Food

Squid is one of the easiest proteins to ruin, and most people ruin it the same way: too hot, too long, and it turns into something closer to rubber bands …

Watch a pot of congee over the course of an hour and you’re watching transformation in real time: distinct grains of rice slowly dissolving at the edges, the liquid around …

Snap a spear in half and you’ll feel it before you taste it — a crisp, resistant give at the center, blackened and blistered skin at the edges that shatters …

Turkey gets a bad reputation for drying out, and most of the time that’s a marinating and cooking-time problem, not a turkey problem. This marinated turkey with maple sauce solves …

Tahini in a lobster pasta sounds like an odd pairing until you actually make it, and then it makes total sense: tahini’s nutty, slightly bitter edge does exactly what a …

Pull this gratin from the broiler and the first thing that reaches you is contrast: the rich, toasted smell of browned cheese and butter, cut clean through by a sharp, …

Twirl a fork through this pasta and watch the sauce catch the light — pale cream shot through with streaks of dark amber, clinging to each strand rather than pooling …

This dish is a study in fat rendering and acid balance — two principles that show up constantly in professional kitchens but rarely get named for home cooks. One-pan bacon …

Frying tuna sounds like it should be complicated, and it just isn’t. This deep-fried tuna skillet with acorn squash gives you a crisp, golden crust around cubes of tuna that …

Catfish rarely gets asked to headline anything beyond a fry basket, which is exactly why the braised catfish and leeks burger deserves a second look. Braising the fillets first, gently, …