WebSchnitzel. J. Kenji López-Alt. 30 minutes, plus overnight drying. 269 recipes. 42 recipes. 178 recipes. 21 recipes. See More Editors’ Collections. Here are 33 of his most beloved recipes for New York Times Cooking, including San Francisco-style garlic noodles, extra-creamy scrambled eggs, potato gratin and more.
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WebApr 24, 2024 · Umami oil (‘XO Pepperoni Sauce’) From J. Kenji López-Alt. Reprinted March 14, 2022. Turkey meatloaf with ketchup-brown sugar glaze. From America’s Test Kitchen. Reprinted on March 6, 2020. Perfect pecan pie. From America’s Test Kitchen. Reprinted Nov. 17, 2020
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WebJ. Kenji López-Alt is a stay-at-home dad who moonlights as a culinary consultant of Serious Eats. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International …
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WebPick the mushrooms out of the chicken stock (reserve the stock) and roughly chop them. Place the mushrooms, garlic, ginger, and shallots in the bowl of a food processor or mini-chopper and pulse until finely chopped but not pureed, about 12 short pulses. Combine the pepperoni, bacon, and oil in a wok and heat over medium-high heat.
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WebI'm Kenji López-Alt. I'm the author of the James Beard award-winning books The Food Lab and The Wok, a New York Times columnist, and a former restaurant work
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WebJ. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants.
WebMar 8, 2022 · Add the remaining Sichuan peppercorns and the oil to the wok. Heat over medium- high heat until lightly sizzling, about 1 1/2 minutes. Remove the peppercorns with a spider and discard, leaving the
WebRecipe for Umami Sauce (XO Sauce) from J. Kenji Lopez. 1 pound dried spaghetti. Salt. Baking soda, 2 teaspoons per liter of water. 1 tablespoon neutral oil. 1 pound ground pork. 1 tablespoon soy sauce, plus more for each bowl of noodles. Chinkiang vinegar *, a splash for each bowl of noodles. 4 sliced scallions.
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WebAug 9, 2018 · Pizza Obsessives: J. Kenji Lopez-Alt. You may already know J. Kenji Lopez-Alt from such hits as the skillet-broiler method, this awesome pizza sauce recipe, and a great New York–style pizza recipe. Get to know him a little better as we put him in the hot seat. —AK. URL (s): seriouseats.com (duh); @thefoodlab on Twitter; Facebook.
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WebMar 8, 2022 · 1. Combine the cornstarch and cold water in a small bowl and mix with a fork until homogenous. Set aside. 2 Heat the oil in a wok over high heat until smoking. Add the beef and cook, stirring
WebMar 11, 2022 · 4. Penne With Roasted Cherry Tomatoes. I made a version of this on Wednesday night, a gorgeously simple combination of burst cherry tomatoes, olive oil, pasta and cheese; the juice from the
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WebJun 26, 2022 · Just make the dressing in a bowl and parboil the potatoes, then take it all outdoors to the grill. The grilled potatoes go right into the bowl with the dressing, straight off the grill. Finish it with a squeeze of grilled lemon for a smoky side dish. Get the recipe for Grilled-Potato Salad ».
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WebMar 17, 2023 · The idea is simple: Roll out the dough as if to top it, but then set it aside in the fridge for a day — completely uncovered — to dry out. From left, Cecily and Billy Federighi and their
WebDec 19, 2022 · The recipe, which was viewed more than 1.2 million times, is a San Francisco-style noodle dish from food writer J. Kenji López-Alt. Among its simple list of ingredients is an eye-opening 20 cloves of garlic, as well as fish sauce, oyster sauce, soy sauce and Parmesan cheese.
Web1 cup (240 ml) homemade or store-bought low-sodium chicken stock or dashi ½ ounce (15 g) dried porcini, shiitake, or maitake mushrooms 6 medium garlic cloves (15 to 20 g), smashed with the flat side of a knife
WebCombine the pepperoni, bacon, and oil in a wok and heat over medium-high heat. Cook, stirring, as the bacon and pepperoni start to bubble. Continue cooking, stirring frequently, until the bacon and pepperoni are starting to turn crisp and golden brown, about 8 minutes total, maintaining a steady bubble throughout the cooking process.
WebApr 1, 2024 · Luckily, López-Alt has a brilliant trick to prevent oil splatters while cooking salmon, which he shared on Milk Street Radio. This trick stems from a Japanese cooking technique used to make