I'm working on a recipe for a dish I'm calling "Macaroni and Peas," which is sort of a hybrid of a few different dishes, including stovetop macaroni and cheese, fettucine alfredo, and Roman-style c...
2024-02-07 18:21:00 +0000 UTC View Post
Folks always ask me where they can find my Seattle recommendations. I have an answer now!
I’ve put together a Let’s Eat guide for Apple maps which will consist of an always-growing list ...
This was supposed to be published days before the one on youtube went up, but Patreon currently kinda sucks at video and the upload refused to go through repeatedly. I apologize!
T...
2024-01-31 17:56:03 +0000 UTC View PostHey folks - I’m doing a live event with Deb Perelman tonight at Seattle Town Hall as part of my guest speaker series with Seattle Arts and Lectures. If you have any questions for Deb, let me know...
2024-01-26 00:53:18 +0000 UTC View PostThis recipe idea came after reading some ideas from Aki and Alex at Ideas in Food<...
2024-01-10 22:44:46 +0000 UTC View PostI am currently in the process of writing a new book. Would anyone here be interested in seeing some stages of the progress and giving reactions as to what bits really excite you and what bits are â...
2024-01-07 05:31:05 +0000 UTC View Post
This recipe is one that I cooked hundreds of times while I was on the pasta station at No.9 Park in Boston in the early 2000's . At the time this was a menu staple that never changed. There we made...
2023-12-31 12:31:48 +0000 UTC View Post
Check out my Definitive Guide to Prime Rib here: http://www.seriouseats.com/2014/12/food-lab-...
2023-12-23 04:53:23 +0000 UTC View Post
The basics of this recipe are from Serious Eats. You can find that recipe here: https://www.seriouse...
2023-12-16 16:49:03 +0000 UTC View Post
1/2 cup (60ml) dashi (powdered stuff is fine)
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) sake
2 teaspoons (8g) sugar
1 tablespoon (15ml) mirin
3-4 scallions, thinly s...
https://www.seriouseats.com/tonkatsu-chicken-pork-katsu-japanese-breaded-...
2023-12-02 09:53:38 +0000 UTC View Post
Serves about a roast chicken's worth of people
Active time: 30 minutes
Cooking time: 1 hour
Total time: up to two days
Notes: Use baking powder for extra-crispy skin. Or omi...
2023-12-02 09:50:45 +0000 UTC View Post
This video is based on this old recipe of mine, which is one of my favorite. The dressing can also be used to dress any kind of peppery salad green, like arugula or mizuna, or even spinach.
<...
2023-12-01 08:11:28 +0000 UTC View Post
I have some older existing videos for carnitas on my Youtube channel already, but here is another I shot while making some last week. I made these into tacos with cranberry sauce from Thanksgiving,...
2023-11-27 14:41:16 +0000 UTC View Post
Serves 2-3 (the recipe can easily be scaled up)
In the video I use about a cup of mil...
2023-11-21 14:33:54 +0000 UTC View PostFolks said they had trouble finding the links to some of the recipes and techniques mentioned in my thanksgiving AMA, so here they are!
TURKEY/POULTRY:
...
2023-11-19 09:05:35 +0000 UTC View PostHere are my answers to many of the questions folks submitted over on YouTube about thanksgiving. From here on out, I'll be prioritizing questions posed over Patreon rather than YouTube, and I'll al...
2023-11-16 07:49:06 +0000 UTC View Post
Hey folks! if you haven't been following along on Youtube, I recently started a channel where I post all of my eating content so that I can keep my main channel focused on my cooking content. You c...
2023-11-10 20:33:56 +0000 UTC View Post
Me friend Molly Baz's nas a recipe in her new book More is More (https://booklarder.com/pr...
2023-11-06 21:24:40 +0000 UTC View Post
This recipe is a simplified version of my roast sweet potato from Serious Eats: 2023-10-30 20:28:56 +0000 UTC View Post
This technique is one that I shared in my first book, The Food Lab. The idea is that by straining eggs in a fine mesh strainer before poaching them, you eliminate the problems caused by those exces...
2023-10-26 10:02:32 +0000 UTC View PostThis is the first time I’ve ever put cucumber pickles on pizza (pickled peppers of various sorts is a staple topping for me - especially jalapeõs or banana peppers), and it’s also the first ti...
2023-10-23 21:04:33 +0000 UTC View Post
I apologize for uploading this a little late. I was traveling and did not realize Patreon doesn't let you upload video from the mobile app!
This dough recipe is designed to be easy...
2023-10-19 17:36:55 +0000 UTC View PostHey folks - you’ll see a new NY pizza video go up on my YouTube channel today. I’m traveling now and had connectivity issues uploading it to Patreon but rest assured it’ll be here ...
2023-10-16 12:15:12 +0000 UTC View Post
The classic chinese version of this dish is served as a simple stir fry, but the Chinese-American dish that I make at home originates in 1958 from Joyce Chen's restaurant in Cambridge, MA. The main...
2023-10-09 08:21:51 +0000 UTC View Post
If you made the meatball recipe I posted last week and happen to have leftovers (fat chance!), this is a good thing to do with them. Meatballs reheat really well and they're great inside a lightly ...
2023-10-03 05:44:17 +0000 UTC View Post
This version of eggplant parm is quite different from the Italian-American version you'll find in my book or on Serious Eats. While the Italian-American version uses breadcrumbs and ends up as more...
2023-09-28 23:02:09 +0000 UTC View PostHello! Thank you all so much for supporting me here. To make your experience better and a little more worthwhile, new videos appearing on YouTube will now appear ad-free right here on Patreon, alon...
2023-09-28 19:20:04 +0000 UTC View Post
These simple meatballs come together quickly with minimal ingredients. The key is making a moist, flavorful parade with bread crumbs, eggs, buttermilk, and aromatics, along with a bit of gelatin to...
2023-09-25 15:08:05 +0000 UTC View Post
These beans are best made with dried pinto beans which will give you the creamiest texture and best flavor. You can use canned beans as well - I do it frequently - the dish just won't be quite as c...
2023-09-20 08:00:22 +0000 UTC View Post