Food

Fish and pizza rarely appear in the same sentence for a reason: most fish can’t survive a 500°F oven for the 10 to 12 minutes a proper pizza crust needs …

Wrapped sausage with teriyaki sauce is bacon-wrapped little sausages taken up a level — baked until the bacon renders and crisps, then tossed in a sticky, savory-sweet teriyaki glaze that …

Fresh anchovies bear almost no resemblance to the salt-cured fillets curled in a tin. Small, silver, barely the length of a finger, they fry whole in minutes — bones, tails, …

Leeks, sliced lengthwise and left under a broiler, don’t brown the way an onion does. They blacken in streaks, papery outer layers curling and charring first while the tender core …

Octopus belongs to a small category of proteins that get more tender the longer they cook, up to a point, which puts it at odds with almost everything else in …

Summer sardines and Brussels sprouts pho takes the long-simmered comfort of a classic pho and turns it into something you can actually make on a warm evening without standing over …

Open a tin of smoked sardines and the smell arrives before the lid is fully off — dense, oily, unmistakably smoked, with none of the tinny sharpness people wrongly associate …

Ras el hanout doesn’t announce itself all at once. Cinnamon arrives first, warm and a little sweet, then cumin underneath it, earthy and rounding out the edges, and somewhere further …

Pho’s identity comes from one deliberate step most quick soups skip entirely: charring the aromatics before they ever touch liquid. Onion and ginger go directly under a broiler or over …

Crispy roasted octopus with Szechuan aioli takes an ingredient most people are intimidated to cook at home and breaks it into two simple stages: a long, gentle braise that makes …