Pre-sales for the Kenji x Vonhelmick knife are available now for Patreon and Vonhelmick subscribers. Any unsold knives will go on sale to the public on Wednesday, May 28th at noon Pacific.
Or...
2025-05-25 19:00:06 +0000 UTC View Post
There are as many ways to skin a steak as there are to cook a cat.
Strike that, reverse it.
I would never tell anyone that you need a specific piece of equipment to cook a grea...
2025-05-24 02:22:17 +0000 UTC View Post
This recipe is sponsored by BALMUDA, makers of the the teppanyaki, which is an electric flattop griddle that has been recently introduced to the US. You can order them from 2025-05-21 20:53:48 +0000 UTC View Post
At its best, roast chicken is the epitome of comfort food: Juicy meat, crackly skin, aromas that fill t...
2025-05-16 18:09:15 +0000 UTC View Post
To anyone not from Seattle–and likely to a good number of locals as well–the Seattle dog is an oddity. The first time I had one, I didn't get it. I ordered it from a hot dog kiosk on the waterf...
2025-05-15 21:28:36 +0000 UTC View Post
As a line cook, I loved making family meal–the daily meal that would feed the other cooks and front of house staff would eat together before service. Restaurant work is all about consistency and ...
2025-05-14 15:55:33 +0000 UTC View Post
This sandwich starts with a really simple homemade harissa sausage recipe that highlights how easy it i...
2025-05-13 23:46:37 +0000 UTC View Post
This is the best bologna sandwich I've ever had.
Actually, that's a load of baloney.
Actually, actually, the best bologna sandwich I've ever had was a load of bologna. A great big load ...
2025-05-09 17:10:57 +0000 UTC View Post
Years ago I wrote a recipe I called "The Ultimate Patty Melt" over on Serious Eats. You can still find that a...
2025-05-08 21:35:57 +0000 UTC View Post
Pizza is magic.
Not in the Harry Houdini, “I’m gonna shackle myself to this pepperoni and escape while it’s in the oven” way. Not in the David Copperfield, “Now you see the pizza ov...
2025-05-02 14:00:15 +0000 UTC View Post
Classic pizza Marinara is one of the grandfathers of all pizza. It’s a cheeseless Neapolitan-style pie made with nothing but good quality crushed tomatoes, olive oil, salt, garlic, and oregano. T...
2025-05-02 07:59:45 +0000 UTC View Post
This pizza dough uses the basic no-knead method, which allows yeast and time to take the place of traditional kneading. By combining the basic ingredients in a bowl, covering it, and letting the do...
2025-05-02 07:42:26 +0000 UTC View Post
My daughter Alicia is a fennel fiend. It makes biking in the spring and summer a pit stop-laden journey, as she requires me to pull over next to any and all of the fennel stalks that grow ...
2025-05-01 09:26:26 +0000 UTC View Post
A couple weeks ago I made a batch of my Caramelized French Toast ("The French Toast That East Like C...
2025-04-30 18:52:58 +0000 UTC View Post
If you're new to fried rice, I suggest reading The Rules for Fried Rice first!
This recipe was ...
2025-04-25 10:02:38 +0000 UTC View Post
Is it ever OK to pre-mince your garlic or to—brace yourself—use store-bought pre-minced garlic?
Before we can answer those questions, let’s have take a quick look at what garli...
2025-04-23 07:11:21 +0000 UTC View Post
I'd never been much good at TV or video work. If you've seen any of my older video content, such as 2025-04-18 07:13:19 +0000 UTC View Post
I was making a few versions of French Toast a couple weeks ago in preparation for the upcoming French Toast episode of our podcast,2025-04-16 11:00:26 +0000 UTC View Post
Fried rice at home is easy--so long as you follow the rules. If you want a long breakdown of the testing that went into developing these rules, check out my article on Serious Eats over here.
My friend and colleague Dan Souza demonstrated this technique for cutting broccoli on his Instagram acco...
2025-04-09 09:07:50 +0000 UTC View Post
Broccoli cheese soup is not something I grew up with, but it's something I've grown to love. My favorite versions are intensely cheesy, but I wanted to create a version that actually celebrated bro...
2025-04-04 18:00:17 +0000 UTC View Post
Miso soup, one of the world's simplest soups made with nothing but dashi stock, miso paste, and garnishes, is comfort food to me, especially when it has bits of silken tofu, seaweed, and scallions ...
2025-04-02 08:33:50 +0000 UTC View Post
Of the thousands of burgers I've cooked in my time and the dozens of burger recipes I've published or put on restaurant menus, this ...
2025-03-29 07:11:55 +0000 UTC View Post
This recipe is sponsored by BALMUDA, makers of The Toaster. Shop for BALMUDA products at us.BALMUDA.com using the code “KENJI_1...
2025-03-21 17:42:45 +0000 UTC View Post
I’m teaching a virtual cooking class this coming Tuesday with my friends at Milk Street. You can sign up at the link here to get the recipes and prep list so you can cook along!
...
2025-03-20 17:48:50 +0000 UTC View Post
This recipe is adapted from my book The Wok: Recipes and Techniques. You can get personalized copies shipped anywhere in the world from 2025-03-19 17:09:43 +0000 UTC View Post
This recipe is adapted from my book, The Wok (you can get signed and personalized copies here.)
I wasn't always...
2025-03-15 00:33:45 +0000 UTC View Post
Melenzane Alla Parmigiana (Italian-Style Eggplant Parmesan)
In my youth, my relationship with eggplant parm was almost purely visual. It was the thing I conspicuously avoided if a friend’s ...
2025-03-12 06:48:03 +0000 UTC View Post
Hey folks! I’m teaching a virtual Chinese American cooking class with my friends at Milk Street on March 25th at 6pm EST. We’ll be cooking beef with broccoli, egg drop soup, and stir-fried lo m...
2025-03-11 17:30:02 +0000 UTC View Post
This recipe is excerpted from my James Beard Award-Winning book, The Wok. You can get personalized copies shipped any...
2025-03-07 04:27:55 +0000 UTC View Post