The first taste is salt, the clean, mineral kind that makes you think of the sea rather than the shaker. Then comes lemon and oregano, and then, under your teeth, …
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Squid has two good cooking windows and one bad one. It is tender when cooked for a minute or two over very high heat, and tender again after a long, …
Think of the prosciutto as a belt. Lump crab cakes are mostly crab held together by very little, which is what makes them good and what makes them fall apart …
Picture a spoonful of cold, pale butter, flecked with bits of lemon rind, set down on a lobster tail that came out of the broiler seconds ago. The butter slumps, …
Octopus is mostly muscle laced with connective tissue, and that tissue is the reason it turns rubbery when cooked fast and hot. It softens only with long, gentle, moist heat. …
I’ll say it up front: sausage that goes straight into a slow cooker comes out pale, a little floppy, and sitting in thin, greasy liquid. The slow cooker is great …
Lift a spoon out of the pot and tilt it. A good bisque doesn’t run off in a thin stream; it slides, coats the back of the spoon, and leaves …
A clam tells you when it is done, and that is the whole technique behind Nashville hot clams. The shell opens, the meat inside has just firmed up, and the …
Think of tempeh on pizza the way you think of crumbled sausage. It is chewy, savory, and happy to soak up seasoning, and when you fry it in a little …
Ground beef is more than half water by weight, and that water decides whether the meat browns or turns gray. Heat has to drive the moisture off the surface before …