Food

You don’t actually need a pot on the stove to make mussels. Sheet pan mussels with zucchini and maple proves it — the oven does the steaming for you, using …

Drop a handful of shishito peppers into a screaming-hot pan and the sound tells you everything: a sharp, rapid pop as each thin-skinned pepper blisters and releases a burst of …

There’s something a little irreverent about pairing a pressure cooker with a galette — one is all speed and steam-release hiss, the other a slow, rustic, hand-folded thing that looks …

Octopus has a reputation for demanding an entire afternoon, and for whole, fresh specimens, that reputation is earned — hours of gentle braising are what it takes to break down …

The moment star anise hits a dry, hot pan, the whole kitchen changes — that warm, slightly sweet, licorice-adjacent smell spreads fast, and it’s the smell that tells you this …

Drag a fork through this hash and listen for the crackle — crisped potato edges giving way against tender centers, browned turkey underneath, all of it before the hot honey …

The reason restaurant scallops always seem to have that deep, golden-brown crust and yours sometimes don’t comes down to one thing almost every home cook skips: getting the scallops properly …

Celery root does itself no favors at the grocery store — knobbed, dirt-streaked, with a tangle of roots that make it look more like something to discard than something to …

Hold the bowl in both hands and you feel it before the spoon ever reaches your mouth — a steady, seeping warmth through the ceramic, the kind that settles into …

Wrapping a lean protein in cured meat is one of the oldest protective cooking techniques in the kitchen, and it’s exactly what makes weeknight wrapped shrimp with spinach work as …