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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…

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25 Truques imperdíveis para fazer Macarrão como um Chef

Exagere no sal, coloque muita água e nada de óleo! No preparo ou ao esquentar, isso vale ouro.

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Polvo à lagareiro

roasted octopus with potatoes (polvo à lagareiro) I'm sure it tastes great, but I'm seriously freaked about eating octopus. CREEPY.

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15 Speedy Pressure Cooker Recipes to Save Your Weeknights

15 Speedy Pressure Cooker Recipes to Save Your Weeknights | Serious Eats

Rich and Creamy Tonkotsu Ramen Broth

Tonkotsu Raman Broth...Step by step how to by Serious Eats. This is not your college Ramen and you should be thankful it isn't...can't wait to spend a day making this!

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Foolproof Pan Pizza

"Foolproof Pan Pizza" using a castiron skillet - will be making this week

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Asian Slaw with Ginger Peanut Dressing

Dressing: honey, oil, rice vinegar, soy sauce, toasted sesame oil, peanut butter, salt, Sriracha sauce, minced fresh ginger, garlic minced Slaw: shredded green or white cabbage, carrots, peeled, red bell pepper, edamame, scallions, peanuts, cilantro

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The Food Lab: How to Make New York's Finest Sicilian Pizza at Home

A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.

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Mushroom Ragù

You can't go wrong serving it on top of plain pasta or polenta, but our favorite use is layering it in this polenta lasagna.

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Butter-Basted Sous Vide Halibut

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 than other flaky white fish—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…

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