Win a Copy of 'Jamie Oliver's Comfort Food'

Century egg and pork porridge, topped with fresh scallions and chinese cruller

This Week at Serious Eats World Headquarters

Ithaca is gorges! I wish I knew you guys were dropping by/ I wish I were there.

Win a Copy of 'Buvette: The Pleasure of Good Food'

duck confit or a nice pate with toasts

Win a Copy of 'Paris Pastry Club'

apple galette; the cook's illustrated recipe with wondra flour is spot on.

Win a Copy of 'The Meat Hook Meat Book'

I'd love to learn how to make prime rib but the investment is quite scary

Win a Copy of 'A Change of Appetite'

really fresh farmers market produce - especially zucchini & summer squash!

Giveaway: Win a Super-Fast Thermapen Thermometer

beef wellington - red!

Win a Copy of 'Vibrant Food'

romanesco cauliflower

Win a Copy of 'Mother Daughter Dishes: Reinventing Loved Classics'

Enter to Win a Ham Independence Day Package From La Quercia

Captain: we've got a giveaway to win, all hams on deck!

Win a Copy of 'Ceviche: Peruvian Kitchen'

Win a Copy of 'Fruitful: Four Seasons of Fresh Fruit Recipes'

strawberries! Although my chinese girlfriend insists that it's a winter fruit in their hemisphere :)

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

homemade yogurt all the way; so easy and so rewarding

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

whole belly or GTFO, well said!

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Cook the Book: 'My Paris Kitchen' by David Lebovitz

David Lebovitz's blog has always been my go to for tips and recipes for caramel and candy-making. Beautiful photography too.

Knife Skills: How to Debone a Chicken Thigh

I buy family-size packs of chicken thighs from Wegmans and whenever I debone them, I always end up with chicken thigh meat with a canyon in the middle where the bone used to be. Does anyone else have this issue?

Bake the Book: Frenchie

Giveaway: Win a Pair of California Wine Country Prints

E. & J. Gallo -> because I'm interning there in the fall!

Cook the Book: 'Spain' by Jeff Koehler

Gambas a la plancha

Cook the Book: 'Whole-Grain Mornings' by Megan Gordon

eggs benedict (if I can get it for breakfast instead of brunch, it's a good day)

Cook the Book: 'One Good Dish' by David Tanis

Cook the Book: 'Feast' by Sarah Copeland

roasted brussel sprouts with a bit of bacon

Steakcraft: Lessons and Observations From a Year in Steak

This column is awesome; a new steakcraft slideshow always brightens up my day.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Pans and their respective uses

Hi guys,

I was wondering what types of pans people own and what they use them for. Inspired by Kenji's tramontina vs all-clad post, I picked up a 10" saute.

My pans now are:
-Tramontina 10" saute (stainless steel)
-Lodge Logic 12" skillet (cast iron)
-Vollrath 8" fry pan (aluminum)
-Basic soup pot from Macys

I'm a college student so this is about all I can use.

I use my cast iron the most as cleanup is a breeze; searing meat or for a stirfry, sticking a casserole in the oven, it's perfect. I basically "retired" my vollrath because everything stuck like crazy and the surface scratched and stained really easily (I was heartbroken every time).

The tramontina is new so I've only tested frying an egg on it so far. It was pretty sticky. That said, a hot water soak was sufficient to clean it off. What is stainless steel usually used for?

What kinds of pans do you own?
What do you use them for?
I love my cast iron
What is stainless steel good for?

Yogurt Straining

Hey all,

I've gotten really into making my own yogurt recently; supermarket yogurt is just starch thickened sugar milk anyways.

As greek yogurt is taking off, I've been straining my yogurt via cheesecloth over a sieve over night and I'm not 100% happy with the results. The yogurt gets plenty thick but the cheese cloth is a pain to clean and it's hard to process as much yogurt as I make in a timely fashion.

Any advice on:
-how to clean cheese cloth
-better straining methods

Thanks in advance!

Help with Chicken Thighs

Hi all,

I purchased two value containers of skin-on chicken thighs recently and I've cooked off about 15 thighs already in a couple different ways. Long story short, I botched up the majority of said thighs and I'm really looking for a good way to use these thighs, preferably while leaving the skin on. Any suggestions? Any tips for how to effectively roast thighs in an oven with crispy skin?

thanks in advance

Aluminum Fry Pan - cleaning and seasoning

I'm going off to college in about a month and I really want to cook for myself. There's this episode of No Reservations where Tony talks about chef fry pans and he buys a few from a restaurant supply store and says they never wear, cheap, reliable, etc. Obviously, I wanted one. So I went to a kitchen supply store in boston and bought this:

The problem is, I tried seasoning it once with shortening as it said on its label; it left weird brown stains. Cleaning the pan is really difficult as those stains do not come off with cream of tartar, vinegar, or dishwashing liquid (I know, ruining the seasoning...). The only thing that works is steel wool. And also, even after seasoning, it still could not fry an egg as well as a crappy non stick pans.

So help! How do I clean this pan and is the performance I'm getting expected or did I season it wrong?

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