Massaman Curry | Kenjis Cooking Show J. Kenji López-Alt 2026-09-20 | Massaman Curry | Kenjis Cooking Show
My fridge died, so I got a new one. J. Kenji López-Alt 2023-08-02 | No description other than support the usual causes, buy my usual books, support unions, opt out of capitalism as much as is realistic, get therapy if you can afford it and advocate for it to be provided for free whether you can afford it or not, tell someone you like what you like about them to their face every day, and no, this is not an ad.
Found some early season local greenhouse heirlooms at the farmer’s market. You know what that means. J. Kenji López-Alt 2023-05-22 | ...
Old-Fashioned Handmade Aioli is Perfect for Spring Asparagus | Kenjis Cooking Show J. Kenji López-Alt 2023-05-15 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's a 2 minute video on 2-minute mayo: youtube.com/watch?v=c7kYiEB4ogYHere's a 7 minute video on 2-minute mayo: youtube.com/watch?v=9TnIeYc2CWU
That Viral Tik Tok Smashed Croissant Thingie J. Kenji López-Alt 2023-05-08 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comThis is one version of this croissant thingie I saw, but there are many others.: reddit.com/r/ShittyGifRecipes/comments/12w0hua/candied_croissant_sandwich
How to Make Real Chicago Thin-Crust Pizza at Home | Kenji’s Cooking Show J. Kenji López-Alt 2023-04-18 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comYou can find the links to all of the recipes (dough, sauce, sausage, and finished pizza) as well as my full New York Times article about researching the recipe at my linktree here. For now they are paywall free, but I don't control it so I'm not sure how long they'll be free: https://linktr.ee/kenjilopezaltYou can get the beat Chicago style giardiniera from J.P. Graziano, here: jpgraziano.comVery basic dough recipe:For two 14-inch pizzas (for 12-inch pizzas reduce everything by 25%):300g Bread Flour (I use King Arthur)7.5g salt7.5g sugar1.5g yeast30g vegetable, corn, canola, or light olive oil150g water1. Combine the flour, salt, sugar, and yeast in a stand mixer. Stir together, then add the oil and water. Mix together by hand or with the dough hook until a shaggy ball is formed. Cover the bowl loosely and let it rest for 10 minutes. Knead by hand or with a dough hook until the dough is smooth and satiny, about 10 minutes.2. Divide the dough into two equal balls and coat them lightly with oil. Transfer to quart-sized lidded deli containers or gallon-sized zipperlock bags. Refrigerate for 3 to 5 days.3. The day before baking, take a ball of dough out of the fridge and coat it lightly in semolina flour. Roll with a rolling pin to a 14-inch circle. Dust with more semolina as necessary to keep it from sticking. After rolling both balls out, transfer them to a parchment-lined cutting board or counter and let them rest, uncovered overnight.To bake the pizzas:You'll need about 2 cups of pizza sauce (your own or store-bought), a pound of low-moisture mozzarella cheese (full fat grate-it-yourself if you can, part-skim pre-grated if you can't), and toppings as desired. I usually use a half pound of Italian sausage applied raw in little bits all over the pie, a sprinkle of dried Italian seasoning and romano cheese, and some drained hot Chicago-style giardiniera.Preheat a baking stone or steel to 500°F. Transfer one disk of dough to a pizza peel with the dryer side (the side that was facing up) down. Top with sauce and cheese to the edges. Add toppings. Transfer to the stone and bake until it's crispy and browned, 10 to 12 minutes. Transfer to a cutting board, let it rest so you don't burn your mouth, cut into squares, and serve (or eat it all yourself).
Creme Brûlée French Toast J. Kenji López-Alt 2023-04-12 | This is some French toast I made using croissant bread (croissant dough baked into a loaf), which is wonderful at absorbing lots of custard. Makes it really moist and custardy, like a cross between creme brulee and french toast, which is why I added a burnt sugar crust.Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.com
Late Night Corned Beef Quesadillas J. Kenji López-Alt 2023-04-03 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet a chef's press here (not an ad or partnership, people just ask me about these all the time): thechefspress.comGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.com
Pan-Seared Pork Chops with Apple Pan Sauce | Kenjis Cooking Show J. Kenji López-Alt 2023-02-13 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's the recipe, adapted from my first book, The Food Lab:BASIC PAN-SEARED PORK CHOPSNotes: Just as with beef, it’s better to cook pork bone-in. While the bone won’t add flavor to your meat, it does act as an insulator, and there is less exposed surface area with a bone-in chop, which helps it to retain more moisture as it cooks. For best results, after seasoning the chops, place them on a wire rack set in a rimmed baking sheet, and refrigerate, uncovered, for at least 45 minutes and up to 3 days.SERVES 4Four 6- to 8-ounce (180-220g) bone-in pork chops (blade-end or rib), about 1 inch thick, brined if desired (see page 000)Kosher salt and freshly ground black pepper1⁄2 cup (170ml) cider vinegar1⁄2 cup (170ml) apple cider1⁄2 cup (150g) packed dark brown sugarPinch of ground cinnamon, cloves, and/or nutmeg1 tablespoon (15ml) vegetable oil3 tablespoons (45g) unsalted butter, divided2 thyme sprigs (optional)1 roughly chopped shallot and/or 2 cloves lightly smashed garlic (optional)1 Granny Smith or other tart apple, peeled, cored, and cut into 1⁄2-inch cubes (about 1 cup)1. Pat the pork chops dry and season with salt and pepper (see note). Whisk together the vinegar, cider, brown sugar, cinnamon, cloves, and nutmeg (if using). Set aside.2. Heat the oil in a 12-inch cast-iron or heavy- bottomed stainless steel skillet over high heat until smoking. Carefully add the chops and cook, flipping them frequently, until both sides have developed a light brown crust (if the oil starts to burn or smokes inces- santly, reduce the heat to medium-low), about 5 minutes.3. Add 1 tablespoon of the butter and the thyme and shallots (if using) and continue to cook, turning the chops frequently, until they are deep brown on both sides and an instant- read thermometer inserted in the center registers 135°F for medium, about 5 minutes longer. Transfer the chops to a platter, and allow to rest while you make the pan sauce.4. Add the butter and diced apples to the pan, return to medium-high heat, and cook, stirring constantly, until the apples are browned and softened, about 3 minutes. Add the vinegar mixture and reduce until syrupy, about 4 minutes. Season to taste with salt and pepper. Pour the apples and sauce over the chops and serve immediately.
Heart-Shaped Pizza With Brussels Sprouts and Pancetta | Kenjis Cooking Show J. Kenji López-Alt 2023-02-09 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's my NY pizza dough recipe: seriouseats.com/basic-new-york-style-pizza-doughIf you order a Breville Pizzaiolo using the link below, 10% of the sales (up to $15k total) will be donated to No Kid Hungry, dedicated to eradicate childhood hunger in the U.S. Williams-Sonoma will also be donating $15k to No Kid Hungry, regardless of how many sales are made.williams-sonoma.com/products/breville-pizzaiolo/?catalogId=79&sku=8442728&cm_ven=PLA&cm_cat=Google&cm_pla=Electrics%20%3E%20Toasters%20%26%20Toaster%20Ovens®ion_id=820120&cm_ite=8442728_14572997884&gclid=Cj0KCQiA54KfBhCKARIsAJzSrdpe1aKKuBnL-VLiwRw4NeGxQNuVEdjATcvGbojhVGvJZMDxkuMxcs0aAnQjEALw_wcBAs always, I do not earn any revenue from Breville or Wililams-Sonoma, and have no financial partnerships or sponsorships with them or anyone.
Brown Butter Mashed Sweet Potatoes | Kenjis Cooking Show J. Kenji López-Alt 2023-02-07 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's my full written recipe that's basically what I did in this video, though a little different here and there: seriouseats.com/the-best-mashed-sweet-potatoes-recipe
15-Minute Weeknight Chili | Kenjis Cooking Show J. Kenji López-Alt 2023-02-02 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comIf you want a bean-free, Texas-style chile con carne, here's a video for that: youtube.com/watch?v=pRsPrQ56BvIHere's a very complicated chili recipe (my "Best Chili Ever"): seriouseats.com/the-best-chili-recipeHere's a pressure cooker chili recipe: seriouseats.com/pressure-cooker-ground-beef-and-bean-chiliAnd here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like: seriouseats.com/chili-puree-replace-chili-powder-recipeHere's the Easy Weeknight Chili recipe from my first book, The Food Lab:EASY WEEKNIGHT GROUND BEEF CHILI Adapted from The Food LabSometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas. SERVES 4 TO 6 4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote) 1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute. 2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes. 3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.
Texas Chile Con Carne (No Beans, Chunky Beef) | Kenjis Cooking Show J. Kenji López-Alt 2023-01-30 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's a video for a weeknight ground beef and bean chili: youtu.be/YdFjuglEAdsHere's the recipe, which also appears in an updated form in my first book, The Food Lab: seriouseats.com/real-texas-chili-con-carneHere's a pressure cooker version: seriouseats.com/pressure-cooker-chile-con-carne-texas-red-chili-recipeAnd here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like: seriouseats.com/chili-puree-replace-chili-powder-recipe
Spatchcock Roast Chicken (The Fastest, Juiciest Method) | Kenjis Cooking Show J. Kenji López-Alt 2023-01-26 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHey everyone. This technique is from my first book, The Food Lab. It's the most effective and fastest way to roast a bird that I know of, whether it's a chicken or a turkey or even a duck or pheasant. I have not tried with emu.Here’s that Kevin Bacon clip: youtu.be/UbC7x5uJ1TYHere’s my NYT turkey recipe (paywall): cooking.nytimes.com/recipes/1023623-mayo-roasted-thanksgiving-turkey-with-gravy?smid=ck-recipe-iOS-shareHere's a free written recipe as well as an extensive Food Lab article on why spatchcocking is so effective: seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipeHere's another older video I did on it which is much shorter and also more awkward. You might prefer it if this one makes you seasick: youtube.com/watch?v=bbqZJZOUM6I
Changüa (Colombian Milk, Egg, and Bread Soup) | Kenjis Cooking Show J. Kenji López-Alt 2023-01-17 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.com
Mandarin Pancakes for Moo Shu Pork or Peking Duck | Kenjis Cooking Show J. Kenji López-Alt 2023-01-16 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's my Moo Shu Pork video: youtube.com/watch?v=yXvPVwGNCFoHere's Chinese Cooking Demystified's video on pancakes. Steph and Chris are much better at making these than I am!: youtube.com/watch?v=OSkjuCtbR0MI'm loosely following the recipe from my book, The Wok. Here's the recipe:MANDARIN PANCAKES These pancakes are one of the first things I ever remember cooking. I watched as my dad made a dough out of flour and boiling water (which results in dough that is as supple and easy to roll as Play-do), then helped him knead it into a smooth ball which we cut up into smaller balls that we lightly flattened out. The next step is the real trick. Rather than rolling out the pancakes one at a time, he brushed one pancake with a thin layer of oil before stacking another on top of it and rolling them out together. As the stacked disks of dough cooked in a hot, dry skillet, they started to puff and steam. Once they were blistered on both sides, my dad would take them out, then it was my job to peel the two pancakes apart—an easy task thanks to the oil and steam. What you wind up with is two pancakes that are half as thin as the thinnest single pancake you can roll out. If you want very thin, small pancakes, you can also use a pasta roller in place of a rolling pin to roll out the stacked dough balls (Make the dough balls about a third of the size recommended in the recipe, and don’t go thinner than setting 3 or 4 or the pancakes will become too delicate to peel apart!) [IMAGES 161-174: STEP-BY-STEP MANDARIN PANCAKES] YIELD:12 large pancakes or up to 36 smaller pancakesACTIVE TIME:15 minutesTOTAL TIME:45 minutes Ingredients:10 ounces (280g) all-purpose flour, plus more for dusting3.5 ounces (100ml) boiling water3.5 ounces (100ml) cold waterVegetable or roasted sesame oil for brushing 1. Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to have a friend stabilize the bowl while you do this, or to set the bowl in a heavy saucepan lined with a dish towel to keep it stable. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface. 2. Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest for at least 30 minutes and up to a couple hours. 3. Roll the dough into a long log, then cut it in half. Line up the two half-logs, then further split them to form 12 to 36 evenly-sized pieces. (12 pieces for approximate 8-inch pancakes, 16 pieces for approximate 7-inch pancakes, 20 pieces for approximate 6-inch pancakes, or 36 pieces for approximate 4-inch pancakes). 4. Working two pieces at a time, roll each piece into a smooth ball between your hands, then, using a rolling pin or wine bottle, gently roll them into circular disks about ¼-inch thick. 5. Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a circle; The size of the circle depends on the number of balls you made (see step 3). 6. Preheat a cast iron, carbon steel, or non-stick skillet over medium heat, then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens. 7. Remove the cooked disks, then carefully peel them apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel. 8. Repeat steps 4 through 7 for the remaining dough balls. Finished pancakes should be served immediately. To store leftovers, place the pancakes on a large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or by briefly heating one at a time in a hot, dry skillet. [1] These pancakes are known variously as chun bing, dan bing, or bao bing, depending on what they’re being served with or where you are.
Mushu Pork | Kenji’s Cooking Show J. Kenji López-Alt 2022-12-21 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comStay tuned for the mandarin pancake video. Here’s Chinese Cooking Demystified’s video on moo shu pork which is as great as everything they do: youtu.be/zSOiDf-v4VMThis recipe is from my book The Wok. Here's the recipe:MOO SHU (MOO SHI) MUSHROOMS OR MOO SHU PORK NOTE: If you prefer to make moo shu pork, omit mushrooms, increase pork to 12 ounces, and double all of the pork marinade ingredients. Proceed as instructed, stir-frying the pork in two separate batches, adding the scallions, woodears, and day lilies to the second batch of pork as instructed in Step 7. YIELD:Serves 4ACTIVE TIME:20 minutesTOTAL TIME:40 minutes The Dry Ingredients:¼ cup (1/2 ounce, about 15g) dried Chinese woodear mushrooms¼ cup (1/2 ounce, about 15g) dried daylily buds For the Pork:4 ounces (120g) pork loin, pork sirloin, chicken breast, or extra-firm tofu cut into thin slivers1 teaspoon (5ml) Shaoxing wine or dry sherry1 teaspoon (5ml) light soy sauce or shoyu¼ teaspoon (.5g) ground white pepperKosher saltPinch MSG (optional)1 teaspoon (3g) cornstarch For the Sauce:1 tablespoon (15ml) Shaoxing wine or dry sherry1 tablespoon (15ml) light soy sauce or shoyu½ teaspoon (1g) ground white pepper For the Stir-Fry:4 tablespoons (20ml) roasted sesame oil3 eggs, thoroughly beaten with a pinch of salt2 slices ginger, divided8 ounces mixed sliced mushrooms (see page 000)2 scallions thinly sliced on a sharp bias¼ teaspoon MSG (optional) To Serve:Mandarin pancakes or warm flour tortillasHoisin sauce or sweet bean sauce 1. Rehydrate the dried ingredients: Place woodears and daylily buds in a large bowl or measuring cup large enough to allow for them to expand about fourfold. Cover with very hot water and set aside until rehydrated, about 15 minutes. Drain thoroughly. Remove tough centers from the woodears, then thinly slice them. Cut daylilies into 2-inch pieces.2. While woodears and daylilies rehydrate, marinate the pork: Place pork in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine mesh strainer set in the sink and press on the pork with your hands to remove excess water. Return the pork to the bowl and add wine, soy sauce, white pepper, a pinch of kosher salt, a pinch of MSG, and cornstarch. Stir vigorously with your fingertips or chopsticks for 30 seconds. Set aside for 15 minutes at room temperature.3. Meanwhile, make the sauce: Combine wine, soy sauce, and white pepper in a small bowl and whisk with a fork until no lumps remain.4. Cook the eggs: Heat wok over high heat until lightly smoking. Add 2 tablespoon (15ml) oil and swirl to coat. Pour the beaten eggs into the center and cook without moving for 10 seconds. Continue to cook, stirring breaking up the eggs with a spatula until they are barely set, 30 to 45 seconds. Transfer eggs to a large bowl.5. Wipe out wok and return to high heat until lightly smoking. Add 1 tablespoon (15ml) sesame oil and swirl to coat. Add 1 slice ginger and let sizzle for 5 seconds. Immediately add pork and stir-fry until pork is no longer pink and mostly cooked through, about 1 minute (if making Moo Shu Pork instead of Moo Shu Mushrooms, cook pork in two batches—see note). Transfer to bowl with eggs.6. Wipe out wok and return to high heat until lightly smoking. Add remaining 1 tablespoon (15ml) oil and swirl to coat. Add remaining ginger slice and let sizzle for 5 seconds. Immediately add the mixed mushrooms and stir-fry until mushrooms are lightly browned around the edges, 2 to 3 minutes. Add scallions, woodears, and day lilies, and stir-fry until softened and fragrant, about 30 seconds.7. Add the pork and eggs back to the wok and toss everything to combine. Stir sauce and add to wok by pouring it around the edges. Stir-fry everything together to combine and season to taste with salt and more white pepper. Transfer to a serving platter and serve immediately with Mandarin pancakes and hoisin sauce.
Dim Sum-Style Steamed Pork Ribs | Kenjis Cooking Show J. Kenji López-Alt 2022-12-14 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's the recipe for Dim Sum-Style Ribs: seriouseats.com/dim-sum-steamed-chinese-pork-ribs-recipe-5218065
Pulled Pork Part 5: Crispy Sandwiches | Kenjis Cooking Show J. Kenji López-Alt 2022-12-09 | This is part of a series on how to make oven-pulled pork and transform the leftovers into several different dishes. You can find the videos in the series here, as they are uploaded: youtube.com/playlist?list=PLXonhhg5tUSK7OlSDiEyqkn_47NXSWGeSDonate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.com
Pulled Pork Part 4: Tacos | Kenjis Cooking Show J. Kenji López-Alt 2022-12-08 | This is part of a series on how to make oven-pulled pork and transform the leftovers into several different dishes. You can find the videos in the series here, as they are uploaded: youtube.com/playlist?list=PLXonhhg5tUSK7OlSDiEyqkn_47NXSWGeSDonate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.com
Pulled Pork Part 3: Pork and Beans | Kenjis Cooking Show J. Kenji López-Alt 2022-12-07 | This is part of a series on how to make oven-pulled pork and transform the leftovers into several different dishes. You can find the videos in the series here, as they are uploaded: youtube.com/playlist?list=PLXonhhg5tUSK7OlSDiEyqkn_47NXSWGeSDonate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.com
Pulled Pork Part 2: Ragù | Kenjis Cooking Show J. Kenji López-Alt 2022-12-06 | This is part of a series on how to make oven-pulled pork and transform the leftovers into several different dishes. You can find the videos in the series here, as they are uploaded: youtube.com/playlist?list=PLXonhhg5tUSK7OlSDiEyqkn_47NXSWGeSDonate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's my friend Sasha Marx's Pork Shoulder Ragù recipe, which is a little more complicated than the one I did here but if you want a written recipe... here you go: seriouseats.com/roast-pork-shoulder-ragu-pasta
Easy Oven-Pulled Pork (Plus Four Ways to Use the Leftovers) | Kenjis Cooking Show J. Kenji López-Alt 2022-12-05 | This is part of a series on how to make oven-pulled pork and transform the leftovers into several different dishes. You can find the other videos in the series here as they are uploaded: youtube.com/playlist?list=PLXonhhg5tUSK7OlSDiEyqkn_47NXSWGeSDonate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's the recipe for the oven-pulled pork. Omit the sauce if you want to make it exactly like I did in the video: seriouseats.com/easy-oven-pulled-pork-recipe
Potato Leek Soup | Kenjis Cooking Show J. Kenji López-Alt 2022-12-04 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's a recipe that I wrote years ago which is similar but not exactly the same as what I did here. You should easily be able to adapt it: seriouseats.com/best-potato-leek-soup-recipe
Puntarelle Salad | Kenjis Cooking Show J. Kenji López-Alt 2022-11-27 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.com
Roasted Pumpkin Soup | Kenjis Cooking Show J. Kenji López-Alt 2022-11-25 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comRecipe:Cut a kabocha or kuri squash into quarters and scoop out the seeds. Cut off the hard areas around the stem.Place the squash on a large sheet tray or in a Dutch oven and rub with a couple tablespoons of olive oil to coat every surface. Add a sliced onion and a few slices of ginger do the same. Season it all with salt and pepper. Add some herbs and their stems on top of you have any around.Roast in a preheated 375ish oven until everything is tender - about 45m to an hour. Blend it in a blender, a food processor, or with a hand blender, adding stock or water to get it to a nice creamy consistency. Adjust the seasoning with more salt and pepper. If you want, sweeten. A bit with maple syrup, honey, molasses, golden syrup, or brown sugar. Or whatever other sweet thing you have on hand. Eat it by yourself or with other people.
Cantonese Soy Sauce Chow Mein (Easy Pan-Fried Noodles) | Kenjis Cooking Show J. Kenji López-Alt 2022-10-12 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok from which this recipe was taken) here: kenjilopezalt.comHere's a great soy sauce chow mein recipe from Woks of Life: thewoksoflife.com/cantonese-soy-sauce-pan-fried-noodles
Niku Udon (Japanese Beef Noodle Bowls) | Kenjis Cooking Show J. Kenji López-Alt 2022-09-27 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok from which this recipe was taken) here: kenjilopezalt.comHere's a very basic dashi recipe: seriouseats.com/basic-japanese-dashi-recipeYou can see me make dashi in my miso soup recipe: youtube.com/watch?v=U_Y9BUP3VVIHere's a video for gyudon (beef and rice bowls): youtube.com/watch?v=tW_r3AkPBjAHere's a printed recipe for gyudon. The beef and onion mix is basically the same as the mixture for niku udon: seriouseats.com/gyudon-japanese-simmered-beef-and-rice-bowl-recipeHere's a written recipe for this dish from my friend Namiko at Just One Cookbook. It's very similar to how I make it: justonecookbook.com/beef-udon
Simple Stir Fried Broccoli | Kenji’s Cooking Show J. Kenji López-Alt 2022-09-12 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok from which this recipe was taken) here: kenjilopezalt.com
The Cheeseburger Fatty Melt | Kenjis Cooking Show J. Kenji López-Alt 2022-09-05 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere is one of Adam Kuban's old fatty melt recipes, though there were earlier ones (that seem to have been purged from ancient Serious Eats archives): seriouseats.com/double-hamburger-fatty-melt-bacon-recipe
Blueberry Upside Down Cake | Kenji’s Cooking Show J. Kenji López-Alt 2022-09-01 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere is Stella Parks' (Bravetart's) Blueberry Upside Down Muffin recipe: seriouseats.com/upside-down-blueberry-muffin-cake
ALT Sandwich | Kenjis Cooking Show J. Kenji López-Alt 2022-08-31 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's my tomato sandwich video: youtube.com/watch?v=Oc-R1hOrNowHere's my 2-minute mayonnaise recipe: seriouseats.com/two-minute-mayonnaise
Five-Ingredient Strawberry Shortcake | Kenjis Cooking Show J. Kenji López-Alt 2022-08-23 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's the written recipe for this dessert: seriouseats.com/five-ingredient-strawberry-shortcake-scratch-recipe
Elotes (Grilled Mexican Street Corn) | Kenjis Cooking Show J. Kenji López-Alt 2022-08-18 | Here's the recipe: seriouseats.com/mexican-street-corn-elotes-recipeThis is the second video I've done of this same thing, apparently. I guess it's good! Here's the other version I did: youtube.com/watch?v=7ACgshZC45gDonate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.com
Bacon and Egg Fried Rice | Kenjis Cooking Show J. Kenji López-Alt 2022-08-15 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezThis recipe appears in my latest book, The Wok: Recipes and Techniques.Get my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's another fried rice video: youtube.com/watch?v=u2MJzEuI0vI
Quick Sauce from Fresh Tomatoes (Make it While the Pasta Cooks) | Kenjis Cooking Show J. Kenji López-Alt 2022-08-11 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.com
Pasta with Broccoli and Sausage (Classic Italian Cooking) | Kenjis Cooking Show J. Kenji López-Alt 2022-08-03 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's my friend Sasha Marx's written recipe for pasta with broccoli rabe, which is a little different from mine but also excellent: seriouseats.com/orecchiette-broccoli-rabe-sausage
Braised Asparagus is Great | Kenjis Cooking Show J. Kenji López-Alt 2022-08-01 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's my braised asparagus recipe, written down: seriouseats.com/braised-asparagus-recipe
A Really Good Tomato Sandwich | Kenjis Cooking Show J. Kenji López-Alt 2022-07-29 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere's how to make some fresh mayo from scratch in about two minutes: youtube.com/watch?v=9TnIeYc2CWU
Live Japanese Mapo Tofu Demo With Dan Souza | Kenjis Cooking Show J. Kenji López-Alt 2022-07-28 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comCheck out Dan's great video series, What's Eating Dan here: youtube.com/watch?v=I0kr15DYHNU&list=PLnbzopdwFrnZc-UgGYETAQair7VzS7_Z8
How to Season a Wok (non-stick the first time you use it!) | Kenjis Cooking Show J. Kenji López-Alt 2022-07-27 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.com
More Oklahoma Onion Burgers | Kenjis Cooking Show J. Kenji López-Alt 2022-07-24 | Here’s another video I shot when making Oklahoma onion burgers - these one indoors using an onion towel. You can also see how my brain works because I probably blab about the same things as in the other video.Here’s the first video: youtu.be/6wYjsdU6qgIDonate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere’s my New York Times article about these burgers (with a written recipe): nytimes.com/2022/07/19/dining/oklahoma-onion-burger-recipe.html
Oklahoma Onion Burgers Outdoors on the Grill | Kenji’s Cooking Show J. Kenji López-Alt 2022-07-19 | Donate to No Kid Hungry here: p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopezGet my books (including The Food Lab and my new book, The Wok) here: kenjilopezalt.comHere’s my New York Times article about these burgers (with a written recipe): nytimes.com/2022/07/19/dining/oklahoma-onion-burger-recipe.html
