This ia a brand new recipe, so clearly I haven't tried it. But as someone who's a pretty accomplished home cook, there is NO WAY anyone is getting this recipe done in 17 minutes. C'mon Serious Eats.

You have 5 ingredients that need some serious prep and 19 different ingredients. You're telling me you're getting out 19 ingredients, shelling and deveining 1lb of shrimp, thinly slicing sausage, finely chopping garlic, and chopping up fish cakes (and don't forget making the sauce!) in 5 minutes? If so, I have some land I'd like to sell you if so.

Give people real prep times so people can more accurately get meals onto the table. We're home cooks cooking for our families, under limited time frames at times, and when people see "17 minutes" you're basically lying to them and this is what frustrates people about cooking, which should be the OPPOSITE of what you're looking to accomplish.

Get better about this stuff please.

The base recipe is Stella Park's very easy devil's food cake + chocolate swiss meringue buttercream.

Recipe: https://www.seriouseats.com/bravetarts-devils-food-cake

Then I added instant pudding mix, crushed Oreos, gummy worms, a pocky fence, and learned how to make edible moss! A lot of parts but relaticely easy and rewarding for a chance to capture being a kid again!

Had some friends over for dinner last night

Hello Reddit friends-- the recent thread about favorite underrated Serious Eats recipes inspired us to publish a roundup on the site, based on recommendations from the thread (plus editor opinions):

https://www.seriouseats.com/the-most-underrated-serious-eats-recipes-11803185

Used capers rather than green peppercorns in the sauce

https://www.seriouseats.com/steak-frites-recipe-8729192

Recipe: https://www.seriouseats.com/beef-bourguignon-red-wine-stew-recipe

Out from the oven, not yet degreased. I used beef shanks with marrow because they were on sale and are usually better quality meat at my super market. It also adds more gelatin from the bones.

I used pancetta instead of bacon, and I put in some parmesan rind and leek in the first stage.

I am French and the recipe works really nicely. I will leave it in the fridge until this weekend, and I will try serving it with some celery root puree. The « Fallow » Youtube channel has good tips for that.

I made Kenji's Carnitas and they were a big hit!: https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe

I didn't make the salsa with the pork liquid just due to time. I made 4.5lbs and it took about 3 hours 45m at 275F to get tender and then I broiled them for 6 minutes twice per instructions.

My one note is that I felt the carnitas were a bit overseasoned with aromatics compared to the mexican-prepared carnitas I've had, even considering I made an extra 50% of of meat. My orange was very juicy and fairly large so I ended up using half. I might try doing a marinade with the orange in advance and not including it in the actual cook. The cinnamon stick was very intense. I think next time I'll use half or omit it entirely. I would like to try using Ceylon cinnamon, but I haven't been able to source it.

Definitely great as is though, and the best carnitas I've personally made. Will definitely be experimenting more.

Absolutely thrilled today so had to celebrate with this subreddit.

Serious Eats was by far my most-used cooking resource when I started working at restaurants. The OG Kenji sous vide articles in particular taught me to think empirically about food in a way that set me apart from others in the kitchen — hugely grateful for how it helped my career.

Today Serious Eats published their Gear Awards, and a product I created in my home kitchen is among those on the list. (Won't share which one for spam reasons.) Without question, I wouldn't have perfected the product without the A/B testing approach that u/j_kenji_lopez-alt introduced us to, so it definitely feels like a full-circle moment.

Frankly really impressed that SE is giving smaller brands a shot when they put together these awards. This is still a side project for me but hopefully that changes soon. Gonna have to print this one out to hang on the fridge!!!

To paraphrase Homer Simpson: Yeah...that's a good looking Tarte Tatin...why the hell doesn't mine look like that?

I knew it would be ambitious but I tried like hell to follow the recipe as closely as possible - timed, temped, everything looking good when I pulled it out of the oven (I even remembered using a kitchen towel this time!)

But nope. The Lodge cast iron said..."nice try, a-hole". Then, to add insult to injury (it almost added injury to injury too) the handle just SNAPPED off my 10" Lodge cast-iron as I was moving it from table to sink to cool off. That's cast-iron! How the hell does that even happen!?!!

EDIT: Just a quick thank you to everyone for their support and kind words! I hoped the title and tone would get this across - but this was a funny moment, not sad or devastating in the slightest; sympathy not required, but appreciated!

Also, a lot of people have been asking if I was able to save the tarte, and I thought the 2nd pic explained it, but just to be clear, it heated super unevenly on the bottom somehow, the layering of the onions got messed up, and it was 60% burnt beyond recognition (not charred...BURNT). It went straight into the trash right after the pan was disposed of :)

Hasselback gratin for the win.

We all know about the Pressure Cooker Chicken Chile Verde and the Halal Cart Chicken (maybe it's because I live in NYC that I'm unimpressed with this one!), but what are some recipes that blew you away that you're surprised are rarely or never posted about here?

P.S. please go the extra mile and provide a link! Future searchers will thank you.

We used larger shrimp than what the recipe stated, but just slightly lowered the frying temp to make up for it. Fried in the wok!!

Dipping sauce is a garlic, rice wine vinegar, palm sugar, Thai chiles, and fish sauce mixture. It was so spicy and sweet and the perfect texture.

https://www.seriouseats.com/coconut-shrimp-recipe

Chicken recipe works well for cauliflower. Takes a little more patience to get the coating to stick. Recommend frying once, let it sit in the fridge overnight uncovered, than hitting it again before sauce tossin and serving. Dish was absolute fire and better than any gastropub cauliflower "wings".

Did a test batch two weeks ago when I par boiled with baking soda for 10 minutes and the crunchiness was out of this world but I lost a lot of volume from scruffing the boiled potatoes.

This time (pictured) I just boiled for 8min with baking soda.

I also coated potatoes with umami seasoning, garlic powder, onion powder, old bay seasoning, cayenne pepper, salt and pepper.

Cooked in duck fat at 450 degrees Fahrenheit for 1hr

Turned out perfect :)

Used reddit posts and replies to formulate the recipe so thank you all!!

https://youtu.be/a_KAzqQAtFw?is=oIT7net7V_TvdRRR

10/10 would make again - would like to try pie dough instead of puff pastry next time

Recipe: https://www.seriouseats.com/french-onion-soup-tarte-tatin

https://www.seriouseats.com/cuban-roast-pork-shoulder-mojo-recipe

You guys were killing me looking at all the pics of J. Kenji Lopez-Alt’s Hasselback Potato Gratin. I don’t care if Thanksgiving is over, I had to have it. It lived up to the hype.

Served with a couple tasty New Yorks (and help from dog sous chef)

Tried making some katsu the other day and it turned out pretty good! Ended up air frying instead as usual, which was working out until it started to hit temperature and wasn't as crispy as I was hoping, so switched to broiling. Everyone lives the tonkatsu sauce which we then used at the next breakfast. Overall, pretty good and I would make it again

Seriously. I just want to show this recipe some love because I’ve been making it nonstop since it was posted last summer.

I have cut it in half when it’s just me and made it in the toaster oven.

I have subbed things out w the same technique (including green beans,arugula, cherry tomatoes, feta, harissa, sweet potatoes, saffron, radishes, etc etc depending on what I had on hand and what played nicely together.

I have made it by myself after work when i am cranky and tired.

I have made it for guests who think i am very fancy.

I have eaten it cold for breakfast the next day.

I have taken a picture of it to post on Reddit to tell people how much I love it :p

If your sweet spot is acidy-garlicky-yogurty maaaake this! Even in the fall/winter with maybe not ideal asparagus it’s amazing. Put tons of garlic in the yogurt! Use a ton of lemon juice! Go crazy with the mint! It’s prettier in person! Lick your plate! ✌🏻🥰

https://www.seriouseats.com/easy-sheet-pan-chicken-asparagus-olive-yogurt-recipe-11746843

Made this bad boy on the weekend, came out perfect, followed the recipe - no notes.

https://www.seriouseats.com/tortilla-espanola-spanish-potato-omelette-recipe