• Last bite on earth: My husband's first kiss.

Pizza With Mushrooms, Mozzarella, and Truffle

Delayed gratifiation BIG TIME! Read this, then had to make and age the dough. But last night was the night and this was superior. 20 stars out of 5. Patrice, the truffle salt is a fabulous idea! Thanks!

Grilled Shrimp With Garlic and Lemon

May I say thank you for painstakingly perfecting my favorite summer way to prepare shrimp? Can't wait for your book!

Leah Koenig on the Best Jewish Cookbooks and What People Get Wrong About Jewish Cuisine

Great article and personal story plus terrific advice. But as intrigued as I am about the Oma & Bella Cookbook--chopped chicken liver, indeed!--I am coming up with an absolute zero in terms of sourcing it. I realize I am four years late, but any suggestions on where to fine one? With thanks!

Coq au Vin (Chicken Braised in Red Wine)

(And I love the chicken feet for collagen idea. It always sends my husband sideways when he peeks in the pot and sees these little toenails sticking out...)

Coq au Vin (Chicken Braised in Red Wine)

(And I love the idea of the chicken feet. It always sends my husband sideways when he peeks into the pot and these little toenails are sticking out.)

Coq au Vin (Chicken Braised in Red Wine)

I have have had a case of the snores with this dish; it always sounds/looks so good, but never quite delivers. Now, I know why! Thank you so much for your sleuthing.

Lasagna Napoletana (Lasagna With Sausage, Smoked Cheese, and Meatballs)

January. Minnesota. THIS! And it will happen this weekend. Would fresh pasta lasagna noodles be appropriate here, or does something this hefty cook up better with dried? This looks amazing. Thank you!

Juicy and Tender Swedish Meatballs With Rich Gravy

Ahhh! The Swedish Meatballs of my dreams--perfected! Thank you, thank you for this go-to, to-die-for version of this everybody's grandmother has a special secret recipe. You break it down big time so they will be perfect every time. And they were.

Have to admit I was having a definite moment with the amount of oil you call for, but for the first time, my meatballs stayed round. Lesson learned. It was a Scandoid Hanuka moment.

The Secret to Extra-Crispy Herb-Roasted New Potatoes: More Than a Pinch of Salt

Kenji--these look amazing!, But you tease us with another item: "the thinnest, most delicate slice of sobrebarriga—flank steak roasted until fall-apart tender".
Any chance you might noodle around with that in the ever-inclusive Food Lab?

And, in a personal note, I am so very sorry to hear that Yuba is no longer with us. I know you take your dogs very seriously, and I am sorry for your pain at her passing.

Waffle-Iron Hash Browns

Had to try this as a Sunday Funday project with the grandboyz. I followed this recipe...mostly. >;) What I messed with is adding Kenji's step of m-waving the shredded potatoes 2 mn on high to gelatinize the starches on the outer sides. And I used ghee instead of melted butter=no smoke. I got a really clean potato-ey tasting result with no greasy slog to mop off. Killer recipe/technique!

Males of the family asked for a repeat at dinner since the waffle iron "was already dirty". Aren't they considerate?

Traditional French Cassoulet

Loving you for this technique-y tricked out version of a cold weather favorite. And my bank account is loving this, as well! So happening this weekend.

Simple Vinaigrette

Cassoulet! Cassoulet! >;)

Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, and Ginger

So, I scored frozen fresh bean curd sheets (United Noodles, Minneapolis--yes!) for this. The instructions on the package said to boil the sheets for. 3-5 mn. before using. Dilemma! Since the rolls were to be fried and steamed, I opted not to. They did not brown well, but they steamed up all right. Should I have par boiled them before proceeding? Thanks for your thoughts.

Spanish-Style Garlic Shrimp (Gambas al Ajillo)

I have made this at least 12 times and you'd think I'd move on. But, nooooo way. Have had them for breakfast (!), lunch, and dinner, and find them perfectly flavored, fabulously textured, and unctuously garlicky good. This recipe has moved into the crave cabinet in my head.

Baking Bread With NYC's Most Creative Bakery

A real tribute to the skills and passions of these bakers. Any chance of a version to try at home? The commute from Mpls./St. Paul is killer...

Chinese Velveting 101: Stir-Fried Cod With Yellow Squash and Asparagus

Shao, you are an amazing talent. Each one of your posts is the perfect blend of educational/insightful/enjoyable/visual food writing that has me hooked. Would have never even thought to velvet fish. Of course, now I must. And your vegetarian dumplings are happening just as soon as I shake mid-summer lazy. I particularly love that you are sharing family cooking--the best kind!

Fruit Roll Up: How to Grill Sliced Eggplant and 3 Ways to Stuff It

Max, you are a bad, bad man! >;)

Fruit Roll Up: How to Grill Sliced Eggplant and 3 Ways to Stuff It

Thank you, Joshua, for a timely post. For some reason, I have been all over grilled, smoked eggplant this summer and you have just given me more crave-worthy options. The grilling tips are most appreciated. Not a babaganoush or pomegranate in sight!

Crispy, Crunchy, Golden Shredded Hash Browns

I have never been successful making hashbrowns at home and have come across very few places capable of delivering exactly what Nick's researched recipe delivers--crisp, evenly golden brown, crunchy outside/tender inside 'taters. Love the idea of the milk drizzle and butter (of course!). I used some reserved bacon fat with veg oil and that didn't suck.

An altogether dangerous recipe, to be sure...

A Brief Ode to Fried Clams, the Best Fried Food in the World

I discovered the glory that is fried clams improbably at the local Des Moines, Iowa HoJo in the mid '60's. Hooked for life. Now I can attempt them myself armed with Kenji-confidence.

Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen'

I was attracted to this because it seemed all about the artichoke--no breaded fry, no mayo/butter dip, no distraction from my "hubcaps"! And I found the idea of mint challenging. I was not at all disappointed. Think the current fascination with "Jerusalem." It was focused, lovely, and light. The ricotta custard layered on the heart was a genius touch. Delectable. BrooklynBabet's observation is correct; this correction yielded the right lemon touch.

Vegan Crispy Stir-Fried Tofu With Broccoli

Last night's dinner/this morning's cold leftover breakfast. I have never made better, tastier tofu OR bean sauce. Again--technique, technique, technique. Never would have thought to add lemon juice or zest, but what a brightener! Every time I make a Kenji recipe, I learn how to make things really their best by careful attention to detail. Vegan month is turning into one of my favorite months, too, as he is crafting terrific new takes on the plant world.

I did add two Thai bird chilis to the sauce and a couple of shakes of Crystal hot sauce to the mix (cooking for myself as the guys were eating their steaks--their loss). Loved the ideas of spin dry tofu and deep frying some broccoli as garnish.

The Food Lab: How To (Sort Of) Make Naan at Home

OK, Kenji--how about the Pizza Steel I got for my *ahem* husband this Christmas? (Gee, I'm glad he's sharing...)

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe

Between this thoughtfully thorough exploration of what takes good to great and the current issue of Serious Eats Magazine online--Vegetarian Issue--I have enough technique to learn and practice from now until temps climb above freezing outside (now, please!). That you explain the whys and wherefores behind choices at each stage is what makes you the Food Writer Ninja that you are. And we benefit. As always, thank you!

The Food Lab: How to Make a Turkey Porchetta

Happy Monday, Kenji! I put this together last night--the rub smelled divine--rolled it, tied it, and popped it into a sealer bag. Here's the question: my turkey skin did not make it all abound the meat roll. I plan to sous vide it and finish it by deep frying. Do I try and tie some extra skin around the exposed meat part or just wing it? (sorry...) Thank you for what promises to be the very best white meat presentation our Thanksgiving table has ever seen.

Font Fail

I figure the no pictures appearing will sort itself out. But I have to say I am not loving the new font--hard to read and distracting from content. I keep reaching for glasses and I don't wear them.

Gluten phobia--are that many people celiac afflicted?

When did gluten become hateable? I get that for people with celiac disease, life is downright unpleasant if they eat gluten, and that a diagnosis and diet change dramatically improve their lives. But all of a sudden at work, a rash of thirty-somethings, all women, have announced themselves to be gluten intolerant and are quite vocal about it whenever some poor sucker dares to bring bakery into a meeting. Is there something I don't understand about what gluten "does" to our bodies? (Please understand this is not in any way a put down of those who are living with celiac disease!) Sorry if I have missed an existing discussion of this topic.

"Seriously Indian"?

I am so serious about Serious Eats! Love it here and love what I have learned (think: Kenji!). I have very much enjoyed the "Seriously (insert region here)" posts. How about a "Seriously Indian" addition? Granted, it is a huge region with wildly diverse traditions, but I would so appreciate a knowledgeable guide.

Sunday Brunch: Palatschinken

These Austrian pancakes are closer to French crêpes than the thick North American pancake. Traditionally palatschinken are served for lunch or dinner, but growing up under the care of an Austrian mother and grandmother, I often had them for breakfast as well. Instead of the folded French crêpes, palatschinken are filled and then rolled (jelly-roll style), and traditionally filled with apricot jam. More


[Photograph: Bill Milne for Chile Pepper magazine] Recipe by Andrea Lynn. Before you start to make the stuffing, taste the Cajun spice blend you're going to use and if it's very salty, tone down the salt in the rest of... More