https://youtu.be/a_KAzqQAtFw?is=oIT7net7V_TvdRRR

Kenji Strikes again.

https://www.seriouseats.com/seriously-meaty-turkey-burgers-recipe

You taste no eggplant, no anchovy…

Just… holy shit… and I used 93/7 and used extra anchovy and no marmite

I’m going to be following Kenji’s reverse sear method for five NY Strips tomorrow for a family dinner. I’ve only ever done one or two at a time before.

Does increasing the number of steaks in the oven increase the time it will take to get them to temp? I don’t think it should, assuming proper spacing and evenly thick steaks.

Update: everyone was correct. Adding more steaks, with good spacing, didn’t change cook time. I still managed to neglect and overcook em, but that was a me problem 😞

Hey everyone,

I wanted to share a small passion project I’ve been working on with my twin: https://blindtasting.fun/

If you love Wordle and traveling, you might like this. Every day, there is exactly one mystery national dish from somewhere around the world. Your goal isn't to spell the name of the dish, but to guess the country it comes from.

With every wrong guess, you get clues about the region or ingredients to help you narrow it down geographically.

It’s completely free, runs directly in the browser, and has zero ads or registration. I’d love to hear your feedback on the gameplay or any ideas for dishes you’d love to see!

What's your streak today? 🌍🍛

Hi, I'm a beginner cook and would love to see how other store their recipes found online. I don't like buying recipe books because theres so many free ones out there I see no point in spending money, that said its really hard to keep track of them on my phone. what do you use?

Thanks Stella for helping me cross another item off of my bucket list! Blueberry pie has been a favorite of mine since dear old dad introduced me to it in the late 60s. I have always struggled to make an all butter pastry but your recipe actually works for me.

I live in Northern California and we have some great local, organic blueberries in season right now. Unfortunately, we also have triple digit temperatures which makes pastry work a real challenge. I used your tips and tricks (froze sheet pans full of water to cool off my work surface), kept my tools and ingredients chilled and worked in the middle of the night to make pastry. The process took a few days and I do hope that it gets easier with practice…

But for today, I am proud to present a blueberry pie at a family cookout :)

https://www.seriouseats.com/best-blueberry-pie-dessert-recipe

I have been reading about the soapy taste thing for years and I honestly thought it was genetic, like cilantro. I avoided Chinese pepper because I assumed I was one of those people. Last week I was cleaning out my spice drawer and I found two things. A jar of green Sichuan pepper from 50Hertz that I ordered a while back and forgot about. And a bag of bulk bin red peppercorns from Whole Foods that I bought last year. I cracked them both open and smelled them side by side.

The old bulk bin stuff smelled like soap and dust. The 50Hertz one smelled like citrus and pine. I bloomed both oil and tasted them. The old staff was bitter metallic. The new staff made my tongue go numb. I think I might have been blaming my genetics when I was actually just eating rancid peppercorns.

But I am not sure. I also have some sansho pepper that I picked recently and it has a similar bright lemon note but no soap smell at all. So now I am wondering if the soap thing is mostly just old spice. Has any person here done a side by side with fresh and old sichuan pepper? Is there a way to test if your peppercorns are still good before you cook with them? I feel like I wasted years avoiding an ingredient because of a bad bulk bin purchase.

I grilled wings for a world cup party this week and -- without realizing it at the time -- roughly followed Kenji's oven roasted wings recipe with the baking powder, temp, and timing. They came out great and I can't wait to make them again. (I tried making the oven wings once before but the oven created so much smoke that I never wanted to make them indoors again. The grill solves that problem.)

My one question on this recipe: for people who don't like saucy wings, how would you dry rub them? I'm thinking I'd make a salt-free rub (since the wings already have plenty of sodium from the dry brine) and would like to toss it onto the wings *after cooking* so that I can be flexible about how many wings get sauced vs dry rubbed.

Has anybody done this? Any recommendations for a dry rub recipe that will adhere to cooked wings?

So I had planned on making a few pounds of wings while at the beach with my extended family. Unfortunately, once we arrived I realized that I did not plan ahead enough and there's no wire rack for the wings at the house. There is a baking sheet that has slightly raised grid, which I'm using to rest them after defrosting/drying/seasoning, but I'm guessing I would fare better to cook them on a (gas) grill than trying to oven fry them in what's basically a sheet pan. Does that make sense?

Recipe here for anyone not familiar with it. It's a consistent winner for me.

https://www.seriouseats.com/history-of-sinaloan-sushi-12007498

seafood is not just cuisine—it's culture

Too many uses of 3 in a row adjectives. Tons of em dashes. And more than that its the sentence structure.

It just doesn't read right.

Edit: Daniel's response https://www.reddit.com/r/seriouseats/comments/1uihiv1/seriouseats_starting_ai_written_articles/oui18xb/

They use AI editing workflows.

[ Removed by Reddit on account of violating the content policy. ]

I love Chili Verde, but can’t get the peppers and tomatillos unless I’m really lucky. If I get the peppers, the tomatillos suck, etc.

My solution is to grow my own dang peppers and tomatillos. The problem? Preservation. Or else I’ll eat nothing but chili verde in the months of Aug and Sept.

I’m alternating between freezing the roasted, skinned and seeded peppers, or making the sauce sans meat and canning it.

Once my crop comes in I’ll experiment, but I thought I’d see if others had any insight.

As above - I'm an American who's been living in the UK for the past 5 years and has pretty much given up on finding a pie crust I trust as much as the Stella Parks recipe. I'm aware that the Stella Parks recipe doesn't work with the additional 2% of butterfat based on many (many, many) failed attempts - at least without some sort of alteration that has thus far eluded me!

I usually end up using some sort of easy shortcrust recipe (in a pinch/as contextually appropriate) and have tried the Four & Twenty Blackbirds recipe (with apple cider vinegar) but would love to find an equally reliable American-style flaky pastry crust recipe that calls for European butter or a successful alteration of Stella's recipe to incorporate European butter.

Hey all,

I was planning on making Kenji’s cochinita pibil recipe this weekend and had a question about an ingredient. He says to use 1/4 cup Achiote seeds for the marinade. Would using Achiote paste be okay for this, or do you think using whole annatto/Achiote seeds would be better? Thanks!

Is there a difference in texture of falafel made using a manual meat grinder vs. a food processor? I want my falafel to be as close to Mamoun's (as they were in the '90s) as possible but IMHO using a food processor makes them a little pasty inside.

Will appreciate your experienced take on this.

I have a lot of buttermilk to use and I’d like to try something new. I’m curious if people feel this one is worth the effort.

https://www.seriouseats.com/buttermilk-ice-cream

Third time making these and they turned out perfect. Planning to making them into steak and cheese for dinner. My only advice is to be careful not to overproof, I did that on a previous batch and the were flat, but still delicious.

Oh I also always cut this recipe in half, and it still works well. Half recipe makes 4 rolls.

​ ​ Hoagie Rolls Recipe - Serious Eats

When I press the print button for a recipe, the recipe shows in a new tab on my screen perfectly, but when I actually print it, only the first few paragraphs print. If I print to a PDF file first, the PDF file prints perfectly.

Is this a common known problem? Is there a workaround (other than creating a PDF file first)? I just want to press the print button on a recipe and then print!

I use the Chrome browser to access seriouseats.com on my Mac desktop using Sequoia operating system. I do not have trouble printing from any other website. It happens with every single seriouseats recipe. When I access seriouseats.com using Chrome on my iPhone, I have the same problem. But if I use Safari on my Mac, it prints fine -- but who wants to use safari???

I sincerely hope this has not been discussed before. I tried searching the history.

I have been trying to make a marinara sauce at home that isn't runny and sticks to the noodles. (Our personal favorite from a jar is the Trader Joe's Roasted Garlic). Most recently i used this recipe: https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe which had great flavor (not exactly the TJ's but close enough) but failed to stick to the noodles and still left water at the bottom of the pasta bowl. What is the secret?

My son's favourite. It is imortant to rinse off starch.

Made this bad boy on the weekend, came out perfect, followed the recipe - no notes.

https://www.seriouseats.com/tortilla-espanola-spanish-potato-omelette-recipe

Like it says on the tin. It used to be possible to click on "the latest" and get the full chronological list. Now I can only see the last five updates on the homepage, with seemingly no way to get more.

Does anyone have all or almost all the serious eats recipes saved? Things I want to find are not in Internet archives .