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Paella has always been one of those dishes that seemed out of our reach…too difficult, too many ingredients, not enough don’t
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Paella has always been one of those dishes that seemed out of our reach…too difficult, too many ingredients, not enough time, don’t have the right equipment. Sound familiar? Thankfully, today we can all
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Recipes
Best Ever Peruvian-Style Roast Chicken With Green Sauce
HuffPost - Jennifer Segal
This is my take on Pollo a la Brasa, the delicious spit-roasted chicken made popular by so many Peruvian restaurants. The chicken is first marinated in olive oil, lime juice, garlic and spices, and then
Ask The Food Lab: What's the Difference Between Baking Powder and Baking Soda?
Serious Eats - J. Kenji López-Alt
Fluffy pancakes. [Photographs: J. Kenji Lopez-Alt] Baking powder and baking soda. Both of them are used so frequently in quick baking projects that unless you are a recipe developer, rarely do you consider
Ask The Food Lab: Why Do I Pound My Breasts?
Serious Eats - J. Kenji López-Alt
"Why does pounding chicken breasts make them so delicious?" Last night I made some chicken roll-up: pounded breasts thin, rolled 'em up with some sundried tomato & basil spreadable cheese, coated in panko,
The Pizza Lab: Foolproof Pan Pizza
Serious Eats - J. Kenji López-Alt
[Photographs: J. Kenji López-Alt] I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style, with its crisp crust and rivers of cheese and sauce. I'm talking thick-crusted,
The Pizza Lab: Three Doughs to Know
Serious Eats - J. Kenji López-Alt
[Photographs: J. Kenji Lopez-Alt] We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?" Well that's a tough
Ask The Food Lab: On Developing Garlic Flavor
Serious Eats - J. Kenji López-Alt
"How can I tame garlic's harshness?" I am curious as to why my garlic scampi/snail butter/branzino with garlic and parsley recipes never taste quite right? The garlic is always too harsh, and the rest
The Food Lab Lite: Kale Caesar Salad
Serious Eats - J. Kenji López-Alt
[Photographs: J. Kenji Lopez-Alt] I'm not sure exactly where or when kale Caesar salads became a thing, but if forced to guess, I'd put my wager on 2009, and in Brooklyn. That's certainly where I first
The Food Lab: How to Make Chicken Tikka Masala at Home
Serious Eats - J. Kenji López-Alt
[Photographs: J. Kenji Lopez-Alt] When I was a kid, I used to perform my own version of "recipe development" on my 3rd grade lunch tray. This usually involved adding shredded yellow cheese to various items
The Food Lab: Do 'Better' Eggs Really Taste Better?
Serious Eats - J. Kenji López-Alt
More tests, more results! Follow The Food Lab on Facebook or Twitter. It's been a weird week at the Food Lab. What started out as a simple fresh egg taste test evolved into a surreal brunch and a surprisingly
The Pizza Lab: The Best French Bread Pizza
Serious Eats - J. Kenji López-Alt
[Photographs: J. Kenji Lopez-Alt] "Is there anyone who doesn't like French bread pizza?," I asked my wife the other day, as I pulled another tray of garlic-scented, oozy, toasty, cheese-covered, sauce-smothered
The Food Lab Lite: Ultra-Creamy Spinach and Mushroom Lasagna
Serious Eats - J. Kenji López-Alt
[Photographs: J. Kenji Lopez-Alt] It was 2 a.m. on a chilly fall morning in my New York apartment when my wife was suddenly awoken from her sleep by a loud clatter. She wearily dragged herself out of narrowly
Book review: ‘What Doctors Feel’ by Danielle Ofri
bostonglobe.com
The emotional cost of witnessing human suffering, grief, and loss up close can be unbearable. This is something physicians struggle with regularly, …
Award-Winning Chocolate Coconut Cupcakes
chocolatemoosey.com
Preheat oven to 325F. Line two cupcake pans with 24 paper liners. Place the coconut for the filling onto a baking sheet. Toast in 5 minute increments …
World Cuisine Wednesday: Channa Masala - Indian Chickpea Curry
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Today’s recipe takes you into our own kitchen at NoshOn.It HQ. As you can imagine, we love to cook so today we wanted to share one of our favorite dishes from a member of our team. Ingredients: Vegetable
Harvest Chicken Salad
naturebox.com - Chung-Ah Rhee
Read the Special article on our own Ajith on his Birthday - His film career racing career and more @
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Being sued for malpractice launches a mix of overwhelming emotions
kevinmd.com - Victor Waters, MD, JD | Physician | April 6, 2013
75 Shares Just as Sherry Gorman describes in her compelling post, being sued for malpractice can launch a complicated mix of often overwhelming …
Medical apps: We are approaching the tipping point
kevinmd.com - Joe Flower | Tech | April 7, 2013
195 Shares The progeny of the iPhone and the iPad will change the shape of your institution — and your balance sheet. One of the more striking images, …

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Flips

Paella has always been one of those dishes that seemed out of our reach…too difficult, too many ingredients, not enough don’t

Log In or Sign Up to View

Best Ever Peruvian-Style Roast Chicken With Green Sauce

Ask The Food Lab: What's the Difference Between Baking Powder and Baking Soda?

Ask The Food Lab: Why Do I Pound My Breasts?

The Pizza Lab: Foolproof Pan Pizza

The Pizza Lab: Three Doughs to Know

Ask The Food Lab: On Developing Garlic Flavor

The Food Lab Lite: Kale Caesar Salad

The Food Lab: How to Make Chicken Tikka Masala at Home

The Food Lab: Do 'Better' Eggs Really Taste Better?

The Pizza Lab: The Best French Bread Pizza

The Food Lab Lite: Ultra-Creamy Spinach and Mushroom Lasagna

Book review: ‘What Doctors Feel’ by Danielle Ofri

Award-Winning Chocolate Coconut Cupcakes

World Cuisine Wednesday: Channa Masala - Indian Chickpea Curry

Harvest Chicken Salad

Read the Special article on our own Ajith on his Birthday - His film career racing career and more @

Being sued for malpractice launches a mix of overwhelming emotions

Medical apps: We are approaching the tipping point