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Make-Ahead Thanksgiving Dishes That Travel Well

Hosting Thanksgiving is a daunting task. Also daunting: bringing a dish with you to a dinner hosted by someone else. It needs to be something that can withstand travel and requires minimal work once you arrive—because the kitchen is going to be chock full of insanity. Here are a whole bunch of great ideas. More

How to Crack Eggs Like a Badass

For the most part, the best way to proceed in the kitchen is carefully and deliberately. But there are times when you need to get a big job done, and fast. Or maybe you just want to show off a little pro-style flair to impress your friends (we don't judge). Regardless of your reason, here's a technique for just such occasions: cracking eggs one-handed. We break it (and plenty of eggs) down. More

Tacos de Canasta: How to Make the Perfect Potluck Taco

Tacos may not seem like the kind of food that you should assemble an hour before eating, which is why I've never thought of them as a particularly good potluck dish. But that's because, until recently, I'd never encountered tacos de canasta, a special variety of taco sold by bicycle vendors in Mexico that are made in advance and get better as they sit. This is the potluck taco you've been waiting for. More

The Quick and Easy Way to Make Flavor-Packed Korean Ramen

Making real-deal ramen is a lengthy project that requires planning in advance. But there are days when you just want a delicious bowl of it, without the fuss. This easy Korean-style kimchi ramen is for those times. It's loaded with flavor, but takes less than an hour to throw together, thanks to several umami-rich ingredients and a cool baking-soda trick that turns angel-hair pasta into ramen-like noodles. More

Knife Skills: How to Prepare, Peel, and Cut Butternut Squash

A symbol of fall, butternut squash is perhaps the most common and versatile of winter squashes. Thanks to its firm flesh and very thick, tough skin, it can keep for a long time at room temperature, but that thick skin and firm flesh also makes it more challenging than most vegetables to peel and slice. Here are the tools and techniques for trimming the squash, peeling it, removing its seeds, and then cutting it into different size pieces. More

How to Cook the Perfect Roast Chicken

A symbol of comfort and perfect simplicity, roast chicken is one of the foods I crave in the colder months. This recipe from our archives is brilliant in that it uses a few key techniques to guarantee a juicier, tastier bird, without over-complicating what, at its heart, should be an easy yet satisfying dish. More

Turn Your Pasta Into Ramen With Baking Soda

Word on the street is that you can turn any noodle into a ramen noodle by boiling it in baking-soda water. We've put the claim to the test, and now have clear instructions for how to do it—and how not to do it. We'll just tell you now, when done right, this is a homemade ramen game-changer. More

These 4 Mexican Braises Will Jump-Start Your Fall

Who else craves spicy, heartily-seasoned Mexican braises in the fall, whether stuffed into tacos, crammed into burritos, strewn across your nachos, or just shoved into your face with reckless abandon? Yeah, we thought so. Here are four of our favorite slow-cooked Mexican meat dishes guaranteed to taste better than any restaurant in town. More

Doritos Migas With Pepper Jack Will Rock Your Morning, Hangover or Not

There are days when you wake up and say, I'm going to painstakingly make the best damn Tex-Mex migas I possibly can. And then there are days when you pry yourself from bed, feel your head swirl and split as you sit up, and remember those last two rounds of shots you got roped into—after you had already had what was supposed to be your last drink. On those days, you need these quick and easy Doritos migas. Actually, you might need these on all days. More

How to Make The Best Chicken Stock

White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks, enhancing any soup, sauce, or glaze you use it in. It's also incredibly easy to make. Here, we look at some of the factors that lead to a deeply flavorful stock, while keeping the method and ingredients as easy and accessible as possible. Requiring such a minimal investment of time and effort, this stock will upgrade any dish or sauce you make compared to the store-bought variety. More

Chicken Liver Pâté With Bourbon and Cranberry Gelée

@aaron I've never tried passing it through a food mill. You'd need a very, very find disc, I'd think, to make it worthwhile. You can also skip the strainer step. The pate will be grainier but still delicious. Just think of it as rustic!

Perfect Refried Beans

@atombaby 5 hours in? You mean it's taking 5 hours for your dried beans to cook? That doesn't sound right. Do you live at high altitude?

Baked Saffron Risotto With Mozzarella and Crispy Topping

Sorry for the mis-wording, I meant baking dish, not baking sheet in Step 5. And @osomatic is right, if you put the cheese straight into the pot of hot risotto it will melt right away.

Chicken Liver Pâté With Bourbon and Cranberry Gelée

@Pterodactom Actually, I just triple checked and it actually fits very well in a 1-quart ramekin.

Make-Ahead Thanksgiving Dishes That Travel Well

@SharpHouse Agreed. For a meal with as many components as Thanksgiving, no one should bring anything without fully coordinating with the host first, which includes discussing kitchen logistics for all the food involved. So easy to overlook, such a potential problem if it isn't figured out beforehand.

Chicken Liver Pâté With Bourbon and Cranberry Gelée

@Pterodactom You make a good point-- I was sure it was a 2-quart ramekin but I just crossed checked the volume against my Le Creuset terrine mold, which I know holds this volume of pate, and that is 1 1/2 quarts, so I just adjusted the recipe. It'd work in a larger ramekin, but there's be more empty space at the top which isn't ideal. It might even fit in a 1-quart, but I'd be worried it wouldn't quite make it.

Make-Ahead Thanksgiving Dishes That Travel Well

@porgy for safety's sake, you're probably right to want to cook the stuffing fully, then reheat the next day.

Chicken Liver Pâté With Bourbon and Cranberry Gelée

@kelly Where I live it's readily available but if you're having trouble finding it, you could try a health food store. If not that, use cranberry juice cocktail but omit the sugar since it's plenty sweet enough

Crispy Mashed Potato Casserole With Bacon, Cheese, and Scallions

@paigek Yes, you should add some melted butter, maybe 3 or 4 tablespoons to moisten the breadcrumbs with fat

Crispy Mashed Potato Casserole With Bacon, Cheese, and Scallions

@It'sAlwaysSuni A skin could form reheating it without a topping, but if you reheat it covered, or dot it with butter, it should be fine.

The Food Lab's Complete Guide to a Stress-Free Thanksgiving

Thanks for the broken link alert, I just fixed it and Hasselback Gratin now leads to the right recipe.

In Praise of a Turkey-Free Thanksgiving

@monopod That's basically how I feel, although I'd argue that a turkey at its best is still inferior to almost every other roast/centerpiece I can think of at its best. I still like at at Thanksgiving though.

Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes

@yarnyoga You'll lose a fair amount of broccoli/cauliflower in the process of trimming it down into florets, but you're also right that with water loss it ends up being quite a bit less once roasted.

Apple-Pecan Bourbon-Caramel Pie

Sorry guys, 1/2 cup butter is correct, but the "2 sticks" printed was an error. I just corrected it.

In Praise of a Turkey-Free Thanksgiving

If I step back and think objectively about turkey, detached from nostalgia and tradition, I have to agree that turkey is pretty far down the list of animal proteins I like. The dark meat is the best, but the legs are packed full of impenetrable tendons. As for the breast meat, even when juicy, it's just not the best stuff—the muscle fibers are just too damned big. I fully respect anyone who says to hell with it and cooks something tastier. That said, I personally still want turkey for Thanksgiving for some odd reason. Funny, because I don't have much of a soft spot for tradition in most cases. A second turkey at Christmas though? People who do that are out of their minds.

Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes

@Vegan Oh, also, it's worth saying that when I peel a sunchoke, I don't worry about preserving every little nubbin and bump on it. I just aggressively peel, and the sunchoke ends up being a much more uniform shape. It's wasteful, I suppose, but, like ginger, tiny little protrusions just aren't worth trying to save in my mind. A Paring knife would work too, especially if you're okay with just trimming off all the little bumps.

Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes

@Vegan Peeling a sunchoke is admittedly a little awkward. Do you use a y-peeler? They're superior, at least in my mind, to the ones a lot of people have at home. I think they make it easier, but it's still kind of awkward. Good news is you don't need to peel many for this recipe (roasted ones are skin-on). And if you're dead-set against it, this recipe will still work if you omit the peeled and thinly sliced sunchokes. You could even sub some small white turnips instead. Or not—it's very flexible.

How to Deep Fry a Turkey Without Killing Yourself, Indoors and Out

@bdcbbq I mentioned that above with a photo of the fire extinguisher, though it's an important enough point to reiterate here.

How to Make The Best Chicken Stock

3 Ways to Make Delicious Mashed Potatoes in Advance

@jnfisher01 I've never tried cooking the potatoes and then not mashing them until serving. It might work, though it adds last-minute work, which kind of undoes much of the in-advance part that makes the method worthwhile.

@MichaelQ Do you mean a mason jar that's sealed using traditional canning methods? I've never tried to put one of those in an hot water bath. Anyone else? Holding foods at hot temps in an immersion circulator can work for a lot of moist foods, though I'd avoid anything where you want browning or crispness like stuffing, since it will come out of the bag a little too steamy.

The Best Fresh Tomato Sauce

@Colby75 Refrigeration should be fine if it's just for a couple days; if longer, freeze to avoid risk of spoilage and you should be fine.

The Magic of Crispy, Creamy, Fully Loaded Make-Ahead Mashed Potato Casserole

@timedeating funny you should mention that, I have a piece going up later today about exactly that.

Crispy Mashed Potato Casserole With Bacon, Cheese, and Scallions

For everyone asking about the save recipe button, unfortunately that feature was powered by a third party called Ziplist, and Ziplist is shutting down. You can read more about it here. For those who really liked how that feature worked, I know this may be disappointing, but the good news is that there are many other ways to save recipes for future reference. Evernote and Pinterest, for example, all work very well for exactly that task.

Crispy Mashed Potato Casserole With Bacon, Cheese, and Scallions

@TheFinn That sounds like a fun idea. You may need to tweak the method slightly since you don't want the potato chips to burn in the oven...maybe add the topping for the last 15 minutes or so of heating instead of for the full duration?

The Magic of Crispy, Creamy, Fully Loaded Make-Ahead Mashed Potato Casserole

@HuskerChad You can skip the topping and just reheat the potatoes in the baking dish, maybe covered to prevent a skin from forming on the surface. You can also do a different topping, like a layer of crispy fried shallots after reheating, or anything else you can dream up.

The Ultimate Fully Loaded Nachos

What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness. More