Not the most experienced cook! Having the family over and planning on making a big batch of his recipe which won’t fit on one tray. Will the ones underneath still crisp up?

So he mentions is his video that he packs it in a single layer. However I have to make a larger amount and none of my pots are big enough to fit it all in one layer. If I were to double layer it in my Dutch oven would it still work properly?

Kenjis grilled potato salad is one of my favorite sides. but I try to make a ton so I can have these tacos. leftover, crisped in cast iron, with some salsa verde and cotija, is maybe the best taco I’ve ever had

Should I? I usually always salt my smaller cuts of meat (steak, pork chops etc) meat before I cook for a few hours but I’m thinking about doing it to the half shoulder I have overnight. Also thinking about adding some brown sugar to the meat parts (not the skin). Any thoughts?

I’ll admit what we’re doing is more glamping but we like to pretend. Any recipes we should try out?

We never get to have a fire/grill in our apartment we’re excited for some potential change.

Appreciate any recommendations!

Used up remaining cheese in the fridge as it was time to restock. Sourdough from my grocery store bakery. Used a slice of sharp cheddar, some rough chopped Swiss, Mexican blend shreds, and a small handful of velveta shreds to meld it all together. Cooked in butter with added salt on low-med low, minute and a half each side. Topped with the red pickled onions (not pictured). Also, the cheese pull was much bigger but I wasn’t prepared with my camera… oops.

I had baby red potatoes and went for it even though Kenji recommended against using them. They were still the best roasted potatoes I've ever made. I followed the recipe except I didn't peel them and I cooked them a little hotter since they were small. Then I tossed em with a lot of homemade pesto. The family destroyed them.

I made these cookies and they spread way to much than I was expecting. I weighed the ingredients and used the convection setting in my oven. . I left out the pecans and the raisins, do you think that is why? Any tips?

Has anyone made the Fesenjān (Persian Pomegranate and Walnut Meat Braise) posted in January? The walnuts in this recipe are untoasted; most other recipes toast the walnuts first thing & I wondered if that step is just just considered something you already know to do. The author goes into great detail about grinding the walnuts but no mention of toasting.

https://www.seriouseats.com/fesenjan-persian-pomegranate-and-walnut-meat-braise-recipe-8425670

In this serious eats article it's recommended to add baking powder to dry brine on chicken and let it rest 12-24 hours, however in Kenji's Spatchcocked Chicken recipe he applies a salt and baking powder rub to the chicken followed by oil and immediately puts in oven. Will the benefits of baking powder to chicken skin still apply if bird is immediately cooked following application of salt and baking powder? Is there a correct method, or are both of the methods above okay?

Kenji’s basic NY dough, topped with cup-and-char pepperoni. Sprinkled after cooking with parm and pepper flakes.

Cooked in an Ooni 16 for 3 minutes, and then 2 more minutes with the flame off to firm up the base.

Best ice cream I have ever made. Will make it again and make a bigger batch. https://www.seriouseats.com/oatmeal-cookie-ice-cream#comment-5346810817

The raisin recipe is in one of the first comments on the page.

I've tried to make the chewy caramel twice now and don't seem to get it quite right.

The first time ended up helped more light yellow than amber and it looks more like butter mixed with dissolved sugar. It tastes caramel-y but it's definitely not where it could be.

The second time was a little closer where the sugar was definitely dissolved this time but it's still much too pale.

The initial steps just say stir and heat until clear, then simmer for 8 minutes.

1. What temp should it be when it first becomes clear?

2. What temp should it reach after 8 minutes?

3. When it says simmer, does that mean to turn it down to low or just leave it at medium for 8 minutes?

4. What recommend sauce pot should I use? Tri-ply, copper, etc?

5. Any other thoughts or suggestions on how to get it right?