Food

I’ll be honest, I almost didn’t bother trying preserved lemon in a creamy pasta sauce, since fresh lemon already does the job in most seafood pasta recipes I make. But …

Listen closely over a covered pan of simmering tomato sauce and mussels, and you’ll hear it before you see it: a faint clicking, shells knocking gently against the lid and …

Blackened spinach with miso glazed dressing comes down to one balancing act: enough high heat to actually char the leaves at their edges without turning the whole batch into a …

Beets are dense with pectin-bound cell walls that normally take 45 minutes or more of roasting to soften, since dry oven heat has to slowly work its way through a …

I’ll be honest: the first time I made sheet pan crab with Brussels sprouts and Cajun butter, I assumed crab legs were some kind of special-occasion project that needed a …

Muscle proteins in fish begin to tighten and squeeze out moisture once they cross roughly 140°F, which is exactly why a hard sear or a rolling boil so often leaves …

This deep-fried black beans power bowl with asparagus comes down to one main idea: crispy, salty fried beans need enough soft, mild ingredients around them to actually shine instead of …

Everything on this pan turns the same shade of deep, brick red-orange by the time it comes out of the oven: the octopus tentacles curling and darkening at their edges, …

This weeknight steamed swordfish with turnips comes down to one foil packet, one hot oven, and getting the ratio of fish to vegetables right so neither one finishes before the …

Drop a knob of anchovy butter into a pot of hot broth and watch the surface change: pale gold streaks spread and swirl before dissolving completely, leaving the liquid a …