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The Best Roast Potatoes Ever

- Crispy Roasted Potatoes - using baking soda to cooking water and adds rosemary-garlic at the end..

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The Food Lab: How to Make New York's Finest Sicilian Pizza at Home

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

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The Serious Eats Guide to Shopping for Asian Noodles

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

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Serious Entertaining: Early Spring Dinner

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The Food Lab Redux: How to Make the Perfect Bowl of Tonkotsu Ramen

Loved it! - Pork Tonkotsu Ramen - Recipes for tonkotsu broth, ajitsuke tamago, chashu, and mayu

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The Food Lab: The Science of the Best Yorkshire Puddings

As with all simple recipes, Yorkshire pudding technique is steeped in rules designed to make you believe that they're a tricky, fickle food and that following the wrong recipe or wrong technique will lead to disastrous end results. After dozens of tests and hundreds of puddings, I have some good news for you: It's nearly impossible to mess up a Yorkshire pudding. But of course, some puddings are lighter and crisper than others. I considered it my duty to investigate each and every rule and…

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How to Roast a Perfect Prime Rib

Let me show you how to roast a perfect prime rib, step by step, with proven, fool-proof method using reverse sear technique as seen on Serious Eats.

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Foolproof Pan Pizza

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

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The Food Lab's Complete Guide to Sous Vide Smoked Brisket

Consistently moist brisket with a smoky bark.

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Mushroom Ragù

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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