Tried the sous vide ribeye at 130f for 3hours then ice bath and seat hot. Best steak I've made. Excited to try again.

https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak

I’ve been trying to learn about how to make dishes with dried beans as it’s so cheap. This one blew my mind. I think all of the ingredients combined were sub $20. I didn’t use the pickled meat stuff. Just some andouille.

I also feel like it’s a pretty healthy dish for cheap ingredients.

Takes a lot of time, but it’s worth it.

I use it to make sheet pan pizzas and my family was very excited to eat!! The last few sheet pan pizzas were too much bread but I think I got the amount of dough right this time. I double the recipe and after the rise, I take about 3/4 and put it on the sheet pan. Not too thick and not too thin.

I am looking to make healthy school snacks for my kids. I searched power balls on serious eats and didn’t get any results. Any ideas? I am willing to trade a little work and sugar for things that aren’t processed.

Hi! I'm trying to get my grocery bill a little lower every month, and for whatever reason it's taken me foreverrrrrr to get into cooking dried beans. i would buy them, but never get around to soaking them and they would sit in my pantry for years. i finally remembered to soak some beans and made black beans and rice for dinner last night with avocado, pickled onion and jalapeno, a little cheese, and it was heavenly.

now i'm looking for more dried bean recipes from fellow cooking nerds! what are your fav recipes or tips for winging dried beans?

Took the Serious Eats Cuban pork & mojo, Cuban black beans & rice, & Maduros recipes & spent the day drinking mojitos & making my birthday dinner. Easy prep & mostly passive cooking. 6 hours well spent & eaten in 20 minutes.

Hey yall I’m looking for lasagna recipes and I’m wondering if Kenji’s is any good. I’m mostly worried because the recipe requires a lot of liquid and you only let it simmer for about 2-3 hours. I’ve read some reviews that said it took them 5 hours for the sauce to reduce, does anyone have any experience with this bolognese recipe? Thank yoi!

This was very good! I didn't have the dried orange peel so used fresh mandarine rind as suggested and the frying process could have gone a little better, but overall I would make his again or more likely try this version at a restaurant. Wasn't too sweet with tons of flavor.

I had literally no idea you could combine bread, cottage cheese and tomato into a sandwich in this way. Thanks seriouseats! Delicious!

We often have chicken thigh/breast fillet at home and I always run out of ideas to cook with these. Suggest some easy asian/western dishes I can make at home.

kimchi mayo, gochujang, honey and gochugaru-oil sauce, black sesame spice rub, sitting on a bed of pickles and finely shredded cabbage. Absolutely incredible! Lots of fermented flavor, a good kick of spice and a touch of sweetness. Recipe from J Kenji Lopez Alt

As the title states, I have a 3# sirloin roast from the farm that I get a quarter cow from. Not a huge fan of the sirloin when he cuts it for steaks so I requested a roast.

Sirloin isn’t my favorite anyway but this is a good size and thickness for once, so give me your best suggestions! I was thinking of slicing it thin for some stir fry and digging out The Wok for some of the bookmarked recipes I have.

Not opposed to smoking or grilling either, or sectioning it out into different cuts if I can?

Help a girl out with some of your favorite recipes please and thanks!

I loosely follow the recipe from serious eats and made a variation

2 spatchcocked chickens

pat dry with paper towel

sprinkled with kosher salt all over

dry brined in fridge on baking sheet elevated on rack 24 hours

added plain greek yogurt/butter/herb sliced garlic cloves and sliced onions mixture under breast and thigh skin. (Use the back of a spoon to open the area more without ripping the skin)

added cracked pepper and dried herbs all over

preheated oven to 550F

added pre-salted zucchini, red onion, garlic and sliced potatoes..place chickens on top

put chicken in oven turned heat to 450F for about 30 minutes then 400F for another 30 minutes.

https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe

Totally blown away with how delicious this was. It was a lot of work, but 10/10 recommend. I love red wine based dished and the fact that this had port and wine hit the nail on the head for me. I served this with mash as I was too tired at this point to make the veggies I planned on serving with it. Next time I’ll plan a bit better and serve veggies with it as well.

https://www.seriouseats.com/red-wine-braised-beef-short-ribs-recipe

I am in Sweden and I wanna make a Taco Bell recipe that I found but I need some kind of refried beans what beans should I use?

Edit: it ended up being the carne asada recipe! Thanks everyone for the help! https://www.seriouseats.com/carne-asada-food-lab-recipe-kenji

Hi everyone! During COVID times in 2020 I discovered one of my favorite SE recipes ever. It featured a marinade/salsa/sauce that included oranges and smoked chiles in adobo. It was spicy and so, so delicious.

I can’t remember if it was an Instant Pot recipe, or if it was chicken, steak, or pork. But the sauce ended up more of a deeper red if I remember correctly. I always made extra because my partner and I loved to eat it with tortilla chips.

I’ve done some googling but nothing is popping up. Does anyone have any ideas or does this sound familiar to you? I’m dying to make this again. I hadn’t done it in a while because it does take some time and I have to pull out the blender, etc but it’s been on my mind lately. Would love to see if the community knows which one I’m thinking of!

Edit: it also used dried chiles that were meant to be rehydrated.

I’ve made this with the oxtails, but I bought more expensive, fattier chuck eye this time and just didn’t feel like adding the extra expense. My compromise was to cut the chuck in half and sear one half… will probably be delicious! Hacked.

I tried Kenji’s approach to crispy tofu in the wok this evening and it was delicious. The tofu was indeed crispy, right up until it was time to toss in the sauce. It wasn’t crunchy anymore. Have any of you had success keeping things crisp?

https://www.seriouseats.com/vegan-experience-crispy-tofu-broccoli-stir-fry

I usually stick to making her chocolate version and decided this year to try a few different variations:
- roasted strawberry: added about 3/4 cup of roasted strawberries and their juices (half of this to the whipped cream, other half to the whipped egg/sugar mixture and then fold everything together)

- salted caramel: just used up about 1/4 cup of store-bought salted caramel, brought to just above room temperature to where it was fluid

- maple walnut: used about 20g of maple sugar for same weight of sugar; used toasted sugar to cut back on some of the sweetness, toasted walnuts and then boiled in maple syrup for a few seconds. alternated with ice cream base and walnut/maple as I loaded up the container.

what other variations are out there?

The base recipe is Stella Park's very easy devil's food cake + chocolate swiss meringue buttercream.

Recipe: https://www.seriouseats.com/bravetarts-devils-food-cake

Then I added instant pudding mix, crushed Oreos, gummy worms, a pocky fence, and learned how to make edible moss! A lot of parts but relaticely easy and rewarding for a chance to capture being a kid again!

The updated one is more authentic and better no doubt. But I’ve been making my kids the old version all their lives and it’s their nostalgic preference. Can anyone help me out and share the old recipe?

All from the garden, with Serrano and banana pepper since that is what was picked today. By Joshua Bousel

Used a leek instead of shallots. This would make an excellent base for creamed corn, and its rajas-adjacency kind of puts me in the mind of queso as well.

Edited to add recipe! my bad

This looks a lot like AI Slop, and the mixer they're talking about does not come with stainless attachments either.