Joe Pantuso

What I Think About When I Think About Wine Headaches

Wed, 22 Apr 2026 00:00:00 +0000

If they think about it at all, people will commonly claim wine headaches come from sulfites. This is almost certainly wrong, and it’s been wrong so confidently and for so long that it’s become received wisdom. (Dehydration is implicated too, but I think that’s not the main case unless you go on an actual bender.)

Sulfites are a preservative added to most wine, and they sound like the kind of thing that would cause headaches. The problem with the sulfite theory is empirical: dried apricots contain roughly ten times the sulfite concentration of most red wine, and nobody reports apricot headaches. People with genuine sulfite sensitivity - a real condition, primarily affecting asthmatics — experience respiratory symptoms, not headaches. If sulfites caused wine headaches, white wine (which has higher sulfite content than red) would cause more headaches than red. It doesn’t. The pattern is exactly backwards.

It's Not Remote Work. It's Online Work.

Tue, 03 Feb 2026 00:00:00 +0000

The phrase “remote work” frames the thing wrong, and it matters.

“Remote” implies a center. There’s a place — an office, a headquarters, a room where the real work happens — and you are remote from it. You’re the outlier. The person calling in from somewhere else while everyone else is together.

This framing was accurate when the minority of people weren’t in the office. It made sense to call them remote. But it stops being accurate the moment the distributed model is the primary model. When 70% of your team is “remote,” there is no center. The office is just another node.

Why Agile Works (And It's Not What You Think)

Thu, 15 Jan 2026 00:00:00 +0000

The standard story about why Agile works is wrong. It goes something like: Agile is better because it’s iterative, because it surfaces requirements earlier, because it gets working software in front of users faster. All true, but none of it is the reason Agile works.

The reason Agile works is Gall’s Law.

Gall’s Law, from John Gall’s 1975 book Systemantics, states: A complex system that works is invariably found to have evolved from a simple system that worked. The inverse is equally true: a complex system designed from scratch never works, and cannot be patched into something that works. You have to start over with a working simple system.

"Oh Boy" Waffles

Thu, 01 Jan 2026 00:00:00 +0000

This is the recipe I grew up with. My grandfather made it, my mom made it. I believe it originates in one of the classic recipe books like Betty Crocker or Red Book.

Preheat waffle iron.

1¼ cups flour
2 tsp. baking powder
¼ tsp. salt
1 tbsp sugar
1 egg
1+ cup milk
¼ cup oil

Combine dry ingredients in one bowl and stir. Combine eggs, milk and oil in a separate bowl and blend thoroughly with a whisk.

Amish Dinner Rolls

Thu, 01 Jan 2026 00:00:00 +0000

Can be made ahead 1-2 days. Needs mashed potato in dough so plan ahead!

2 large eggs
1/3 cup (67g) granulated sugar
2 teaspoons (12g) table salt
6 tablespoons (85g) butter, softened
1 cup (213g) mashed potatoes, unseasoned, lightly packed*
2 1/2 teaspoons instant yeast
3/4 cup (170g) water, lukewarm (water in which the potatoes were boiled, if possible)
4 1/4 cups (510g) All-Purpose Flour

*1 medium-to-large baking potato will yield 227g of mashed potato

Apple Betty

Thu, 01 Jan 2026 00:00:00 +0000

I might actually like this more than apple pie. It’s certainly a whole lot easier to throw together.

Oven: 190°C/375°F

4 cups Apple pieces
¼ cup Orange Juice (see note)
1 cup Sugar
¾ cup Flour
½ tsp Cinnamon
¼ tsp Nutmeg
112g (½ cup) Butter, at room temperature

Combine sugar, flour, cinnamon, nutmeg, butter until it has a crumbly even texture.

Peel, core, then dice apples. Sprinkle orange juice over apple slices.

Arthur Treachers

Thu, 01 Jan 2026 00:00:00 +0000

These days who ever even heard of Arthur Treacher’s? This was a British style fish and chips place that was brought to the US. It expanded very rapidly during the 70s and oddly there was a location that was walking distance from home when I was a grade school kid. I wasn’t particularly a fan of fish and chips myself but they also had chicken done in this style and I thought it was amazing. The key is the club soda and baking powder, it makes the batter lighter. This is also the key to ramen noodles…

Banana Bread

Thu, 01 Jan 2026 00:00:00 +0000

There are banana bread recipes everywhere but they aren’t this one. I’m not sure why the recipes I find on the internet are not good, but they tend to be worse. This recipe was printed on bags for bananas that I would buy in the early 90’s at a local produce stand. The half whole wheat is essential to me for it to look and taste ‘right’.

Oven 350

112g (1 stick) Butter (room temp)

Barbacoa

Thu, 01 Jan 2026 00:00:00 +0000

1 whole dried New Mexico, costeño, or choricero chile, seeds and stem removed (see note)
1 whole chile ancho or pasilla, seeds and stem removed (see note)
1 whole chile negro, seeds and stem removed (see note)
1 quart low chicken stock, divided
3 tablespoons vegetable or canola oil, divided
1 pound oxtails
Kosher salt and freshly ground black pepper
1 small onion, finely sliced
6 medium cloves garlic, smashed
2 teaspoons ground cumin
1/2 teaspoon ground cloves
2 teaspoons dried oregano
4 chipotle chiles packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
1/4 cup apple cider vinegar
2 teaspoons fish sauce
1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
2 whole bay leaves

Adjust oven rack to lower middle position and preheat oven to 275°F. Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add 2 cups chicken broth, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside.

Beef Barley Soup

Thu, 01 Jan 2026 00:00:00 +0000

2 pounds (1kg) boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds (1.3kg) bone-in beef short ribs, ribs removed and reserved (see notes) Kosher salt and freshly ground black pepper 1 tablespoon (15ml) canola oil 3 large carrots (10 ounces; 280g), diced 1 large yellow onion (12 ounces; 340g), diced 2 ribs celery (6 ounces; 170g), diced 4 medium cloves garlic, roughly chopped 3 quarts (3L) homemade or store-bought chicken stock (see notes) Sachet of 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns 1 cup pearled barley (7 ounces; 200g) 1/2 teaspoon (3ml) Asian fish sauce (optional) Minced fresh parsley, for garnish

Beef Braciole

Thu, 01 Jan 2026 00:00:00 +0000

Prep 20 mins Cook 3 hrs Total 3 hrs 20 mins Serves 4 to 6

For the Braciole:

1/2 cup panko breadcrumbs (about 1 1/4 ounces; 40g)
1/4 cup grated Parmigiano-Reggiano cheese (2 ounces; 55g)
1 loosely packed cup flat-leaf parsley leaves and tender stems (1/2 ounce; 15g), finely chopped
1/4 cup (20g) pine nuts, lightly toasted and roughly chopped
2 tablespoons (30ml) extra-virgin olive oil
1 medium garlic clove (5g), minced
3/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon red pepper flakes
1 1/2 pound (675g) top round beef roast, or 6 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top round steaks (about 1 1/2 pounds; 675g) (see notes)
3/4 teaspoon kosher salt
6 large, thin slices prosciutto (about 4 ounces; 115g) For the Sauce:
2 tablespoons (30ml) extra-virgin olive oil
1 small yellow onion, diced (4 ounces; 115g)
1/2 teaspoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume
3 medium garlic cloves (15g), minced
1/2 cup (120ml) dry white wine
One 28-ounce (794g) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks
1 1/2 cups (240g) water

Arrange oven rack in middle position and preheat oven to 350°F (175°C).

Beef Stroganoff

Thu, 01 Jan 2026 00:00:00 +0000

2 (0.25 ounce) packets unflavored powdered gelatin (about 5 teaspoons)
2 cups (475ml) chicken stock
Kosher salt and freshly ground black pepper
2 tablespoons (6g) mild paprika
4 (1 1/2- to 2-inch thick) beef tenderloin steaks, 6 to 8 ounces each (see note)
3 tablespoons (45ml) canola or vegetable oil
12 ounces (340g) button mushrooms, quartered
8 ounces (225g) peeled pearl onions (about 24 onions, see note)
3 tablespoons (45g) unsalted butter, divided

Benihana Ginger Salad Dressing

Thu, 01 Jan 2026 00:00:00 +0000

¼ cup chopped onion ¼ cup peanut or vegetable oil 2 tbsp rice wine vinegar 2 tbsp water 1 tbsp chopped ginger root (fresh) 1 tbsp chopped celery 1 tbsp soy sauce 1-½ tsp tomato paste 1-½ tsp sugar 1 tsp lemon juice dash salt and pepper

Throw everything into the blender and blend til smooth and pink/salmon colored. Eat as a salad dressing or just as a veggie dip.

Better No-Knead Bread

Thu, 01 Jan 2026 00:00:00 +0000

300g (10 1/2 ounces; about 2 cups) bread flour or all-purpose flour
4.5g (about 3/4 teaspoon) salt
3g (about 1/2 teaspoon) instant yeast
210g water (7 1/2 ounces; about 1 cup minus 1 1/2 tablespoons)

In a large bowl, combine flour, salt, and yeast and whisk to combine. Add water and stir with a wooden spoon until no dry flour remains. Cover bowl tightly with plastic wrap and let sit at room temperature for at least 12 and up to 24 hours.

Blackberry and Chocolate Ice Cream Icebox Cake

Thu, 01 Jan 2026 00:00:00 +0000

Total Time 20 MINUTES, PLUS 6 HOURS FREEZING TIME

This dessert looks way more complicated than it is—if you have the time to whip some cream, you can throw this layered stunner together. For a slight twist on the regular icebox cake formula, you mix blackberry jam into half of the whipped cream for a fruity element and spread a layer of chocolate ice cream right through the middle.

MAKES ONE 9X5" CAKE

Bolognese

Thu, 01 Jan 2026 00:00:00 +0000

2 tablespoons olive oil
1 small yellow onion, finely diced (about 1 cup)
1 small carrot, peeled and finely diced (about 1/3 cup)
1 small stalk celery, finely diced (about 1/4 cup)
3 cloves garlic, minced
1 pound lean ground beef
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground or freshly grated nutmeg
1 cup whole milk
1 cup dry white wine
1 (28-ounce) can whole peeled tomatoes
1 cup low-sodium chicken broth

Soften the vegetables. The recipe calls for the onion, carrot, and celery to be finely diced before they’re sautéed in oil until softened. If you’d rather skip the chopping, coarsely chop the vegetables, then pulse a few times in a food processor until blitzed into small pieces.
Brown the ground beef. While the ground beef cooks, continue to break up the meat into very small pieces.
Simmer with milk, then wine. First add the milk and cook, stirring occasionally, continuing to break up the meat, until it’s totally evaporated. Add the wine and repeat the same process.
Add the tomatoes and broth, and simmer. Break up the tomatoes with your hands as you add them to the pot, and add the broth. Bring to a simmer, then reduce the heat and cook at barely a simmer, stirring occasionally until the sauce is thickened and flavors meld. As with any classic Bolognese, the cook time is admittedly lengthy. But don’t skimp on it — you patience will be rewarded with a more full-flavored sauce.

Bolognese (Lidia's)

Thu, 01 Jan 2026 00:00:00 +0000

3 tablespoons extra-virgin olive oil 1 medium yellow onion, minced (about 1 cup) 1 medium carrot, peeled and finely shredded (about ½ cup) ½ cup minced celery, with leaves Salt 1 pound ground beef 1 pound ground pork ½ cup dry red wine 1 tablespoon tomato paste 3 cups canned Italian plum tomatoes (preferably San Marzano) with their liquid, crushed 3 bay leaves Freshly ground black pepper 4 cups hot water, or as needed

Bolognese (Marcella Hazan's)

Thu, 01 Jan 2026 00:00:00 +0000

1 tablespoon vegetable oil
3 tablespoons butter, plus 1 tablespoon for tossing the pasta
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
3/4 pound ground beef chuck (see prefatory note)
Kosher salt
Freshly ground black pepper
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juices
1 1/4 to 1 1/2 pounds pasta
Freshly grated Parmigiano-Reggiano cheese, for serving

Cook and stir the onion in oil and butter until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.

Braised Daikon with Miso

Thu, 01 Jan 2026 00:00:00 +0000

Spicy Miso Sauce:

1 cup aged brown miso
1/2 cup plus 1 tablespoon sugar
3/4 cup mirin (sweet cooking wine)
1/4 cup plus 2 tablespoons sake (rice wine)
1/4 cup lemon juice
1 to 2 teaspoons red pepper flakes

Braised Daikon:

1 pound daikon radish
1 1/2 tablespoons polished white rice
3 cups kelp stock or low-sodium vegetable stock
1/4 cup spicy miso sauce (above)
1 to 2 teaspoons black sesame seeds
1 tablespoon thinly sliced scallion (green part only)

For the spicy miso: Place the miso, sugar, mirin, and sake in a medium pot and whisk until smooth. Place the pot over medium heat and bring it to a simmer.

Burger Stuff

Thu, 01 Jan 2026 00:00:00 +0000

Special Sauce

two quarters of a medium sweet onion 3 tablespoons mayonnaise 1 tablespoon sweet pickle relish 2 teaspoons yellow mustard 1 tablespoon ketchup 2 teaspoons sugar 1/4 teaspoon Marmite, Vegemite, Maggi seasoning, or soy sauce 1/4 teaspoon ground turmeric

Finely mince one quarter of the onion and place on a double layer of paper towels on a microwave-safe plate and microwave for 10 minutes on low power until mostly dehydrated but not browned. Set aside.

Butter Paneer

Thu, 01 Jan 2026 00:00:00 +0000

Active: 30 mins Total: 30 mins Serves: 4

Why It Works

Fresh produce and a relatively moderate amount of butter and cream make this dish taste lighter and more lively than restaurant versions.
Blanching and draining spinach before adding it to the sauce prevents the dish from getting watered down.
With only minimal spices, this is an easy entry to Indian home cooking.

The only spice you need for the tomato sauce is cinnamon, but dried fenugreek leaves make a wonderful addition to the sauce, adding a subtle bitter-herbal flavor to balance out all the sweet tomato and cream. But you can skip ’em if you have to; this recipe is plenty satisfying as-is.

Butter Swim Biscuits

Thu, 01 Jan 2026 00:00:00 +0000

▢ 2 ½ cups (312.5 g) all-purpose flour
▢ 4 teaspoons baking powder
▢ 1 tablespoon granulated sugar
▢ 2 teaspoons kosher salt
▢ 2 cups (490 g) buttermilk
▢ ½ cup (1 stick / 113 g) unsalted butter,melted
Preheat the oven to 450°F.
Add flour, baking powder, sugar, and salt to a medium bowl. Use a whisk to sift ingredients.
Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.

Cacio e Pepe

Thu, 01 Jan 2026 00:00:00 +0000

Serves 2 to 3

4 tablespoons (60ml) extra-virgin olive oil, divided
1 teaspoon coarsely ground black pepper, to taste
Kosher salt, to taste
1/2 pound (225g) spaghetti
2 tablespoons (30g) unsalted butter
2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving

Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.

Caramel Popcorn

Thu, 01 Jan 2026 00:00:00 +0000

Oven: 120°C/250°F

1 cup butter 2 cups brown sugar ½ cup light corn syrup 1 tsp vanilla pinch salt

½ tsp baking soda 24 cups popcorn

Prepare popped popcorn and place in large baking dish.

Mix together margarine, sugar, syrup, vanilla and salt. Cook 5 minutes at low heat. Add baking soda and stir 1 minute. Pour over popcorn and stir well.

Bake for one hour, stir every 10-15 minutes.

Carbonated Paloma Jellies 1.0

Thu, 01 Jan 2026 00:00:00 +0000

2 oz grapefruit juice
1 oz tequila
.5 oz Campari
.5 oz lime
.5 oz agave nectar
5g gelatin

Mix grapefruit juice, lime, and agave in a pan and sprinkle gelatin on top. Let bloom for a few minutes. Bring to near-boil and blend with immersion blender.

While it’s heating, spray unflavored cooking spray onto silicone molds. Then wipe away as much oil as you can with a paper towel. You’ll not see any on the final product but will get a good release that way. (Thanks to Jello Shot Test Kitchen for that tip!) I used these but you can use any shape you want, or just put it in a loaf pan and cut it later.

Chashu

Thu, 01 Jan 2026 00:00:00 +0000

Ingredients:

Pork belly ½ cup mirin ½ cup soy sauce 1 cup water 1 tbsp brown sugar ¼ cup sake garlic or ginger or green onion (optional)

Steps:

Preheat the waterbath to 154F. Sear the pork belly on all sides in a pan until golden brown, then place in vacuum bag. Deglaze the pan with the remaining ingredients, then reserve this liquid and allow to cool. When liquid has cooled, add it to the bag with the pork. Cook the pork belly sous vide for at least 24 hours, but up to 36 hours. You do NOT have to vacuum seal this, just use the water displacement method to remove excess air, and clamp the edge of the bag to the pot or vessel you’re sous-viding in. Remove from the bath, and shock in ice water to chill quickly. Reserve in the fridge if needed.

Chicken Bryan (Carrabba's)

Thu, 01 Jan 2026 00:00:00 +0000

2 boneless skinless chicken breasts- kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2-4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
1⁄2 cup white wine
4 tablespoons fresh lemon juice
Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.

Chicken Cacciatore

Thu, 01 Jan 2026 00:00:00 +0000

2-3 chicken breasts flour to coat chicken 1 onion, chopped 1 cup of chopped pepper, bell or small sweet olive oil butter 1/2 cup wine, red or white 28 oz can crushed or diced tomatoes Gelatin 1/4 cup olives, kalamata or green to taste 2-4 cloves garlic, finely grated 2-3 bay leaves 4-6 sprigs any combination of rosemary, oregano, thyme Salt & pepper Fresh basil or pesto

Cut up chicken into bit size pieces and pat dry. Sprinkle with salt and pepper on both sides and allow to rest while you chop onion and peppers.

Chicken Schnitzel

Thu, 01 Jan 2026 00:00:00 +0000

Active60 mins

Total60 mins

Serves4 servings

2 quarts plus 2 tablespoons cold water, divided
1/3 cup kosher salt
4 boneless skinless chicken breast halves, tenders removed, about 8 ounces each
12 slices white bread
1 cup all-purpose flour
2 large eggs
2 cups canola oil, peanut oil, or melted homemade or store-bought clarified butter
1 tablespoon finely minced parsley, for garnish
1 lemon, sliced into 4 wedges

Whisk together 2 quarts of water and salt in a large bowl until salt is dissolved. Place the chicken breast halves in brine and refrigerate for 30 minutes.

Chicken Souvlaki With Tzatziki Sauce and Greek Salad

Thu, 01 Jan 2026 00:00:00 +0000

For the Chicken:

2 pounds skinless boneless chicken breast, trimmed of excess fat and cut into 1-inch pieces
4 medium cloves garlic, grated (about 4 teaspoons)

For the Marinade/Dressing:

5 tablespoons fresh juice from about 3 lemons
4 tablespoons red wine vinegar
4 tablespoons olive oil
2 tablespoons chopped fresh oregano leaves
2 teaspoons kosher salt
1/2 teaspoon ground black pepper

For the Tzatziki Sauce:

1 medium cucumber, peeled, seeded, cut into 1/4-inch cubes (see notes)
1/2 teaspoon salt
1 medium clove garlic, grated (about 1 teaspoon)
1 cup Greek yogurt (see notes)
1 tablespoon chopped fresh dill

For the Salad:

Chicken Tikka Masala

Thu, 01 Jan 2026 00:00:00 +0000

5 pounds bone-in chicken pieces (breasts, legs, or a mix), skin removed

Spice Mix (makes 9 tbsp): 3 tablespoons toasted ground cumin 3 tablespoons toasted paprika 2 tablespoons toasted ground coriander seed 2 teaspoons ground turmeric 1 teaspoon cayenne pepper

Marinade: 6 tbsp spice mix 8 cloves garlic, grated 2 tablespoons fresh ginger, grated on the medium holes of a box grater 2 cups yogurt 1/2 cup fresh lemon juice 1/4 cup salt

Chili

Thu, 01 Jan 2026 00:00:00 +0000

Crockpot: Low

1-2 Italian Sausages 1 lb Ground Chuck/Sirloin/Round

1 minced yellow onion 3 diced bell peppers (green, red, whatever) 2 cloves minced garlic/paste

2 tbsp soy sauce 1-3 tsp chili powder ½ tsp dry mustard ¼ tsp pepper 1 can tomatoes 1 can tomato soup 2 cans lt. red kidney beans

Boil meat to remove fat. Cut sausage into small pieces, this is where you can use up any leftover sausages from your freezer.

Cinnamon-Buttermilk Muffins

Thu, 01 Jan 2026 00:00:00 +0000

(Williams-Sonoma) These are amazing, they taste like cinnamon doughnuts.

For the muffins: 98g butter or margerine, at room temperature 2/3 cup sugar 1 egg 1 1/2 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 tsp. freshly grated nutmeg 1/2 cup buttermilk 1 1/2 tsp. vanilla extract

For the topping: 1/3 cup sugar 1.5 tsp ground cinnamon 3 Tbs. melted margerine

Preheat an oven to 350°F. Grease 11 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

Cointreau

Thu, 01 Jan 2026 00:00:00 +0000

1 Liter finished is 856ml liquid and 260g of sugar

Aka triple sec

cuantro

Cowboy Coffee Cake

Thu, 01 Jan 2026 00:00:00 +0000

Oven: 375 F

290g (2-1/3 cup) flour 470g (2 cups) brown sugar 1/2 tsp salt 115g (1/2 cup) margarine (soft) or shortening 2 tsp baking powder 1/2 tsp soda 1/2 tsp cinnamon 1/2 tsp nutmeg

1 cup milk 2 beaten eggs

Makes two 8" round pans or one 9x13”, grease and flour pans.

Combine all the dry ingredients with the margarine. Blend it with a fork until it is crumbly ‘like cornmeal’. Reserve about half a cup of this mixture to use as the topping, I usually reserve a bit more.

Cranberry Sauce

Thu, 01 Jan 2026 00:00:00 +0000

1 cup (200g) sugar
1 cup (250ml) water
4 cups (one 12-ounce package) fresh or frozen cranberries

Rinse cranberries Boil water and sugar until dissolved Add cranberries and lower to simmer for 10+ minutes and cranberries have burst

Crispy Crostini with Balsamic Roasted Cranberries and Creamy Brie

Thu, 01 Jan 2026 00:00:00 +0000

Ingredients:

1 baguette, sliced into 1/2-inch pieces
Olive oil, for brushing
1 cup fresh or frozen cranberries
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
8 oz Brie cheese, skinned and sliced
Fresh rosemary or thyme, for garnish
Salt & pepper to taste

Instructions:

Prepare Crostini: Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and arrange on a baking sheet. Bake for 8-10 minutes until golden and crisp.

Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce Recipe

Thu, 01 Jan 2026 00:00:00 +0000

Active 20 mins Total 30 mins Serves 2 to 3

2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 cup chicken stock
1 1/2 teaspoons powdered gelatin
1 small shallot, minced (about 1 tablespoon)
1 tablespoon minced fresh rosemary leaves
1 (1 1/2-inch) piece of peeled zest plus 1 1/2 tablespoons fresh juice from 1 lemon
2 tablespoons unsalted butter
2 teaspoons soy sauce

Adjust oven rack to center position and preheat oven to 450°F (230°C). Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.

Egg HB

Thu, 01 Jan 2026 00:00:00 +0000

FOR THE MARINADE

¾ cup mirin or Aji mirin
¼ cup regular soy sauce
¼ cup dark soy sauce if you can’t find this, substitute with an equal amount of regular soy sauce + 1 tbsp brown sugar
½ cup water up to ½ cup (optional). Add the water if you want the eggs to marinate for longer than 6 hours in the fridge

OPTIONAL SPICES

½ tsp cayenne pepper
2 cloves of garlic, or 1 inch piece of ginger sliced

Marinating

Eggs Jeanette

Thu, 01 Jan 2026 00:00:00 +0000

#untried

If you’re looking for an elegant and delicious appetizer to serve at your next dinner party, Eggs Jeanette should be at the top of your list. This classic French dish is easy to prepare and always impresses guests with its unique flavor and presentation. Eggs Jeanette was made famous by Chef Jacques Pepin, and it is time we bring it back into popularity, because it is so good!

What are Eggs Jeanette?

F-Factor Cookie

Thu, 01 Jan 2026 00:00:00 +0000

cookies on repeat because they keep getting scarfed down by the whole family before I can get to them. We didn’t have a bunch of the ingredients from the original recipe (and am trying to limit trips to the grocery store) but I improvised and they did not disappoint!
Ingredients:

2 scoops (1/2 cup) chocolate 20/20 powder
1/2 cup almond flour
1/4 cup @lilys_sweets chocolate chips
1/2 very ripe mashed banana
1/4 cup 0% plain Greek yogurt
1 egg
1 tsp cinnamon
1/2 tsp vanilla extract
small pinch of kosher salt

Preparations:
Preheat oven to 350 and line baking sheet with parchment paper or silicon baking sheet or tin foil. Spray with oil spray so cookies don’t stick.

Fluffy Pancakes

Thu, 01 Jan 2026 00:00:00 +0000

1 cup all-purpose flour
2 Tbsp sugar
1.5 tsp baking powder
1/8 tsp table salt
1 large egg, room temperature
2 Tbsp melted butter, plus extra for greasing the skillet
5.5oz whole milk, room temperature
A drop of vanilla

Combine dry ingredients and stir. Combine wet ingredients and whisk. Stir together til just lumpy.

Fondant Potatoes

Thu, 01 Jan 2026 00:00:00 +0000

#untried

If you are looking for a showstopper potato dish, fondant potatoes are for you. Fondant potatoes are a traditionally French potato dish where you pan sear potatoes, then braise in butter, garlic, herbs and stock to create a crispy, fluffy, and savory potato.

Fondant potatoes, also known as pommes fondant or “melting potatoes,” originated in French cuisine. They were traditionally served as a luxurious accompaniment to rich meat dishes. Today, fondant potatoes have gained popularity worldwide for their unique texture and irresistible flavor.

French Toast

Thu, 01 Jan 2026 00:00:00 +0000

Per person: 2 slices thick sandwich bread (i.e ‘Texas Toast’) or 3-4 slices baguette 1 egg 1 tbsp sugar ¼ cup milk ½ tsp vanilla extract ¼ tsp cinnamon

Butter or margarine Mix sugar, salt, cinnamon and vanilla together. Beat eggs and sugar together until well blended. Add milk and continue to beat 2 minutes more.

Place bread in a shallow baking dish or pan side by side. Do not overlap slices.

Fried Rice

Thu, 01 Jan 2026 00:00:00 +0000

Benihana japanese steak house style fried rice

1 cup rice (before cooking) 5 tbsp margarine 1/2 cup minced onion ¼-1/2 cup shredded carrot 2 tbsp sesame seeds (ground if possible) 2 eggs 3 tbsp soy sauce 1 tbsp sake 1-2 tsp creamed ginger salt & pepper to taste

It is usually best to make this with rice that is cold (i.e. left over rice). If you eat rice frequently you can save up leftover rice until you have enough to make this. You can freeze chunks of rice wrapped up in plastic wrap and pull a bunch out to thaw when you need them.

Frozen Moscow Mule

Thu, 01 Jan 2026 00:00:00 +0000

Frozen Moscow Mule Recipe | Epicurious

Makes 2

The classic Moscow Mule is made with vodka, lime, and ginger beer—but it’s even better with a kick of fresh ginger. This version skips the soda and heads to the blender for a spicy, frozen, highly slurpable drink that’s even more refreshing. Chilling the mixture in advance for one to two hours in your freezer means it won’t melt the ice immediately and retain optimal slushy consistency. Plus, it’s a quicker trip from the freezer to blender to glass when you’re ready to sip. Muscovado sugar adds complex flavor, but dark brown sugar will work in a pinch.

Frozen Rosalita

Thu, 01 Jan 2026 00:00:00 +0000

Frozen Rosalita Recipe Recipe | Epicurious

Makes 2

This frozen margarita with a touch of bracing bitterness is adapted from the Rosalita, created by Dylan O’Brien for Prizefighter Bar in Oakland, CA, which appeared in Robert Simonson’s book, Mezcal + Tequila Cocktails. Where a margarita is usually sweetened with orange liqueur, the Rosalita uses bittersweet amaro. In this version, instead of shaking the drink and serving it on the rocks, you’ll chill it in the freezer for one to three hours before serving, so that the liquid meets the ice in the blender and doesn’t melt it too fast. The benefit: Controlled dilution and less last-minute prep.

GF Dough (King Arthur)

Thu, 01 Jan 2026 00:00:00 +0000

Oven 425 Rise 30 + 30 , Bake 8-10 + 10-15 One 12"-14" crust

1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour*
2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) nonfat dry milk
1 teaspoon baking powder
3/4 teaspoon table salt
1 teaspoon xanthan gum
1 1/2 teaspoons instant yeast
1 tablespoon granulated sugar or honey, optional
1 cup (227g) water, warm
1/4 cup (50g) olive oil, divided

*Substitute our 1 1/2 cups (150g) Gluten-Free ‘00’ Pizza Flour and omit the xantham gum.

Ginger Beer

Thu, 01 Jan 2026 00:00:00 +0000

1 ounce ginger juice
2 ounces fresh lemon juice, finely strained
2 ounces simple syrup
11 ounces warm water (cold if using the soda siphon)

Try using brown sugar simple syrup instead of plain

Grilled Beef Galbi

Thu, 01 Jan 2026 00:00:00 +0000

Grilled Beef Galbi (Korean-Style Marinated Short Ribs) Recipe

Active: 20 mins Total: 90 mins Serves: 4 servings

Beef galbi is one of the iconic cuts of meat used in Korean barbecue. “Galbi” (or “kalbi”) translates from Korean as “ribs,” and in the United States this term has become synonymous with beef short ribs, usually cut cross-wise through the rib bones to produce long, thin pieces of meat that are attached on one side to cross-sections of bone (usually three per piece). This cut is often referred to as “LA-style” for Korean barbecue (at butcher shops that use Western European butchery terms, this cut is known as “flanken-style”), as it was popularized by Korean immigrants in Los Angeles.

Grilled Naan

Thu, 01 Jan 2026 00:00:00 +0000

Grilled Naan

Active: 60 mins Total: 6 hrs Makes: 12 pieces

22 ounces (about 4 cups) bread flour
0.25 ounces (1 packet, about 2 teaspoons) instant or rapid rise yeast
0.44 ounces salt (about 2 1/2 teaspoons) salt
0.8 ounces (about 2 tablespoons) sugar
14 ounces (about 1 3/4 cups) full fat yogurt or whole milk
1 stick butter, melted

Combine flour, yeast, salt, and sugar in the bowl of a stand mixer and whisk until combined. Add yogurt and knead with dough hook on low speed until dough comes together into a smooth ball. Dough should stick slightly to bottom of bowl as it kneads (add slightly more yogurt or milk as necessary). Continue to knead for 5 minutes. Cover tightly with plastic wrap and allow to rise at room temperature until roughly doubled in volume, about 2 hours.

Grilled Naan

Thu, 01 Jan 2026 00:00:00 +0000

22 ounces (about 4 cups) bread flour
0.25 ounces (1 packet, about 2 teaspoons) instant or rapid rise yeast
0.44 ounces salt (about 2 1/2 teaspoons) salt
0.8 ounces (about 2 tablespoons) sugar
14 ounces (about 1 3/4 cups) full fat yogurt or whole milk
1 stick butter, melted

Combine flour, yeast, salt, and sugar in the bowl of a stand mixer and whisk until combined. Add yogurt and knead with dough hook on low speed until dough comes together into a smooth ball. Dough should stick slightly to bottom of bowl as it kneads (add slightly more yogurt or milk as necessary). Continue to knead for 5 minutes. Cover tightly with plastic wrap and allow to rise at room temperature until roughly doubled in volume, about 2 hours.

Gyoza

Thu, 01 Jan 2026 00:00:00 +0000

For the Dumplings:

1 pound finely minced Napa cabbage (about 1/2 a medium head)
1 tablespoon kosher salt, divided
1 pound ground pork shoulder
1 teaspoon white pepper
1 tablespoon minced fresh garlic (about 3 medium cloves)
1 teaspoon minced fresh ginger
2 ounces minced scallions (about 3 whole scallions)
2 teaspoons sugar
1 package dumpling wrappers (40 to 50 wrappers)
Vegetable or canola oil for cooking For the Sauce:
1/2 cup rice vinegar
1/4 cup soy sauce
2 tablespoons chili oil (optional)

OG Note: For a fully authentic taste true to what Mama made at Walnut Grove there should be some Japanese negi which is kind of grassy in shape. In fact obtaining some from a trip to a Japanese grocery store would typically be the impetus for making gyoza.

Gyudon

Thu, 01 Jan 2026 00:00:00 +0000

1 onion thinly sliced
1 green onion/scallion
1 lb thinly sliced beef

For the Sauce

2 cups stock (dashi, chicken or veg)
4 Tbsp sake (substitute with dry sherry or Chinese rice wine, or use water for a non-alcohol version)
3 Tbsp soy sauce
2 Tbsp sugar

Neutral oil (such as vegetable or canola oil) 2 medium onions (very thinly sliced) 1 pound very thinly sliced beef (fatty beef chuck or ribeye) 2 teaspoons sugar 2 tablespoons mirin 2 tablespoons soy sauce 1 cup dashi stock (can also substitute beef or chicken stock) 4 eggs 4 cups cooked white rice (short grain or medium grain preferred) 1 scallion (chopped) 2 teaspoons toasted sesame seeds (optional)

Halloween Dessert Board

Thu, 01 Jan 2026 00:00:00 +0000

No costume party would ever be complete without sweets, so present yours perfectly with a gorgeous Halloween Dessert Board! Dessert boards are a fun way to liven up a spread of treats, especially when they’re as colorful and spooky as these Halloween-friendly snacks.

Halloween Dessert Board

All treats, no tricks! This super spooky Halloween dessert board is sure to be the perfect centerpiece for your Halloween party this weekend. It’s got all of your favorite Halloween goodies all paired perfectly on your favorite serving platter! When it comes to hosting, nothing quite pulls the look of a party together quite like a mismatched, vibrant, and delicious dessert board.

Hangout — Korean BBQ

Thu, 01 Jan 2026 00:00:00 +0000

Korean grill night. Requires a few days of lead time but most of it is prep, not active cooking.

Grilled Beef Galbi — marinate 24–48 hours ahead
Korean Fire Chicken (Buldak)
Gyoza
SSamjang sauce
Sous vide carrots (can do ahead, reheat in pan)

Timeline

T-2

Make Galbi marinade
Make SSamjang
Sous vide carrots

T-1

Marinate beef
Marinate chicken thighs

Day of

Fire up the grill
Get Buldak sauce going

Homemade Grenadine

Thu, 01 Jan 2026 00:00:00 +0000

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Quinine Tincture

6 grams powdered cinchona bark
150 ml Everclear

For the botanicals

20 grams citric acid
20 grams angelica root
30 grams orange peel, peeled with a vegetable peeler
30 grams lemon peel, peeled with a vegetable peeler
8 grams coriander seed
5 grams cardamom pods
5 grams juniper berries
400 grams sugar
500 ml water

Make the quinine tincture

Mix the cinchona powder with the Everclear, cover, and let sit overnight. Strain through a coffee filter fitted on your finest mesh strainer (or filter cone) into a container. It might take a while. Then strain again through a second coffee filter to really remove the fine particulate.

Make the botanical syrup

Add all the ingredients to a medium saucepan. Heat over medium-high heat until it comes to a boil, reduce heat to low and simmer, covered, for 20 minutes. Strain through a mesh strainer and let cool.
Measure out 45 ml (1 1/2 ounces) of the quinine tincture and mix into the cooled syrup. Keep the rest of the quinine tincture in an airtight container (the tincture will keep indefinitely). Store the syrup in an airtight container in the refrigerator. It should keep for at least 2 weeks.

Hot Chocolate Charcuterie Board

Thu, 01 Jan 2026 00:00:00 +0000

If you’re feeling festive, you simply must make this adorable Hot Chocolate Charcuterie Board! Made with plenty of candies, treats, and all kinds of sweets, personalizing a mug of hot cocoa has never been this fun. Perfect for parties all season long, or just for treating your family while you watch all your favorite Christmas movies!

Hot Chocolate Charcuterie Board

Isn’t it kind of fun how the definition of “charcuterie board” has developed over the last few years? It used to be strictly meats and cheeses. While I still love a traditional meat and cheese charcuterie board, I’d be lying if I said I wasn’t having a ball making all sorts of new creations!

Improved Greek Salad

Thu, 01 Jan 2026 00:00:00 +0000

New-and-Improved Greek Salad Recipe Recipe

4 servings

The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

3/4 cup extra-virgin olive oil, divided
1 small lemon, thinly sliced into rounds, seeds removed
8 oz. feta
1 Tbsp. chopped oregano
Kosher salt, freshly ground pepper
4 Jimmy Nardello or other sweet Italian frying peppers
1 small red onion, very thinly sliced

Irish Pin Oats

Thu, 01 Jan 2026 00:00:00 +0000

3 tablespoons butter, divided
1⁄4 cup pinhead oats
1 cup water
1⁄4 cup half-and-half
salt

Melt 1 Tbs butter in a small saucepan over med high heat.
When the butter stops foaming, add the oats and stir well for 1 minute.
Reduce heat to low, and let the oats cook for 1 more minute.
Add the water, stir and place the lid on tightly.
Allow to simmer for 20 minutes, or until the majority of the water is absorbed.
Add the half and half and turn off the heat. Replace the lid and allow to sit for 5 minutes.
Add the remaining 2 Tbs butter and salt to taste.
Brown sugar and cinnamon may be added if you prefer sweet oats.

Japanese Curry

Thu, 01 Jan 2026 00:00:00 +0000

Recipe coming soon — this is one of the household favorites.

Korean-Style Fire Chicken (Buldak) With Cheese

Thu, 01 Jan 2026 00:00:00 +0000

For the Sauce:

1/2 cup (120ml) chicken broth
1/2 cup (120ml) soy sauce
1/4 cup (60ml) Korean rice syrup (see note)
1/4 cup (60ml; 60g) gochujang (Korean chili paste)
1/4 cup (25g) fine ground gochugaru (Korean chili powder)
2 tablespoons (30ml) toasted sesame oil
2 tablespoons (30ml) vegetable oil
8 large garlic cloves, minced
One (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon; 12g)
2 fresh red chili peppers, minced (see note)
1 tablespoon (6g) freshly ground black pepper
1 cup (240ml) Sprite For the Chicken:
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds; 675g)
To Finish:
6 ounces (170g) low-moisture mozzarella, shredded
2 scallions, thinly sliced
1 tablespoon (6g) toasted sesame seeds

For the Sauce: In medium bowl, whisk together chicken stock, soy sauce, rice syrup, gochujang, gochugaru, and sesame oil. Set aside.

Lasagna - Old School

Thu, 01 Jan 2026 00:00:00 +0000

Lasagna

Oven: 375°F

1 batch Marinara Sauce (above) 1 lb ground chuck/veal and sausage(approx) 10 oz uncooked lasagna noodles

1 lb mozzarella cheese, grated

2 eggs 3 cups fresh Ricotta or cottage cheese (one large container) ½ cup grated Parmesan or Romano cheese (fresh if possible)

2 tbsp parsley flakes or 3 tbsp fresh chopped parsley

1 tsp salt

½ tsp black pepper

Brown or boil meat to remove fat. Combined weight of meat and sausage should be 1 lb. Prepare marinara sauce above. Add to marinara sauce with sausage. Cool sauce and chop up sausage when done.

Lasagna Napoletana

Thu, 01 Jan 2026 00:00:00 +0000

Active90 mins

Total5 hrs

Serves8 to 10 servings

3 pounds pork spare ribs (about 1/2 large rack), cut into three to four chunks
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 large onion, finely chopped (about 1 1/2 cups)
12 medium cloves garlic, finely minced, divided 8 and 4
1/2 teaspoon red chile flakes
1 teaspoon dried oregano
2 cups dry white wine
2 (28-ounce) cans whole peeled tomatoes, preferably D.O.P. San Marzano, crushed by hand in a large bowl

Lemon Pepper Chicken

Thu, 01 Jan 2026 00:00:00 +0000

2 (11 - 12 oz each) chicken breasts, each sliced in half through the thickness to create two thinner portions
1 Tbsp all-purpose flour
1 tsp dried Italian seasoning
1 tsp coarse ground black pepper
3/4 tsp salt, or to taste
1/2 tsp garlic powder
1/8 tsp sugar (optional)
3 Tbsp unsalted butter, divided
1 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice, plus 1/2 tsp lemon zest
1 Tbsp minced fresh parsley

Lentil soup

Thu, 01 Jan 2026 00:00:00 +0000

2+ hours

2 cups lentils (dry) 2 slices bacon ½ cup chopped onion ½ cup chopped celery ½ cup chopped carrots 3 tbsp fresh parsley, minced 1 clove garlic, minced or creamed 2.5 tsp black pepper ½ tsp oregano (crushed or powder) 1 lb can tomatoes, diced 2 tsp. Wine or balsamic vinegar

Dump the lentils into a strainer and search through them for anything you don’t want to eat. Lentils often have nastier looking members or small stones. Rinse thoroughly.

Mabo Dofu - マーボー豆腐

Thu, 01 Jan 2026 00:00:00 +0000

INGREDIENTS: Mabo Dofu Sauce 2/3 cup chicken stock 1 tablespoon mirin 1 tablespoon oyster sauce 1 grams Sichuan pepper (1/2 tsp ground) 1 tablespoons doubanjiang 1 teaspoon toasted sesame oil 1 tablespoon potato starch

For Stir-Fry 1 tablespoon vegetable oil 60 grams onion (1/2 small onion, finely minced) 9 grams grated garlic (1 very large clove, grated) 9 grams grated ginger (equal amount to garlic, grated) 1 tablespoon miso 150 grams ground pork 396 grams silken tofu (1 block cut into 1/2-inch cubes)

Mandarin Minced Chicken

Thu, 01 Jan 2026 00:00:00 +0000

50ml oil

60g shallots, minced 10g red chilie, minced 10g minced chinese parsley (cilantro) 15g minced or creamed garlic

600g minced/ground chicken

75ml soy sauce (thin) or 40 ml dark soy sauce 35ml lime juice

This recipe is not in any way Chinese, it is named for the Mandarin hotel in Singapore where I first had this dish.

Prepare everything. Start cooking with oil in the pan and add the shallots, chilies and parsley. After the shallots are starting to get translucent add the garlic. Within 30 seconds of adding the garlic you must add the minced chicken and stir thoroughly.

Mandarin Minced Chicken (Larb)

Thu, 01 Jan 2026 00:00:00 +0000

60g shallots, minced 10g red chilie, minced 10g minced chinese parsley (cilantro) 15g minced or creamed garlic 600g minced/ground chicken 75ml soy sauce (thin) or 40 ml dark soy sauce 35ml lime juice

Prepare everything. Start cooking with oil in the pan and add the shallots, chilies and cilantro. After the shallots are starting to get translucent add the garlic. Within 30 seconds of adding the garlic you must add the minced chicken and stir thoroughly.

Mapo Tofu

Thu, 01 Jan 2026 00:00:00 +0000

Mapo sauce: 4 Tbsp doubanjiang 4 Tbsp mirin 2 Tbsp miso 2 Tbsp oyster sauce 1 Tbsp soy sauce 2 tsp sesame oil (roasted) 2 tsp potato starch/cornstarch

1 T garlic paste 1 T ginger paste 4 green onions/scallions thinly sliced 14 oz soft/silken tofu (kinugoshi tofu) drained, pressed, and cubed olive oil 1 lb ground pork

1/2 cup chicken stock

Combine all the ingredients for Mapo Sauce in a bowl and mix well together.
In a large frying pan, heat vegetable oil on medium heat and saute garlic and ginger. Make sure you don’t burn them. Once they are fragrant, add the ground pork and break it up with a spatula or wooden spoon.
When the meat is no longer pink, add the green onions and Mapo Sauce mixture and stir thoroughly.
Once the sauce is back to boiling, add the tofu and gently coat the tofu with the sauce. Stir frequently, without mashing up the tofu, until it is heated through. Serve immediately over rice. #japanese

Meatballs - Italian-American

Thu, 01 Jan 2026 00:00:00 +0000

“The Best Italian-American Meatballs” #italian

1 packet unflavored gelatin (optional, see notes)
1/2 cup (120ml) chicken stock
3 ounces (85g) crustless fresh white bread, cut into 1/2-inch cubes (about 2 unpacked cups)
1/3 cup (80ml) buttermilk, plus more as needed
1 medium (8-ounce; 225g) yellow onion, minced
3 ounces (85g) fatty pancetta, finely minced (see notes)
2 ounces (55g) Parmigiano-Reggiano, grated, plus more for serving
8 medium cloves garlic (about 1 3/4 ounces; 50g)
1/2 cup loosely packed fresh parsley leaves (1 ounce; 30g), minced
4 large egg yolks
1 teaspoon dried oregano
1 teaspoon ground fennel seed
1 tablespoon Diamond crystal kosher salt (12g); for table salt use half as much by volume or the same weight
Freshly ground black pepper
1 pound (455g) ground beef (at least 25% fat; see notes)
1 pound (455g) ground pork (at least 25% fat; see notes)

In a heatproof measuring cup, sprinkle gelatin all over surface of stock and let stand for 5 minutes. (If not using stock and gelatin, proceed to Step 2.) Microwave stock, stirring once or twice, until gelatin completely dissolves, about 2 minutes. Pour stock into a wide heatproof bowl and refrigerate until fully set, about 30 minutes.

Miso Nikomi Udon 味噌煮込みうどん

Thu, 01 Jan 2026 00:00:00 +0000

3 cups stock
2 green onions
1 piece aburaage (deep-fried tofu pouch) (or 2 small aburaage pieces)
1 chicken thigh (7 oz, 200 g)
2 servings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles)
2 large eggs
shichimi togarashi (Japanese seven spice) (for sprinkling)

For the Seasonings

3 Tbsp mirin
4 Tbsp miso (divided; I used Hikari Miso® Organic Red Miso)

Miso Ramen 101

Thu, 01 Jan 2026 00:00:00 +0000

As part of my ongoing updates to my recipes, I wanted to spend a bit of extra time on Miso ramen.

Miso ramen is my favorite. Hands down. I love miso ramen with a serious burning passion, and spend most of my time trying to identify ways to improve my recipe. It’s taken over 5 years so far, and I still learn every day.

Without question, I learned this love in Japan. I lived in Sapporo for a while, and there, miso ramen is king. From legends like Junren and Sumire to smaller 3rd wave shops like Ichi-Ryu An and Saimi, there is a plethora of miso ramen. It’s everywhere, and every Sapporoan has their favorite shop.

New Orleans Red Beans and Rice

Thu, 01 Jan 2026 00:00:00 +0000

Full recipe at Serious Eats — Kenji’s version is the definitive one.

New York Style Pizza

Thu, 01 Jan 2026 00:00:00 +0000

INGREDIENTS:

Pizza Dough:

2.5 cups plus 1.75 tablespoons (617g) lukewarm water
1.5 tablespoons (14g) instant yeast
6 cups plus 1/3 cup (950g) all-purpose flour
3.25 teaspoons (19g) fine sea salt
2 tablespoons (25g) granulated sugar
Olive oil for dough

Sauce & Assembly:

2 tablespoons (24g) extra virgin olive oil
3.5 tablespoons (49g) unsalted butter
4 cloves garlic, sliced
1 teaspoon (2g) red pepper flakes
28oz (794g) can of crushed tomatoes
1 onion, sliced in half, leaving the root attached
1 tablespoon (13g) granulated sugar
1.5 teaspoons (2g) dried oregano
1 teaspoon (1g) dried thyme
Salt & Pepper to taste
1.5 lbs (680g) low moisture mozzarella, coarse grated

INSTRUCTIONS:

One Gallon of Margaritas

Thu, 01 Jan 2026 00:00:00 +0000

6 cups tequila (you’ll need to buy two fifths for this)
2½ cups triple sec
2½ cups fresh lime juice
2½ cups fresh lemon juice
2 cups simple syrup

Mix ingredients together in a large insulated container.
Fill container with gallon Ziploc bags full of ice to chill
When ready to serve, pour mixture into an 8-ounce glass filled with ice.
Salted rim is optional.
Makes around 20 margaritas per gallon.

Outdoor Pizza Oven Pizza Dough

Thu, 01 Jan 2026 00:00:00 +0000

535g (18.9 ounces; about 4 cups plus 3 tablespoons) high protein all-purpose flour, such as King Arthur (Baker’s percentage: 100%)
2g (0.07 ounce; 1/2 teaspoon) instant dry yeast, such as SAF (Baker’s percentage: 0.4%)
360g (12.7 ounces; about 1 1/2 cups plus 1 tablespoon) water, at 40°F (4°C) (Baker’s percentage: 67%)
12g (0.4 ounce; 1 tablespoon) Diamond Crystal kosher salt (Baker’s percentage: 2%)
Extra-virgin olive oil for oiling proofing containers and dough balls

Combine flour and yeast in the bowl of a food processor. Pulse 3 to 4 times until well-combined. With machine running, add water and continue to process until mixture forms rough ball and no dry flour remains, 10 to 20 seconds. Allow to rest for 20 minutes.

Oven Beef Stew

Thu, 01 Jan 2026 00:00:00 +0000

There are more complicated beef stew recipes I’m more likely to follow these days, but this is what I grew up with and what my kids grew up with.

Oven 375

1 lb chuck (beef for stew in the market) 1 tbsp flour 3/4 tsp salt 3/4 tsp pepper

1 onion, minced 1 tbsp oil

1 can condensed tomato soup 1 can water 1 tsp basil 2-4 potatoes cubed 2-8 carrots cubed 1/4 cup red wine 1/4 tsp basil

Paloma - Force Carbonated

Thu, 01 Jan 2026 00:00:00 +0000

Paloma #1

12 oz. agar-clarified grapefruit juice 2 oz. agave nectar 4 oz. Tequila 6 oz. water 1 oz. Aperol 1 dropper saline solution 12 drops acid phosphate

Mix, chill, carbonate, serve in Collins glass with lime wedge and straw. Makes about 4 glasses. (I expected two but wasn’t accounting for how much ice is in a Collins glass).

Notes:

Might want to add a little clarified lime juice next time. This is one of the hardest things to do at home, since quick agar clarification without a centrifuge is a huge pain in the ass. I need to invest in a salad spinner anyway, since I want to do every Liquid Intelligence recipe for this blog and that’s one of them. I’m not sure it’s necessary; the acid phosphate is quite good at providing a little more tartness to the grapefruit juice. But it’d be good to try. Just having the drinker squeeze the wedge in worked fine though.

Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce Recipe

Thu, 01 Jan 2026 00:00:00 +0000

2 whole skin-on chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 cup chicken stock
1 1/2 teaspoons powdered gelatin
1 small shallot, minced (about 1 tablespoon)
1 tablespoon minced fresh rosemary leaves
1 (1 1/2-inch) piece of peeled zest plus 1 1/2tablespoons fresh juice from 1 lemon
2 tablespoons unsalted butter
2 teaspoons soy sauce

Adjust oven rack to center position and preheat oven to 450°F (230°C). Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.
While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.
Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F (66°C), about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.
Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and rosemary and cook, stirring, until softened and fragrant, about 30 seconds. Add stock/gelatin mixture and lemon zest and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.
Slice chicken breasts into 3 pieces on a sharp bias and transfer to individual serving plates. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.

Patatas Bravas

Thu, 01 Jan 2026 00:00:00 +0000

Patatas Bravas With Aioli Recipe

Excerpt

Crisp-fried potatoes with garlicky aïoli: What’s not to love?

2 pounds russet potatoes, cut into 1- to 3/4-inch cubes
2 tablespoons distilled white vinegar
Kosher salt
2 egg yolks
2 teaspoons dijon mustard
2 teaspoons lemon juice, plus more to taste
3 medium cloves garlic, grated on a microplane (about 2 teaspoons)
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Freshly ground black pepper
3 cups peanut or canola oil for frying
2 teaspoons hot smoked paprika

Place potatoes in a medium saucepan and cover with 2 quarts water. Add vinegar and 2 tablespoons salt and bring to a boil over high heat. Cook until potatoes are tender, about 7 minutes. Drain and set aside.

Pepper Tomato Sauce

Thu, 01 Jan 2026 00:00:00 +0000

Take 3 large Italian sausages, one onion, one red pepper, one can of tomato paste, 1 large can of san marzano. Sautee sausages until brown, remove, add diced onions and pepper and sautee until sweating, season with salt, fennel seed, and oregano. Add tomato paste, cook until it starts to stick. Deglaze. Add canned tomatoes, ad 3/4 can of water, add back sausages, stir, cover, medium high for 20 mins. Remove sausages, blend sauce with immersion blender.

Pilafian Rice

Thu, 01 Jan 2026 00:00:00 +0000

50g Butter 1 handful (50 grams) Fine egg noodles 1 clove (large) Minced garlic 25g (100 ml) Chopped onion 200g White rice (regular uncooked) 500 ml Chicken broth 1tsp Salt 70 grams (100 ml) Lightly toasted pine nuts (optional)

Melt butter in a 2-liter saucepan over medium heat. Stir in noodles and let them brown (do not let butter or noodles burn). Add garlic, onion, mushroom and dill weed. Sauté 3 minutes. Stir in rice and sauté until it takes on a whitish, non-translucent appearance.
Meanwhile, heat the broth and salt to boiling in another pan. Pour over rice mixture and stir briefly. Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time). Do not peek.
Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Serve topped with pine nuts, if desired.

Pizza Night

Thu, 01 Jan 2026 00:00:00 +0000

The full spread — several styles simultaneously, dough made 48–72 hours ahead. Works for 6–12 people.

Doughs

Outdoor Pizza Oven Dough — for the main pies
GF Dough (King Arthur) — one GF option per night

Sauces & Toppings

Rosemary Agrodolce — on rotation, especially with sausage and roasted tomato
Classic San Marzano tomato sauce (crushed, salt, olive oil — no cooking)
Fresh mozzarella, low-moisture mozz for crisping

Pie lineup (Xmas 2023 version)

Pepperoni
Roasted tomato & onion with agrodolce
Italian Sausage with agrodolce
Margherita
GF Margherita
GF pesto, sausage, artichoke, agrodolce

Ideas for rotation

Caramelized onion
Roasted pepper
Cheese steak with banana peppers and fresh tomato
“Everything” (whatever’s good that day)

Pork soboro

Thu, 01 Jan 2026 00:00:00 +0000

Pork soboro:

That dark brown ground pork? It’s mega easy. This one uses sweet bean paste, but miso is fine, or you can omit it entirely.

Ingredients:

1 tsp vegetable oil ½ white onion, diced fine 1 lb ground pork 2 cloves garlic, minced 2 coins of ginger, minced 2 tbsp soy sauce 3 tbsp sweet bean paste 1 tbsp mirin 1 tbsp sake Salt to taste Steps:

In a saute pan, sweat the onion over medium heat in the oil until translucent, 3-5 minutes. Increase the heat to high, and add in the pork. Cook, stirring and breaking up clumps, until starting to brown. Add in the garlic and ginger, cook until fragrant, around 1 minute Add in remaining ingredients. Cook until the pork is glossy, fully cooked, and flavorful. Adjust seasonings as necessary. That’s all the components! Whew! Hopefully you guys like this one! Happy to answer any questions.

Ramen Egg - Ramen Lord

Thu, 01 Jan 2026 00:00:00 +0000

Egg:

My egg is also BRAND NEW. It uses a technique called equilibrium brining, which treats the brine as the general flavor you want your brined item to be, not more or less. Though typically used for meat, it works excellently in this application. Through gentle osmosis, the eggs and brine reach equilibrium, where they both have the same salinity and flavoring. This method essentially takes the guess work out of the job in terms of when to pull the eggs, and creates a consistent, edge to edge seasoned egg with no grainy yolks. It’s dead simple, you just need a scale and patience. But these eggs will be perfect anywhere from 2 to 6 days after putting in the brine with no loss in quality.

Ramen Noodles

Thu, 01 Jan 2026 00:00:00 +0000

Basic Ramen for Philips

Flour 200 g bread flour / 2 g salt Fluid 65 g water Quantity of pasta / noodle ~200 g

Tokyo Style for Philips

Per portion: measure everything by weight (up to 4x for machine)

99g King Arthur bread flour (12.7% protein by weight) 1 g vital wheat gluten (aprox 77.5% protein by weight) 1 g egg white powder 38 g water 1 g salt 1.2 g baked soda or powdered kansui (For me, I use 20% Potassium carbonate and 80% sodium carbonate, aka baked soda, here. But all baked soda will work quite well)

Ramen Noodles - Gluten Free

Thu, 01 Jan 2026 00:00:00 +0000

3 portions

2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum (omit if your blend already contains it)
5 tablespoons (45 g) Expandex modified tapioca starch (or replace with an equal amount of tapioca starch/flour) (See Recipe Notes)
3g salt
4.5 g baked soda
2 egg white (~50g) plus water to make 130g
1 tablespoon (14 g) extra virgin olive oil

Ramen Tantanmen

Thu, 01 Jan 2026 00:00:00 +0000

I’ve covered a lot of styles over the past year or so, but one style I continue to get asked about is Tantanmen. Based on dan dan noodles from China, tantanmen is an interesting variant of ramen, in that it borrows even more chinese influence than your standard ramen styles. There are a number of variations on tantanmen as a result, but at its most primary form, the dish consists typically of a light, clear broth, with sesame paste, vinegar, soy sauce, and then sometimes szechuan pickles or rice wine. Chili oil is used as an accent on top to provide color and flavor. Topped with soboro, bok choy, and onion, it’s got some heat, some intense flavors, and some visual flair.

Raw and Cooked Salad

Thu, 01 Jan 2026 00:00:00 +0000

INSALATA COTTA E CRUDA

IDALATA GUTTA E URUDA The original is a combination of boiled, roasted, and raw vegetables. We set this one up for summer by doing it on the grill. Grilling vegetables caramelizes them and brings out their sweetness. Cut no more than ½-inch thick so that they will cook completely before they get too dark. Softer vegetables like zucchini, onions, and peppers can go straight onto the hot grill. More firm vegetables like potatoes or other root vegetables should be parboiled first or started in a foil pack to steam them, as we do here. If you’re grilling outside, keep one side of the grill on low and one on medium or high, so you can move the vegetables around as needed, to keep them from burning before they’re fully cooked.

Rice - Chipotle Copycat

Thu, 01 Jan 2026 00:00:00 +0000

2 cups basmati or jasmine 1 bay leaf 1 tsp Salt 1 tbsp butter

2 tbsp minced fresh cilantro 2 tbsp lime juice 2 tbsp lemon juice

Cook rice with butter, salt and bay leaf. For instant pot use 2.25 cups water to 2 cups rice. Can be all lime juice, but not all lemon juice to taste right.

I like jasmine better myself.

Rice - Spanish

Thu, 01 Jan 2026 00:00:00 +0000

4 Roma tomatoes cored and quartered 1 onion peeled and quartered 1/4 cup olive oil or vegetable oil 2 cups long-grain white rice 2 cloves garlic minced 2 cups chicken broth or water 1 tablespoon tomato paste or one cube Consomate (see note 1) Salt 1/2 cup frozen vegetables thawed, optional minced fresh cilantro for garnish, optional lime wedges for serving, optional

In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.

Risotto Milanese

Thu, 01 Jan 2026 00:00:00 +0000

(Breville version) Serves 4–6

INGREDIENTS

1 tablespoon olive oil 40g butter 1 onion, finely chopped 2 cloves garlic, crushed 350g Aborio or Canaroli rice 1 cup white wine 4 cups chicken stock Salt and freshly ground black pepper ½ cup grated parmesan cheese

Roasted Brussels Sprouts

Thu, 01 Jan 2026 00:00:00 +0000

Pre-heat oven with heavy baking sheet in it Consider adding honey at end

3 pounds (1.4kg) Brussels sprouts, bottoms trimmed, outer leaves removed, split in half (see notes)
8 medium sweet onions, sliced thinly
1/4 cup (60ml) extra-virgin olive oil (see notes)
Diamond Crystal kosher salt and freshly ground black pepper
2 tablespoons (30ml) balsamic vinegar

Adjust oven racks to upper and lower middle positions and place a heavy rimmed baking sheet on each. Preheat oven to 500°F.

Roasted Mushrooms

Thu, 01 Jan 2026 00:00:00 +0000

Easy Roasted Mushrooms

2 pounds (900g) button or cremini mushrooms, washed, trimmed, and quartered
1/4 cup (60ml) extra-virgin olive oil
Kosher salt
Freshly ground black pepper
8 to 12 sprigs thyme or rosemary
2 tablespoons chopped parsley, chives, tarragon, or other fresh herbs

Adjust oven rack to center position and preheat oven to 375°F (190°C). Toss mushrooms with olive oil and season with salt and pepper. Transfer to a foil-lined rimmed baking sheet and spread into an even layer. Spread thyme or rosemary sprigs on top of mushrooms. Transfer to oven and roast until mushrooms release liquid, about 15 minutes. Carefully drain liquid into a separate container and reserve for another use. (It’s a great vegan seasoning sauce.)

Rosemary Agrodolce for Pizza

Thu, 01 Jan 2026 00:00:00 +0000

This versatile condiment brings a balanced mix of sweet, salty, acidic, and herbaceous flavors that complement virtually any pizza. If it’s not pizza night but you’ve got leftovers, drizzle this over roasted vegetables, cooked chicken, or a crispy-skinned piece of fish.

¼ cup honey (84g)
1 Tbsp. finely chopped rosemary
Kosher salt
1 Tbsp. apple cider vinegar
¼ red onion, thinly sliced

Step 1

Combine honey, rosemary, and 2 Tbsp. water in a small saucepan over medium heat; season with salt. Bring to a simmer, stirring to dissolve honey, then cook, swirling pan occasionally, until slightly thickened and fragrant, about 2 minutes. Stir in vinegar and cook 1 minute to evaporate some of the vinegar. Remove from heat and stir in onion. Let cool in pan.

Rosemary Simple Syrup

Thu, 01 Jan 2026 00:00:00 +0000

100 grams sugar 100 grams water 25 grams rosemary

Fill a large pot with water and bring to a boil. While it heats, fill a container with ice water.
With a long pair of tongs, hold the rosemary in the boiling water for 30 seconds, keeping it fully submerged. When the 30 seconds is up, plunge it in the ice bath. Let it sit there until cold.
Add the water, sugar, and rosemary to a small pot. Place over high heat. Bring to a boil, then turn the heat off.

Salsa - Dallas Restaurant Style

Thu, 01 Jan 2026 00:00:00 +0000

2 x Serrano, roasted over gas range 1 x habanero, roasted 2 x garlic cloves, lightly roasted 1 tsp salt 1 tsp pepper 1/8 tsp white pepper Squirt of avocado oil Juice of 1 lemon 28 oz can of whole peeled tomatoes (NOT San Marzano)

Roast peppers and garlic. Purée everything and let it sit for an hour.

#untried

Sangria

Thu, 01 Jan 2026 00:00:00 +0000

1/2 medium apple (cored, skin on, chopped into small pieces)
1/2 medium orange (rind on, sliced into small pieces, large seeds removed // plus more for garnish)
3-4 Tbsp organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar as original recipe is written)
3/4 cup orange juice (plus more to taste)
1/3 cup brandy (plus more to taste)
750 ml bottle dry Spanish red wine*

Shaved Brussels Sprouts Salad with Almonds and Manchego Cheese

Thu, 01 Jan 2026 00:00:00 +0000

Serves: 4

Total time: 20 minutes

Dressing:

1 shallot, minced
Zest of one lemon
Juice of one lemon
1 tbsp of whole grain Dijon mustard
1/4 cup of either white wine or champagne vinegar
1/4 cup of olive oil
1/2 tsp of honey or maple syrup
Salt and pepper to taste

Salad:

1 lb of brussels sprouts, shredded
1/2 cup of marcona almonds, toasted and coarsely chopped
1/2 cup of manchego cheese, shaved

Place the dressing ingredients in a small bowl and whisk to combine. Add salt and pepper to taste and set aside.

Shepherd's Pie

Thu, 01 Jan 2026 00:00:00 +0000

Total 100 mins Prep 10 mins Cook 75 mins Active 60 mins Resting Time 15 mins

Serves 8

For the Mashed Potatoes:

3 1/2 pounds (1.6kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces
Kosher salt
6 tablespoons (85g) unsalted butter, cubed

For the Meat Sauce:

1 1/2 cups (360ml) chicken stock
2 packets unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14g)
2 tablespoons (30ml) vegetable oil
2 1/2 pounds (1kg) ground beef or lamb, or some combination (see notes)
1 large yellow onion (about 14 ounces; 400g), diced
3 medium carrots (about 8 ounces; 225g), diced
2 ribs celery (about 4 ounces; 110g), diced
2 medium cloves garlic, minced
2 tablespoons (30ml) tomato paste
1 cup (240ml) dry red wine
2 sprigs thyme
1 bay leaf
1 tablespoon (15ml) Worcestershire sauce
1 teaspoon (5ml) Marmite (optional)
2 tablespoons (15g) all-purpose flour
8 ounces (225g) frozen peas
Kosher salt and freshly ground black pepper

To Assemble:

Shrimp and Grits

Thu, 01 Jan 2026 00:00:00 +0000

Total 2 hrs 45 mins

Prep 5 mins Cook 2 hrs 10 mins Active 90 mins Chilling Time 30 mins 4 servings

5 3/4 cups (1.4L) chicken stock, divided
1 pound (450g) large shrimp, shelled (shells reserved)
3/4 pound (340g) mixed mushrooms, such as cremini, shiitake, and oyster, stemmed and thinly sliced (stems reserved)
3/4 teaspoon (3g) kosher salt, plus more for seasoning
1/4 teaspoon baking soda
1/4 teaspoon cornstarch
1 cup grits, preferably stone-ground (see notes)
1 cup grated Gruyère cheese (about 4 ounces; 115g)
Freshly ground black pepper
4 slices thick-cut bacon (about 4 ounces; 115g), diced
Vegetable oil (if needed)
1 medium shallot, minced
2 medium cloves garlic, minced
1/4 teaspoon cayenne pepper
2 tablespoons (30g) unsalted butter, cubed
1 tablespoon (15ml) fresh juice from 1 lemon
2 tablespoons mixed minced fresh herbs, such as parsley, chives, and tarragon, plus more as garnish

In a large saucepan, combine 5 cups (1.2L) stock with reserved shrimp shells and mushroom trimmings. Bring to a gentle simmer and cook for 20 minutes. Strain and return stock to saucepan.

Shrimp Scampi

Thu, 01 Jan 2026 00:00:00 +0000

1 pound (450g) large shrimp, peeled and split down the back, veins removed
Kosher salt
1/4 teaspoon baking soda
4 tablespoons (60ml) extra-virgin olive oil, divided, plus more as needed
4 teaspoons (25g) minced garlic (4 to 5 medium cloves)
Pinch red pepper flakes
1/2 cup (120ml) dry vermouth
3 tablespoons (45g) unsalted butter, cut into tablespoon-size pieces
1 tablespoon (15ml) fresh juice and 1 teaspoon (4g) grated zest from 1 lemon
2 teaspoons (6g) minced parsley, tarragon, and chives

In a large bowl, toss together shrimp with 3/4 teaspoon (3g) kosher salt and baking soda until evenly coated. Let stand for at least 10 minutes and up to 1 hour.

Sicilian Pizza Dough

Thu, 01 Jan 2026 00:00:00 +0000

For the Dough:

500 g bread flour (17.5 ounces; about 3 1/2 cups)
14 g kosher salt (0.5 ounce; about 1 tablespoon); for table salt use same weight or half as much by volume
6 g instant or rapid-rise yeast (0.25 ounce; about 1 1/2 teaspoons)
20 g extra-virgin olive oil (0.70 ounce; 2 tablespoons), plus 40 g (1.4 ounces; 1/4 cup) for the baking pan
325 g room-temperature water (11.5 ounces; about 1 cup plus 7 tablespoons)

Skillet Meatloaves

Thu, 01 Jan 2026 00:00:00 +0000

Ingredients ½ cup bread crumbs ⅓ cup milk 1½ pounds meatloaf mix (beef/pork/veal) 1 large egg, beaten ½ cup finely chopped red bell pepper ½ cup grated zucchini ¾ cup grated Grana Padano, plus more for serving 3 scallions, finely chopped 6 tablespoons chopped fresh Italian parsley 2 cloves garlic, finely chopped Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 3 cups prepared marinara sauce 1 eup grated provolone

Soup and Bread

Thu, 01 Jan 2026 00:00:00 +0000

The winter standby. Make a rich soup, make a loaf or two, eat well. One of the best things about living somewhere cold.

Soups (pick one or two)

Breads

Better No-Knead Bread — start the night before
Vienna Bread
Grilled Naan — if you want something faster
GF Focaccia

Sous Vide Hainanese Chicken Rice

Thu, 01 Jan 2026 00:00:00 +0000

Originating from Hainan, Hainan Chicken Rice is a popular dish in South East Asia. The chicken is moist and juicy and the chicken rice uses the rendered chicken fat and broth to impart a rich and deep flavor. It also comes with three signature sauces, ginger scallion sauce, chili sauce, and sweet dark soy sauce.

Course: Main Course

Cuisine: Chinese

Keyword: chicken recipe, chinese recipe, hainanese chicken, sous vide

Chicken

1 Whole Yellow Chicken best if free run and/or organic
1 Shallot halved
4 stalks Scallions tied
3 Pandan Leaves tied
2 inch Ginger sliced
2 tbsp Salt
4-6 cups Unsalted Chicken Broth

Rice

2½ cups Jasmine Rice **we are using 3 rice cups
1 Large Shallot diced
1 inch Ginger minced
3 cloves Garlic minced
3 Pandan Leaves
3 stalks Scallions
Chicken Broth from Sous Vide Hainanese Chicken

Chili Sauce

1-2 Long Red Chili seeded & minced
1 inch Ginger minced
3 cloves Garlic minced
1 tbsp Lime Juice
2 tsp Sugar
¼ tsp Salt

Ginger Scallion Sauce

2 tbsp Ginger minced
¼ tsp Salt
4 stalks Scallions
3 tbsp Oil

Sweet Soy Sauce

2 tbsp Dark Soy
1 tbsp Water
1 tsp Sugar

Garnish

Cucumbers sliced diagonally
Scallions optional
Coriander optional

Chicken

Set sous vide to 160F (71C).

Sous Vide Turkey Legs

Thu, 01 Jan 2026 00:00:00 +0000

3 sprigs fresh thyme per thigh/leg piece

Set up an immersion circulator and preheat the water bath to 150°F (66°C).
Season turkey legs all over with salt and pepper. Set thyme sprigs on bottom sides of legs. Place turkey legs into two separate vacuum bags and seal according to vacuum-sealer manufacturer’s instructions. Alternatively, seal turkey legs in two 1-gallon zipper-lock bags using the water displacement method.

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Tim Chin
Fully submerge turkey legs in water bath and cook for 24 to 30 hours. Make sure to cover top of container with plastic wrap or custom lid to prevent evaporation and to keep temperature consistent. If bags float, weigh them down by placing a wet kitchen towel on top or by using binder clip.

Spaghetti with Butter Roasted Tomato Sauce

Thu, 01 Jan 2026 00:00:00 +0000

1 - 28 ounce can, peeled whole tomatoes
4-6 cloves garlic - crushed
1 teaspoon red pepper flakes
kosher salt/black pepper
4 tablespoons unsalted butter - cubed
1 pound spaghetti
Parmigiano Reggiano - grated

Preheat oven to 425 degrees.
Into a roasting pan add: tomatoes, garlic. Season with red pepper flakes, salt and pepper.
Mix to combine. Add butter. Bake for approximately 25 minutes.
WHILE sauce is roasting, place a large pot of generously salted water onto boil. Add pasta, cook until al dente.
Prior to draining reserve 1/4 cup pasta water.
Using a fork, crush tomatoes until at your desired consistency.
IF sauce is too thick, thin with some of the reserved pasta water. Add drained pasta to pan. Toss to combine.
Transfer to serving dish. Top with grated Parmigiano Reggiano.

Sparkling Apple Cider Sangria

Thu, 01 Jan 2026 00:00:00 +0000

Apple Cider Sangria

Fall is in the air but it’s still hot as an August sweaty day. The urge to go pumpkin hunting with a Pumpkin Latte in hand is strong but so is floating in the pool basking in the last few rays of the summer sun. When it’s hot….and it’s fall….what’s a basic girl to do but whip up a fall inspired Apple Cider Sangria. It’s fresh, it’s easy and it’s totally refreshing. Plus, it makes you forget that winter is not far off.

Speedy Home-made Pizza

Thu, 01 Jan 2026 00:00:00 +0000

Oven: 475 (thin)

1 can whole peeled tomatoes or 1 can puree 1 can tomato paste 1/2 tsp basil 1 tsp oregano 1 tbsp olive oil 1 clove crushed garlic 3 tbsp basalmic vinegar 1 packet ready-made pizza crust mix or crust below

Yes, you too can make a “home-made” pizza in slightly more time than it takes to make a frozen pizza. Hey, if you are going to suck down that much sodium and fat anyway it ought to taste good right? This beats the heck out of frozen pizza. Further perfection of this technique has been forced by the complete failure of anyone in Singapore in the 1990s to produce a decent, readily available pizza.

Steak au Poivre

Thu, 01 Jan 2026 00:00:00 +0000

4 (6- to 8-ounce; 170 to 225g) boneless medallion steaks, such as filet mignon
Kosher salt
1 ounce (30g) whole black peppercorns, plus more as needed, divided
3 tablespoons (45ml) vegetable oil
1 tablespoon (15g) unsalted butter
2 thyme sprigs
1 medium clove garlic
1/2 large shallot (about 1 1/2 ounces; 40g), minced
2 tablespoons (30ml) brandy or cognac
3/4 cup (175ml) chicken broth
3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche (see note)
1 teaspoon (5ml) Dijon mustard

Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.

Steak Italiano

Thu, 01 Jan 2026 00:00:00 +0000

2 lbs. round steak, cut 3/4 inch thick -or- thinly sliced beef 8 oz. bulk Italian sausage
1 (8 oz.) can tomato sauce
3/4 c. apple juice
1/2 c. chopped onion
1 toe garlic, minced
1/4 tsp. dried oregano, crushed
Dash of fresh ground pepper

Cut steak into 8 servings. Pound to about 1/2 inch thickness. Brown steaks in a small amount of cooking oil; remove from skillet.

In same skillet, brown sausage, breaking into small pieces. Drain fat. Add tomato sauce, apple juice, onion, garlic, oregano and pepper. Return steak to skillet. Cover and simmer 50 to 60 minutes or until steak is tender. Serve over hot buttered noodles; pass grated Parmesan.

Steak Kabob Marinades

Thu, 01 Jan 2026 00:00:00 +0000

1/3 cup extra virgin olive oil 1/3 cup soy sauce 1/4 cup honey 2 cloves garlic, minced 1 tablespoon red wine vinegar 1-inch piece of ginger, sliced 1/2 teaspoon red chili pepper flakes 1/2 teaspoon freshly ground black pepper

Steakhouse Kebabs

Steakhouse Kebabs Recipe

1.5 inch sirloin tip chunks

1/4 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup olive oil 1 tablespoon dijon mustard 1 tablespoon minced garlic 1 tablespoon brown sugar 2 tablespoons lemon juice 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon black pepper

Steak Pizzaiola

Thu, 01 Jan 2026 00:00:00 +0000

2 8- ounce striploin or sirloin steaks cut in half width-wise.
3 tablespoons olive oil
1 peeled small diced yellow onion
4 finely minced cloves of garlic
¾ cup pinot grigio, optional
10-12 small to medium peeled,, seeded, and roughly chopped fresh vine ripe tomatoes (or 1 28-ounce and 1 15-ounce cans of San Marzano tomatoes that are crushed by hand)
1 tablespoon fresh oregano
coarse salt and pepper to taste

Stout Beer Ice Cream

Thu, 01 Jan 2026 00:00:00 +0000

Excerpt

How to make delectable stout ice cream with a rich, smooth texture and robust flavors. Tips on suitable beer styles to use.

How to make the most flavorful stout ice cream out there.

Go straight to the Recipe Card or
Read on for a few relevant tips (2 mins).

When it comes to infusing an ice cream custard with stout flavors it is all about choosing the best stout possible. Obviously, this is as subjective of a notion as it gets, but we do offer a few tips below.

Stuffing—Dressing

Thu, 01 Jan 2026 00:00:00 +0000

Old-Fashioned Bread Stuffing

1 cup finely chopped celery ½ cup chopped onion ½ cup butter or margarine 1 teaspoon poultry seasoning or sage

½ teaspoon salt ⅛ teaspoon pepper 8 cups dry bread cubes \¾ to 1 cup chicken broth or water

(Probably from Betty Crocker) In a saucepan cook celery and onion in butter till tender but not brown; remove from heat and stir in poultry seasoning, salt, and pepper.

Sukiyaki

Thu, 01 Jan 2026 00:00:00 +0000

Personally I prefer Kanto-style Sukiyaki where the Warishita sauce is the base of operations and everything is cooked into it. I don’t like feeling like I don’t have enough sauce, and I want to dish the results on top of a bowl of rice. I enjoy the sweetness of the dish and how it flavors the rice. I enjoy the social aspect of cooking together; the preparation of the components and the novelty of doing it all at the table.

Tamagoyaki

Thu, 01 Jan 2026 00:00:00 +0000

2 large eggs
1 1/2 tablespoons (20ml) homemade dashi or hondashi, or more or less as desired (see note)
1 teaspoon (5ml) usukuchi (light) soy sauce, plus more for drizzling
1 teaspoon (5ml) mirin
Brush, or oil-soaked paper towel, folded up into a small bundle, for greasing the pan
Grated daikon radish, for serving

In a small bowl and using chopsticks, beat eggs until well combined and no visible traces of whites remain. Beat in the cooled dashi, mirin, and soy sauce.

Tapas Night

Thu, 01 Jan 2026 00:00:00 +0000

Small plates spread. Best for groups of 4–8 where you want everyone involved and the evening to feel like it’s about the table, not the food.

Patatas Bravas
Shaved Brussels Sprouts Salad with Almonds & Manchego
Eggs Jeanette
Gyoza
Korean Fire Chicken (Buldak)
Deviled eggs
Yakitori (over charcoal if possible)

Tavern Pizza

Thu, 01 Jan 2026 00:00:00 +0000

18 ounces (about 3 3/4 cups) all-purpose flour
1 tablespoon sugar
0.25 ounce (about 2 teaspoons) salt
1 1/2 teaspoons instant yeast
2 tablespoons olive oil
12 ounces lukewarm water
1 tablespoon oil
1 recipe New York-style pizza sauce, smooth
2 ounces finely grated parmesan
1 to 1 1/2 pounds grated low-moisture mozzarella cheese
Toppings as desired

Combine flour, sugar, salt, and yeast in the bowl of a food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms a ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. Alternatively, combine ingredients in a stand mixer and mix on low speed for 10 minutes.

Thanksgiving

Thu, 01 Jan 2026 00:00:00 +0000

The full production. Built around a sous vide porchetta-style turkey (turchetta) and the classics done right. Most components can be made ahead — the timeline below is how it actually runs.

The Bird

Bread & Starch

Amish Dinner Rolls
Stuffing / Dressing
Mashed potatoes with sour cream

Vegetables

Timeline

Wednesday

Thanksgiving Mule

Thu, 01 Jan 2026 00:00:00 +0000

2 oz. liquor of choice (rum/tequila/vodka/etc) 1 oz. crime juice 4 oz. ginger beer

For bonus points, serve that shit in a champagne glass, but you can throw it on the rocks Moscow Mule style.

For double points, make your own ginger beer, and for triple points carbonate the whole thing in a keg.

Crime Juice:

1 liter cranberry juice 20 grams citric acid 2o grams malic acid

The Best Chicken Parmesan

Thu, 01 Jan 2026 00:00:00 +0000

Total5 hrs 10 mins

Prep25 mins Cook45 mins Active60 mins Marinating Time4 hrs Serves 4 to 6

3 boneless skinless chicken breast halves
1 3/4 cups buttermilk, divided
2 medium cloves garlic, minced (about 2 teaspoons)
Kosher salt and freshly ground black pepper
1/2 loaf crusty Italian bread, crust removed, sliced into 1/2-inch slices
5 ounces grated Parmesan cheese, plus more for serving
1 1/2 cups all purpose flour
2 large eggs
1 quart Italian-American red sauce (see notes)
1/2 cup vegetable or canola oil
10 ounces fresh mozzarella cheese, cut into 1/2-inch chunks
2 tablespoons minced fresh parsley, basil, or a mix

With a sharp chef’s knife, split chicken breasts in half horizontally. Working one piece at a time, place inside a plastic zipper-lock bag and pound with a meat pounder or the bottom of a skillet to an even 1/4-inch thickness. Transfer to a large bowl.

The Best French Bread Pizza

Thu, 01 Jan 2026 00:00:00 +0000

Prep 10 mins Cook 35 mins Active 30 mins Total 45 mins Serves 3 to 4

3 tablespoons (45g) unsalted butter
4 tablespoons (60ml) extra-virgin olive oil, divided
4 cloves garlic, finely minced
Pinch red pepper flakes
1/2 teaspoon dried oregano
1/4 cup (15g) minced fresh parsley or basil leaves, or a mix
Kosher salt
1 large loaf French or Italian bread (not crusty/authentic - see notes), about 18 inches long and 4 inches wide, split half lengthwise and crosswise
1 (14.5-ounce; 400g) can crushed tomatoes
8 ounces (225g) freshly grated whole milk mozzarella cheese
2 ounces (60g) grated Parmigiano-Reggiano

Adjust oven rack to upper position and preheat oven to 425°F (220°C). Heat butter and 3 tablespoons (45ml) olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil and a big pinch of salt. Remove from heat.

The Ultimate Homemade Green Bean Casserole

Thu, 01 Jan 2026 00:00:00 +0000

1 pound (450g) sweet onions, peeled and sliced 1/8 inch thick on a mandoline
2 cups (480ml) canola oil
Kosher salt
1 1/2 pounds (675g) white button mushrooms, rinsed and spun dry in a salad spinner
2 teaspoons (10ml) soy sauce
2 teaspoons (10ml) lemon juice from 1 lemon
2 cups (480ml) low-sodium store-bought or homemade chicken stock
1 1/2 cups (360ml) heavy cream
2 tablespoons (30g) butter
2 cloves garlic, finely minced or grated on a Microplane grater

Tonic Syrup

Thu, 01 Jan 2026 00:00:00 +0000

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Quinine Tincture

6 grams powdered cinchona bark
150 ml Everclear

For the botanicals

20 grams citric acid
20 grams angelica root
30 grams orange peel, peeled with a vegetable peeler
30 grams lemon peel, peeled with a vegetable peeler
8 grams coriander seed
5 grams cardamom pods
5 grams juniper berries
400 grams sugar
500 ml water

Make the quinine tincture

Mix the cinchona powder with the Everclear, cover, and let sit overnight. Strain through a coffee filter fitted on your finest mesh strainer (or filter cone) into a container. It might take a while. Then strain again through a second coffee filter to really remove the fine particulate.

Make the botanical syrup

Add all the ingredients to a medium saucepan. Heat over medium-high heat until it comes to a boil, reduce heat to low and simmer, covered, for 20 minutes. Strain through a mesh strainer and let cool.
Measure out 45 ml (1 1/2 ounces) of the quinine tincture and mix into the cooled syrup. Keep the rest of the quinine tincture in an airtight container (the tincture will keep indefinitely). Store the syrup in an airtight container in the refrigerator. It should keep for at least 2 weeks.

A gin and tonic is a fine drink. It’s tough to beat on a summer day, with its effervescence and its botanical fragrance and its hit of citrus.

Tonic Water

Thu, 01 Jan 2026 00:00:00 +0000

4 cups water
1 cup chopped lemongrass (roughly one large stalk)
¼ cup powdered cinchona bark
zest and juice of 1 orange
zest and juice of 1 lemon
zest and juice of 1 lime
1 tsp whole allspice berries
¼ cup citric acid
¼ tsp Kosher salt

Combine ingredients in a medium saucepan and bring to a boil over high heat.
Once mixture starts to boil, reduce heat to low, cover and simmer for 20 minutes.
Remove from heat and strain out solids using a strainer or chinois.
You’ll need to fine-strain the mixture, as it still contains quite a bit of the cinchona bark.
You can use a coffee filter and wait for an hour or more, or do as I do and run the whole mixture through a French coffee press.
Once you’re satisfied with the clarity of your mix, heat it back up on the stovetop or microwave, and then add ¾ cup of agave syrup to each cup of your hot mix.
Stir until combined, and store in the attractive bottle of your choice.
You now have a syrup that you can carbonate with seltzer water; I use my iSi soda siphon for some nicely-textured bubbles.
To assemble a gin and tonic, use ¾ ounce of syrup, 1½ ounces of gin and 2 ounces of soda water over ice.

Turkey Gravy

Thu, 01 Jan 2026 00:00:00 +0000

Works great over night in the crock pot with all bits of turkey not used for the suous vide portions

Pick over afterward to save meat for soup

Turkey neck, gizzards, and trimmings
1 tablespoon (15ml) vegetable oil
1 large onion, roughly chopped
1 large carrot, peeled and roughly chopped
2 ribs celery, roughly chopped
1 1/2 quarts (about 1.5L) homemade or store-bought low-sodium chicken stock, plus more as needed
1 teaspoon (5ml) soy sauce

Turkey Porchetta (Turchetta) Fried and Sous Vide

Thu, 01 Jan 2026 00:00:00 +0000

Try adding butter to filling

1 recipe turkey porchetta, prepared through the end of step 7, skipping wrapping and refrigerating step at end of step 5
1 1/2 quarts (1.4L) peanut or canola oil for deep-frying, or 2 tablespoons (30ml) canola oil for pan-frying
Kosher salt

Filling for one turkey breast

2 tsp Kosher salt
1 tsp freshly ground black pepper, plus 1/2 tablespoon whole black peppercorns
1/4 cup fresh sage leaves
4 medium cloves garlic
1/2 teaspoon red pepper flakes

Combine 2 teaspoons kosher salt, whole black peppercorns, sage leaves, garlic, fennel seed, and red pepper flakes in the bowl of a food processor. Process until a rough paste is formed, scraping down sides as necessary, about 30 seconds.

Verasano's Pizza Crust

Thu, 01 Jan 2026 00:00:00 +0000


Ingredient	1 Pie	3 Pies	5 Pies	Baker’s %	Grams Per Liter of Water
Filtered Water	110.00	330.00	550.00	65.50%	1,000
Bread flour or Caputo 00	168.00	510.00	850.00	100.00%	1,527
Salt	6.00	18.00	30.00	3.50%	55
Sourdough yeast culture (as a battery poolish)	15.00	45.00	60.00	9.00%	136
Instant Dry yeast - Optional	0.50	1.50	2.50	0.25%	4.50
Total	299.50

Autolyze the dough:

Vienna Bread

Thu, 01 Jan 2026 00:00:00 +0000

Sponge

1 cup warm water 1 tbsp dry yeast (for overnight 1 tsp) 1 tbsp sugar 1 cup warm milk 2 cups bread flour

Dough

2.5 tsp salt 57g butter 3.5 to 4 cups bread flour

Make the sponge. In mixer bowl, combine sponge ingredients (all but flour) and stir with whisk. Add flour and beat with mixer paddle or whisk until smooth ~1 minute. Cover loosely and let rise for 1 hour.

Vodka Sauce

Thu, 01 Jan 2026 00:00:00 +0000

Total 65 mins Cook 65 mins Active 40 mins

Serves 4

3 tablespoons (45g) unsalted butter
1 medium (8-ounce; 225g) yellow onion, diced
3 medium cloves garlic, thinly sliced
Pinch red pepper flakes
Kosher salt
One 4 1/2-ounce (130g) tube concentrated tomato paste or 6-ounce (170g) can tomato paste
One 14 1/2-ounce (411g) can whole peeled tomatoes
1 cup (240ml) heavy cream
1 pound (450g) short tubular pasta, such as rigatoni or penne
1/4 cup (60ml) vodka, plus more if desired
2 ounces (55g) grated Parmigiano-Reggiano, plus more for serving

In a large (3- or 4-quart) saucepan or small Dutch oven, melt butter over medium heat. Add onions, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent browning.

Wild Rice - Uncle Ben's Style

Thu, 01 Jan 2026 00:00:00 +0000

1.5 tsp dried parsley 1 tsp onion powder 1 tsp ground turmeric 1 tsp ground sage 1⁄2 tsp ground cumin 1⁄2 tsp black pepper 1/2 tsp basil 1⁄4 tsp ground ginger 1/4 tsp garlic powder 1 1⁄2 tsps Lowrys salt

1 Tbsp chicken base 1.5 cups water 2 tablespoons butter 1 cup Long Grain Rice 1/2 cup pre-cooked wild rice

Rice cooker on normal cycle

Fossil Fuels in 2025 Are A Moral Hazard

Sat, 28 Dec 2024 00:00:00 +0000

This is a moral claim, not a policy claim. I’m not making an argument about carbon taxes or the Green New Deal or what the federal government should mandate. I’m saying that choosing to burn fossil fuels when viable alternatives exist is, at this point, a morally wrong choice — the same way it was morally wrong to choose a discriminatory vendor when non-discriminatory alternatives were available, even before it was illegal.

The Gas Stove Lie

Tue, 20 Feb 2024 00:00:00 +0000

Gas stoves are not better. They never were. The “chefs prefer gas” narrative is a fossil fuel industry marketing success story that got so deep into culinary culture that people now defend it as though it were a principle rather than a preference built on a manufactured consensus.

Let me be specific.

What gas is actually good at

Gas provides instant visual feedback. You can see the flame, and the flame responds immediately when you turn the dial. This is psychologically satisfying and does provide some real precision for certain tasks — charring peppers directly on the burner, for instance. Some professional kitchens use very high BTU burners that can achieve temperatures impossible on residential equipment, gas or otherwise.

Joe Pantuso

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Egg HB

FOR THE MARINADE

OPTIONAL SPICES

Eggs Jeanette

F-Factor Cookie

Fluffy Pancakes

Fondant Potatoes

French Toast

Fried Rice

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Frozen Rosalita

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Gyudon

Halloween Dessert Board

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Hangout — Korean BBQ

The Menu

Timeline

Homemade Grenadine

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For the botanicals

Make the quinine tincture

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Hot Chocolate Charcuterie Board

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Improved Greek Salad

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