The Cauliflower That Doesn’t Apologize for Being a Vegetable Cauliflower has a reputation for accommodation — for accepting whatever flavors are applied to it and disappearing into them. The Spice-Rubbed …
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What a Can of Black Beans Can Actually Do Most canned black beans end up rinsed, seasoned with cumin and a squeeze of lime, and served as a side that …
Za’atar at the Center of Something Quieter Za’atar — the spice blend of dried thyme, sumac, sesame, and salt — has a particular quality when it hits hot fat: the …
Thirty Seconds in the Pan and the Decision Is Already Made The moment squid hits a hot pan, it announces itself. There is no other protein with quite that particular …
Sugar, Fat, and Controlled Heat — In That Order Nashville hot chicken derives its character from a specific technique: a spiced lard paste — cayenne, brown sugar, garlic, paprika — …
For the People Who Don’t Think They Like Bitter Greens Radicchio has a reputation problem. Most people encounter it raw in a mixed salad, where its bitterness shouts over everything …
The challenge with cooking legumes in a slow cooker often lies in the threshold between a hearty, toothsome bite and a bowl of muddy mush. When treated with patience and …
The Sound It Makes Before You Taste It Listen to it before anything else. There is a specific sound a glaze makes when the sugar in it begins to caramelize …
The Bisque as a Study in Controlled Extraction Bisque is defined less by its ingredients than by its method: a shellfish-based soup in which the shells themselves are used to …
Citrus, Umami, and a Dish That Comes Together Fast Ponzu is one of those pantry ingredients that most people buy for a specific recipe and then don’t know what to …