Serious Eats - seriouseats.com

Most definitely no-knead pizza dough by Kenji. I haven't ordered takeout/delivery pizza since I've discovered that recipe!

How about marrons glaces (candied chestnuts)? They take a bit of time to make but they're so good! This recipe is from Hugh Fearnley-Whittingstall.

750g sweet chestnuts (skin on)
500g granulated sugar
A squeeze of lemon juice
1 vanilla pod
450g granulated sugar

1. With a sharp knife, make a couple of nicks across the pointed end of each chestnut. Place all the chestnuts in a saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 10 minutes.

2. Meanwhile put 500g granulated sugar in a pan with 250ml water. Heat slowly, stirring, until the sugar is dissolved, then add the vanilla pod and bring to the boil.

3. Remove the chestnuts from the heat. Have ready a bowl of warm water with a squeeze of lemon juice in it. It is important to remove only one chestnut at a time from the pan of hot water: peel back the thick leathery skins and the thin papery inner skin of each nut, to reveal the golden kernel inside. Drop each peeled chestnut into the bowl of acidulated water. When the chestnuts are all shelled, drain and dry them thoroughly.

4. Drop the chestnuts into the hot sugar syrup. Bring up to a simmer and cook gently for 25-30 minutes or until tender (the time will depend on the size of the chestnuts).

5. Meanwhile, prepare the final glaze by putting the 450g sugar and 150ml water in a small pan. Heat slowly, stirring, to dissolve the sugar, then boil for 5 minutes.

6. Using a slotted spoon, remove the chestnuts from their cooking syrup and place them on a wire cooling rack. Add the chestnutty cooking syrup to the glaze syrup and bring back to the boil. Then remove from the heat.

7. Put a small bowl over a pan of simmering water. Pour a little of the glazing syrup into the bowl, so it stays hot. Have ready a second small bowl with freshly boiled water in it. Using a skewer, take a chestnut. Dunk it first in the hot water, then swizzle it in the hot sugar syrup in the bowl. Place on a wire rack to cool. Repeat with all the chestnuts, topping up the bowl of syrup with more syrup from the pan if you need to. Leave the chestnuts to dry in a warm airing cupboard or a very, very low oven (around 50°C) for 10-12 hours. Then wrap each chestnut in a twist of greaseproof paper.

Oh, he's adorable!! Welcome to SE, Hambone!

Love the new colours! One thing I've noticed is that when I use my netbook (10" screen as opposed to a typical laptop 13"/15"/17" screen) the top title gets mushed with the header stories. So the words "Serious Eats" with the logo is placed on top of "What's hot" photographs...

And I agree with @gingercookiewithlime and others - white writing on top of orange banner (overlaying What's hot photographs) isn't the best colour combination.

Other than that, I think the site looks better! Well done!

Congrats for (another) successful office move!

And I concur with others - LOVE the Dumpling shots. :)

I feel your pain (almost finished with PhD and no job yet!)... I tend to make a big batch of soup and a large pot of bolognese (and large bags of cheap pasta) and live on that for a while. And I bake a loaf of bread, which can accompany most meals and fills you up. You can also make chilli, bulk it out with beans. Fried rice with whatever's in your fridge/freezer is another cheap option.

Wish you all the best!

Cheeses, different types of rice and pasta (last count there were more than 25 bags!)...

Thanks for all the great work you've done at SE - and glad to know that you're not leaving us forever! :) Looking forward to more of your posts in the near future, and good luck with your new position!

I second salmon cakes/patties idea. Add some chopped chilies and herbs...

Also, have a browse through David Lebovitz's blog. One of the best food blogs out there and some amazing Parisian restaurant recommendations.

I agree, muscat is the best Kasugai gummy flavour ever! Memories of childhood - I think I need to go shopping for these later on...

@ByrdBrain me too! I love the custard bit, and (especially if I'm eating alone) I won't bother making the sugar crust. If I have guests then I'll make the crust with light muscovado sugar.

Another tasty way to consume fish bones: Korean preserved skate (fish, of course!). Raw skate is marinated in vinegar (to soften the bones), then mixed with Korean chilli paste, chilli powder, sugar, sesame oil, korean pears, radishes, etc. then you eat the fish whole - flesh and bones. The skate bones become chewy once it's marinated in vinegar. Commonly found in southern (South) Korea but my mom's version is very good.