Tom Colicchio is chef & co-owner, with Danny Meyer, of the Gramercy Tavern in New York. He has taught at the Aspen Food & Wine Classic, Macy's De Gustibus, Williams-Sonoma, & cooking schools across the country. He lives in New York City.
MeatloafZucchini BreadSuper Easy, Low Fat Fettucini AlfredoHealthier Green Bean Casserole3 different recipes for your Thanksgiving leftoversGoulashCaesar SaladChocolate Chip Walnut CookiesOnion RingsPotato SoupChicken & Rice BurritosBaked BeansPeanut Butter OatmealSweet Potato PieCoca-Cola BBQ SauceButternut Squash RisottoChocolate PieChiliTeriyaki MarinadeTuna CasseroleIced Coffee"Semi-homemade" Spaghetti SauceCole SlawSeven Layer DipGuacamoleSlow-cooker Pork LoinSlow-cooker Vegetable Beef SoupHomemade "Hamburger Helper"Fruit SaladMeatballsSpinach Pasta SaladMacaroni Salad"Mustardaise" Mustard-Mayonnaise SpreadBanana BreadRice, Beans & TunaTuna MeltChicken MarsalaSalsaCobb Salad2 different Chicken Stir Fry recipesMarina SauceMozzarella SticksItalian BroccoliTurkey SandwichLemon Butter
The recipes in this volume are:
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?
As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.