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.
Friday, January 22, 2010
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 [...]
Friday, January 22, 2010
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 [...]
Friday, January 22, 2010
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 [...]
Friday, December 18, 2009
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.
Friday, December 11, 2009
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.
Friday, December 4, 2009
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.
Tuesday, November 24, 2009
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.
Friday, November 20, 2009
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 [...]
Friday, November 13, 2009
Want to make turkey burgers that taste juicy an meaty without hiding behind herbs, spices, or cheese? Here’s how.
Packaged foods strike back, again. Check your pantry for the following 101 items that are being recalled by the FDA for salmonella in a massive recall. The source is hydrolyzed vegetable protein (HVP) paste and powder – used for added flavoring in dips and snacks. The ingredient originated at Basic Food Flavors, Inc., in Las Vegas, Nev. Guess that’s what happens when you gamble with your food supply?
The makers of King Corn will be debuting their sequel, Big River, in Manhattan on March 15th at 6PM. The film literally explores the downstream impact of corn farming in the Midwest. There will be a panel talk with the filmmakers and other guests at the event. Click the link above for details.
Backyard pizza madman – a former subject of our Pizza-Oven Lifestyles series – Paul Gianonne (aka Paulie Gee) is opening his own joint in Green Point. Slice reports that he recently signed the lease for the former Paloma space at 60 Greenpoint Avenue.
Good luck Paulie! We’ll be there rooting for you opening night!
Friday, February 5, 2010
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