Food

A bisque built around octopus occupies rare culinary territory: it has the mineral depth of the sea, the body of a long-simmered shellfish stock, and — when arugula enters at …

Press a raw turnip between your palms and it’s dense, cool, faintly damp — resistant in a way that gives nothing away. Put it on a hot grill and something …

This dish operates at an interesting intersection: shellfish that require almost no cooking time paired with a brassica that typically demands either high roasting heat or extended braising. The Instant …

Hash is one of those dishes that sounds humble on paper and then completely delivers at the table. This pressure cooker eggs and mushrooms hash is built around the idea …

There is a particular kind of restraint required to build a frittata worth eating — the kind that resists the impulse to fill, layer, and complicate, and instead trusts a …

Heat, Acid, and the Logic of a Wok Finish Smoked salmon is almost always treated as a cold ingredient — draped over blinis, layered into salads, or eaten straight from …

A Stew That Earns Its Place on a Hot Day Most stews ask you to wait — an hour at minimum, sometimes more. Summer Squid and Jackfruit Stew asks for …

Cast Iron, Smoke, and the Architecture of a Proper Hash There is a category of dish that asks very little of you and returns far more than it reasonably should. …

The Case for Taking Cod Somewhere It Hasn’t Been Fish tacos are usually built around a fast preparation — battered and fried, or grilled for minutes over high heat — …

Before the First Bite, a Pause There is a specific quality to tahini when it hits warm stock — the way it thickens the liquid from thin to silky in …