The Food Lab: How to Roast the Best Potatoes of Your Life
The Food Lab: How to Roast the Best Potatoes of Your Life | Serious Eats
How to Cook Crispy Tofu Worth Eating
Here's how to cook tofu so good even tofu-haters might come around.
The Food Lab: 15-Minute Ultra-Gooey Stovetop Mac and Cheese
What we've got here is a stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box (the only extra step is measuring a few ingredients) but tastes far, far better.
Pressure Cooker French Onion Soup
Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking. Finishing off those onions with sherry, stock, and some aromatics transforms them into a soul-satisfying classic French onion soup.
How to Make Traditional Cassoulet (And Why You Should Put Chicken in It!)
How to Make Traditional Cassoulet (And Why You Should Put Chicken in It!) | Serious Eats
Korean Fried Cauliflower (Vegan)
1 c cornstarch flour mixed, 1/2 tsp b. powder, 2/3 c sesame seeds toasted and coconut. 1 c water & volka mixed. dip cauliflower & fry crisp. Serve with sweed soy sauce and scallions & extra sesame seeds on top.
Better No-Knead Bread
I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me tha...
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe
Foolproof Cheese Fondue
Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler. But getting it right requires paying attention to a few key points. Here's what you need to know.
Vegan Caramelized Onion and Mushroom Panini With Sun-Dried Tomato Mayonnaise
Vegan Caramelized Onion and Mushroom Panini With Sun-Dried Tomato Mayonnaise | Serious Eats : Recipes
The Food Lab: How to Make New York's Finest Sicilian Pizza at Home
A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.
New Orleans-Style Red Beans and Rice
If you don't tend to think of rice and beans as a full meal, New Orleans red beans and rice may just be the dish that changes your mind. It's smoky, spicy, hearty, supremely comforting, and straightforward to make, too.
We Held A Chocolate Chip Cookie Taste-A-Thon
The Serious Eats Guide to Shopping for Asian Noodles
The Serious Eats Guide to Shopping for Asian Noodles (China, Singapore, Japan, Korea, Vietnam, Thailand)
The Best Roast Potatoes Ever
The crispiest, most flavorful roast potatoes you'll ever make. Large chunks of potato maximize the contrast between exterior and interior. Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. Infusing the oil with garlic and herbs gives the potato crust extra flavor.