticed, if anything, the very slightest degradation.

And by the way, nothing wrong -- at all! -- with making pancakes out of them; I just didn't personally see that as a compelling reason. Delicious pancakes are compelling enough as-is.

Make These Moist and Tender Sweet Potato Pancakes With Your Leftovers

"Mashed sweet potatoes (and mashed regular potatoes) are tough to reheat without losing their creamy texture or worse, scorching them and winding up with a sticky mess on the bottom of your pan."

Have you heard of this newfangled "microwave" technology that's been popping up in kitchens here and there as of late? I suspect it might solve this problem rather well. As a matter of fact, I'm certain of it.

Meet Your Signature Thanksgiving Cocktail

In Praise of a Turkey-Free Thanksgiving

Yes, yes, and more yes.

I usually make duck. Sometimes roast some chickens. Cornish hens a few years ago when I only had a few people over.

Turkey? Meh. Most people make it dry and chalky because they don't know what the hell they're doing. Personally I've managed to make a few decent ones and even one or two really good ones, but it requires a lot of attention and care. The other birds I've listed, I can make absolutely GREAT versions of.

Bottom line: Why work hard for good when I can work less and achieve greatness?

The only clear benefit of turkey that I see is leftovers. When we used to do turkeys I'd usually wind up with a large chunk for my freezer, which was a really nice bonus come January or so. But even better than waiting for a large chunk of turkey to defrost? Pop a fresh chicken in the oven.

A Fast Food Thanksgiving That's Actually Delicious

I really want Popeye's to start selling a deep-fried turkey. Damn, that would be a winner...

3 Ways to Make Delicious Mashed Potatoes in Advance

Anyone mess with the sous vide method from Modernist Cuisine (or at least one of the videos?) where they add some diastatic malt powder to the mix in order to break down some of the starches and produce a smoother and less-gummy result?

Seemed to work the few times I tried it but I don't have the resources to strenuously test it against a more "normal" method. Would love to know whether anyone else gave it a go and how it worked out...

How Thanksgiving, the 'Yankee Abolitionist Holiday,' Won Over the South

Oh, and @Ocean: No.

How Thanksgiving, the 'Yankee Abolitionist Holiday,' Won Over the South

Just a fantastic piece. Well-written, thoroughly researched, full of interesting bits. I wish every article on the site could be like this one.

It's 2014 and Spatchcocking Is Still the Fastest, Easiest, Best Way to Roast a Turkey


If you're really that stuck on getting the smell, Yankee Candle sells a "Turkey and Stuffing" scented candle. But don't mess with your real turkey to get there.

The Best Way to Reheat Lasagna: Fry it Up! (Plus: Party-Ready Crispy Lasagna Skewers!)

I came to the comments section to specifically say what @KevinGardo already did. Leftover beats fresh almost every time when it comes to lasagna. The leftovers are softer, better integrated, and just a better experience -- even if the presentation goes to crap.

@AndroidUser: IMO leftover pizza from a really good place usually sucks; tender crust toughens up when cold. On the other hand, leftover pizza from a mediocre place (e.g. neighborhood pizza shop) gets much better. Especially if you reheat it in a toaster, or in a frying pan with some oil, it's possible to give it a super-crispy texture that it otherwise never would have had.

It's 2014 and Spatchcocking Is Still the Fastest, Easiest, Best Way to Roast a Turkey

Okay, Kenji, I'm sold.

And also:

"For those who don't like it, eat a d***." --Snoop Dogg. (Not his cleverest lyric, but still, it works.)

How to Export Your Recipe Box When Ziplist Shuts Down

I thought it pretty much sucked anyway. The way the recipes linked back was annoying from a navigational standpoint.

SE, please create a built-in recipe save feature. Recipes and recipe navigation are core parts of your competency. Helping users get back to them should not be trusted to a third party.

For the Best Sour Patch Kids, Go to a Show

If you're going to mix something with popcorn, let it be Milk Duds. Raisins have no place in my movie theater junk food binge. And SPKs are best eaten alone, or with alternating sips from a 90oz Coke. Mmm, sugar.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes


I thought you were attacking east coast pizza! If you want to talk east coast food in general I'd actually be likely to side with you. California cuisine has in my opinion been a huge, huge component of moving the American dining landscape as a whole out of the stone age it was previously in. Except for pizza, that is :-)

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes


If calling BS like I see it is narrow minded, then yes. My mind is tiny indeed.

Here's one of the articles that helps me keep myself as ignorant as possible.

If you bother to read it you'll see that #25 is the only style on the list that originated on the west coast. It's exactly what I described above: the pizza from Spago. Please help to broaden my horizons! Do you have a link for a comprehensive guide to the many innovative west coast pizza styles?

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

"This might fly on the East Coast"

Yes, the West Coast is known for its pizza innovation and multitude of styles. (Ooh, Thai Chicken Pizza! Thanks, Wolfgang!) Oh wait, no it's not. Shut up.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

@Sam Larsen

Uncooked sauce is only preferable, AFAIK, for Neapolitan style pizzas. For NY style, bar style, etc, cooked sauces are the way to go. So should be no worries there.

The Science of Baking Bread (And How to Do it Right)

A couple of questions:

A) Any tips for preventing wetter doughs from sticking to a banneton? I've been using a 50/50 blend of rice flour and AP to "dust" the banneton, which has really helped compared with 100% AP, but "dust" here is really a fairly thick coating that's blocking the nice spiral pattern. There's gotta be a better way..?

B) Regarding doneness, how about internal temperature? (I guess others have already asked this, but I'll put it out there again.) And regarding weight, is there a general formula that can be applied WRT a proper ratio of water loss? (I guess it would depend on bread style.)

Country Captain is the Southern Icon You May Have Never Tasted

Great piece! I wasn't at all familiar with the dish and found the story fascinating.

Win a Copy of 'Shrubs: An Old Fashioned Drink for Modern Times'

Please do all the giveaways like this going forward? Would be great to be able to enter them without getting a flood of others' responses in my inbox.

How I Built a Barbecue Restaurant in Brooklyn: Tomorrow's My Grand Opening

Best of luck.

Why is the meat not good the next day? Can't you offer a lower-priced lunch special, re-use the leftover meat in some other preparation, etc?

Seems like there should be various ways to recoup that investment, and at least in my experience BBQ still tastes great--if not even better--the next morning... Breakfast service? Beautifully smoked shredded pork topped with a couple of runny eggs..? Works for me :-)

Knife Skills: How to Clean Shiitake, Portobello, and Oyster Mushrooms

"When buying mushrooms of any variety, it's best, if possible, to buy portobellos"

I don't think that's what you meant to say here.

The Secrets Behind Making Incredible Matcha

Great article! I'm not especially interested in matcha but found this fascinating and extremely well written.

Insanity Burger From 'Jamie Oliver's Comfort Food'


No, he's not saying that at all. He's not telling you to eat a burger every day of your life. School lunches, on the other hand, are eaten by kids every weekday of their school life. Totally different thing.

Duckfat Chef Rob Evans Picks Portland, Maine's Best Bites

And of course, Poutine: Duckfat :-)

BostonAdam hasn't written a post yet.

The Food Lab: How to Make Grilled Stuffed Flank Steak Pinwheels

Flank steak is one of those cuts of meat custom-built for the grill. When cooked right, it has a mild, beefy flavor and lean texture, with just the right amount of chew when you slice it thinly across the grain. Butterfly that flank steak and stuff it with flavor-packed ingredients like Italian cold cuts, cheeses, and punchy condiments, and you're really in business. A nice flank steak pinwheel is one of the fastest-cooking and most impressive-looking pieces of meat you can throw on the grill, the kind of thing to pull out when you want to impress the neighbors. More

West Indian Roti and Doubles Galore at Singh's Roti Shop, Boston

There aren't a ton of West Indian restaurants in Boston, so if you rolled into Singh's Roti Shop expecting chicken tikka masala, saag paneer, and a mango lassi, well, you wouldn't be the first. "Some people don't know about the food, and think we're from India, but it's Caribbean flavors, and we start educating them." That education takes the form of hearty puffed-and-stuffed roti, fried doubles, and more Trinidadian classics you'd be remiss to pass up. More

The Food Lab: How To Make Traditional Vietnamese Pho

There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home. More

Grilling: Baba Ghanoush

For each thrilling high of a fantastic experience with this smokey Middle Eastern dip, I experience a equal low, often leaving me questioning why I like it at all. Unfortunately, my home experience has been made up of almost entirely lows—until this most recent stab at it. Each ingredient combined to make a luscious, smoky dip that reigns high on my list of all time favorites. More

Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too'

There's good news for fish-averse cooks: Joanne Changs recipe for slow-baked salmon in her new cookbook, Flour, Too, is not only easy (and pretty foolproof), but it also keeps that intense salmon smell at bay. The filets are well-coated in olive oil and then cooked in a gentle 300º F oven until just firm to the touch. They stay delicate and buttery, with no stringy flesh in sight. To pair with the rich salmon, Chang whips up a fluffy, lemon-y tabouli salad. It's heavy on the bulgur to make it a more substantial side dish, but the tabouli still has a strong, herbal presence. More

9 Vermont Cheeses To Get Your Hands On

Nowhere is better to bask in the wealth of handmade USA cheese than in Vermont, a true cheese-lover's paradise. It's the state with the highest number of artisanal cheesemakers per capita: over 40 of them. And many of them are making some decidedly fine cheese. I would suggest trying all artisanal Vermont cheese that you encounter, but to help narrow things down, here are some wonderful ones with which to begin. More

Bread Baking: Sourdough Waffles

The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready—they're all just as good. More

Bake the Book: Raspberry Doughnuts with Vanilla Dipping Sauce

It doesn't get much simpler or more indulgent than a fresh doughnut. Being able to make your own is a must for any aspiring home pastry chef. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam and accompanied by a creamy vanilla sauce. It took her dozens of attempts to develop a method that, according to her, works every time. You just need to make it once. More

5 New Coffee Inventions Spotted at the Specialty Coffee Expo

What happens when you gather thousands of coffee industry professionals in one large room to show each other all their newest innovations? Well, most of them gather around five or six booths which have the very coolest toys. Here are a few of our findings of the new and cool from last weekend's Specialty Coffee Association of America show in Boston, some of which may be appearing on counters near you very soon—maybe even your own. More