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 carbonara.
It reminded me a great deal of a more obscure (in the US at least) dish called paglia e fiena (straw and hay), so ...
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 of my favorite spots across the city. You can check back each month for updates (link in my bio). Find the map here: 2024-02-07 18:04:02 +0000 UTC
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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!
This recipe comes from my book, The Wok. It also appears for free on Serious Eat with a lot more discussion, here: 2024-01-31 17:56:03 +0000 UTC View Post
Hey 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 and I’ll ask her tonight and video her responses to share with you.
I’ll also generally prioritize ones I re...
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 and Lizzie Stark, author of 2024-01-10 22:44:46 +0000 UTC View Post
I 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 “meh”?
I figure folks here are probably s decent barometer of what would be useful and appealing in a new cool...
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 the gnocchi by hand, but at home I typically make it with store-bought gnocchi. It also works well with tubular pasta types like ...
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-guide-to-prime-rib.html
Is there anything more truly beautiful than a perfect prime rib? A deep brown crust crackling wi...
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.seriouseats.com/easy-vegetable-fried-rice-recipe
The main difference is that in this version, I fry the egg and slide...
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 sliced, whites and greens reserved separately
1 leftover Japanese 2023-12-16 16:48:59 +0000 UTC
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https://www.seriouseats.com/tonkatsu-chicken-pork-katsu-japanese-breaded-cutlets-recipe
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 omit it if you want to. It's a pretty marginal difference. I like cooking this in a cast iron pan, but you can use any oven-safe pan....
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.
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, as the flavors I use in my cranberry sauce and carnitas are very similar (orange and cinnamon).
Here is my recipe from Seri...
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 milk and 4 tablespoons of butter, which is more milk and more butter than the actual recipe printed in my book or on Serious Eats cal...
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:
My definitive guide to buying, preparing, and cooking a turkey: 2023-11-19 09:05:35 +0000 UTC View Post
Here 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 also try to answer questions in the comments here.
Before posting questions, please make sure that they haven't already been a...
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 can find it at J. Kenji López-Main on Youtube, or with the link here. I appreciate a follow and like if you're into that stuff! 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/products/more-is-more-get-loose-in-the-kitchen) for crispt oreccheitte. In her version, you cook pasta like normal then fry it i...
2023-11-06 21:24:40 +0000 UTC View Post
This recipe is a simplified version of my roast sweet potato from Serious Eats: https://www.seriouseats.com/the-best-roasted-sweet-potatoes-thanksgiving-sides-the-food-lab-recipe
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 excess loose whites - the whispy cloudlike things that muck up the water and make the poached eggs look kinda like wet tissue instead o...
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 time I’ve put what’s basically ranch dressing on pizza (I.E. a mix of mayo and sour cream).
To be honest, the idea of ranc...
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 to handle and deliver tasty results all within a day. If you let the dough rest in the fridge overnight or up to three days, it'l...
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 ad-free soon, along with a fully written recipe so stay tuned!
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 difference is that the Chinese-American version is served with thin Mandarin pancakes and hoisin sauce. (Some versions of the dis...
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 scooped roll brushed with garlic butter and broiled with plenty of mozzarella and parmesan cheese.
Yield: 1 large...
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 of a sort of juicy but sliceable casserole, the Italian original is a much simpler affair that really highlights two summer veget...
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, along with full written recipes for each one.
Thanks!
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 add some of the velvety richness that veal typically brings to the meatball party.
You can cook the meatballs in a skillet ...
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 cohesive.
Many versions of charro beans add more meat, such as slices of sausages, chorizo, ham, or pork (similar to the way ...
2023-09-20 08:00:22 +0000 UTC View Post
