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The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet

While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot. More

Easy Make-Ahead Carrot and Chickpea Salad With Dill and Pumpkin Seeds

You could say I've been on a bit of a chickpea kick recently, but only because they're so easy to love! They make the kind of dishes that are not just delicious when first thrown together, but actually improve with time. It's really the ideal food for a packed lunch, whether it's at school, the office, or on the road. This version combines chickpeas with grated carrots, pumpkin seeds, and plenty of dill. More

The Food Lab: How to Poach Eggs for a Party

A couple of weeks back a friend of mine asked how to poach a large number of eggs for a brunch party. Here's a secret: When poaching eggs, you don't have to cook them to-order. In fact, you can poach them up to five days in advance with no loss in quality. Not only that, but it takes just 2 minutes and zero skill to take those eggs from fridge-cold to ready-to-serve once brunch begins. Here's how it's done. More

For the Best Sour Patch Kids, Go to a Show

I have a soft, chewy, lightly pliable spot in my heart for most sour gummies, but today I'm here to talk about my favorite, the sour gummy ne plus ultra, the Sour Patch Kid. And any Sour Patch aficionado worth their citric acid powder knows this simple fact: not all SPKs are created equal. Here's where to get the best. More

The Food Lab: How to Make Extra Creamy Squash Lasagna

Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta. More

Make These Black Eyed Peas With Kale and Andouille for a Simple One-Pot Dinner

This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor. Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors. More

The Food Lab: How to Make the Best Creamy White Chili With Chicken

To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised if the recipe actually originated on the back of a wrapper from a can of chopped green chilies. But our version is better than that. Much, much better. Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chile con carne traditionalist will dip their finger into when they think nobody is watching. More

The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or is it a quesadizza?), that's what. This is what happens when a pizza and a quesadilla make sweet, sweet love: Cheesy, greasy, crisp-edged glory. More

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 Crack Eggs Like a Badass

@agfish

In the U.S. eggs are scrubbed and washed before they're packed for market so the risk of any kind of bacterial infection is insanely small. Actually, more folks get salmonella poisoning from infected fruits and vegetables (particularly cantaloupe) than eggs these days in this country. Eggs are quite clean.

The downside is that the cleaning methods used in the U.S. also wash off the waxy cuticle that surrounds eggs to they are more prone to subsequent re-infection from outside bacteria, which is why eggs in the U.S. are sold refrigerated.

Not so in Europe where eggs are rinsed but are left un-washed so that the cuticle remains. European eggs are at a higher risk for salmonella poisoning, but can be stored and sold at room temperature.

The Best Squash Lasagna

@E.Nassar

They'd work, it'd just be thicker.

@bHIRh

So how'd it turn out?!?

@ajkdvm

You can assemble ahead of time but I wouldn't freeze. I haven't tested it, but I think the puree would actually break because of the butter.

@lemonfair

Well for me, looser lasagna is BETTER. I like my lasagna saucy. But if you like it more firm and sliceable, then you might up the liquid.

@Mama B

I find that lasagna loses quality very rapidly after being baked. That is, if you like your lasagna loose and saucy like I do. Even an hour after coming out of the oven those noodles absorb liquid and the whole thing becomes firmer and more pudding-like.

That said, stay tuned because I have a post coming up soon about a really effective way to reheat your lasagna that'll make you want to actually cook a lasagna and let it sit around overnight just so you can use this method! (Hint).

@wildcat

absolutely!

How to Crack Eggs Like a Badass

@okupin

Actually Daniel started testing egg cracking techniques (and I did a little bit myself). We decided it wasn't particularly worth writing about. The headline would have been something like "We Cracked 500 Eggs to Discover You're Probably Already Doing it Right."

Not exactly compelling reading. :)

The Food Lab: The Science of Pie Dough

I've tested this in both 11 and 14 cup processors, both Kitchenaid and Cuisinart brands. So ong as you have one of those you should be fine!

Use Your Potato Masher To Break Up Ground Meat in the Skillet

@exnyer

I admit I'm a bit of an equipment junkie. But a potato masher is hardly an esoteric piece of ware!

@adam

My potato masher is actually used for other things way more than its used for mashing potatoes. Breaking up ground meat and breaking down tomatoes (canned whole or cherry tomatoes in the pot mainly) are its primary directives.

@elangomatt

This method works with those style mashers too! Not quite as well but better than a wooden spoon.

The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet

@superasiaone

That's actually how this recipe began inception. I tried doing it on a sheet test with a spatchcock many times with no success until I changed to this method.

The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet

@arbeck

You might be able to do a much smaller chicken in a 10-inch. Or a Cornish hen. Same basic technique applies. In general "large skillet" refers to a 12 inch (measure across the top) while medium and small are 10 and 8-inch respectively.

@sbp

This skin is so crisp it stays that way even with gravy!

@jemaladdin

But that title is my nearl so succinct :)

I wasn't jntending it to be misleading. I wanted to make sure it was clear that the chicken and veg cook in the same pan so that you get that nice interplay of flavors.


@shdwfeather

It'd work, you'd just need to be extra careful to preheat properly before adding anything at each step to prevent sticking.

@mason Vander lugt

So long as it's well seasoned it's no problem!

The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet

@Ocean

I used a Pinot Grigio for this one. I like the extra acidity in there. It also helps that I enjoy drinking it. I don't really like Chardonnay to drink, which means if I used it in a sauce, the rest of the bottle would go only to my wife and we can't have that :)

@arbeck

it's a 12-inch (actually 11 5/8ths, I think).

The Food Lab: How to Make the Best Creamy White Chili With Chicken

You can stir the cheese in the night before no problem!

The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet

@scalfin

Which basic safety precaution are you talking about?

Easy Make-Ahead Carrot and Chickpea Salad With Dill and Pumpkin Seeds

Huh, I didn't think the microwave thing would get so much attention but yeah, I suppose it's worth a post on its own. I'll get one up STAT and compare it to other toasting methods.

@Burger365

The skins don't really bother me much, but if you want, you can add a little pinch of baking soda to the water which not only makes the skins easier to peel, but it also makes them softer in general, so they may not bother you even if they're there!

The Food Lab: How to Poach Eggs for a Party

@ClimberDave

It's really different things for different needs. Sous-vide eggs take longer to cook (like 45 minutes) and if you want to get a truly poached texture out of them, they require you to then subsequently boil after shelling them. It's more work really, though it does make cooking vast quantities of eggs easy.

Here's my primer on sous-vide slow-cooked eggs.

The Best Squash Lasagna

@BKF

You could! It wouldn't be quite as tangy or creamy, but it's still be tasty.

@BarbBklyn

Whoah, good point! 2 1/2 pounds of squash is what you're looking for. I updated the recipe.

The Best Squash Lasagna

@Christopher13

Cinnamon and nutmeg are super classic accompaniments to squash and pumpkin in America!

The recipe calls for either kabocha squash or sugar pumpkin.

The Food Lab: How to Make the Best Creamy White Chili With Chicken

Hey all, sorry, I wasn't checking this thread over the weekend.

The reason you peel the skins is flavor. They are literally burnt to a crisp. It imparts smokiness to the flesh underneath, but you wouldn't want to put the actual burnt skins in there.

The Food Lab: The Science of Pie Dough

@perrin

I mean, it's pie crust, there's only so different it can get given the same basic ingredients. Really the point here was to demonstrate that the vodka thing is actually not really the important part of the other pie crust recipe. It's just the most marketable point. The key part is really the blending of the fat into half of the dry ingredients.

The Best White Chili With Chicken

@Elsumm

yeah, use a pot twice as big!

Seriously, there shouldn't be any changes necessary other than doubling everything. Enjoy your cook-off!

The Best White Chili With Chicken

@allykat910

Hmm, bell peppers don't have quite the right flavor. I'd try something like a cubanelle, or if you can find mild anaheims those should work. Some are not spicy at all!

@noanise

I haven't tried it, but generally creamy stews like this don't actually freeze too well because they end up breaking and turning curdled/greasy. But I guess it doesn't hurt too much to try. I'd freeze in zipperlock bags as flat as possible (so that it freezes and thaws fast) at the very end.

This Week at Serious Eats World Headquarters

@Leandra

Yuba will pretend that she has not been hearing about your infidelity.

The Food Lab: How to Make the Best Pumpkin Pizza

Wow, who knew pumpkin and squash was so divisive?!?

@cary

I was the same way for a long time until I started tasting and figuring out ways to make pumpkin and squash more intense, hence the slow roast and the sauté with apples you see here. Both methods will minimize that blandness.

The Food Lab: How to Make Peking Duck at Home (From Scratch!)

@vafdangool

Hmm not sure where you think you're getting your numbers from but I assure you I meant what I wrote. The dick loses 10% of its original weight the first night and an additional 1% of its original weight the second night for a total of 11%. There is far more loss the first night than the second.

Do Yolk and Grease Really Ruin Egg Whites for Beating?

Unthinkingly actually be cool to see a follow up test down the line of what happens if you add JUST fat and JUST pure lecithin to the whites to see how much of an effect either has. Or perhaps as lecithin is an emulsifier it might act as a fat enabler, just enhancing the effect of whatever fat is there already.

Why donsime things always seem most complicated?

Hearty One-Pot Black Eyed Pea Stew With Kale and Andouille

@allakarasik

There was an extra "in" there. I clarified and it should be all set now!

Make These Black Eyed Peas With Kale and Andouille for a Simple One-Pot Dinner

@Tina Ri

yes, or sherry vinegar would work too.

Make These Black Eyed Peas With Kale and Andouille for a Simple One-Pot Dinner

@Weezel

Nope - cannelini need to be soaked!

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