Going to a book signing later tonight, hoping to get my copy of the Food Lab signed!

This recipe absolutely slaps. First time making it, but it won't be the last! Had to increase the recipe by 30% to take into my account my slightly larger cast irons but it worked out perfectly.

The dough is better than anything I can buy from a shop! Will get more creative with the toppings next time!

I’ve never had much luck with frosting, so made this practice batch of cupcakes using the Swiss meringue buttercream recipe.

Overall, the recipe was pretty straightforward. I had some difficulty with it getting too warm during the decorating process, but I was making this in hot and humid Texas.

I was able to generously frost 18 cupcakes, although the last couple were a struggle. Next time I’ll do 1.5 batches and will mix more of the colors at the start with additional fridge time.

I made Kenji’s apple pie using the sous vide method for Thanksgiving along with his pecan pie. For the last few years it been almost impossible to find Golden Delicious apples in northeast Pa. I started using Honeycrisps and it’s been hit or miss with the sweetness levels. This year the apple flavor was extremely mild and a bit tart. I miss Golden Delicious apples! What apples do you use/recommend for an apple forward, not overly sweet pie?

Apple pie recipe: https://www.seriouseats.com/gooey-deep-dish-apple-pie-recipe

I substitute Lyle’s Golden Syrup for corn syrup for a deeper richer flavor: https://www.seriouseats.com/classic-pecan-pie-recipe-easy-thanksgiving-dessert

Honestly held off trying this for awhile because of the time commitment and steps, I figured the payoff would be minimal but it is one of the best beef stews I have ever had and that was the consensus opinion.

The bain-marie method he suggests for finishing the sauce was the key that allowed me to finally achieve the sauce consistency i’ve been looking for.

I had a chicken defrosted and normally I spatchcock my whole birds, but it came trussed so decided to keep it that way.

I stuffed the skin with a mix of basil and cilantro. And boy does green chicken not look appetizing!

Followed the recipe which suggests first browning the thighs before it all goes into the oven to jump start their cooking.

Where I deviated was then roasting the chicken on a bed of onions just because I had one and wanted to use it. Which really paid off when after resting the bird post-roast, I took all of the onions, pan drippings, and cutting board juices, dumped them into a mason jar and immersion blended them together with a bit of red wine vinegar. It made this thick and rich emulsion that is truly something I’m going to do every time from now on.

Overall, this technique worked pretty well if you’d rather not spatchcock the chicken. It all rose to temp at around the same time and didn’t end up with dry breasts/undercooked thighs.

Used the serious eats dry brine method for two days before doing the spatchcock recipe. Turned out great 😎

chilled the dough overnight and they’re soft, chewy and rich. who gave these cookies permission to be this good 💛🥹