Food

Venison and acorn squash finish cooking at two completely different speeds, and threading them onto the same skewer without accounting for that gap is the single fastest way to end …

There’s a specific, clean snap when a piece of properly crisped prosciutto breaks in half, nothing like the soft give of the same slice raw and draped over a piece …

I used to think wood-fired lobster was strictly a special-occasion thing, the kind of dish you plan a whole evening around with soaked wood chips and a careful multi-step process. …

There’s no real cooking here beyond a quick dip of the chard leaves in boiling water. Everything else is assembly: a rice and chickpea filling rolled up in softened chard, …

Two entirely different cooking principles meet in this dish, and neither one is native to the other’s tradition. A wok’s extreme, direct heat browns the crab shell fast enough to …

Real Nashville hot fish usually means a deep fryer, a beer-based batter, and a fair amount of cleanup, which is more than most weeknights can spare. This version skips all …

Open the oven door too early and you hear it before you see anything, a thin hiss of steam escaping from around the bok choy leaves, curling up past a …

A shishito pepper’s thin skin traps a small pocket of moisture and air inside, and when that pocket hits a genuinely hot, dry pan, the trapped steam expands faster than …

I used to treat leeks as a background player, something that got tossed into soup and quietly disappeared. Then I cooked them hard and fast in a hot skillet until …

A store-bought rotisserie chicken is already cooked, which means the only real job left here is making it taste like it wasn’t picked up on the way home. A quick …