Basque-Style Grilled Whole Turbot
Basque-Style Grilled Whole Turbot [Photograph: Vicky Wasik] Grilled whole turbot is a mainstay on the Spanish Basque coast, particularly in the fishing village of Getaria, […]
XOtes (Grilled Mexican Street Corn With XO Sauce)
XOtes (Grilled Mexican Street Corn With XO Sauce) [Photograph: Vicky Wasik] For a riff on classic elotes (grilled Mexican street corn), fold XO sauce into […]
Perfectly Cooked Boiled Octopus
Perfectly Cooked Boiled Octopus [Photograph: Vicky Wasik] People have come up with all sorts of crazy tricks for ensuring an octopus cooks up nice and […]
Perfectly Tender Sous Vide Octopus
Perfectly Tender Sous Vide Octopus [Photograph: Liz Clayman] Why cook octopus sous vide? There are a few reasons. First, it’s foolproof: just prepare your cooker […]
Old-Fashioned 7-Minute Frosting
Old-Fashioned 7-Minute Frosting For a Stand Mixer With a Bowl-Lift Design: Tear off a long strip of foil and crumple it into a thick ring. […]
Pasta With Burst Cherry Tomatoes and XO Sauce
Pasta With Burst Cherry Tomatoes and XO Sauce Meanwhile, in a large skillet, heat olive oil over medium heat until shimmering. Add shallots, season lightly […]
Home-style Tamagoyaki (Japanese Rolled Omelette)
Home-style Tamagoyaki (Japanese Rolled Omelette) When the egg has fully set on the bottom but is still slightly wet on top, begin your first roll: […]
No-Churn Vanilla Ice Cream Pie
No-Churn Vanilla Ice Cream Pie Combine egg whites, sugar, salt, and lemon juice or cream of tartar in the bowl of a stand mixer. Place […]
No-Churn Chocolate Ice Cream
No-Churn Chocolate Ice Cream [Photograph: Vicky Wasik] Unlike no-churn recipes based on sweetened condensed milk, this chocolate ice cream starts with whole eggs, cooked briefly […]
Pickled Mustard Seeds
Pickled Mustard Seeds J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, […]