French Bread Pizza is arguably not really pizza. It’s definitely not really made with any kind of bread found in France. That said, it’s unarguably delicious—at least when made well. I explor...
2025-03-03 18:49:01 +0000 UTC View Post
Splitting fruits and vegetables is always divisive (see what I did there?), but splitting peppers can be especially so.
The goal when prepping a bell pepper is to remove the seeds and interna...
2025-02-28 09:13:40 +0000 UTC View Post
If you are to believe those old Ginsu knife commercials, cutting a tomato is the ultimate test of the sharpness of a knife. This is not completely inaccurate. A really ripe beefsteak tomato is like...
2025-02-19 17:44:01 +0000 UTC View PostThis isn't the first time I've talked about this bagel reheating method, and it probably won't be the last. I share it now because it's a perennial tip that works just as well for refreshing any br...
2025-02-18 15:00:14 +0000 UTC View Post
The very first article I was ever paid to write for a print publication was called “2025-02-13 18:40:17 +0000 UTC View Post
This recipe is a hybrid between my friend Stella Parks’ Glossy Fudge Brownies recipe ...
2025-02-12 08:31:40 +0000 UTC View Post
There are very few times in which I'd use the word "soggy" as a positive descriptor. In fact, it's hard for me to think of a single occasion outside of chilaquiles, the classic Mexican dish of frie...
2025-02-11 15:00:13 +0000 UTC View Post
An updated version of my 20010 recipe, now even crispier and juicier.
The original recipe for oven-fried buffalo wings is fifteen years old. Fifteen!
A lot has changed in the last fifte...
2025-02-07 09:57:50 +0000 UTC View Post
This is an updated version of the Pull-Apart Pepperoni Garlic Knots recipe I wrote for Serious Eats in 2014. The main changes are details in the cooking and process and using an oiled board ...
2025-02-05 13:45:14 +0000 UTC View Post
If you're new around these parts, The Food Lab is a column on Serious Eats in which I wrot...
2025-02-05 01:09:00 +0000 UTC View Post
There's a wide range of salsas which I could comfortably see myself settling down and going steady with, but this charred salsa verde is my first and longest-lasting love when it comes to things I ...
2025-02-03 11:01:37 +0000 UTC View Post
I've been writing about French omelettes for many years now. In fact, the last time I wrote about French omel...
2025-01-30 14:00:18 +0000 UTC View PostYou can find this technique and a few others in my Youtube video Four Ways to Fry Eggs.
These are eggs the ...
2025-01-29 18:00:10 +0000 UTC View Post
WTF, Reese's. You're getting out of hand.
A couple days ago I was recording the upcoming Super B...
2025-01-29 14:00:15 +0000 UTC View Post
This recipe is a riff on Singaporean kaya toast with soft eggs using store-bought matcha jam in place of the traditional coconut jam (along with a dab of chili crisp).
The other day, while in...
2025-01-27 14:00:16 +0000 UTC View Post
Dicing an onion is perhaps the culinary task performed more than any other. It's the first step to countless recipes and something that every cook in every restaurant in the world has done hundreds...
2025-01-21 19:41:24 +0000 UTC View PostYou can find this technique and a few others in my Youtube video Four Ways to Fry Eggs.
2025-01-19 16:00:10 +0000 UTC
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Before I'd actually tasted shallots, I was always told that they are sweeter and more mild than a regular onion. I don't actually find this to be the case. To my palate they have amore pungent, gar...
2024-12-25 23:17:16 +0000 UTC View PostWhat's the best bread for French toast? To be honest, this is not the most relevant question. At least in my home, French toast is made with whatever kind of bread we have on hand, whether it's sli...
2024-12-20 19:36:19 +0000 UTC View PostI have not been quiet about my sobriety journey, but I have also never explicitly talked about it.
Today, I’m going to.
I’d like to share with you a letter I wrote as the final assi...
2024-12-17 23:04:13 +0000 UTC View Post
This is a fun way to make egg sandwiches for one. It's a technique that's inspired by Anda Toast, the Indian egg toast you find in the streets of Calcutta.
I've never been to Calcutta, but i...
As a kid, one of my favorite snacks was cucumber sticks with a bit of salt for dipping. Now, with two kids who love cucumbers in nearly all their forms, they are the vegetables I buy,...
2024-12-06 08:36:25 +0000 UTC View Post
Quick! Place the following four things in chronological order
The founding of Nintendo
The invention of the modern breakfast sandwich
The discovery of Pl...
2024-12-03 02:02:47 +0000 UTC View Post
One of my earliest cooking jobs was at a fine dining restaurant in Boston near the State House. Once a week or so, the restaurant would open early to serve breakfast to politicians and bigwigs who'...
2024-11-29 17:10:24 +0000 UTC View PostI realize it’s the day before Thanksgiving, but if you, like me, are a last-minute planner and still have not decided on which recipes you’re going to be following this year, here’s a guide f...
2024-11-27 06:40:07 +0000 UTC View Post
This is an updated version of the recipe I published in my first book, 2024-11-25 08:51:24 +0000 UTC View Post
This recipe is an updated version of this one that I published on Serious...
2024-11-25 08:08:57 +0000 UTC View Post
"What are your thoughts on stuffing?," I asked my friend in a text message the other day.
"I live for the solid blob of sticky bready buttery stuff," she said.
This is the correct answe...
2024-11-21 19:00:18 +0000 UTC View Post
I grew up in an apartment in Morningside heights on the 10th floor of a high rise. My Japanese grandparents (we called them Kachan and Jita) lived directly below us in apartment 9J. On weekends, my...
2024-11-18 21:52:19 +0000 UTC View Post