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van Serious Eats

The Best Roast Potatoes Ever

- Crispy Roasted Potatoes - using baking soda to cooking water and adds rosemary-garlic at the end..

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van Serious Eats

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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van Serious Eats

The Food Lab: The Science of the Best Chocolate Chip Cookies

"The Science of the Best Chocolate Chip Cookies" My inner nerd and foodie loves this!

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van Serious Eats

Pressure Cooker French Onion Soup

Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking. Finishing off those onions with sherry, stock, and some aromatics transforms them into a soul-satisfying classic French onion soup.

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van PEOPLE.com

Ken Oringer’s Corn and Gruyère Mashed Potato Gratin Recipe

This comforting side from the owner of Toro Restaurant is sure to earn a permanent spot on your holiday table

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van Serious Eats

15 Speedy Pressure Cooker Recipes to Save Your Weeknights

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

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Cranberry and Brie Turkey Quesadillas with Avocado and Candied Jalapenos
van Closet Cooking

Cranberry and Brie Turkey Quesadillas with Avocado and Candied Jalapenos

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van Serious Eats

How to Get Started With Sous Vide Cooking

You've never cooked sous vide before, and it's unlike any kind of cooking you've done in the past. Where should you start? What should you cook first? Here's a simple, no-nonsense guide to the essential tools, plus some basic foods and techniques that should be at the top of any first-time sous vide cook's list—the ones that will show you results beyond anything you've achieved through more traditional methods.

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van Serious Eats

How to Make Queso Fresco, the World's Easiest Cheese

How to Make Queso Fresco, the World's Easiest Cheese | Serious Eats

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van Serious Eats

Serious Entertaining: Early Spring Dinner

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