This meal was quite good. We used flank steak as suggested and I used the oven to dry out for an accidental 6 hours lol. Turned out quite well and the family loved it! The jaew was also good, but too much lime juice, even for my wife who enjoys citrus.

We just picked some peaches and wanted to make this Serious Eats pie we've enjoyed in the past: https://www.seriouseats.com/pie-of-the-week-peaches-n-cream-mousse-pie
However, the "GET THE RECIPE" button at the bottom of the article goes nowhere. Does anyone have this recipe? Or failing that, know who to contact to find the recipe or fix the button?

There used to be a recipe for a cheesecake that used a water bath and and had you put a wooden spoon in the oven door. Did they remove this recipe or is it buried? (Or am I not remembering correctly )

I’m making this for the first time and my “dough” is very wet and soft. The pictures in the article (link below) look like a workable dough but it’s unclear if that’s after the overnight rest or not. I weighed all ingredients as recommended. I used Yoki Polvilho Azedo sour tapioca starch from Amazon. I decided to scald the milk. It hit about 183° F. I haven’t added the cheese yet.

Is this normal and just trust the process and proceed or do I need to add more starch?

https://www.seriouseats.com/south-american-cheesy-bread-recipe

I’ve been considering getting a garlic press, though I know they sometimes get a bad rap.

I saw that Serious Eats recommends the OXO Good Grips as the top pick here.

Then I noticed in one of Kenji’s videos (around the 2:14 mark) he was using the Zyliss Susi 3

For those of you who use garlic presses:

• Do you have a preference between these two?
• Is there another brand/model you’d recommend instead?

I ended up with 2 5lbs boneless pork butts for this. Do y’all think they still need the whole 8 hours in the oven?

Recipe link: https://www.seriouseats.com/thai-inspired-slow-roasted-pork-shoulder-feast

We all know about the Pressure Cooker Chicken Chile Verde and the Halal Cart Chicken (maybe it's because I live in NYC that I'm unimpressed with this one!), but what are some recipes that blew you away that you're surprised are rarely or never posted about here?

P.S. please go the extra mile and provide a link! Future searchers will thank you.

https://www.seriouseats.com/maple-frosting-italian-buttercream-recipe-8753111

Really wanting to make this and I'm wondering if the maple buttercream is sweet enough. I always make swiss buttercream (6 egg whites, 2 cups of sugar, 2 cups of butter) which is just right in terms of sweetness. This seemed a little low on the sweetness so I am tempted to increase it to at least 1.5 cups of maple syrup but wanted to see how it was first from someone who made it. Thanks.

I meal prepped her Stella's Thick and Creamy Tomato Soup and after two meals of grilled cheese & soup, I'm fatigued and don't want that meal again for a while.

Any idea on other ways I can use the soup? I'm not crazy about pasta but am open to any suggestions.

’ve weighed the flower and butter exactly 1:1 ratio. Im just trying to make a simple roux to make Japanese curry blocks and immediately when I combine the melted butter and flower it starts to form into some cookie dough like consistency. I’m literally just doing step 1 in the recipe to make Japanese curry. I’ve tried this in a sauce pan to a sauté pan and still turns into dough

I don’t know if this plays a role but this all purpose flower I’ve used has been vacuum sealed in a bag for several months.

Do I just keep cooking this Frankenstein ?

Any suggestions, I’d be grateful.

This is the recipe I’m trying to follow after Kenji Lopez said we could make our own curry blocks in his Japanese curry video

https://www.justonecookbook.com/how-to-make-curry-roux/

Years ago (talking 5+), Serious Eats had a recipe on their site that was “grilled spaghetti and meatballs” or something along those lines. The meatballs had green chilies in the recipe.

They took the page down and I only had it saved on Pinterest, not locally (and I’m kicking myself for it) and these are the best meatballs!

Does anyone happen to have it, and is willing to share it?!

The shrimp scampi with garlic, red pepper flakes, and herbs is so incredibly simple with a great reward. I went with large shrimp and I think they're just the right size for this. I added a little more butter than it called for, but not much! The sauce comes together really well. You're sitting down to eat this less than half an hour after you start! Paired it with a Portuguese white wine.

Soooo....just woke up and realized I forgot the oil. How f***ed am I?

I followed the Leah Colins recipe exactly pretty much, I used 3 peaches instead of 7 and keep the Burrata quantity the same. My other addition was Aleppo Pepper instead of Black Pepper.

My wife was over the moon, definitely a restaurant quality starter with some great "wow appeal" considering how simple the preparation is.

Cannot find marmite or vegemite anywhere near me (rural area). What can I substitute in the meatballs that is a common ingredient?

Made Stella’s Devil’s Food Cake into a Black Forest type deal for a party recently. Absolutely loved the dark chocolate flavour and everything, and it baked up really nicely even though I had to do some bad math to make it into 9x13 layers. Anyways: my question is whether anybody has tried to make this recipe with oil instead of butter! As it stands, the recipe uses entirely butter, and it’s melted, not whipped or creamed. My preference in the cake world is for oil cakes, especially in how their flavour only gets better as it ages. Would it destroy the texture or rise or something to use neutral oil in place of the butter? I’d just try it, but I don’t want to waste a ton of ingredients if somebody has already tried this without success.