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Steve Dombek

The Food Lab: How to Make Stuffing-Flavored Potato Chips

Thinking I'll skip the MSG and fry these in tallow, or better yet schmaltz if I can get my hands on enough of it.

AHT Giveaway: Case of Pat LaFrieda Burgers

Hard to pick a favorite, but I have soft spot for the burgers at Shady Glen in Manchester, CT. The meat is overlapped on all sides with cheese slices that get crispy on the griddle. A good throwback place that's been open since the 40s.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

I'd say Shake Shack just to see what all the fuss is about.

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Dice. Pan fry. Eat with fingers.

Seriously Delicious Holiday Giveaway: Korin Chef Knife

Chopping a tomato with a properly sharpened knife.

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Fry until crisp. Cool slightly. Eat with fingers.

Ask The Food Lab Anything, Thanksgiving Edition

Any thoughts on modifying your Ultra-Crispy Roast Potatoes to use a deep fryer in place of the roasting step? I can see a few possible benefits--browning on all sides at once, faster cooking time, and freeing up more space in the oven for other side dishes. Any recommendations on time and temp?

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Moroccan-Style Spicy Carrot Dip

I found a gorgeous bunch of baby spring carrots at the farmer's market the other morning while I was doing a bit of shopping for a cook-out that afternoon. My mind strayed to a trip to Morocco, where I'd eaten a crazy good dip made from carrots and aromatics. Spicy, sweet, and pungent, I wondered if the toasty, sweet flavor of the caramel-glazed carrots would work in the dish. More

Sauced: Homemade Ketchup

Heinz has totally spoiled me. When Erin asked if I'd be interested in starting up this new "Sauced" column, I started racking my brain about what condiment to tackle first. I could think of nothing more fitting, more ubiquitous, than ketchup. You hardly ever stop to think about what goes into making ketchup. Usually, a bottle of Heinz is just hanging out in the fridge and, well, it tastes exactly the way it should. Is it even work making a version from scratch? More

Sauced: 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

Sauced: Cilantro Cream

Sometimes it's the simplest of sauces that can save the day. With my chili-spiced skirt steak tacos missing something, this four-ingredient cilantro cream quickly added cool, fresh tang to round out the tacos. More

Sauced: Romesco Sauce

After a few months of writing the Sauced column, my first inclination whenever trying a new sauce is now always, "how can I make this at home?" This was the case for a Romesco sauce—a roasted red pepper and almond spread originating in the Catalonia area of Spain—I savored while out a couple weeks ago. More

Homemade Sriracha

Setting out to recreate Huy Fong's ubiquitous sauce, I ended up with something that hit the right notes, but with a brighter, fresher flavor that makes homemade Sriracha something special. More

Israeli Salad

I spent a semester of my college career in Tel Aviv and developed a strong taste for Israeli salad, which more correctly traces its roots to a Palestinian origin. The combo is a simple mix of diced fresh vegetables, lemon, juice, and oil. More