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

And here I am with a chili cookoff coming up this Sunday. Was debating between a Texas-style red or a New Mexico-style green chili; now I've got to consider a Kenji-style white chili. Way to complicate my decision, man.

The Secret to Crisp Arancini (Rice Balls) With Molten Centers: Sushi Rice

I never had arancini as a kid, so my opinion of them was formed as an adult at Pizzeria Locale in Boulder, CO, which as far as I'm concerned makes the platonic ideal version. They're exactly as you describe - super crisp exterior, moist interior and stretchy cheese, with a rich saffron flavor and no need for a dipping sauce. Highly recommended if you're vising the Denver/Boulder area (I don't think the Denver location of Locale has them - you have to come to the original in Boulder).

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

I went ahead and tried it tonight. Unfortunately, all I had were whole wheat tortillas, which didn't crisp as much as I imagine white flour ones would. But they were still very, very tasty - kind of like a homemade Totino's. I made three and the last one came out the best; I think getting the pan nice and hot is really key to getting the tortilla crisp.

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

I plan to try this the next time I'm drunk and hungry at midnight or thereafter. Seems like a natural for that application.

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

@JacobEstes: you'd be doing God's work, son. Make it so.

How to Cut and Grill Carrots for Deep, Sweet Flavor

I WANT to like carrots, I really do. I like sweet potatoes, I like butternut squash. But there's just something about carrots that doesn't do it for me - maybe memories of long-ago mushy steamed carrots that I was forced to eat at dinner. This recipe looks like a good way to give them a try again; it's great how roasting or grilling seems to bring out the best in even the humblest of veggies (brussels, cabbage, and such).

Use the Waffle Iron to Make the Best Hash Browns of Your Life

My family does this all the time at home. The key is to make sure that there's enough oil or butter in the hash browns (so they stay moist) and that you salt and pepper them before stirring them around (so that they're seasoned in the middle and not just the edges). Best ratio of crispy bits to insides of any cooking method.

Win a Copy of 'Shrubs: An Old Fashioned Drink for Modern Times'

Yum. Was just thinking about making a ginger shrub for Moscow Mules - sounds like this book would help!

Transform Grilled Cauliflower With High Heat and a Whole Lot of Spice

@doron, that NYT article is about an Italian pan-seared cauliflower that's cooked on the stovetop in a cast-iron pan. This article is about sliced Indian-spiced cauliflower that's cooked on a grill. Different flavors, different cooking technique - not really related at all, except that they both happen to feature cauliflower (which is popular and featured all over the place right now).

I make this same thing except I'm lazy so I usually use storebought yellow curry powder. It's amazing, everyone in my house devours it (including my four-year-old).

Lox, Whitefish, and Beyond: An Introduction to Appetizing

I love smoked and cured fish in all of its varieties, but I hate that it's become trendy and, therefore, expensive. Our local Whole Foods has a whole counter just dedicated to house-smoked fish and I could pretty much live on it, except that it's so expensive that it ends up being only an occasional treat (and, not being on one of the coasts, we don't have many other options apart from shrink wrapped stuff at the mega mart). Too bad.

25 Recipes for Your Rosh Hashanah Feast

"while traditional Rosh Hashanah dinners contain a few standard elements..."

Can someone explain what these standard elements are? I know apples and honey, but beyond that I'm always at a bit of a loss.

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

This solved yet another one of those minor mysteries remaining from my upbringing in New England. Why is macaroni with tomato sauce and ground beef called "chop suey" on school lunch menus? Why are corner stores called "spas"? What the hell is a "frappe" (or a "Fribble") and why isn't it a "shake"? Bit by bit, Serious Eats is answering all the questions of my youth.

How about this one: what the heck is "anadama bread" (a staple of my school lunch menus in elementary school)?

Cast Iron Cooking: The Easy Pull-Apart Pepperoni Garlic Knots That Will Forever Change How You Entertain

I second @PommeDG's comment about the garlic knot at Milo & Olive in Santa Monica (singular - it's one knot. A big one.). It's life changing.

Chef Frank Bonanno's Guide to Denver's Best Restaurants

I wouldn't consider this a list of Denver's "best" restaurants, more a list of Bonanno's favorite restaurants. All on the list are good, but I don't think anyone is going to include Pizza Alley or Taste of Philly on a list of Denver's best (even for pizza or cheesesteaks) - these are just the places that he has an attachment to. That said, I can't argue with anything he says, I'd just choose different places if someone asked me the same questions (except for Sushi Den - hard to beat the quality of their fish).

Set Course for Dumpling Galaxy: The Makings of My Favorite Dumplings in NYC

Why has she not franchised this? I would spend an unhealthy amount of my time and money at this place if it was within striking distance.

Dinner Tonight: Barbecue Spaghetti

Made this tonight since we have several pounds of leftover pulled pork. It was surprisingly good - not my favorite use of leftover BBQ (that honor would have to go to BBQ tacos), but not bad at all. And very quick, took less than 20 minutes to have dinner on the table.

Ask a Cicerone: The Best American Pale Ale

It's funny to me that Dale's and Mirror Pond are the same category of beer. I love Mirror Pond and can't stand Dale's (too heavy and thick, it feels like drinking a warm, hoppy milkshake).

Watch This New York Chef Make a High-Class Cheez Whiz

I believe the correct term is "Sleazy Cheeze."

From the Archives: Killer Lobster Rolls in the Style of Your Choice

I want to know the story behind the three-day lobster binge. That sounds pretty close to heaven to me.

Why It's Time to Start Making Your Own Sherbet

I'm sure sherbet can be delicious, but I can't get over the lingering memory of disappointment when, as a child, I'd be at someone's house and for dessert, they'd pull something out of the freezer... and it would be that nasty, cheap orange or pink sherbet, instead of glorious ice cream. To me, sherbet is too wound up with childhood dessert trauma to ever voluntarily order it.

14 Essential Sichuan Eats (Beyond Hot Pot) in Chengdu and Chongqing

Wow, this confirms Chengdu on my list of places to visit ASAP. Question: what's your approach to figuring out what and where to eat when you don't have a local guide in a place like this (I'm assuming Yelp and the web generally aren't much help there)? I think I'd be anxious the entire time that I was missing out on the good stuff because I didn't know where to go/what to order.

Eating Soup Dumplings in Shanghai? Xiao Long Bao Are Only Half the Story

"If someone would just go ahead and create a deep-fried soup dumpling that's crisp all over, I'd appreciate it, ok?"

Sounds like a challenge for the Food Lab when you're back!

Manner Matters: How to Order Pizza for a Group

Take the time to cultivate an appreciation for every possible pizza topping (anchovies, pineapple, black olives, cheeseless, etc.). You will be rewarded whenever people order a bunch of pizzas for a group - there's always one that most folks don't like and you can go to town on it. Plus the host is always happy to hear you say "I literally do not care what you order - I like it all."

The Food Lab: How to Make Thai-Style Grilled Chicken (Gai Yang)

This looks pretty similar to Andy Ricker's take on the same dish (he calls it Kai Yaang), which SE published last year:

It's become my go-to grilled chicken recipe, though since he doesn't call for butterflying the chicken I usually put the stuffing underneath the skin of a butterflied bird instead of in the cavity. It's possibly the best grilled chicken I've ever eaten.

12 Must-Eat Breakfast Sandwiches Across America

No Colorado? No Maine? Sadness. Those are the two places I most commonly seek a breakfast sandwich, and I was excited to hopefully learn of a new option.

My picks, FWIW: Sunrise Sandwich at South Side Walnut in Boulder, CO and the breakfast bagel at Holy Donut in Portland, ME.

monopod hasn't written a post yet.

Dinner Tonight: Seared Scallops with Salsa Verde

Salsa verde is a good, quick sauce to have in the repertoire. Not to be confused with anything out of Mexico, salsa verde is from Italy. The piquant, herb-based sauce usually features parsley, capers, and and olive oil. It's easy to prepare from pantry ingredients and reliably good with roasted vegetables and grilled meats; even robust flavors can stand up to this flavorful sauce. But until now, I've never had it with seafood. More

Cocktail 101: Introduction to Vermouth and Aperitif Wines

Vermouth used to be a relatively simple topic, at least in the States. The American market had sweet and dry styles and largely shunned both. When Paul Clarke wrote about vermouth for SE back in 2007, he had very few brands to discuss; not many brands or styles were available on the American market. In the past four years, though, that's changed, and now there is a wide range of options in vermouth and other aperitif wines. This week, I'll share a few of the available choices with you offer some suggestions on how to enjoy them. More