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J. Kenji Lopez-Alt

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Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that’s cooked just right from edge to edge.

J. Kenji Lopez-Alt

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J. Kenji Lopez-Alt

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I like to cook my crepes in a little butter, which gives them a nice, golden-brown color and lacy-looking surface. I rub a thin layer into a preheated skillet, then wipe out all the excess with a paper towel.

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The key to a successful Thanksgiving is planning. Know what needs to get done, when it needs to be done, and how much effort and time it’s going to take you.

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May 2, 2024

The key to a successful Thanksgiving is planning. Know what needs to get done, when it needs to be done, and how much effort and time it’s going to take you.

Previous

May 2, 2024

I like to cook my crepes in a little butter, which gives them a nice, golden-brown color and lacy-looking surface. I rub a thin layer into a preheated skillet, then wipe out all the excess with a paper towel.

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