Food

Herbes de Provence — that compact, fragrant mixture of thyme, rosemary, savory, marjoram, and often lavender — belongs to a particular culinary geography: the sun-bleached hillsides of southern France, slow …

The moment the smoked paprika hits the hot fat, the kitchen announces itself. Not with subtlety — with a low, dense bloom of smoke and earth that spreads from the …

Broiling mussels sits at the intersection of two distinct cooking traditions: the French gratinée, where shellfish are topped with a compound mixture and finished under intense overhead heat until the …

Here is the honest pitch for slow cooker tuna with bourbon glaze: it is one of the few slow cooker fish recipes that actually makes sense. Fish and slow cookers …

The case for sardines has never needed to be made quietly. They are assertive, mineral-forward, and fatty in a way that satisfies on contact — and when the skin crisps …

Clams and tacos are each, independently, a great idea. Together, they make something that feels both unexpected and completely obvious — once you’ve had it. The clams open in a …

Ground beef rarely gets this kind of treatment. It is usually broken apart and stirred — coaxed into sauces, pressed into patties, or browned in a pile and forgotten under …

There is a moment, roughly halfway through making Winter Glazed Pulled Pork Risotto, when the kitchen stops being a room and starts being a smell. The braising liquid has been …

Shishito peppers are typically treated as a blistering problem — tossed into a screaming-hot skillet or under a broiler until their skins char and blister, then finished with flaky salt …

Radicchio gets a bad reputation for being too bitter, but that bitterness is actually the whole point — and braising is what brings it under control. When you cook radicchio …