Adam Ragusea
My name is Adam Ragusea. I cook in my house, and I show you how you can too (in your house, not mine). I like to use my head when I cook, but I have no time for being fussy or fancy. I post a recipe video every Thursday, and some other kind of video about food every Monday (usually with science).
I also...
am married to Lauren Morrill: https://laurenmorrill.com/
write music: https://soundcloud.com/aragusea
make silly podcasts about music with my friend Meg: https://megandadamlistento.wixsite.com/website
am a dad: [They're not old enough to have links yet.]
My best mashed potatoes yet
On food and immigration
Chicken broccoli pasta Alfredo
The worst thing about 'AI'
Why people say beef tallow is healthier (it's prob not)
Spring vegetable pot pie
Improving my basic pancakes
Is ALL cooking "ultra-processed" food?
Extra crunchy croque madame
In praise of great restaurant service
What granola is, where it came from, how to make it
A 4K view inside Ragusea's happy place
First World War eggs
Cheapest, easiest meaty Italian feast — Sunday sauce
Panera copycat pumpkin muffins
How ideology affects food waste
When food is actually too old to eat
Toad in the hole (personal pan puddings)
Roto-chicken salad and broiler nachos (sorry it's dinner II)
The truth about cooking on a budget
Improving sauces with gelatin
New York style cheesecake
Onions 101: The different kinds, how to cut them, what 'translucent' even means
A novel method for boiling eggs (and a talk about egg prices & public science)
Why charcoal is the first great cooking fuel
Two common foods that are ALWAYS radioactive
Potatoes 101: boiling, steaming, roasting, pan-frying
Green vegetable sides 101
A trick for smooth cacio e pepe
Radioactive glassware of the early 20th century