John McClendon

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The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

More<p>All About Cheese<p>Everything you need to know about eating and cooking with curds<p>Normally, I’m all about innovation and deep digging and hardcore testing here at The Food Lab. But this time I’m starting with a dish so iconic, so incredible, so damn-near-flawless in its original form that the best …

The Pizza Lab: Foolproof Pan Pizza

GalleryThe Pizza Lab: Foolproof Pan Pizza<p>I've got a confession to make: <b>I love pan pizza.</b><p>I'm not talking deep-dish Chicago-style, with its crisp crust and rivers of cheese and sauce. I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza of the kind that you might …

The Food Lab: For the Best Mashed Sweet Potatoes, Use Science, Not Sugar

Have you ever wondered why sweet potatoes are so darn insecure? They come to the table hidden under a blanket of marshmallows or a sticky-sweet layer of sugary syrup. You eat them and taste only cinnamon and nutmeg, the natural aroma of the sweet potato buried underneath layers of spices. I often …

15 Cornbread Recipes That Stomp Buttery Rolls

Warm and buttery rolls are a staple at every festive family dinner. However, when it comes to Thanksgiving, it’s *all* about that moist and crumbly cornbread. Whether you’re into a classic corny cornbread or like to add a unique spin with sweet and savory components, Thanksgiving dinner just isn’t …

The Real Reason Sugar Has No Place in Cornbread

I'm about to touch the third rail of Southern food. Well, actually, <i>one</i> of the third rails of Southern food, for when it comes to defining how certain beloved dishes should or should not be made, Southerners can get downright touchy. But, sometimes a truth is so self-evident that you can't present …

Shake, Shake, Shake for the Frothiest Iced Matcha Tea

I've spent a lot of time trying to improve my iced-coffee game, including conducting a blind tasting session that pitted the top methods against each other. (Our conclusion: Brew directly over ice if you're drinking it black, or go with cold brew, or basically any other style, if adding milk.) But …

The Food Lab's Grilled Chicken World Tour: 5 Recipes to Rock Your Backyard Bird

It's easy to see why chicken gets a bad rap in the grilling world. Most of the time it's dry, bland, or stringy with burnt skin. But when I visit my mom or head to family reunion cookouts, chicken is what she asks for. Not out of masochism, but because after spending years grilling hundreds of …

BBQ

Recipe: Hors d'Oeuvres Provençal

A bumper crop of fresh seasonal vegetables becomes even more delicious when prepared with a touch of Provençal flair.<p>When the season begins to turn warm, my thoughts and culinary impulses almost always turn to Provence. More than just a tourist destination, the region embodies a state of mind. It …

How to Make Kimchi

<b>Load up in nutritious probiotics by making delicious kimchi that is perfect with fried rice, ramen, noodles, to top burgers and so much more. It is</b> …

Recipes

38 Great Indian Recipes From Denise D'silva Sankhé

If you've been wondering where our Beyond Curry columnist, Denise D'silva Sankhé, has been for the last couple of years, here's your answer: She was writing a book, and what a book it is! Indian food has a reputation for being difficult and time-consuming, with hard-to-find ingredients and new …

The Food Lab: Ultra-Crispy New Potatoes With Garlic, Herbs, and Lemon

Do you enjoy being lied to? I certainly don't. Yet nearly every time I eat roasted potatoes, I feel like I've been betrayed. They come to the table all nicely browned and craggy, but they inevitably have soft, papery skins that don't offer any real contrast with the creamy flesh below. It's like,</i> …

The Food Lab: Better Channa Masala With a World Tour of Techniques

More<p>The Vegan Experience<p>It's not just great vegan food, it's great food, period.<p>As one of the most popular dishes in the world, both in and out of India and Pakistan, <i>channa masala</i> (or <i>chana masala</i>, <i>chole masala</i>, or <i>chholay</i>, depending on where you're from)—chickpeas cooked in a spicy and tangy …

The Best Slow Cooker Meatballs

The idea of a slow cooker meatball recipe seems like a good one at first. After all, how many meatball recipes have you read out there that tell you to simmer the meatballs for a good, long time in their bath of tomato sauce? Long-simmering leads to better flavor and more tender texture, right?<p>Not …

Cooking

The Food Lab: The Secrets to the Best Easy Homemade Falafel

More<p>Sandwiches<p>Tips and tricks for making the best sandwiches at home.<p>My good friend and colleague Daniel has gone on record stating that he doesn't like falafel. This is a tragic yet understandable stance to take, and I don't hold it against him (much). In fact, I used to be in the same boat.<p>The …

How to Make Zhug, the Yemenite Hot Sauce You'll Want to Put on Everything

More<p>The Vegan Experience<p>It's not just great vegan food, it's great food, period.<p>Last week, when I wrote about my recipe for <i>phat phrik khing</i>, I tried my absolute darnedest to convince you that a good mortar and pestle belongs in the arsenal of any home cook. It will actually extract more flavor from …

Crispy Tofu, Grapefruit, Avocado, and Tahini = Lunch

More<p>The Vegan Experience<p>It's not just great vegan food, it's great food, period.<p>I throw random photos of recipes-in-progress up on my Instagram feed all the time, and it's usually pretty easy to predict which ones are going to get a ton of likes (hint: burgers and steaks). So I was thrown for a …

The Real Rules of Making Polenta (Hint: They're Not What Everyone Says)

Serious Eats<p>VIDEOS<p>Watch More Videos<p>I can't help but laugh when I think of polenta, the Italian corn porridge. Everyone always repeats the same old rules for making it—make sure the liquid is boiling before adding the polenta, then stir nonstop until it's done. And yet, of all the things worth …

Cast-Iron Skillet Recipes

Use your cast-iron skillet morning, noon, and night with this collection of sweet and savory skillet recipes.

A Kitchen Science Savant Shares His Secrets In 'The Food Lab'

Chef and food writer Kenji Lopez-Alt recently paid a visit to old stomping grounds: the Boston area, home to his alma mater, MIT.<p>He helped prepare one dinner at Roxy's Grilled Cheese, a small, hip sandwich shop in the Allston neighborhood, to share a recipe from his new book <i>The Food Lab: Better</i> …

One-Skillet Dinner: Chicken Spanakopita Pot Pie

The first time I tasted spanakopita, I was 10 years old and eating at a buffet lined with trays of leathery mystery meats, swamped in gloppy, gray-brown sauces. I remember finally coming upon one dish that looked different, in a good way. The top, not yet cracked, was a sheet of flaky golden …

Pappa al Pomodoro: The Tuscan Tomato Soup for Every Season

I was flipping through several of my 19th-century cookbooks recently, and was reminded of how different they were back then. One of the most surprising things was the frequent inclusion of whole chapters on feeding the ill and infirm. Cookbooks from those times weren't just aspirational guides full …

Food Preservation

BA's Best Baked Ziti

6 Servings<p>We know ricotta is a traditional addition to baked ziti, but it has a tendency to get dry and grainy when baked. Our update uses a creamy Parmesan béchamel, in addition to a tangy tomato sauce, which together make for a super flavorful finished dish—that won’t dry out in the oven. This is …

Provençal Ratatouille Recipe

This classic Provençal summer stew features eggplant, summer squash, bell peppers, onion, garlic, and tomatoes, along with plenty of olive oil. If you can resist eating it all while it's still hot, it gets even better the next day, served slightly chilled or at room temperature.<p>Why It Works<p>Cutting …

How to Make Sichuan-Style Wontons in Chili Oil

Sweet and savory. Slippery and slick. Juicy and tender. Hot and sour. Garlicky. So. Freaking. Good.<p>These are all words that should enter your head as you slide back a bowl of <i>suanla chaoshou</i>, the Sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and …

The Tea Lover's Way to Make the Best Cold-Brew Iced Tea

Summer can be tricky season for a tea lover. At a time when tea shops everywhere are hawking their freshly picked spring harvests, it's too damn hot to pull out the kettle and brew any of them. (How people swig hot tea all summer in the swampy heat of Hong Kong and Chennai I do not know.) The …

Tea

23 Three-Ingredient Breakfast Recipes That Will Make Your Mornings Way Better

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Incredible mac 'n' cheese, four ways - Jamie Oliver | Features

A good mac ‘n’ cheese is probably the ultimate pasta bake. It’s simple, filling, doesn’t need a million ingredients, and is perfect for feeding a …

11 Recipes for Slow Cooker Beans Perfect for a BBQ

<i>Header image: CHOW</i>Baked beans are a no-brainer for any summer BBQ. But with a slow cooker, you have so many options that require almost no effort – …

Cooking

15 Recipes for Brownies, Bars, and Blondies (It's Okay, Have Seconds)

Here are 15 recipes for all those second-helping needs.<p><b>It's so easy to grab a second brownie.</b> It's sitting right there, pre-portioned, practically asking you to nab it. So do it. That's what it's there for. Here are 15 brownies, bars, and blondies that are basically begging you to snag seconds.

Dessert