Food

Dried beans have a reputation for going wrong in ways that seem to defy logic — a pot simmered for hours, and the beans inside are still stubbornly hard. That …

Sous vide scallops hash with artichoke solves a real problem: scallops are unforgiving on a stovetop alone, and if you’ve ever pulled a batch that went from translucent to rubbery …

Butter left in a hot pan long enough stops being butter. The milk solids drop out of suspension, sink to the bottom, and turn from pale yellow to amber to …

The sound comes first — a thin, brittle crack as a knife breaks through the walnut topping, followed by a slower give as it sinks into the cheese underneath. What …

If you’ve got a cast iron skillet, a spice cabinet, and about 20 minutes, weeknight blackened beef with artichoke will get real food on the table without a grocery run. …

Buffalo sauce belongs to fried chicken wings in most people’s minds, and that association is so strong it obscures what the sauce actually is: melted butter, cayenne pepper vinegar, and …

Steam rises off a pot of just-drained pasta, and for a moment the kitchen smells like nothing but starch and heat. Then the cream hits a hot pan, and everything …

This dish belongs to the kofta family — ground meat bound, seasoned, shaped around a skewer, and cooked over high, direct heat. What separates a kofta that holds its shape …

Scallops have a reputation for being fussy, and most of that reputation comes from people trying to sear them in a pan that isn’t hot enough or crowded with too …

The first thing that hits you isn’t the octopus — it’s the smoke. A congee built on smoked paprika carries a low, resinous warmth through every spoonful, the kind that …