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Rosewood

The Food Lab: How to Make the Best Light and Fluffy Pancakes

The other day my kids wanted pancakes but we did not have Buttermilk on hand. It didn't occur to me to use yogurt instead. Now I know, and knowing is half the battle!

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

I am horribly biased as a Wichita boy but the smashed burgers at Freddy's Frozen Custard are by far my favorite. Double burger and pickle and onions and mustard by default. Great seasoning. I love their small crispy fries. And if you really want to go to town - get a turtle sunday. Their custard is some of the best and to take it the extra step they fry the pecans. That is that extra step that I know you would appreciate Kenji.

The next time you go across country, stop in Wichita. Freddy's is on me.

The Le Creuset Bi-Material Spoon Is the First Plastic Spoon Worth Owning

I have this weird thing, and I know it is a weird thing, where I can't stand the touch of wood. Wood and paper. It gives me the heebeejeebees. So I don't have any wooden spoons or spatulas in my kitchen. I have a few very similar dual material spatulas and some hard silicone spoons that I go to. But since I realize that this is a weird thing I picked up a wooden spatula that I've started to use from time to time. So I find it strange that the universe is correcting itself with Kenji starting using silicone.

The Vegan Experience: Welcome to Year 4

This will be year 3 for me going vegetarian during Lent thanks to your Vegan month. Maybe one of these years I can kick my dairy and egg habit but I've found not eating meat to be pretty easy. I also continue to enjoy finding and trying new things -- many things that become regular staples in my year-round diet.

Upgrade Your Tamale Pie With Braised Skirt Steak and a Brown Butter Cornbread Crust (Plus: A Quick and Easy 45-Minute Skillet Version!)

Fish Sauce? I never would have imagined you would put that in a meat dish!

(I kid because I love)

The Glorious Return of French Toast Crunch

So I'm way behind on my news articles because of the holidays but I need more serious cereal eats.

Adam Kuban's '8 Pizzas That Haunt My Dreams,' 2014 Edition

Don't ever stop Adam. Don't. Stop.

Inside New York's Cult of the Bialy

I'm stunned that there has been all of this talk about Bialys and not a single reference to The Producers?

The Science of the Best Fresh Pasta

This article is fantastic and is going straight into OneNote for use this week. I would love it if you continue to build off this. Please talk about modding the pasta with things like spinach. I also feel like there needs to be some serious sauce discussion.

Don't Leave Washington, DC Without Trying its Signature Half-Smokes

I honestly wasn't expecting Ben's to be very good. A lot of places like this aren't. People have fond memories and build them up. But not only did the food deliver, so did the people and the atmosphere. I left full and had a lot of fun that night.

The Food Lab: How to Make an Herb Butter-Rubbed Spatchcocked Roast Turkey in Under 2 Hours

@Booklovr78 - Why not sous vide so you can have it done in advance and you just need to warm it?

The Food Lab: For the Best Mashed Sweet Potatoes, Use Science, Not Sugar

I first fell in love with sweet potatoes after someone had a bit of a kitchen accident. The sweet potatoes were roasting in the oven and got pushed back and then forgotten about. When someone finally remembered them the outside skin was blackened. Once all the burnt bits were removed what we had left was amazing. We ended up just mashing them and serving them and that is basically how I've done sweet potatoes ever since. I'm always sad when I go to my inlaws for thanksgiving and they have the mallow mush thing going on.

How to Make Real Deal Classic Austrian Apple Strudel

I want one now. In my mouth. Now.

Use the Waffle Iron to Make the Best Hash Browns of Your Life

I have found that my waffle iron is perfect for waffles -- and nothing else. I've tried this before and it failed miserably. Same with pizza and some of the other waffle hacks that have been posted here.

I have the discontinued villaware round classic and if I was on death row I'd want one of my waffles made in that waffle iron as my last meal. (I would be on death row for killing the person who decided to discontinue making this waffle iron).

How to Make Traditional Cassoulet (And Why You Should Put Chicken in It!)

Is it weird that this Kansas boy has never heard of this dish before Kenji started talking about it?

The Best Things I Ate in Mexico City and Puebla

It has been 9 years since I was in Puebla last and Tacos Arabes haunt my dreams. I would love to find some recipes. Everyone I know from Purbla doesn't bother making them when they can just go get one for 10 pesos.

What Cookbook Would You Buy For a First-Time Cook?

I'm just here for the food was fantastic for teaching me not recipes bout cooking theory.

The 6 Beers You Should Always Have in Your Fridge for Killer Pairings

Tank 7 also pairs nicely with a long hard day at the office.

Also, I appreciate the disclaimer. I'm sure everything is on the up and up but I like the upfront honesty.

The Lazy Cook's Way to Great Black Beans

The really lazy cook will just open up a can of Bush's Black Beans and call it a day. Lord knows this is what I do for the kids' bean and cheese burritos.

The Ultimate Mister Softee Secret Menu

I hope serious eats continues to do whatever the f it wants. Great article even if I'll probably never get to have a Mr. Softee

Where to Eat Barbecue (and More!) in Kansas City, MO

I'm glad you could find it in your heart to mention one place in Kansas

Where to Eat Frozen Custard in Milwaukee

That Puppy Chow one looks amazing. I'm going to make this happen.

Requiem for an Egg Cream: In Search of a New York Classic

As a Kansas boy I have no idea if I've ever had a great egg cream. I've only spent one day in NYC but that is where I tried my first egg cream and I loved it. A few years later I found a deli in Houston that served them and I loved it there as well. I've had two in the last two years, both from the same Carnegie Deli in The Mirage in Las Vegas. They were all great for the reasons stated in the article. I've tried making them at home (U-Bet's is sold here during passover and I buy a dozen bottles to last the year) but they were never the same as the ones from a siphon.

So enjoy your great egg creams! Enjoy them for those of us that can't.

12 Must-Eat Breakfast Sandwiches Across America

I need to know who else takes a breakfast sandwich (say a biscuit with sausage, maybe egg and cheese) and adds jelly (or jam or preserves)? I do it. It is delicious. I have a breakfast sweet tooth so that takes care of me there. But the savory and sweet come together in my mouth to say "Now. Now your day can start."

A Foreigner's Survival Guide to Ordering and Eating Peking Duck in Beijing

I love knowing that someone with the culinary skills to pay the bills like Kenji also can't help but over stuff tacos and dumplings too.

I need a lemon filling for Pączki (donut)

So back on the 10th we got a wonderful recipe for Pączki (polish jelly donuts) and I've been wanting to make these for Fat Tuesday for years. My schedule is free tonight and tomorrow morning so Pączki it is! But what I really, really want is a lemon filling for my donuts.

Does anyone have any tried and true lemon filling?

Choosing my Sous Vide hardware

Good news everybody! I get to buy real Sous Vide hardware for Christmas as our family gift. After many delicious beer cooler steaks I have won everyone over.

Now I have to make a choice -- Polyscience Immersion Circulator or the Sous Vide Supreme. My kitchen isn't huge and counterspace is a premium. So if I go SVS I'll have to put it away and pull it out and that doesn't appeal to me. With the Circulator I can easily put that on the slide out drawer and the empty tub I can easily stash way up high. The vast majority of the time I'll be cooking for 2 adults and 2 kids, a lot of the time (once a week) I'll be cooking for 4 adults and 2 kids. But a few times a year I may be cooking for large parties. I'm having a hard time figuring out, for example, how many steaks you can cook in an SVS. Can you do a whole (chopped) turkey in an SVS?

Video: How to Cook a Spatchcock Turkey (the Fastest, Easiest, Best Way to Cook a Thanksgiving Bird)

Spatchcocking delivers breast meat juicier than a standard roast turkey, leg meat more tender than a standard roast turkey, and skin that's so crisp it literally shatters when you poke it, all in about half the time it takes to roast a conventional turkey. A perfect Thanksgiving bird on the table in under 90 minutes? Watch the video to see how it's done. More

The Serious Eats Pizza-Making Guide

Welcome to our brand new pizza index! Over the years, our staff and readers have worked to build a treasure trove of pizza recipes and techniques, ranging from regional classics to home kitchen adaptations and twists. Have we covered it all? Absolutely not—that would take all the fun out it! One of pizza's greatest qualities, at least in our humble opinion, is how difficult it is to pin down or define. Ideally, this list will continue to grow and evolve indefinitely. In the meantime, we've done our best to organize our existing pizza resources to make things a little easier for all the home cooks and aspiring pizzaoli out there. Have at it, Slice'rs! More

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

The Pizza Lab: The Complete Updated Guide To Grilled Pizza

I've long said that grilling pizza is by far the easiest way for a regular home cook to get pizzeria-quality, soft and airy, crisp, well-charred, smoky pies at home (that is, without resorting to hacking your kitchen equipment), and with grilled pizza season well into full swing, I figured it was time we updated last year's Grilled Pizza Guide, which gives a pretty good overview of the process, but ignores one thing: Toppings. More

16 Carrot Recipes for Summer

Carrots, some of the most versatile vegetables around, are often relegated to the realm of wintry soups and autumn roasts. But let us implore you—carrots are more than just a vehicle for hummus, and in the early summer they're at their sweetest, crunchiest, and most flavorful. Here are 16 fresh and tasty recipes to liven up your summer menus. More

Peach Snickerdoodle Cobbler

Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough. More

The Pizza Lab: New York Style Pizza at Home (Or How I Became a Food Processor Convert)

New York pizza is my favorite style of pizza. Sure, I love me a neo-Neapolitan, sit-down-with-a-fork-and-knife on occasion, and grilled pizzas are fantastic in the summer. Even chewy, Roman-style pizza bianca has its place. But the pizza I find myself most often craving is of the simple, by-the-slice, medium-thin, crusty and lightly chewy style. Here's how to make it at home. More

41 Recipes with Greek Yogurt We Love

Tangy, thick, and lusciously rich, there's a lot to love about Greek yogurt. While we love a bowlful of it for breakfast, one of Greek yogurt's many great qualities is its versatility. Throw it into a bundt cake batter to make it extra moist, marinate chicken in it, add it to mashed potatoes to make them ridiculously creamy, or just whip up a quick dip with garlic and lemon. Here are a few (no wait, a whoppin' 41!) of our favorite recipes using the stuff. More

13 Cheeses Everyone Should Know

Where do you even begin when it comes to fancy cheeses? Which are mild, and which are stinky? Which will melt well on my burger and which is better appreciated off a cheeseboard with a smear of good honey? And when the heck did generic "blue cheese" expand into 38 different varieties*? These are some of the questions cheese virgins might experience their first time in the shop, but never fear! Everyone has to start somewhere, and you've come to the right place. More

The Pizza Lab: Sausages And the Science of Salt

Any serious discussion about the state of pizza in the United States must eventually lead to sausage. In large swaths of America, a pizzeria is judged not just by the quality of its crust, but by the quality of its preferably-homemade-but-definitely-at-least-custom-blended-by-a-master sweet Italian fennel sausage. What's that? Never made sausage before, you say? Don't worry. By the end of the day, you'll be a pro. More

The Food Lab: Slicing Meat Against the Grain

Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, both cut from the same piece of meat, and both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band. What's the difference? It's all got to do with the angle at which it's sliced. More