To celebrate ten years of this project, I finally made J. Kenji López-Alt’s traditional French cassoulet. What once felt intimidating turned out to be approachable with smart shortcuts, patience, and time. The result: fall-apart meats, creamy beans, and rich, comforting flavor worth every minute.
On Day 6 of Tomato Sandwich Week, we’re trying J. Kenji López-Alt’s Tomato, Mayo, and Toast (TMT) sandwich. This version featured homemade mayonnaise infused with lemon, Dijon, and garlic. The simple yet delicious open-faced toast consists of quality bread, mayo, tomato wedges, and salt.
During a trip to Chiang Mai, I fell in love with khao soi, a rich and flavorful Northern Thai curry-like soup with egg noodles and chicken, adorned with a host of delicious toppings. My first attempt making at home was a success but this time around we ran into some issues.
For this classic salad, chopped kale massaged in oil is coated in a straightforward Caesar dressing that skips the raw egg yolk and uses mayo to give the dressing body – it’s rounded out with anchovies, garlic, Parmesan cheese, Worcestershire sauce, and lemon juice. The salad is topped with small croutons (ensuring a crunch in every bite), thinly sliced shallots, and a generous sprinkling of Parmesan!
Book: — Episode: — Rating: 5/5 How Easy Is That: Intermediate Store-Bought Is Fine: queso fesco Pricey Ingredients: — Hard-to-find: — Recipe on Serious Eats. Esquites recipe here. View this post on Instagram A post shared by Trent (@storeboughtisfine)