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Izakaya-Inspired Beef & Tofu Stew | Kenji Eats Japan
Jul 27, 2026 0
8:25
A New Way to Cook Cheesesteak
Shave, Sear, Smash, and Chop Your Way to the Best Cheesesteak You've Ever Had Ask who makes the best cheesesteak in Philly and you're likely to start a fight. for me, it's Dallesandro's in West Philadelphia. At Dallesandro's, they start by laying a massive pile of thinly shaved ribeye on a griddle.
Apr 22, 2026 0 111
Forget Short Ribs, Try Red Wine-Braised Chuck Instead
Feb 16, 2026 0
How to Make Sichuan Beef Noodle Soup
Feb 2, 2026 0
21:05
Can You Make Beef Tartare With Cooked Beef?
Beef tartare’s defining characteristic has never been rawness, but balance. The other day, around 1 in the morning, I realized I hadn't eaten most of the day and started thinking about what to do with the cold seared skirt steak I had leftover from my side-by-side nonstick pan testing. The answer? B
Jan 7, 2026 0 71
Cookbook Club Recipe #3: A Trio of Tartares
Jan 3, 2026 0
Cookbook Club Recipe #2: Hambagu (ハンバーグ) Au Poivre (Pepper-Crusted Japanese Hamburg Steak with Mushroom Brandy Cream Pan Sauce)
Dec 6, 2025 0
To Make the Best Smashburgers, You Have to Break Some Rules
Dec 2, 2025 0
19:03
How to Make Ropa Vieja, the Classic Cuban Shredded Beef Stew
This article has been updated to include a link to the braised peppers and onions subrecipe needed for the New York Times version of the dish. The links appear at the bottom. Ropa vieja—literally “old clothes”—is a braised beef dish from Cuba. Originally from the Canary Islands and brought to Cuba b
Nov 5, 2025 0 11
18:59
Gringo Tacos
Hard-shell tacos. Crispy tacos. Gringo tacos. Yanqui tacos. You know what I’m talking about. Growing up in New York in the 80s, taco night came from a box, and it was one of my favorite meals. My mom would cook off a pound of ground beef (the stuff she’d buy from a guy with a cooler by the traffic l
Oct 22, 2025 0 71
17:47
Italian Meatloaf: The Meal for Lazy Meatball Lovers
If you’ve ever wished your meatballs were a little more loaf-shaped, this one’s for you. I first came across this idea a few years ago when Cook’s Illustrated published its recipe for Italian Meatloaf (paywalled link). The premise was simple: since meatloaf and meatballs share the same goal — a seas
Oct 15, 2025 0 61
20:37
The Keys to Better Meatballs: Easy Meatballs with Pecorino and Burrata are a Potluck Favorite
The other day I was headed to a potluck at Alicia's school. As usual, I had forgotten to plan ahead and had to make do with the ingredients that were already in my fridge. Fortunately, I had a bit of ground beef and ground pork left over from a meatloaf recipe I was working on, which meant meatballs
Oct 11, 2025 0 21
19:58
Grilled Skirt Steak with Herb Sauce: A Simple Formula for a Winning Cookout
You know that feeling you got the first time you played Street Fighter II at the arcade? When winning meant holding your ground for the next round, and losing meant coughing up another quarter—or worse, standing on your tiptoes behind the older kids, trying to reverse-engineer their Hadoukens? Back
Aug 19, 2025 0 11
18:20
The Food Lab: Nearly Two Decades Later, The Reverse Sear is Still the Best Way to Cook a Steak
The very first article I was ever paid to write for a print publication was called “The Problem with Thick Cut Steaks.” It appeared in the June/July 2007 issue of Cook’s Illustrated and it included a recipe called “Thick Cut Pan-Seared Steaks.” I spent two months, cooked several hundred steaks, cond
Feb 13, 2025 0 61
9:48
The Food Lab: Texas-Style Nachos (are not better than piled nachos, but they're not worse either)
If you're new around these parts, The Food Lab is a column on Serious Eats in which I wrote about the science of home cooking for many years. It's also the name of my first book. I'll be dropping brand new Food Lab articles and recipes right here, so stay tuned! Nachos are like the Taylor Swift song
Feb 5, 2025 0 101