It takes just two short steps and 30 minutes to get excellent chicken chile verde from your pressure cooker!
- Crispy Roasted Potatoes - using baking soda to cooking water and adds rosemary-garlic at the end..
The Serious Eats Guide to Shopping for Asian Noodles (China, Singapore, Japan, Korea, Vietnam, Thailand)
Here's how to cook tofu so good even tofu-haters might come around.
The Food Lab's Ultra-Gooey Stovetop Mac and Cheese
no-knead bread / the food lab
A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.
Baileys Irish Cream Pancakes #recipe
This Peruvian Style Grilled Chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, followed by a quick stay directly over the coals to crisp the skin. It comes out tender and juicy and goes perfectly with a simple spicy and cream sauce made with jalapeños and aji amarillo peppers.
The crispest, lightest onion rings you'll ever taste.
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.
"Foolproof Pan Pizza" using a castiron skillet - will be making this week
Itadakimasu! 20 Japanese Recipes That Cost Less Than a Ticket to Tokyo | Serious Eats
Dressing: honey, oil, rice vinegar, soy sauce, toasted sesame oil, peanut butter, salt, Sriracha sauce, minced fresh ginger, garlic minced Slaw: shredded green or white cabbage, carrots, peeled, red bell pepper, edamame, scallions, peanuts, cilantro
Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. Here's how to do it.
Sous vide is also a great way to prepare tuna to be served nearly raw, sashimi-style, or to be used in recipes where you'd typically use canned tuna, giving you better texture and flavor than any canned option.