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de la Serious Eats

A spicy, cheesy, well-risen square pizza with crispy chalices of pepperoni.

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de la Serious Eats

"The Science of the Best Chocolate Chip Cookies" My inner nerd and foodie loves this!

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de la Serious Eats

There's a universal law for caramelized onions: The longer they take to caramelize, the tastier they'll be. Like all universal laws, this one is meant to be broken. Here's how.

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de la Serious Eats

15 Speedy Pressure Cooker Recipes to Save Your Weeknights | Serious Eats

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de la PEOPLE.com

This comforting side from the owner of Toro Restaurant is sure to earn a permanent spot on your holiday table

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de la Serious Eats

Let's face it; there are some skills that are just cool to have. Being able to weld things, very cool. Ability to moonwalk? Always cool. And being able to turn everyday milk into wicked good cheese definitely belongs on that list. What if you showed up at your next holiday party with a wedge of queso fresco that—no big deal—you whipped up that morning? Pretty cool.

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de la Serious Eats

You've never cooked sous vide before, and it's unlike any kind of cooking you've done in the past. Where should you start? What should you cook first? Here's a simple, no-nonsense guide to the essential tools, plus some basic foods and techniques that should be at the top of any first-time sous vide cook's list—the ones that will show you results beyond anything you've achieved through more traditional methods.

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Cranberry and Brie Turkey Quesadillas with Avocado and Candied Jalapenos
de la Closet Cooking
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de la The Girl on Bloor

These Bang Bang Shrimp Bibimbap Noodle Bowls are filled with sweet, crunchy chili-garlic shrimp, a fried egg, kimchi and lots of sesame flavoured toppings!

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