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Kenji López - 3 Josh Scherer - 1 Nicole Enayati - 1 Scherer - 1 Enayati - 1 Fry - 1 Ruth Alexander - 1 “ - 1
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Detroit KitchenAid mayo
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Search resuls for: "Kenji Lopez"


7 mentions found


☆ 6 Podcasts for Food Lovers
  + stars: | 2024-02-25 | by ( Emma Dibdin | ) www.nytimes.com   time to read: +3 min
On its surface, food seems like a safe, low-stakes topic of conversation. Yet just like on matters of religion and politics, discussions of food can become surprisingly contentious — to demonstrate this, just ask your dinner guests to consider whether a hot dog is a sandwich. And some dissect food trends like bone broth, cold brew coffee and air fryers to judge whether the hype is warranted. Starter episode: “What’s The Best Type of French Fry?”As you’d expect from a BBC World Service production, this series has a nuanced, global perspective on the production and consumption of food. Although the guests featured in this American Public Media series are all food professionals, part of the fun is just how varied their recipes are in terms of both complexity and category.
Persons: Josh Scherer, Nicole Enayati, Scherer, Enayati, Fry, Ruth Alexander, “, you’re, Paola, Kenji López, Jesse Sparks Organizations: BBC, Service, Public
☆ Macaroni and Peas, Buttermilk Roast Chicken and Shabu Shabu
  + stars: | 2024-02-24 | by ( The New York Times Cooking | ) www.nytimes.com   time to read: +1 min
We know that frozen peas are a freezer staple — they’re just as good as their fresh counterparts, and they’re always ready to add little pops of sweetness to skillet greens with runny eggs and vegetable pulao. But … what makes them such a good freezer staple? A reader asked the cookbook author Kenji López-Alt for his new column titled, appropriately enough, Ask Kenji. Nigella Lawson’s buttermilk roast chicken is a veritable cozy classic, especially since you can leave the bird in its buttermilk bath for up to two days. Be sure to scroll through the reader notes for clever substitutions and additions: using all thighs, swapping Greek yogurt for the buttermilk and spiking the marinade with hot sauce.
Persons: they’re, Kenji López, Kenji, paglia e fieno
☆ These Are Superior Potatoes
  + stars: | 2024-01-26 | by ( Sam Sifton | ) www.nytimes.com   time to read: +1 min
Mark Bittman is a freewheeling cook, a minimalist, open to improvisation. If I were writing his biography, I’d title it “Largely Unattended.”Kenji López-Alt is the opposite: an exacting, scientifically minded kitchen authority who employs terms like “polysaccharide glue” to explain why, for example, his Parmesan-crusted roasted potatoes (above) are so shockingly crisp and delicious. Read the recipe a few times before you make it, and then watch him make the dish on our YouTube channel so you’re well acquainted with the process. You’ll see. These are superior potatoes, amazing potatoes, just the dish to accompany a cast-iron steak that, when you’ve come to the end of the cooking process, you should take off the heat and baste in butter, with a healthy sprig of rosemary and a couple of cloves of garlic.
Persons: Mark Bittman, ” Kenji López, you’ve Locations: Detroit
☆ Worth the money: 5 must-have products for a better kitchen
  + stars: | 2023-11-05 | by ( Annie Probert | ) www.cnbc.com   time to read: +3 min
As the holidays approach and the days grow shorter, many of us are preparing to clock more hours in the kitchen cooking everything from turkeys to cookies. Mini Dutch ovenWith a chill in the air, it's finally soup season, which usually means pulling out my deepest, heaviest pots. Luckily, my Great Jones Dutch Baby, $120, is the perfect volume for cooking dinner for two. While an immersion blender, like this $45 one from KitchenAid, isn't technically a must-have kitchen tool, the time and energy it saves for things like soup and applesauce is 100% worth it. Simplehuman trash canIn what kind of world do kitchen trash cans — the ones recommended by reviews websites, anyway — cost hundreds of dollars?
Persons: Great Jones, It's, — Hanna Howard, isn't, — Emmie Martin, J, Kenji Lopez, — Ryan Ermey, — Cameron Albert, Deitch Organizations: CNBC Locations: KitchenAid
☆ A Potato Salad That Packs a Serious Umami Punch
  + stars: | 2023-06-28 | by ( Mia Leimkuhler | ) www.nytimes.com   time to read: 1 min
Mia here, filling in for Melissa Clark, who’s on vacation. Why smush potatoes into mayo when you could shingle them with cheese or roast them until crispy? What changed my mind was fish, specifically the realization that smoked salmon, tinned mackerel and — favorite of favorites — salmon roe were perfect partners to lush potato salad. So, of course, I immediately saved Kenji López-Alt’s Japanese potato salad with mentaiko (above) to my recipe box. It’s potato salad, but with umami oomph.
Persons: Mia, Melissa Clark, who’s, Kenji López, umami oomph Locations: mayo
☆ The Secret to Better Salmon Is Salt
  + stars: | 2023-05-21 | by ( Sam Sifton | ) www.nytimes.com   time to read: +1 min
J. Kenji López-Alt went full Kenji recently and dove deep into the process of dry-brining salmon to achieve firmer, juicier, less albumin-stained cooked fillets. Which means if I can get to the store early today, I can make Ali Slagle’s new recipe for teriyaki salmon or my old one for pan-roasted salmon with jalapeño (above) this evening, and eat it with steamed rice and Mark Bittman’s salad of asparagus ribbons tossed in sesame oil and rice vinegar. As for the rest of the week. “Just made this and mid-meal felt the urgent need to come here and rave about it,” one subscriber noted on the recipe. “Super easy and super quick to make!”
☆ It’s Bready. It’s Cheesy. It’s One of Kenji López-Alt’s Favorite Breakfasts.
  + stars: | 2023-04-26 | by ( J. Kenji López-Alt | ) www.nytimes.com   time to read: 1 min
The first time I tasted changua, a dairy-rich Colombian soup, my wife, Adri, a Bogotana from the heart of changua country, grimaced as I swirled the golden yolk of a poached egg through some half-melted cheese. She pulled a sour face as I sopped up the milky broth, seasoned with cilantro and green onions, with a chunk of bread. She pretended, I think, to suppress a gag as I ate it and continued until I finished. Changua, an Andean soup of Muisca origin, has a divided audience in its home departments of Cundinamarca and Boyacá. (An informal poll I took in the group chat I share with my Colombian in-laws showed a near-perfect split between changua lovers and haters, as did a poll I took on Instagram.)
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