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
Serious Eats We recently got the book The Wok. Even though we’re new to cooking with a wok, every dish has been a hit! January 5, 2024
