This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato…

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A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.

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I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time. But bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here's how to make it.

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Schoko-Espresso-Kuchen, mehr geht nicht! | Kleiner Kuriositätenladen

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The Serious Eats Guide to Shopping for Asian Noodles (China, Singapore, Japan, Korea, Vietnam, Thailand)

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"Foolproof Pan Pizza" using a castiron skillet - will be making this week

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Turn Your Pasta Into Ramen With Baking Soda | Serious Eats

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The Food Lab: How to Make Foolproof Béarnaise Sauce | Serious Eats

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You can't go wrong serving it on top of plain pasta or polenta, but our favorite use is layering it in this polenta lasagna.

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