J. Kenji López-Alt
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Cooking venison loin is not all that different from cooking beef loin, except that it is significantly leaner. Since fat transmits heat much slower than lean protein, in beef, it acts as an insulator. Thus the fattier the cut, the slower it cooks. Lean venison take only about two
🌐 seriouseats.comSource
A creamy dip with an intensely onion flavored base. A splash of lemon juice adds some brightness while a bit of Worcestershire sauce gives it a meaty, umami-full backbone.
🌐 seriouseats.comSource
Spatchcocking (a.k.a. butterflying) a chicken before roasting helps it to cook quickly and evenly, with the crispiest skin around. Here’s how.
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What distinguishes this magnificent Michigan specialty from other pan and deep-dish pizzas?
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Classic French bread pizza upgraded with a heavy dose of garlicky butter, two cheeses, and fresh herbs.
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My favorite way to cook potatoes: boiled, smashed, then shallow-fried until golden brown and crisp. They get unbelievably crispy with a great creamy center.
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This classic chowder recipe is rich, creamy, and filling, yet also delicate and mild, the sweetness of the pork complementing the faint bitterness of the clams, accented by bits of celery and onion.
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Making red beans and rice from scratch is easy; all it takes is beans, vegetables, some cured pork and sausage, and patience.
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For crisp, brown, nutty, and lightly caramelized Brussel sprouts, oven-roast them with high heat on preheated baking sheets. Then add a last-minute drizzle of balsamic vinegar to the crispy sprouts for a fantastic fall side for holidays and everyday sides.
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Our step-by-step guide to sharpening your knife with a whetstone, plus the other supplies you'll need for your setup.