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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.

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 [...]

Urban Foraging: Ginkgoes

Provided you aren’t afraid of a little dog piss or the occasional case of lead poisoning, the city (both Boston and New York!) offers a wide range of forage-able edibles. You just have to know where to look. Ginkgoes are in season right now.

GoodEating: Jerusalem Artichoke Soup

Originally cultivated by the native americans, the Jerusalem artichoke (which I will refer to from now on with it’s more modern name, the sunchoke) is a tuber from a variety of sunflower.
Learn how to make it into soup with this recipe.

Recipe: Perfect Boiled Eggs

In this week’s Food Lab, we tackle one of the most difficult simple task in the kitchen: boiling eggs. Here are recipes for achieving perfect hard or soft boiled eggs every time. Click here for the science behind the method.

GoodEating: Grilled Bread Salad

This is my favorite kind of recipe: the non-recipe recipe. It’s the kind that – like never getting involved with possessed people – is more of a guideline than a rule.

The idea is simple: take some stale bread, a few of the best vegetables you can find, grill it all, and toss it with an herby dressing to make a warm, fresh, tany salad. Like in a good panzanella, the bread soaks up all the wonderful juices from the vegetable, and inevitably ends up as the most flavorful part of the dish.