Food

Lift the lid at the right moment and you’ll catch it: a burst of steam carrying brine, butter, and something earthy underneath — truffle oil finding its way into every …

The first sign this stew is close to done isn’t a taste or a texture — it’s a smell that changes character partway through. Early on, the pot gives off …

I know “ramen” and “summer” don’t sound like they belong in the same sentence, but hear me out: this bowl leans on quick-cooking pork and roasted acorn squash instead of …

Slide a knife into a well-made frittata and the cut edge tells you everything: a tight, even crumb, custard-pale throughout, with no watery pooling and no dry, chalky rim. Summer …

Listen for the moment the oil goes quiet. When a cod and jackfruit cake first hits the pan, the fat crackles high and fast, sputtering at the edges where moisture …

This dish pairs two distinct technique families on one plate: a high-heat baking method for the stuffed clams, which relies on Maillard browning to build a crisp, savory topping over …

This is the soup I make when the fridge has a half-used bunch of chard going soft at the edges and nothing else feels appealing. Tofu and Swiss chard soup …

Halibut has a reputation for being unforgiving, and it earns that reputation honestly — a few minutes past done and the fillet turns chalky, dry, unrewarding. This one-pan halibut with …

The pan comes out of the oven the color of a sunset that’s decided to be aggressive about it — deep brick-red gochujang glaze clinging to pale gold crab legs, …

Prosciutto and Swiss Chard Salad with Lemon belongs to a category of cooking that involves no heat at all but still depends entirely on technique: raw-leaf salads built around a …