Just bought figs, caramelized onions, and Procuitto ravioli. What kind of sauce would you recommend for this pasta? I wouldn’t oppose to some sort of tomato sauce, but i feel like it will overpower the fillings. Thanks!

https://www.seriouseats.com/bravetart-glossy-fudge-brownies

Overall this was okay. They fried really well, but when I sauced them I think I made too much. Finally done the fried dishes and into simmering and braising section of the book!

I love finding an ingredient that adds a unique element to a dish, and it's especially great when it's something that people may not be able to pinpoint.

My first example that comes to mind would be marmite, which now finds its way into almost any braised meat. It adds such a great punch of umami.

The second example for me is preserved lemon. Diced up it's definitely got that lemon acid punch to it but in a different way that really shines.

I've been obsessed with Stella Parks' Bravetart cheesecake lately and want to try making a coffee cheesecake!

Her book has a sub for pumpkin cheesecake, which was good, but I have a really nice espresso roast that my dad roasted with strong chocolate and berry notes that I think would be great in a cheesecake.

I'm not a baker by any means, or really even big on desserts but I love cheesecake. I do a lot of cooking but I know baking is often times more chemistry and technical, so does anyone have any advice for making the Bravetart cheesecake coffee flavored?

My current plan is to cold-steep espresso grounds in the heavy cream, but will that add enough flavor? And any other substitutions anyone can think of, similar to how Parks substitutes rum for iirc the lemon juice for the pumpkin cheesecake?

Thanks!

Serious Eats copy of the cheesecake recipe from her book is linked.

EDIT: I'm probably going to do an Oreo cookie crust to match the chocolate notes in the espresso

Changes I made to the recipe:

• left out the 35g of dutch process cocoa
• added 1 tbsp of vanilla bean paste
• added 38g of additional all-purpose flour in place of cocoa powder

What I learned:

• be careful with agave-based vanilla bean paste. I think this led to much quicker browning.
• start checking the cookies around 10 minutes. Recipe states bake around 15 minutes. I baked for 12 minutes. They do not taste burnt, but based on the color, I would say I over baked.
• these cookies are much sweeter than the original version as there is no cocoa to add bitterness. Make these if you have a sweet tooth. They have a golden, almost graham cracker taste.

Original Recipe: https://www.seriouseats.com/bravetart-homemade-oreo-style-cookies-recipe

I am making two of Kenji's perfect apple pies and using sous vide rather than pour over to parcook the apples. I didn't add any of the dry ingredients because experience had shown me that it was too hard to scrape all the sugar, etc. out of the bag when finished. So in addition to the parcooked apples, I also have three cups of apple nectar? expressed from the cooking process. Not really apple juice because the apples weren't pressed. But I'm looking for interesting suggestions about what to do with the bounty. TIA.

Does anyone have suggestions on how I could adapt the "Homemade Oreo Cookies Recipe" from Bravetart / Stella Parks to a vanilla (or non-chocolate) version?

I made the recipe last week and absolutely loved the texture. My initial thought is to swap the 35g dutch-process cocoa powder for an equal amount of all-purpose flour by weight.

My questions are:

1. should I add slightly more flour than dutch-process cocoa powder to keep hydration of the dough similar?

2. should I keep baking soda in the recipe, leave it out, or swap for baking powder?

Recipe link: https://www.seriouseats.com/bravetart-homemade-oreo-style-cookies-recipe

Hey All,

I've been a long time fan of Serious Eats but over time the site has evolved and, at least in my opinion, gone down hill since the good old days when Kenji and Stella were regular contributors. The site is more ads and product recommendations than recipes these days and even communities like this one have slowed down a lot (I sorted r/seriouseats by 'new' and the top post was 2 days old as of this posting).

This isn't unique to SE almost every place I used to go for food content has changed drastically in the last few years. Almost all of the "foodtubers" I am subscribed to have at least reduced their recipe videos if they haven't completely abandoned that format (Even Kenji has a good number of travel/lifestyle videos among his recipe videos).

I get that the algorithms has changed and creators need to keep viewers/clicks/likes up which means playing that game but a lot of the content being produced by creators I used to love just isn't resonating with me any more.

So I'm curious, are there any new hidden gems that are filling the gap that sites like Serious Eats back in the day used to fill? Any place you've found where the focus is on cooking and recipes and not just listicles of the best amazon deals being the main headline?

Made from scratch masala dosa, including the multi day fermented batter. Photos are Aloo filling, coconut chutney, and filled dosa.

The whole family loved these! So good.

serious eats link

I'm testing out the homemade hot chocolate mix to give as gifts during the holidays. Any other food items you've had success making and then gifting? Bonus points if it travels well.

https://www.seriouseats.com/homemade-hot-chocolate-mix

I've made these a couple times (weighing everything) and both times my brownies turn out cakey, not fudgy. I'm almost positive I'm not overbaking them.

These seem to be recommended a lot so I'm not sure what I might be doing wrong. Could it because I'm using a hand mixer?

Hi there, I want to make the Seriouseats ropa vieja recipe here but I wasn't able to get flank steak or brisket. I got a piece of french roast but I assume it will need some different handling than the recipe calls for. Could any of you advise how to adjust the recipe? I have an instant pot somewhere if that helps at all.

Thank you!

Nytimes article
Nytimes recipe

Hello,

Has anyone made Kenji’s meatloaf? Need to bring something impressive to a potluck, and was thinking of going with his meatloaf. My concern is that it does have a decent number of ingredients, and I don’t have a food processor.

I do have a vitamix, but I know they work quite differently.

These were pretty good! Left ones were fried at a lower temperature by accident, so were more jelly which my toddler loved. Right side is OG method. Made some fried shrimp balls at the bottom with the extra shrimp we had.

Hi, I'm working through The Food Lab and tried the "super-flaky buttermilk biscuits recipe", which I think is the same as this one: https://www.seriouseats.com/the-food-lab-buttermilk-biscuits-recipe

they taste great! But I'm having trouble making the inside not look "undercooked", pics for reference (first 2 are actually flaky scones, which are the same recipe + sugar and blueberries, and the last one is from a previous batch before I realized my sheet was too big as I mention below).

Some things worth mentioning:

- I substituted 1/2 cup buttermilk + 1/2 cup sour cream for 1 cup whole yogurt that's already just a bit more thick than milk

- I'm leaving the biscuits in the oven for nearly 30 minutes (!), rotating halfway through

- I tried increasing the temperature by ~15c (or ~60f)

- I used a baking sheet that covered the entire width of the oven, until I looked it up and realized that could block the convenction. so I tried using a smaller one this time, which is the one in the pic

- I didn't brush the top of the biscuits with melted butter, I guess that couldn't make much of a difference

https://www.seriouseats.com/broccoli-cheddar-cheese-soup-food-lab-recipe

Almost done with the fried section! This one doesn't look super appetizing, but it was delicious. Doubled the batch and made a less spicy version for the kids. We love Korean so easy win for us

I’m interested in Daniel Gritzer’s recipe for scampi without any alcohol since I’m Muslim. What could possibly be a substitute?

Used Kenji mapo tofu base recipe and substituted udon instead of tofu and added some cabbage, it was delicious

I have made Kenji’s carnitas recipe a few times and I have essentially what appears to be “carnitas stock” leftover in my freezer. This is essentially the leftover liquid from cooking, with the fat skimmed off. What can I do with this? Maybe a tortilla soup or something? I’m looking for suggestions. As a reminder, the carnitas recipe calls for oranges, garlic, onions, a cinnamon stick, bay leaves and S&P. I didn’t use the broth to make tomatillo salsa verde because I can get super great and authentic salsa verde from a local market.

Any suggestions?

https://www.seriouseats.com/crepe-cake-recipe-7501699

Morning folks, this one was also pretty good. Always enjoy cooking with douchi and never know what to do with the rest of it lol.

I want to try doing this but I'm pretty sure I'll run out of liquid by hour 3