How to Make Shakshuka
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YouTubeJ. Kenji López-Alt
Shakshuka brûlée
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Let's peel back the layers. Here's my guide to which onions to buy when you're stocking a Japanese pantry. Check out the full guide on my YouTube or Patreon (including a written version that dives into everything—and trust me, there's shallot to take in.)
1:47
Let's peel back the layers. Here's my guide to which onions to buy when you're stocking a Japanese pantry. Check out the full guide on my YouTube or Patreon (including a written version that dives into everything—and trust me, there's shallot to take in.)
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TikTokj.kenji.lopezalt
Stop putting oil in your pasta water.
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Stop putting oil in your pasta water.
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Watch the video, then head here for more details and a full write-up of the experiment at my Patreon (free subscription required, link in bio) What’s the culinary task you’ve repeated more than anything else? Depending on what you you like to cook, it may be dicing an onion, or perhaps squeezing a lemon. Maybe it’s breaking down a chicken or bringing dough together. Personally, I’ve tested and written more about eggs than any subject I can think of and as a consequence, cracking an egg is probab
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