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What are your Autumn projects?

I was riffling through my closet this past week looking for something with a sleeve.  It’s been three degrees less than a million degrees here in New Orleans which means Autumn is upon us.   Every season I go digging through my closet hoping to assemble some sort of haphazard capsule wardrobe for the coming

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[Photographs: Vicky Wasik, Daniel Gritzer, Emily and Matt Clifton, J. Kenji López-Alt] Risotto is a fine dining staple that, for too long, has been confined to restaurants. The creamy, comforting dish is often thought to be inaccessibly difficult for home cooks. But the truth is that, with the right technique, risotto is easy enough for

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Blender soups are great because, often, you just need a few ingredients. Start with one all-star, seasonal ingredient like winter squash, broccoli, tomato, or asparagus. Beyond that, perhaps an onion, some broth or water, some herbs or spices, boom – you’ve got what you need to make a beautiful, silky blended soup. A soup like

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Let It Be Sunday, 138!

Hello my dear friends! Welcome to this Sunday.  I hope the weekend is treating you well.  This week was plenty.  The world is plenty, you know?  In the news we know that Trump is picking thin-skinned and unpresidential fights with professional athletes, North Korea thinks it’s time to flex its muscles and we’re all like…

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Smashed Sweet Potato Tacos

This is a quick write-up of the color fantastic tacos we had for lunch recently. So simple, so good! Homemade tortillas (worth the effort) get slathered with a layer of roasted, smashed sweet potatoes which are topped with a sprinkling of black beans. From there it’s all about the extra toppings like sliced avocado, quick

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Balsamic Glazed Roast Pork

It’s been a goofy month. I don’t know if the word “goofy” exists or translates into French, but c’est comme ça, as they say, or “that’s how it is.” It seems like everything got discombobulated; even my vacation plans were thwarted by a server outage and a nasty jellyfish sting, whose only upside was that it

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This post is all about putting your waffle iron to use. We have a really great waffle maker, and I use it regularly, but pretty much only for my favorite waffles. It’s the most egregious example of a single use appliance. So! I was chatting with a friend the other morning about the clever menu

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[Photograph: Chris Pizzello/Invision/AP. Lasagna photograph: J. Kenji López-Alt] For the first episode of the new season of Special Sauce I invited on a very special guest: the brilliant, original, and always thoughtful Adam Driver. We talked about his unusual path to an acting career, which took him through the Marines. His time in the armed

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NUT BARS

My sister in law made these for a family picnic last weekend and Hugh hasn’t stopped talking about them. You know how Lara bars taste reminiscent of real food but they are just too sweet? Personal opinion. Too many dates! Dates are cheaper than nuts per volume, it’s business, I digress. For maximum snack staying

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The Pho I Lost

[Photographs: Max Falkowitz] I’m not sure whether it’s the taste that comes first when the memory hits me, or the sense of place. I do know that it usually happens when there’s a threat of rain, and particularly when I’m walking. All of a sudden, for a moment, I’ll feel as if I’m on a

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The Best Measuring Spoons

[Photographs: Vicky Wasik] Home cooks could be forgiven for not knowing that measuring spoons are coldhearted liars. The US Department of Commerce’s National Institute of Standards and Technology (NIST) publishes guidelines for how much tea- and tablespoons should hold. Even if you didn’t know that the Feds set standards, many manufacturers stamp that amount, in

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[Photographs: Vicky Wasik, Carrie Vasios Mullins] I love the taste and aroma of a good cup of coffee, but the truth is I don’t drink the stuff too often—all that caffeine and acidity isn’t how I like to start my morning. But I do love to bake and cook with coffee, which is a great

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Pasta videos are one of my favorite things on the internet. To be specific, the making and shaping of pasta using traditional ingredients and methods. There are all sorts of videos out there, and pasta enthusiasts on all the different platforms, but I love watching Italian grandmas (nonnas) the most. I’m going to highlight a

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Rolled Jam Buns with Sour Cream Glaze

I saw a lovely lady riding her bike through New Orleans today. The sunlight was low and behind both of us in that comforting way that says the day is almost closed and we’re all headed home to take off our bras and make butter pasta. She was riding her bike wearing a dress and

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The Food Lab: Japanese-Style Tempura

[Photograph: J. Kenji López-Alt] Editor’s Note: This article is adapted from my book, The Food Lab: Better Home Cooking Through Science. I hope you enjoy it. You can buy the book here and find more Food Lab content here. Visit my personal website and sign up for my newsletter to hear about my upcoming second

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