Herb-crusted chickpeas with Dijon mustard sauce belongs to a small but useful category of cooking: dry-roasting a legume until …

Here’s the honest pitch: this is a frittata you can build almost entirely from what’s already sitting in your …

Listen for the sound before you look for the color. Dropped into oil at the right temperature, a cornmeal-crusted …

The broiler does something to kohlrabi that boiling never could. Under direct heat, the pale green flesh loses its …

Creamy Cajun Lamb Pasta belongs to a family of dishes built on emulsification and fond development — the browned, …

Dried black beans usually mean planning ahead — an overnight soak, a couple of hours on the stove, and …

Scallops rarely meet a slow cooker, and for good reason — low, patient heat is the natural enemy of …

Break the surface with a spoon and it resists for a second before giving way — that’s the tell …

Crispy Tuna and Zucchini Salad lives at the intersection of two techniques most cooks never think to combine: a …

Rutabaga doesn’t get much attention, and honestly, most people wouldn’t know what to do with one if it showed …

There is a moment, about eighteen minutes into cooking a proper risotto, when the rice stops fighting the spoon. …

Listen to the pan before you look at it. There’s a low, steady murmur under the lid — not …