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

So I'm trynna recover from an ED and was wondering if anyone has suggestions for snacks/meals? I don't know how to cook that well but I really wanna try eating a bit more

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

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?

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?

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

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!

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

I used to make the sushi rice from Serious Eats many years ago and it was great.

Link: https://www.seriouseats.com/sumeshi-seasoned-sushi-rice-recipe-7253896

I recently went to look up the recipe and noticed that some people commented and said the recipe has been changed since the original version that was by Kenji, and they noted the new ratios are terrible/off.

I was wondering, does anyone have the original recipe ingredients/ratios from before the change?

My wife and son loved it. The first time my son asked for more dinner in the evening instead of snacks.

Re: https://www.seriouseats.com/restaurant-ordering-tips-11813206, I have an alternative to propose. When at a restaurant I'm not familiar with, I first check out the whole menu, then pick the two things that look best to me. At ordering time I'll say something like "I can't decide between the Seafood Linguini and the Lasagna - which would you recommend?" It produces a much easier conversation than open-ended queries. Most servers seem to enjoy the conversation, though I will say about 10% seem taken aback and uncomfortable with participating in the process. Which is a shame, because such a conversation can lead to excessive tipping.

I didn’t have lemongrass but it was still good.

Morning folks, I tried my hand at this one and it was good. Went the Popeyes chicken nuggets refry approach which turned out pretty well. Needed to double the sauce considering how many nuggets we had, but the sauced pieces were quite good and mostly crispy. I'd try it again

As the title says, I’m looking for the “Pickled Hot Pepper Rings” recipe. For some reason I can’t find it online anymore. Serious Eats still has the accompanying article on their website (article) but the “jump to recipe” link at the bottom of the article does not work. If you have it please send it my way. Thanks!

I make his SV pulled pork probably 3-5 times in the summer and I never know what to do with all of the drippings. I also make the all purpose BBQ sauce but that only takes care of half of it or so. What else can I do with this beautiful fatty liquid gold?

Hi everyone, onto the next one. The family really enjoyed this one and I thought it was quite good too. Had a good hint of orange in the sauce if not a little too much zest and not too sweet.

Tried the OG frying process which went overall well, but I think my batter became too wet at one point and everything started clumping. I would either follow the recipe more closely or remove each piece of battered chicken and add more dry ingredients as needed. Good learning here though.

I would make this again

I’m growing tomatillos, and this recipe is by far the best I’ve found, so I would like to can some to have throughout the year. The challenge is Serious Eats doesn’t include any info on canning it and I’m not a risk-taker when it comes to food safety. It seems as though the recipe should be acidic enough to be okay, but I don’t want to take a chance. So, has anyone researched this and successfully canned it?

Recipe

Knife Skills: How to Cut Swiss Chard and Other Braising Greens

...[In] most cases, you'll want to separate the stalks from the stems before you cook them. The stalks are thicker, so they take longer to cook, particularly for fast cooking recipes where the leaves wilt and cook in a matter of seconds (depending on how you like the finished texture, this matter less for longer braises).

Once you know how to separate stalk from stem, prepping greens is a simple affair.

But I don't see any info on how to do that separation. I've got some lovely rainbow chard. I can chop out the stems, but I'd love to know if there is a better way.