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…
Exagere no sal, coloque muita água e nada de óleo! No preparo ou ao esquentar, isso vale ouro.
A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.
I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time. But bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here's how to make it.
roasted octopus with potatoes (polvo à lagareiro) I'm sure it tastes great, but I'm seriously freaked about eating octopus. CREEPY.
Foolproof Pan Pizza | Serious Eats : Recipes
For the amateur noodle shopper, parsing through a grocery's many noodle options can be mindboggling, so it helps to have a guide. Here's everything you need for your next shopping trip.
Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. Here's how to do it.