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

In the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour-tortilla pizzas ranked pretty low on my list. But after this week, all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home. More

Gremolata is the Secret to the Tastiest Simple Lentil Soup

Even the most boring lentil soup is satisfying fare, but who says it has to be boring? The secret to this version? Gremolata, the Italian condiment of chopped fresh parsley, lemon zest, and garlic typically served with osso bucco. In this case, I use it to develop two distinct levels of flavor, once while sautéing my aromatics, and again by stirring it in at the very end. More

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

The first time I had cassoulet in its home turf it was a revelation. This loose, almost soup-like stew of beans and meat was so far removed from all versions of cassoulet I'd had in the United States, or even in other parts of France. It was a large, bubbling vat of beans and meat, covered in a crust so dark that it was almost black. Rich, meaty, and overwhelmingly simple, the main flavor was just that of the cured meat, a good stock, and beans. Here's how to make it at home. More

Cast Iron Cooking: Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce

This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese. Add some pasta, top it all of with crisp bread crumbs, bake it directly in the cast iron pan you cooked it in, and you've got yourself a one-skillet meal fit for normal everyday folks who perhaps might occasionally feel like kings. More

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

Some mushrooms are seasonal (think: chanterelle, morel, porcini). Others, we've gotten quite good at cultivating and are available year-round. Still, when I get a hankering for mushrooms and I take a quick glance over at the calendar, it's usually a fall month. It's something about their earthiness that does it for me. Here's how to clean three of the most common cultivated varieties. More

Taste Test: Who Makes the Best Natural-Casing Hot Dog in the Bay Area?

I may no longer be a New Yorker, but I am a die hard fan of the New York hot dog. Aside from a good slice of pizza, it's the thing I'll undoubtedly miss most at my new home on the West Coast. But as a recent (and permanent) Bay Area resident, I know that unless I'm making them myself, I'd better start scouring those supermarket shelves for a worthy hot dog to become my new go-to. Here's what we found. More

The Food Lab Turbo: How to Make a Simple Salad Worth Eating

If you're like most people, you've probably been so hammered by thick, gloppy bottled dressings or overdressed, soggy greens that you've forgotten what a pleasure a nice, light, side salad really is. Good thing it's pretty easy once you know the basic steps. Here's how to make your simple side salad the right way—it's my go-to counterpoint for rich and heavy fall and winter dishes. More

Kitchen Hack: Use a Guitar Mount to Store Your Pizza Peels

If you're anything like me, you have an obsession with pizza that can only be fed with, well, with pizza I suppose. Which means you probably make a lot of it at home, which means that you probably have at least a wooden pizza peel for launching pies and a metal peel for retrieving them. Right? Here's the best way to store them to keep your kitchen organized. More

How to Make the Best Chicken Parm Sandwiches? Start With Great Chicken Parm

To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices. This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich. More

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

Despite all of the pleasures of instant noodles—the salty, MSG-packed broth, the little freeze-dried nubs of vegetables, the slippery, way-too-soft noodles—wouldn't it be great if you could get all of that same convenience and pleasure—the portability, the just-add-water cooking, the lunch-sized portions—but pack it full of fresh vegetables and real, honest-to-goodness flavor? Here's a secret: you can, and it's easier than you think. More

The Serious Eats Guide to Italian American Recipes

It's hard to think of a more comforting cuisine than Italian-American, in all of its red sauce-smothered, meaty, pasta-packed glory, and all week we've been celebrating Italian-American classics with a series of all-new recipes. But really, it was all leading up to this end goal: a comprehensive recipe guide for pretty much every Italian-American dish you can think of. Don't see it on this list? Let us know, and we'll start working on it! More

The Food Lab: For the Best Chicken Parmesan, Take a Lesson From the South

Even at its worst, classic Italian-American chicken parmesan is pretty darn good. So how do you go about perfecting it? Our recipe has a buttermilk-based brine for maximum juiciness and tenderness. Tons of Parmesan cheese in our breading—along with a small drizzle of buttermilk—improves its flavor and texture. Our sauce is a slow-cooked, rich red sauce, and a mixture of fresh mozzarella and real Parmigiano-Reggiano top it off. More

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

Beefaroni, macaroni and beef, chili mac, Johnny Marzetti, or American chop suey, call it what you will, but whatever its origins, there's one thing for sure: the stuff is delicious. Tender pasta with a rich tomato and beef sauce flavored with garlic and oregano, cooked together with onions and peppers, and finished with cheese, this is Italian-American comfort food at its finest. Not only that, but it's a ridiculously easy dish to put together, cooked 100% on the stovetop, and requiring nothing more than a pot, a bowl, and about half an hour of your time. More

Sweet or Savory, Martabak is the King of Indonesian Street Food

Most Javanese food can attribute its relative simplicity to the fact that it's an indigenous cuisine that has remained largely unaffected by outside forces, save for a bit of Chinese influence in certain dishes. Martabak, a roti-like stuffed fried flatbread, is a notable exception. Even on Java, folks I talked to said "this isn't Javanese food, it's Indian." Others trace its origins to the Middle East. Either way, it's one of the best street foods around. More

How to Make Rich and Creamy Fettuccine Alfredo That Won't Weigh You Down

Don't get me wrong—I'm not a health nut or calorie counter. But let's face it: the feeling you get after downing a bowl of creamy, cheesy Fettuccine Alfredo ain't the best. Wouldn't it be great to have a quick and easy version that has all the flavor of the cream-packed original, but with a cleaner flavor that doesn't leave you in a food coma? More

The Food Lab: Use the Oven to Make the Best Darned Italian American Red Sauce You've Ever Tasted

This is red sauce. The slow-cooked, rib-sticking Italian-American stew designed to fill you up with equal parts flavor and pride. It's the kind of sauce for which you open up the windows while you're cooking just to make sure that everyone else in the neighborhood knows what you're up to. It's the kind of sauce you want your meatballs swimming in, your chicken parm bathed in, and the sauce that you want not just tossed with your spaghetti, but spooned on top in quantities that'd make a true Italian cry out in distress. The kind of sauce that tastes like it took all day to make, because it really took all day to make. And the best part? This version is worth every minute. More

Nice and Easy Sautéed Zucchini, Summer Squash, and Cherry Tomatoes with Chilies and Herbs

I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end. More

Soft Cooked Eggs With Kaya Jam and Toast: Singapore's Signature Breakfast is Right Up My Alley

One of my favorite snacks has always been a soft-cooked egg which I break into a bowl, drizzle with soy sauce and pepper, stir up, and slurp down. I always thought I was a little weird for loving it so much. But then I found vindication in one of Singapore's staple breakfasts: kaya toast served with soft boiled eggs and strong coffee sweetened with sugar and evaporated milk (the soy sauce and pepper are added at your own discretion). More

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

@willsfca

Haha hee hee, ooooh a hahah mmmhhh... Ok. Got it out of my system.

Seriously, I'm sorry and ashamed I published this recipe. Who am I to suggest that it's a good cause to bring gustatory pleasure to normal folks who want to have a quick and easy meal that tastes great and requires not much effort or practice?

While I'm at it, I must apologize for the French Bread Pizza recipe I published last March and for the English Muffin Pizza I worked on last October. What was I thinking?!?

Fact is, I've been publishing stuff like this for YEARS and I have definitely eaten more easy-to-throw-together lowbrow food in my life than fancy pants things that take days to prepare. Good food come in many shapes, sizes, and levels of convenience. Doesn't make one thing necessarily better or worse than another.

You should also note that I'm publishing recipes at a good 2 to 3x the frequency that I used to, which means that when something like this comes up and doesn't appeal to you, you can just skip it instead of coming in and making the kind of comment that seems to judge everyone else who actually enjoys it (I don't think that was your intention, but that's how it comes across). Want a long project? How about this cassoulet I published a couple weeks ago? And wait for it: this week I'll have a full-blown from-scratch white chicken chili, a squash lasagna, and a pumpkin pizza (with real dough and everything!).

(By the way, I'd really advise against reading my recipe for how to make General Tso's Chicken using chicken nuggets from Popeyes if you don't want to be even more dissapointed.)

P.S. Next, time, before you judge, try this recipe out side by side with that Rachael Ray or SimplyRecipes recipe and let me know if I still need to explain to you why there's more to recipe development and recipe writing than just coming up with the initial idea.

Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette

@banzai

It can, though you lose some of the crispness of the bacon that way.

Extra-Crispy Bar-Style Tortilla Pizza

@salsasis14

I haven't had the best luck with corn tortillas for applications like this. They get a little crunchy, not truly crisp like the way flour does. I mean, not bad, but just different.

How to Make Japanese-Style Chicken Meatball Skewers With Sweet Soy Glaze (Tsukune)

@Jon_Ansible

That'd work I guess, but for me, the whole point of tare is to get that glossy, lacquered shine. It's sort of the trademark of foods like broiled unagi, teriyaki, or yakitori and you can't really get that with an emulsified tare. The "teri" part of teriyaki actually refers specifically to that shine!

How to Make Japanese-Style Chicken Meatball Skewers With Sweet Soy Glaze (Tsukune)

@Fingolfin114

It's not really common to use meat in tare. The most basic is really just soy sauce and mirin cooked down. I actually find tare made with meat to not work so well as the rendered fat that leaks out from the meat messes with the texture.

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

@JohnSmith2

Oops, thanks for calling that out. I'll fix it!

@JacobEstes

IMMA DO THAT RIGHT NOW.

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

@elongomatt

You should pre-cook the tortillaland tortillas if you are going to use them for this recipe, yes! You'd want to cook them just until barely golden, so not super charred but not raw. They're gonna cook more after topping.

@Sam

You can use whatever sauce you like. Generally an uncooked sauce is used on Neapolitan, sometimes on NY-style pizzas, while cooked sauces are more common on other styles of pizza. But do whatever you'd like, it's your damn pizza after all!

No-Waste Tacos de Carnitas with Salsa Verde

Yes either will work. Same amount!

Extra-Crispy Bar-Style Tortilla Pizza Supreme

@Drew Lebauer

Well this was a #10 (11 3/4-inch top 10-inch cook surface) skillet, but I use my #8 (10 5/8-inch top, 8-inch cook) more than any other. But usually I'm cooking for 2. You might want the #10 if you cook for 4 regularly.

No-Waste Tacos de Carnitas with Salsa Verde

@Tkocareli

You can use oil no problem!

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

@badseed1980

I didn't try it with high fiber, but I tried it with both all natural (Don Pancho) and regular old Mission and Guerrero tortillas. They all worked fine.

Creamy Cauliflower and Bacon Soup

@bonzi

good questions!

First off, for both of these questions, you should realize I'mcoming from the standpoint that in your basic pantry, you should have as few items as possible, and that those items out to be as versatile as possible.

The reason I call for low sodium stock is because it gives you more control over the finished product. Regular stock has lots of salt in it. Even at its base level, it's more than some people would like. Once you start getting into recipes that call for reducing the stock, it becomes even more concentrated to the point that most people will find a pan sauce made with regular stock to be impalatable.

I call for kosher salt because it's easier to feel with your fingertips and much easier to sprinkle easily. This is important when seasoning a steak or a chicken, for example. Salt is one of the ingredients I'd always recommend adding by finger, not by measuring spoon, so that you can get a more precise end result. It's just easier to pick up kosher salt than it is to pick up regular table salt. And like I mentioned above, I don't see the point in keeping both table salt and kosher salt in your pantry when one does the job of both.

Same goes for salted vs. unsalted butter. I always call for unsalted because it gives you more control over the finished product.

@BWong

yes, that'd be nice, though you'd get a very different flavor in the end.

@jaryn

I haven't tried it with frozen, but it seems like a good candidate given that the cauliflower doesn't have any texture at the end anyway.

Homemade Philadelphia Tomato Pie-Style Pizza

@rdsaks

Read the main article, it explains!

http://slice.seriouseats.com/archives/2012/02/the-pizza-lab-homemade-philadelphia-tomato-pie.html

Whole wheat would t work very well, as this is meant to be a very fluffy, soft crust.

Forget Pie, Love Apple Crisp: How to Make the Perfect Crumb Topping

@max and @hyperfocal

Count me among the skins-must-go folks. Those papery skins get stuck in your teeth and are so distracting!

Traditional French Cassoulet

@Gpctxgirl

Hey! Sorry it took me a while to respond, I was away for the weekend. The answer is I add the head of garlic whole, as-is (no peeling or separating).

Get Smart About Your Pasta Shapes

@simon

I missed this post when I was gone this summer but am just catching up. I actually thought the pasta looked really good like that! (assuming you're talkinga bout the taccozzette), particularly because that sauce looks like just the right consistency. No need to add herbs just for the sake of it, though I probably wouldn't turn down a sprinkle of parsley.

How to Cook the Perfect Roast Chicken

@mnrobb @Pete's Eats

Yup, what Ryan said! We experimented a bit starting last year with occasionally putting up a quick post like this that features a past recipe that we're expecially proud of and is seasonally appropriate (usually no more than once a week). The response has been overwhelmingly fantastic and it brings a ton of traffic to those older posts that deserve to have a longer shelf-life.

Like @cmp45 said, there are some perennially popular/interesting subjects that in many magazines and newspapars, they will force a new recipe every year. I can tell you from my days in the magazine world, every fall it was "ok, how are we going to do roast chicken again??" Part of the beauty of the online world is that old content is available FOREVER to ANYONE, which means that if we spent the time coming up with what we believe is the BEST way to do something, we don't have to pretend each year that we've come up with something even better just to keep up with the Joneses. We can just say, "you know what? Now's the time of year when people are starting to roast chickens. Let's just remind'em that we have a great method that they should be checking out, and perhaps we'll get a few fresh eyes turned on to it as well!"

Hope that clear it up. As long time readers, it should be pretty easy for you to recognize when a recipe is brand new or is a pointer to an old recipe (also, look for the "From the Archives" tag as an indicator as well).

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

@lemonfair

that not soaking thing was very specific to black beans, which have thinner skins than most otther bean types!

I did try this with un-soaked beans, un-pre-cooked beans, and even with canned beans. Like I mentioned, you want the beans *really really* soft in this dish, hence the cooking until almost done, then cooking for even longer.

The other issue is that if you try and add un-pre-cooked beans to the pot, they absorb way too much liquid as they cook and you don't end up forming the upper crust properly.

Canned beans actually work pretty well, but the liquid doesn't get nice and starchy the way it does with dried beans.

@Mountain T

I don't think a slow cooker would work well as you want the top to really get nice and brown and slow cookers don't heat from the top or promote evaporation the way an oven does. It'd still be delicious, but it would be missing the characteristic crust.

The finished product is around 2 1/2 quarts or so. It's a lot. It feeds four with tons of leftovers.

Traditional French Cassoulet

@rbave

Generally I try and find whatever garlicky sausage is on sale at the market I'm shopping at. What you don't want is something with a lot of strong other flavors like Italian sausage or a bratwurts. I mean, you can use those if you like them, but I prefer to use a milder sausage.

I've been shopping at both whole foods and Safeway for these adn generally there's at least one sausage that's like "garlic and basil" or "garlic and wine." Just any mild sausage would do.

@AdultCrash

Yes, you can salt pork belly heavily and let is sit in the fridge for 3 days. Should work just fine.

@rahimlee

I haven't tried the rancho gordo beans, but I like their stuff in general!

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

@Ocean

Which smoked fish tease?

@ExNyer in SF

You drain the fat off before adding the beans and such anyway, so you can use as fatty a piece of duck as you'd like.

I haven't tried freezing it, but in general dishes with beans and gelatin don't freeze too well. They get grainy and mushy.

@anaya

Fresh would be missing a particular flavor but it won't be bad by any means!

@E. Nassar

It's because I feel like turning it into a three day process is actually *less* authentic than using ingredients you have on hand. It seems to me more like fetishization to do it that way than to stay true to the spirit of the dish.

Anyhow, I would submit that this recipe is in fact very easy. It has a short, inexpensive ingredient list, it has no complicated techniques, and the active time is at most an hour or so.

Traditional French Cassoulet

@beetee81

Nope. The salt pork has a ton of salt in it already, and the bean brine adds salt too. I was making this using low-sodium store bought broth and it comes out heavily seasoned even with no additional salt.

@colordiva02

You could, but I think it'd actually make the broth too *thick*.

@onalark

Nope, no cover. And gelating is 3/4 of an ounce, about 2 1/2 tablespoons total.

@GardenStater

From the note:

Note: If you are using homemade chicken stock that already has lots of gelatin (i.e., it should thicken and gel when chilled), you can omit the unflavored gelatin here; if your stock is store-bought, or if it's homemade but watery even when chilled, the unflavored gelatin is an essential ingredient.

Cast Iron Cooking: Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce

@Scott569

You could try. I just think one extra pot is still pretty easy to clean and makes the whole process easier.

@Burger365

I haven't tried it, but I'd bet you could do it. It would definitely get a little dryer and tighter as the pasta absorbs liquid from the sauce.

@XXDavidsonXX

Just because tossing is easier in a large pot instead of trying to stir in a skillet where the pasta can easily spill over the edges.

@IBeAnonymous

12-inch.

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

@efa108

Ah, good catch. No salt!

@JulieC

Well, the dish is really meant to be a simple, throw-it-all-in kind of thing so if you can't find salt pork, don't go to the end of the earths to find it. You can definitely use any other salted pork product. Bacon, pancetta, ham, whatever. It'll taste different, but it definitely won't be bad!

Cast Iron Cooking: Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce

@mickeym

Absolutely! A veg-friendly version would be great. I'd just MORE MUSHROOMS and maybe an extra 2 teaspoons of butter.

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

@EatingVirgo

I often don't clean mushrooms. My approach is if you can't see it, it's not a problem. I take the same approach with STDs.

@simon

Interesting, I've never tried it that way. I'll give it a go, thanks!

The Serious Eats Guide To Pizza In Naples

A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed 24 hours of my life (the first being when I took my Colombian brother-in-law on a whirlwind pizza tour of New York). We hit over a half dozen pizzerias over lunch alone, and a few more for dinner. Here now, I present to you the Serious Eats guide to Eating Pizza in Naples. More

Video: Serious Eats Cooks Peking Duck At Buddakan

Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious. Come along with Serious Eats's own Carey Jones as she learns how to make Peking Duck. Chef Brian Ray of Buddakan gives us the grand tour. More

60+ Holiday Snacks in 20 Minutes Or Less

Uh oh. The buzzer rings. Friends are coming over to spread holiday cheer and you panic. Serve frozen dumplings...again?! You can do better than that. Print out this list of easy-to-assemble, stress-free, mostly-sub-20-minutes-to-prepare munchies and paste it to the fridge. Here are 60+ dips, hors d'oeuvres, small bites, toasty snacks, sweet nibbles, appetizers, and more festive munchies to prepare in a snap. More

30 Cookie Recipes from the 2011 Serious Eats Cookie Swap

The Serious Eats Cookie Swap has become an annual tradition. We break out the Duane Reade tinsel and twinkle lights, and are forced to do a major office detox to make room for cookies. Many, many cookies. (OK, maybe a dozen doughnuts snuck in this year too). It was our third year swapping, and as per tradition, the tables were covered with butter-laden treats. Our NYC-based contributors really pulled out their ninja baking skills. Get all the recipes here. More

Serious Eats' Bacon Banh Mi

Our recipe for Bacon Banh Mi brings our favorite Vietnamese sandwich home, swapping out the usual array of cold cuts and charcuterie for bacon but staying true to the other elements that make this sandwich so balanced and irresistible. More

My All-Pie Thanksgiving Fantasy

When you think about Thanksgiving and you think about various elements of the Thanksgiving meal, it seems like you're just waiting through the big meal to get to the pie. I really believe this, which is why I always fantasized about an all-pie Thanksgiving. (Anyone with me on this?) At an editorial meeting about a month ago, we were at the office talking about Thanksgiving coverage and I shared this fantasy with the team. Knowing how much I adore and obsess over pie, the Serious Eats editors weren't too shocked, so we did the only thing we know how to do: make it happen. More

BraveTart: Make Your Own 3 Musketeers

Urban legend has it that some industrial candy snafu botched the names of 3 Musketeers and Milky Way. The tale has a certain logic. 3 Musketeers doesn't have three ingredients but Milky Way does. And the very name Milky Way recalls the smooth, uninterrupted creaminess found in 3 Musketeers. Those kinds of wonky urban legends ran amok in the eighties, but we have the internet now, so let's clear this stuff up. It's not a tasty tabloid tale of "Switched at Birth!" but rather "Murder, She Wrote." More

BraveTart: Make Your Own (Better) Soft Batch Cookies

When you first joined me in my quest to unlock the secrets of culinary time travel, I told you it would take equal parts science and magic to make the foods that could power the flux capacitor of the mind. I said, "leave the DeLorean in the garage, preheat your oven to one point twenty one gigawatts, and rev that Kitchen Aid to eighty eight mph. We're going back to the Eighties." And we did. But while there, what if some careless action altered our timeline? Could we, like Marty McFly, inadvertently create an alternate universe? One where the Keebler Soft Batch Cookie tastes freaking delicious? Friends, this isn't speculation. I have done such a thing. More

Memphis-Style Barbecue Sauce

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More

Boston: Fried Ipswich Clams at B&G Oysters

These are the only fancy-restaurant fried clams I think are really worth the cash ($14 half/$26 full). That they start with Ipswich bellies makes all the difference; these juicy, sweet, whole-belly behemoths are harvested from the mud flats off Ipswich, where experts claim that the particularly nutrient-rich soil gives the bivalves their superior, almost nutty flavor. More

Boston: Tamarind Bay's Lalla Musa Dal

As food aesthetics go, the murky, rust-brown, pebbly lalla musa dal at Tamarind Bay Coastal Kitchen can't compare to the restaurant's other specialties like the fennel cream-sauced cauliflower dumplings or the spiced lobster tail. But famed Indian chefs like Julie Sahni don't consider this dish "the most exquisite of all dal preparations" for nothing, and speaking in terms of decadence, it outclasses the rest by a long shot. More

Guide to Grilling: Planking

For all that I've grilled (150-plus recipes and counting), there's always plenty of uncharted territory. One of those areas: planking. There aren't usually many planking recipes in cookbooks, save the ubiquitous planked salmon. Put simply, planking is cooking food directly on a piece of hardwood. When cooking this way, the surface of the food touching the wood picks up some of the plank's natural flavors. More

How to Make Bagels at Home

I don't use the word magical lightly, but there really is something wondrous about making bagels at home. Maybe it's the shape. I think most everyone understands a loaf of bread, but the round shape with a hole ... well, it seems like a whole lot more work than simply plopping some dough in a loaf pan. But it's not. Really. Try making just one batch of these, and I'm sure you'll have the process down pat. Put on your sorcerer's robe and follow along! More