Serious Eats First attempt at no-waste carnitas with pickled red onion. Won’t be my last time making these! January 7, 2024
Serious Eats Kenji’s Miso glazed salmon with pasta by Ottolenghi. Best salmon we’ve ever made! January 7, 2024
Serious Eats Made Kenji’s Italian-American tomato sauce and decided to make Shakshuka with it for breakfast. Absolutely delicious. January 6, 2024
Serious Eats I finally got around to making Kenji’s ‘Traditional French Cassoulet.’ Delicious and worth the effort! January 6, 2024
