Pre-sales for the Kenji x Vonhelmick knife are available now for Patreon and Vonhelmick subscribers. Any unsold knives will go on sale to the public on Wednesday, May 28th at noon Pacific.
Order at 2025-05-25 19:00:06 +0000 UTC View Post
There are as many ways to skin a steak as there are to cook a cat.
Strike that, reverse it.
I would never tell anyone that you need a specific piece of equipment to cook a great steak any more than I’d tell someone they ...
2025-05-24 02:22:17 +0000 UTC View Post
This recipe is sponsored by BALMUDA, makers of the the teppanyaki, which is an electric flattop griddle that has been recently introduced to the US. You can order them from 2025-05-21 20:53:48 +0000 UTC View Post
At its best, roast chicken is the epitome of comfort food: Juicy meat, crackly skin, aromas that fill the kitchen, and flavor to match. Yet, achieving th...
2025-05-16 18:09:15 +0000 UTC View Post
To anyone not from Seattle–and likely to a good number of locals as well–the Seattle dog is an oddity. The first time I had one, I didn't get it. I ordered it from a hot dog kiosk on the waterfront by the Aquarium. An all-beef frank served in ...
2025-05-15 21:28:36 +0000 UTC View Post
As a line cook, I loved making family meal–the daily meal that would feed the other cooks and front of house staff would eat together before service. Restaurant work is all about consistency and repetition whereas family meal is all about making...
2025-05-14 15:55:33 +0000 UTC View Post
This sandwich starts with a really simple homemade harissa sausage recipe that highlights how easy it is to get bold flavors into your food by keeping yo...
2025-05-13 23:46:37 +0000 UTC View Post
This is the best bologna sandwich I've ever had.
Actually, that's a load of baloney.
Actually, actually, the best bologna sandwich I've ever had was a load of bologna. A great big load of bologna piled onto generic white bread with a h...
2025-05-09 17:10:57 +0000 UTC View Post
Years ago I wrote a recipe I called "The Ultimate Patty Melt" over on Serious Eats. You can still find that article and recipe right here. In that recipe, ...
2025-05-08 21:35:57 +0000 UTC View Post
Pizza is magic.
Not in the Harry Houdini, “I’m gonna shackle myself to this pepperoni and escape while it’s in the oven” way. Not in the David Copperfield, “Now you see the pizza oven, now you don’t!” way. Not even in the Harry...
2025-05-02 14:00:15 +0000 UTC View Post
Classic pizza Marinara is one of the grandfathers of all pizza. It’s a cheeseless Neapolitan-style pie made with nothing but good quality crushed tomatoes, olive oil, salt, garlic, and oregano. This is definitely one of those times to pull out t...
2025-05-02 07:59:45 +0000 UTC View Post
This pizza dough uses the basic no-knead method, which allows yeast and time to take the place of traditional kneading. By combining the basic ingredients in a bowl, covering it, and letting the dough rest to rise overnight, enzymes break down flo...
2025-05-02 07:42:26 +0000 UTC View Post
My daughter Alicia is a fennel fiend. It makes biking in the spring and summer a pit stop-laden journey, as she requires me to pull over next to any and all of the fennel stalks that grow around the bike trails in Seattle to grab a handfu...
2025-05-01 09:26:26 +0000 UTC View Post
A couple weeks ago I made a batch of my Caramelized French Toast ("The French Toast That East Like Crème Brûlée"™). My recipe is a pan-fried vers...
2025-04-30 18:52:58 +0000 UTC View Post
If you're new to fried rice, I suggest reading The Rules for Fried Rice first!
This recipe was a product of a fridge full of various odds and end...
2025-04-25 10:02:38 +0000 UTC View Post
Is it ever OK to pre-mince your garlic or to—brace yourself—use store-bought pre-minced garlic?
Before we can answer those questions, let’s have take a quick look at what garlic flavor actually consists of. What makes garlic t...
2025-04-23 07:11:21 +0000 UTC View Post
I'd never been much good at TV or video work. If you've seen any of my older video content, such as America's...
2025-04-18 07:13:19 +0000 UTC View Post
I was making a few versions of French Toast a couple weeks ago in preparation for the upcoming French Toast episode of our podcast, The Recipe with Kenji and Deb. One of the...
2025-04-16 11:00:26 +0000 UTC View PostFried rice at home is easy--so long as you follow the rules. If you want a long breakdown of the testing that went into developing these rules, check out my article on Serious Eats over here.
Start with Cooked and Slightly Dr...
2025-04-12 01:08:26 +0000 UTC View PostMy friend and colleague Dan Souza demonstrated this technique for cutting broccoli on his Instagram account a while back and I've been using it ever since...
2025-04-09 09:07:50 +0000 UTC View Post
Broccoli cheese soup is not something I grew up with, but it's something I've grown to love. My favorite versions are intensely cheesy, but I wanted to create a version that actually celebrated broccoli, without sacrificing that creamy, cheesy goo...
2025-04-04 18:00:17 +0000 UTC View Post
Miso soup, one of the world's simplest soups made with nothing but dashi stock, miso paste, and garnishes, is comfort food to me, especially when it has bits of silken tofu, seaweed, and scallions floating in it. It's a meal I ate countless times ...
2025-04-02 08:33:50 +0000 UTC View Post
Of the thousands of burgers I've cooked in my time and the dozens of burger recipes I've published or put on restaurant menus, this is my all-time favorite.
Correction: This is...
2025-03-29 07:11:55 +0000 UTC View Post
This recipe is sponsored by BALMUDA, makers of The Toaster. Shop for BALMUDA products at us.BALMUDA.com using the code “KENJI_15” to unlock 15% off on all purchases.
I’m teaching a virtual cooking class this coming Tuesday with my friends at Milk Street. You can sign up at the link here to get the recipes and prep list so you can cook along!
This recipe is adapted from my book The Wok: Recipes and Techniques. You can get personalized copies shipped anywhere in the world from Book Larder.
Fanqie c...
2025-03-19 17:09:43 +0000 UTC View Post
This recipe is adapted from my book, The Wok (you can get signed and personalized copies here.)
I wasn't always a fan of egg drop soup. My only experience was fr...
2025-03-15 00:33:45 +0000 UTC View Post
Melenzane Alla Parmigiana (Italian-Style Eggplant Parmesan)
In my youth, my relationship with eggplant parm was almost purely visual. It was the thing I conspicuously avoided if a friend’s parents served it at a playdate. I’d opt for the...
2025-03-12 06:48:03 +0000 UTC View Post
Hey folks! I’m teaching a virtual Chinese American cooking class with my friends at Milk Street on March 25th at 6pm EST. We’ll be cooking beef with broccoli, egg drop soup, and stir-fried lo mein.
Learn how to get restaurant-tender beef...
2025-03-11 17:30:02 +0000 UTC View Post
This recipe is excerpted from my James Beard Award-Winning book, The Wok. You can get personalized copies shipped anywhere in the world from The Book Larder
My f...
2025-03-07 04:27:55 +0000 UTC View Post