Slice into this one and the cross-section looks almost mosaic — red, orange, and yellow pepper strips scattered through a field of golden chickpeas and white flecks of feta, all …

Double frying is a moisture-management technique before it’s anything else, and chickpeas are an unusually good candidate for it. Crispy double-fried chickpeas with preserved lemon aioli applies the same two-stage …

If you haven’t cooked with za’atar before, here’s the short version: it’s a Middle Eastern spice blend built around dried thyme, sumac, toasted sesame seeds, and usually a little salt, …

By the third hour, the house smells like paprika and clove-warm heat, a slow build that has nothing rushed about it. Slow cooker prosciutto with Cajun glaze takes a whole …

Set a bowl of this in front of someone and the first thing they notice is the composition — a pool of coral-pink bisque, thick enough to hold its shape …

Venison is one of the leanest red meats a home cook is likely to work with, carrying almost none of the intramuscular fat that protects beef or lamb from overcooking. …

You don’t actually need a pot on the stove to make mussels. Sheet pan mussels with zucchini and maple proves it — the oven does the steaming for you, using …

Drop a handful of shishito peppers into a screaming-hot pan and the sound tells you everything: a sharp, rapid pop as each thin-skinned pepper blisters and releases a burst of …

There’s something a little irreverent about pairing a pressure cooker with a galette — one is all speed and steam-release hiss, the other a slow, rustic, hand-folded thing that looks …

Octopus has a reputation for demanding an entire afternoon, and for whole, fresh specimens, that reputation is earned — hours of gentle braising are what it takes to break down …