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The Best Roast Potatoes Ever

This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato…


The Best Yorkshire Puddings

The Best Yorkshire Puddings | Love Yorkshire puds. So glad that Kenji has decided to tackle this. Must try with the next roast.


Rich and Creamy Tonkotsu Ramen Broth


West African Peanut Soup Meets Khao Soi. Extra Nuttiness Ensues.

Peanut, coconut, sweet potato and kale soup. I'd add extra fresh chilis next time - really tasty! Works fine with all-natural peanut butter and regular coconut milk, need be.

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

Since people like lists, here are my top ten tips for those new to veganism. These are things I wish I would've known before starting my month-long Vegan Experience last year. Some tips are practical, others are philosophical, but I think all are useful.


The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want


Pressure Cooker French Onion Soup

Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking. Finishing off those onions with sherry, stock, and some aromatics transforms them into a soul-satisfying classic French onion soup.


The Serious Eats Guide to Shopping for Asian Noodles

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


Nigel Slater's Hot, Sweet Plum Chutney