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.
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 [...]
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 [...]
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 [...]
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.
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.
This recipe is for steaks about 1 1/2-inches to 1 3/4-inches thick. If using filet mignon (tenderloin), the best way to guarantee the right size is to buy a single 2-pound, center-cut filet and portion it yourself into 4 steaks, gently flattening each one to the right thickness. For strip steaks or rib-eyes, buy two individual 1 1/2-inch to 1 3/4-inch thick steaks at around 1-pound each and cut each in half crosswise to form four even steaks.
Here’s the dilemma: I live in Boston, and despite the fact that high quality, grass-fed local beef is readily available, it’s simply too inconsistent and too lean to make a decent burger out of. Even local short ribs have barely any marbling.
Tony Maws has figured out how to do it.
Note: Want to read about the creation of this recipe? Check it out here.
- serves 8 to 12 -
For much less ambitious cooks: You can simply follow the roasting and searing instructions using a whole turkey breast, omitting the butterflying and stuffing steps. You will still have extremely moist, flavorful turkey breast meat with crisp [...]
Want to make turkey burgers that taste juicy an meaty without hiding behind herbs, spices, or cheese? Here’s how.
Friday, February 5, 2010
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