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This looks good. I am pretty slow when it comes to peeling/slicing garlic though. Any tips for making that part go faster? Sixteen cloves is a lot.
This looks hard to eat. I feel like the steak would get pulled out from the bread on the first bite.
Got a recipe for those awesome looking pitas too?
You seem to finish a lot of your soups with an acid. Would one work here with this soup?
Perhaps not as unique as the nachos in this article, the pot roast nachos at Ditka's are awesome.
Great picks. Also love the Tai Gan appetizer. Have never been able to figure out what vegetable that is.
Decadent unbanned? ;)
I would love to see a Serious Eats guide to high quality Spanish canned fish that you can buy at grocery stores here in the states.
Get the biscuits. They are amazing.
Ah, somehow missed that line. Thanks, Kenji.
I was under the impression that you did not need to rest steaks cooked sous vide because they did not lose juices the same way steaks cooked normally do. Is that not true?
How is that a poached egg?
I just watched the Good Eats episode about catfish ceviche. Alton recommends 6 hours. I wonder why so long.
I don't know, when I went to went to Dragon Ranch, none of us liked that mac & cheese at all. We did not like the big noodles and we thought the cheese was too runny. My favorite mac & cheese is Chicago is Smith and Wollensky.
My Tramontina Dutch oven chipped after about 14 months of use. It wasn't handling it poorly or anything. I started seeing veins on the bottom of the pot and then one day it just started chipping. Anyway, it only cost me like $30 so I wasn't too upset. Even ended up getting another Tramontina.
I was recently thinking about getting a saute pan. The Tramontina knockoff of that All Clad is $70. Is All Clad worth the extra $30?
Is there any way to make the mashed potatoes the day before without them getting all gross?
How long before cooking the brussels sprouts can you peel and halve them? Will they turn brown or anything if you do this step the day before?
It's good, but not as good as the Italian sausage from Portillo's. If you're in River North and want a sausage, walk that extra block.
So you pull your steaks off the grill when they're at about 125. But how hot are they when you decide to start searing them?
Are Chinese dry chili peppers any different than arbol chiles?
Do the legs get fully cooked if you take it out when the breast is 140?
Dimple method: one side of the burger or both sides?
I have never cooked with bok choy. What do you trim off?
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