Food

I’ll be honest: my first attempt at a lentil quiche was bland straight through, and it took me a couple of tries to figure out why. Plain cooked lentils, dumped …

A wok’s sloped, thin-walled shape gets far hotter, far faster than a flat-bottomed skillet, which is exactly why searing ground beef in one produces a deep brown crust in minutes …

These apple cider tilapia wraps come down to three things done well: mild fish that doesn’t fight the glaze, a cider reduction that’s actually reduced rather than just warmed through, …

Run a fork through a roasted spaghetti squash and the flesh gives way in long, loose strands, nothing like the dense resistance of a raw one, and that texture change …

I’ll be honest, the first time I made this creamy berbere ground beef pasta I wasn’t sure a spice blend built for Ethiopian stews would actually work tossed into cheese …

There’s no stove involved in this teriyaki smoked salmon salad, and that’s really the whole point. The salmon is already smoked and ready to eat, the vegetables just need chopping, …

Cabbage takes forever to soften in a regular pot because boiling water can only ever reach 212°F at sea level, no matter how hard it’s cranked up, and cell walls …

Cumin and mustard seed hit hot oil first, and for a second or two the kitchen smells almost sharp, before ginger and garlic soften that edge into something warmer. That’s …

Leftover pulled pork usually means sandwiches again, and by day three that gets old fast. This one-pot pulled pork and snap peas scramble is a faster answer: warm the pork …

There’s a specific sound a thick fish steak makes when it meets a hot, oiled pan: a sharp, immediate hiss that softens into a steady crackle within seconds, the kind …