Easy Pressure Cooker Green Chile With Chicken

Another Kenji recipe makes it into the regular rotation at our house. Thank you.

How to Make Mexican Tamales

Additional tips from a guy who made 1200 tamales for a fund raiser just before The Superbowl. Go to your local Mexican market and ask for fresh lard. It is light brown and roasted. Often it is back in the kitchen and you have to ask for it. Also, an easy, quick and fantastic filling is canned pickled jalapeños and either Oaxacan or Monterey Jack cheese. We freeze the extras on cookie sheets (after steaming) and then vacuum pack them for storage. For my money, it's all about the dough.

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas

Would you say your "Universal Cheese Layering Order" was discovered or created?

Perfect Prime Rib With Red Wine Jus

Father in law wants to help. He loves his Treagger. I'm thinking a few hours in a 188-200 degree Treagger then blast in the oven. Do you see any issues with this approach?

Use Your Waffle Iron for Seriously Crispy Tofu

Just ordered your book. I must learn how you waffle calamari.

Use Your Waffle Iron for Seriously Crispy Tofu

Just ordered your book. I must learn how you waffle calamari.

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

My wife is a spelling nazi. While she says "leech" is not necessarily the wrong word, she believes "leach" would be a better choice. This is what I live with. As a side note, I just pulled an extra creamy squash lasagna from the oven. Thanks again Kenji.

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

We found an old rusty cast iron pan in the woods behind our house. After unsuccessfully trying to clean it up ourselves, we took it to a fab shop where they sandblasted it the next time they had their sandblaster out. Took it home, seasoned it and love it. Didn't even cost me the mythical garage sale dollar.

Fried Chicken Skin With Hot Sauce and Honey From 'Heritage'

When I make gumbo I start by browning chicken thighs in the oil I'm going to use. The crisp skins are removed, sprinkled with salt and cayenne and eaten as I drink a couple of beers while making the roux. Sometimes I feel the gumbo is just a byproduct.

Win a Copy of 'A Boat, a Whale, & a Walrus'

What we serve every 4th of July, Crawdad boil.

Manner Matters: In Praise of Place Cards

First, I find it ironic there are so many rude comments regarding a Manners post.
We host an Easter party with between 20 and 24 people at one table. We start the party with everyone sitting where they choose. I radomly set a timer in a paper bag, and when it goes off every other guest has to get up and move at least three spaces in either direction. It's fun and it recharges the party. Any guests over 65 are allowed to stay put. My Mother created that rule.

How Roux Made Its Way Into the Gumbo Pot

My perfect Fall Saturday is making Gumbo on a rainy day with a football game on the TV. My wife won't let me make the first batch until it's raining. There is rain in the forecast this Saturday and I can't wait. I use a combination of Wilson, Prudhomme and Link. And recently added Tooker's onion technique.

Win a Copy of 'A Change of Appetite'

Kenji's Vegetarian Chili

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Croque Madame, I'm making these for 15 people Easter Sunday.

Cook the Book: 'Down South' by Donald Link

My home made andouille.

Cook the Book: 'Spain' by Jeff Koehler

30 years ago, the snails at Los Caracoles in Barcelona.

broken meat-pies for sale...would you buy one?

Looks to me, like somebody needs a nap.

Portland, OR: Food Carts and Wineries

Get in a car and spend some time in McMinnville. Lots of small owner run wineries in the area. Make your first evening stop The Back Bar at Nick's, half the people working there also work in the industry and half the people drinking there are winemakers/owners. One restaurant in Portland I would suggest is Higgins. Not the fancy newest wave in Portland, but most of hot young chefs have worked in Greg Higgins kitchen. Have a great trip, it's hard to go wrong out here.

Bacon, Cheese, and Scallion Waffles

From my 15 year old son, Brownie Mix waffles.

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

Gift Guide: For the Globetrotting Food Lover

I just ordered 10 of the key ring corkscrews. Yes I ordered them through SE link. At some point in the future, I will be a hero to 9 of my friends.

Cook the Book: Roy Choi's 'L.A. Son'

Burgers at The Helvitia Tavern after Christmas tree hunting with all the family.

In Praise of Nubbins

A Chichi sighting!! What is she doing and why isn't she writing?
As for nubbins, sounds like your freezer looks like mine. Had to buy a FoodSaver to help my "discoveries" last.

Sticky Pumpkin Cake with Hard Cider Caramel

Thank you. I cut some out last time. It's hard to do when they're hot. Have a Happy Thanksgiving.

too much sauce

Cooked at a charity event yesterday (won people's choice) and I made way too much BBQ sauce. I have 5 quarts tomato based sauce and 3 quarts South Carolina mustard sauce. Do you think these will be usable later if I freeze them? Thank you in advance for any suggestions.

First Day of School

Tomorrow morning is the first day of school for my 5th grade daughter and my 8th grade son. Breakfast in our house will be chocolate chip pancakes. Anyone out there want to share their first day of school traditions. My daughter just informed me school starts in 11 hours and 35 minutes. My kids love school, I don't see any evidence of my DNA at all.

I say Kobocha, you say Kohlrabi

This weekend we were going through the seed catalogues, planning next summer's garden, when I asked my wife if she would please plant Kobocha. She just returned from the store with Kohlrabi and declared, "If we're going to plant this, we should make sure the kids like it first." While it's not unusual for me to be confused around here, for the life of me, I had no idea what she was talking about. That mystery is now solved, I need to speak more clearly. What I need help with is, what to do with three baseball sized kohlrabi? Never made this, any suggestions?

Eating in North Dakota

This is a long shot, but SE readers have come through before. My wife is working in southeastern North Dakota this week and she asked me to pass this on. Any interesting dinning suggestions in Valley City, Jamestown or Wimbledon North Dakota?

Converting Cupcakes to Whoopee pies

I am trying to convert a red velvet cupcake recipe to a whoopee pie recipe. The difference is the batter is cooked like a cookie for the pies. I tried just placing scoops on a baking sheet; giant thin red disks. I tried chilling the batter; same result. I really like my cupcakes and I'm afraid just adding flour will screw up the ratio and make the cakes dry. So far the only winners are our chickens, they go nuts for red velvet Frisbees. Any help will be much appreciated. Thank you.

Egyptian Food Tonight

I will be talking with my kids tonight (ages 10 and 12) regarding what is happening in Egypt today. And I thought Egyptian food would be fun. I'm looking for menu ideas. This has to be a meal where I can pick up the necessary ingredients on the way home and cook them for dinner tonight. I would like to stay away from anything premade, but canned ingredients are OK (think garbanzo beans). Figure about 3 hours prep and cook time. We eat late, especially when it's not a school night. Thank you for your help.

Minneapolis, MN and Columbus, Ohio eats

A question related to "The cat's away", my wife requested I ask for food recommendations in Minneapolis, MN and Columbus, Ohio (near campus). Not looking for fancy, rather something unique to the area. Thank you for your help.

While the cat's away!

My wife will be out of town the entire week, leaving me in charge of our children, ages 10 and 12. The kids and I have been working on a list of food related things we will do while she is gone. So far we plan to, eat potato chips directly from the bag, drink from the milk carton, go to McDonald's, feed the dog from the table, not brush our teeth before bed and in a move that is sure to scar them for life, the kids will take those prepackaged "Lunchables" to school for lunch. While the boss of your house is away, what will you do?

Jell-O salad, yea or nay?

When told we would not be going to Grandma's house for Thanksgiving this year (my daughter is having adenoid surgery Wednesday) , my 10 year old daughter's first reaction was a panicked "What about the Jell-O salad!!" I was pleased to see the importance of tradition to my little girl, just surprised to see it manifest itself in Jell-O salad. The question is, for Thanksgiving dinner in your house, is Jell-O Salad a thumbs up, or thumbs down?

Cooking Peacock

I'm talking about the bird, not some preening diva chef. A friend of mine was given a dressed out 6 pound peacock. He called me for ideas as to how to cook it. So far, I have let him down mightily. This was a domestic bird fed grain its' entire life. My first thought was bacon, to counter any dryness. That alone is not much advice. If it exists, does anyone have a "classic" recipe for peafowl?

Bahn Mi in Seattle

After watching "The Great Food Truck Race" I now must have Bahn Mi. I'll be in Seattle the next two days. Who has the best Bahn Mi in Seattle? Thank you.

Edgemaster Knife Sharpening

There is an Edgemaster Mobil Knife Sharpener at our local farmer's market. Using some sort of "belt sander" type machine, he sharpens your knives while you peruse the market. Edgemaster is a franchise, so I'm sure they have these vans in other cities. Has anyone had any experience with one of these people sharpening their knives? If it's a good system, it sure would be convenient. If it's not, I'm off to get a set of Kenji's sharpening stones.

Sheet Gelatin Advice

I'm making 200 ginger panna cottas for a charity event tomorrow evening. The recipe calls for 3 sheets of gelatin and I have doubled it in past, using 6 sheets, with success. For this event I am multiplying the original recipe by 9, calling for 27 gelatin sheets. I have limited experience with sheet gelatin and my question is this. Is it a direct ratio where I should use all 27 sheets or is gelatin use exponential, and if I use 27 sheets I'll wake up to jiggly little ginger flavored hockey pucks? I'll be making these in the next few hours and any help is greatly appreciated. Thank you.

Molten Lava Cake ............Success!!!

Thank you to all thet helped, here is the post I left at the end of the string.
The Molten Lava Monkey is off my back!!!! Success, went with the Bittman, NY Times recipe (I was intrigued by the 2 tsp of flour) and stood by the oven the entire time. Let the cakes rest before plating. Here is an 11 year olds dream day; "Alice in Wonderland," 3D, then "Percy Jackson, the Lightning Thief". We made our own double feature.( I am old enough to remember when one ticket got you two movies) Then breakfast for dinner, but not just breakfast, chocolate chip pancakes for dinner followed by Molten Lava Cakes, that , thanks to the SE contributors, were perfect. I'm pretty sure my son had a good birthday, but I know I had a great day, thank you everybody for your help.

Molten Lava Cakes

My son has requested molten chocolate lava cakes for his birthday dessert (11 years old, how did that happen!). Those individual cakes that you cut into and all the chocolaty oozy stuff oozes onto your plate. Every time I have tried to make these, either it's all ooze or more often, little dry, bitter hockey pucks. Every cheesey restaurant chain on the planet can make these, why can't I? Any double secret tips you can give me will be appreciated. Thank you.

Macaroni and Cheese Waffles

Waffled macaroni and cheese might not rank quite as high on the list of "things you must try before you die" as, say, a fresh-from-the-water oyster, or a sliver of Parmesan sliced off of a wheel that has just been opened in front of your eyes, or skinny dipping in mixed company, but it's certainly good enough that it should immediately make your list of second-tier priorities. That is, of course, if you do it right. More

The Complete Serious Eats Barbecue & Sauce Style Guide

A few years back, When Pigs Fly columnist James Boo published two separate but equally comprehensive guides—one to American regional barbecue styles, the other to American regional barbecue sauces. Now, to celebrate Barbecue Week, we've combined both posts into one glorious super guide, designed to provide you with the most encyclopedic barbecue coverage possible. More

Kale Caesar Salad

The key to a great kale Caesar salad is to marinate the kale in straight olive oil while you prepare the dressing and the croutons. The olive oil helps break down the leaves, turning them from tough to tender-crisp. More

Barbecue: Pulled Pork

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel] Due to some complications at my previous residence--including a nosy neighbor who was convinced... More

Classic Pork Pie

There may not be a British meat pie more iconic than the pork pie. Pork and pork jelly set in a simple hot water crust—timeless, classic and elegant. Served cold as either a snack or as part of a meal, this hearty pie is a bit like a pâté en croûte, but more British. And if you've never had one, it is well worth the time to make it. More

DIY Pimm's

If the urge for a Pimm's strikes you, it is ridiculously easy to make a DIY version with ingredients you probably already have at home. If you want to play with the flavor profile, add a little sherry to give it a sweeter touch or a little Campari to accentuate the bitterness. Add a little simple syrup and fresh herbs to play up the sweet, summery flavor or increase the amount of gin to up the alcohol content and juniper intensity. More

Dinner Tonight: Salmon in a Bengali Mustard Sauce

Normally, when I get my hands on a nice fillet of salmon I tend to treat it like a steak, keeping it whole and cooking it over moderately high heat. So I was completely off balance when I began to cook this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey. The fillet is cut into pieces, covered in a spicy rub, and then cooked gently in a mustard-loaded sauce. I mean, there's ground mustard and mustard seeds in this one! But I didn't worry too much; Jaffrey has never failed me before. More

No-Waste Tacos de Carnitas With Salsa Verde

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More