Food

Short ribs are dense with connective tissue, tough enough that a quick sear would leave them chewy no matter how carefully you cooked them. Braised Short Ribs with Red Wine …

Sheet Pan Shrimp Fajitas takes the classic Tex-Mex combination — seasoned shrimp, bell peppers, and onion — and puts it all on one pan in a hot oven, skipping the …

Crispy Rice Salad with Peanut Dressing takes leftover rice and turns it into something genuinely crunchy — pressed flat, pan-fried until golden clusters form, then tossed with shredded vegetables, fresh …

Straight from the package, gnocchi is soft and slightly gummy, the kind of texture that only really shows up after a pot of boiling water. Dropped into a hot, oiled …

A block of feta, baked long enough, softens from a firm, crumbly cheese into something spreadable, its fat rendering out and mingling with the juices released by roasting cherry tomatoes …

Slow-Roasted Tomato and Burrata Toast takes cherry tomatoes through a long, low roast until they’re jammy and deeply concentrated, then piles them onto garlicky toast with torn burrata melting slightly …

Feta straight from the block is dense and crumbly, the kind of texture that breaks apart rather than spreads. Run through a food processor with a little fat and acid, …

Grilled Peach and Burrata Salad puts three things on one plate that already know how to work together — warm, caramelized peaches, cool, creamy burrata, and a sharp balsamic glaze …

Cured Spanish chorizo carries paprika directly in its cure, meaning its rendered fat comes out already stained a deep rust-red, ready to color and season everything it touches. One-Pot Chorizo …

Under the broiler, the miso glaze doesn’t just melt — it bubbles, darkens at the edges, and sets into something closer to a lacquer than a sauce, clinging to a …