Food

Creamy buffalo venison pasta takes ground venison, browns it up, and tosses it in a cream sauce built on classic buffalo sauce flavor — butter, hot sauce, garlic — instead …

A slow cooker is not the first tool that comes to mind for lobster, and that hesitation is well-founded — most slow cooker settings run hotter and longer than a …

Venison carries almost none of the intramuscular fat that protects beef from overcooking, which means the margin between properly seared and noticeably tough is measured in a couple of minutes …

Balsamic beef galette takes savory ground beef, cooked down with caramelized onions and a balsamic reduction, and wraps it in a free-form, rustic pastry crust that doesn’t need a pie …

Duck breast holds a thick layer of fat directly beneath its skin, and rendering that fat properly — slowly, patiently, without rushing the heat — is the single decision that …

Through the clear wall of a vacuum-seal bag, submerged and slowly turning in a water bath held at a temperature you could hold your hand in, fresh anchovies suspend in …

Squid follows a doneness curve unlike almost any other protein: tender for the first minute or two of high heat, then rapidly tough for the next twenty-five or so, only …

Lamb and Brussels sprouts flatbread with lemon herb takes ground lamb, browned with warm spices, and piles it onto crisp flatbread alongside roasted Brussels sprouts and a bright lemon herb …

Pho, at its most traditional, is a project — bones simmered for the better part of a day until the broth carries a depth no shortcut can replicate. Summer sardines …

Tempeh, unlike tofu, is a whole-bean fermented product — soybeans bound together by mycelium, the root-like structure of the mold culture used to ferment them, into a dense, nutty cake …