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Recipe: Fresh Ricotta in Five Minutes

Note: Want to know all about homemade ricotta?: Check it out here.

- Makes approximately 1/2 cup ricotta cheese -
Note: Ultra-Pasteurized milk may produce a lower yield with a slightly different texture than regular milk. Due to differences in microwaves, cooking times may vary. For best results, use a thermometer and check milk frequently. This recipe [...]

The Food Lab: Fresh Ricotta in Five Minutes or Less

So how do you make ricotta easier when it was already pretty darn fast and easy to begin with?

For those of you who aren’t really into the whole brevity thing, and would like a little more detail about the processes involved in curdling milk, read on.

The Food Lab: In Search of The Best Oven-Fried Buffalo Wings

Is it possible to make Buffalo wings in the oven that are not “different but just as good,” but actually indistinguishable from the deep-fried version? Hint: if it wasn’t, I wouldn’t be writing this right now.

Recipe: Rabbit Pie with Prunes and Onions

It’s National Pie Day tomorrow, so I thought I’d share a quick favorite.

Rabbit, Prune, and Onion Pie
- serves 6-8 -

1 recipe savory pie dough, for double crust deep pie (preferably lard-based)
1whole white rabbit, skinned, 3 1/2 to 4 pounds (or one 3 1/2 to 4 pound chicken), broken down into 8 pieces
Kosher salt [...]

Recipe: The Best Chili Ever

Note: Want to know what when into developing this recipe? Read about what makes great chili.
- Serves 6 to 10 -
This recipe seems fairly long and involved, but most ingredients are pantry items (or should be!) and the recipe can be broken down over two days.
Steps 1 to 4 can all be accomplished on [...]

The Food Lab: The Best Chili Ever

It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post.

Clockwise from left: three dried chiles, a finished bowl of chili, the effect of salt on beans [Photographs: J. Kenji Lopez-Alt]

The Best Chili Ever
Two [...]

Recipe: Perfect French Fries, Iteration 1

A recipe for perfect french fries.

The Burger Lab: Why Double Fry French Fries?

It’s time for another round of The Burger Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post.

Clockwise from top left: Perfectly cooked double-fried french fries; using calipers to measure the crust on fries prepared by different methods; a cross section [...]

Recipes: Perfect Prime Rib

This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 – 2 pounds to the roast). For best results, use a dry-aged, prime grade or grass-fed roast.

The Burger Lab: Salting Ground Beef

Why does one look and taste like a tender, juicy, well-textured beauty, and the other, like a solid, rubbery object that would look more at home on an alien autopsy table?

It all has to do with salt.