Alexandra Watson

27 Flips | 3 Magazines | 1 Follower | @alexandrawa1vbc | Keep up with Alexandra Watson on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Alexandra Watson”

Grilled Garlic- and Herb-Marinated Hanger Steak Recipe

You want to make sure that you cook your hanger steak to medium-rare or medium, no more, no less. Unlike, say, a ribeye steak, which will still be pretty tender and juicy at medium or beyond, a hanger steak has a very coarse texture with a distinct grain running through it. Anywhere beyond medium, …

The Food Lab's Guide to Inexpensive Steak for the Grill: 5 Cuts You Should Know

All Of The Guides<p><b>Hanger Steak Guide »</b>• <b><br>Skirt Steak Guide »</b>• <b><br>Short Rib Guide »</b>• <b><br>Flap Meat Guide »</b>• <b><br>Tri-Tip Guide »</b><p>So y'all read about the four high-end steaks you should know—that'd be the strip, the ribeye, the T-bone, and the tenderloin. But today, we're here to talk about something a little different and …

The Food Lab's Perfect Grilled Steaks Recipe

The ribeye comes with a large, tender eye of meat surrounded by a swath of fat and a cap that comes from the spinalis muscle. This cap is far and away the juiciest, most flavorful piece of meat that you'll find on any steak.<p>Read the Whole Story<p>Ingredients2 large ribeye or strip steaks, 1 1/2 to 2 …

The Food Lab: How To Make Beef Barbacoa Better Than Chipotle's

More<p>Mexican Food<p><i>Recetas deliciosas</i> to transport your tastebuds south of the border.<p>There's no denying it: <b>People love Chipotle's beef barbacoa</b>. Poke your way around the internet and you'll find that it's as packed with clone and copycat recipes as beans in a burrito. And it's with good reason.<p>By …

The Ultimate Extra-Crispy Double-Fried Confit Buffalo Wings Recipe

Are these wings more work than your standard wing? Sure, but all of the extra work can be done hours, days, or even weeks in advance. Come game day, all you've got to do is heat up that pot of oil and fry as many or as few wings as you want. And believe me, it's worth the extra effort.<p>Full-on …

The Best Basic Guacamole Recipe

Combining the aromatics with salt before pounding them results in a finished guac that's noticeably more flavorful.<p>Read the Whole Story<p>Ingredients1 small yellow onion, roughly chopped1 serrano chili, roughly chopped1/2 cup picked cilantro leaves, finely chopped, divided2 teaspoons kosher salt4 ripe …

Perfect Pan-Seared Steaks Recipe

<b>Note:</b> An equivalent weight of porterhouse, t-bone, tenderloin, or strip steak can be used in place of ribeye steak. Try to get steaks at least 1 1/2 inches thick. It's better to cook a bigger steak and portion it after cooking than to try and cook thinner steaks.<p>Read the Whole Story<p>Ingredients2 …

The Food Lab: Homemade Greek-American Lamb Gyros

Greek-American style Lamb Gyros<p>This way to Grecian delight:<b><br>Here's the recipe! »</b><p>More<p>Sandwiches<p>Tips and tricks for making the best sandwiches at home.<p>One of my earliest memories as a New York kid in the 1980s was when the Greek-owned pizza shop down the street first put up a poster featuring an …

The Food Lab: Slicing Meat Against the Grain

More<p>Guide to Steak<p>All the methods and tips you need to make perfect steak, each and every time.<p>So you already know how important it is to rest your meat, and you may have even gone and cooked your steak sous-vide. Surely, the only thing left to do is cut it and eat it, right?<p><b>Not so fast.</b><p><b>One of</b> …

The Food Lab: The Importance of Resting Meat

It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post.<p>Serious Eats<p>VIDEOS<p>Watch More Videos<p>Pan-seared Steaks with Red Wine Pan Sauce<p>Want to see resting in action?<b><br>Here's the recipe »</b><p>More<p>Guide …

Perfect Thin and Crispy French Fries Recipe

Check out the science behind McDonald's-style French fries here, and find instructions on cutting perfectly shaped French fries here.<p>Serious Eats<p>VIDEOS<p>Watch More Videos<p>Read the Whole Story<p>Ingredients2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch …

Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta Recipe

<b>Note:</b> Herbs and aromatics can be substituted or altered according to taste. I find it easiest to work with a whole belly at a time and if a smaller roast is desired, to split it in half and freeze half while still raw. Wrapped tightly in foil and plastic wrap, it should last for several months in …

24 Essential Kitchen Tricks and Tips

What Kitchen Short Cuts Am I Missing?<p>I have owned a food processor for almost a decade but only recently tried out the cheese grater attachment - and instantly felt like a complete idiot for wasting countless hours of my life grating cheese by hand. I am sure there must be many other techniques i …

Cheesy Onion, Bacon, and New Potato Gratin Recipe

An easy potato and onion casserole with chunks of bacon and melted Comté cheese under a golden brown crust.<p>Read the Whole Story<p>Ingredients2 tablespoons finely chopped fresh parsley leaves1/2 cup fine bread crumbs1 medium clove minced garlic (about 1 teaspoon)Kosher salt and freshly ground black …

Perfect Prime Rib With Red Wine Jus Recipe

Slow-roasted prime rib with a rich red wine <i>jus</i> and a side of braised oxtail: the perfect holiday centerpiece.<p>Serious Eats<p>VIDEOS<p>Watch More Videos<p>Why It Works<p>A low and slow start delivers perfectly evenly cooked medium-rare doneness all the way from edge to center.<br>• Blasting the prime rib with heat …

The Best Chocolate Chip Cookies Recipe

Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.<p>Why It Works<p>Browning the butter gives the cookies a more intensely nutty, butterscotch flavor.<br>• Chopping the chocolate by hand creates large and small pieces for more …

The Food Lab Rapido: Mexican Chorizo Tacos

More<p>Mexican Food<p><i>Recetas deliciosas</i> to transport your tastebuds south of the border.<p>As a lover of all things juicy-with-crisp-edges-wrapped-in-a-carb, tacos are high on my list of greatest-form-of-food-ever.<p>Actually, I take that back. I don't love <i>all</i> things juicy-with-crisp-edges-wrapped-in-a-carb, …

The Food Lab: 11 Essential Tips for Better Pizza

Making pizza is a year-round activity for me, whether it's a No-knead, no-stretch pan pizza in the winter, a grilled pizza party in the summer, or a Neapolitan pie baked in my Baking Steel/Kettle Pizza kit.<p>Pizza can be as simple or as difficult as you'd like it to be, but here are 11 good, …

The Food Lab: For the Best Stir-Fry, Fire Up the Grill

Wanna know why your Chinese food never tastes as good as it does at the restaurant? It's not better ingredients, it's not ancient Chinese secrets, it's not even MSG (though all of those things can help). It's this: <b>ridiculously high heat</b>. And we're not talking Atlanta on a hot day high heat, we're …

How Censors Killed The Weird, Experimental, Progressive Golden Age Of Comics

In the 1940s, comic books were often feminist, diverse, and bold. Then the reactionary Comics Code Authority changed the trajectory of comic book culture for good.<p>Comics histories sometimes reduce the Golden Age to the Superman Age: an era of lily white, squeaky-clean, manly-man heroes punching …

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