I often have a frittata for lunch, with some sliced tomatoes or a green salad. It also makes a nice hors d'oeuvre if served in thin wedges. Be sure to…
This classic French braise is undeniably a project, but it is well worth the time. The secret is to modify your braising pot with an interior parchment and concave foil…
Slow cooking is the secret to success with bagna cauda, the warm anchovy and garlic dip that is a specialty of Italy’s Piedmont region. There, diners dunk vegetables in a…
把罐子里的冰箱半hour before serving. Vary the recipe by using ricotta salata cut into 1-inch cubes and lemon zest in place of…
In southern Italy, this dish would likely be made with broccoli raab, but conventional broccoli is a fine alternative. Undercook the pasta slightly and then cook it together with the…
This pudding will have a firmer texture if you let it sit for a day before serving.
Cut in small pieces, broccoli can be quickly stir-fried and glazed with oyster sauce and a hint of sesame oil. If possible, buy oyster sauce at a store where Asians…
Baking the layers at 300°F keeps the cake exceptionally moist. Serve it at room temperature; the coconut softens when refrigerated.
Here the strong flavors of southern Italy are blended together to form a surprisingly mellow dish. In keeping with southern style, I like using meat sparingly - -more as an…
Bake the cookies right away once they’re scooped onto the baking sheet to preserve their nice rounded shape.
Vanilla sugar is just what it sounds like: a vanilla-scented sugar, good for finishing desserts. It’s common in Europe but sometimes hard to find here; the clafoutis will taste just…
I like to pair the sweet Italian sausage with wine and the hot sausage with beer. I also like the way turmeric colors the rice, but it's fine to omit…
Freezing dulls flavor, so the coconut syrup should have an intense taste.
This recipe incorporates bay in layers of flavor. The bay leaves contribute first to the pork marinade, are then incorporated in the cooking, and finally flavor the reduction sauce (if…
Though it may seem time-consuming, all home cooks—from beginners to masters—should learn how to make a well-executed Beef Bourguignon. Author and teacher Madeline Kamman shows you step-by-step how to marinate the meat, prepare the braise, make the spaetzle, and finish the dish with a rich sauce.
Create a lighter, more boldly flavored dish with vibrant ingredients and a very hot oven
The main difference is the shape and depth of the sides
Fortunately, a little of this costly spice goes a long way
It can be tricky to slice the two disparate parts of a head of broccoli—the tough, fibrous stalk and the tender, faster-cooking florets—so that they have compatible cooking times. One…
Water is key to a creamy sesame sauce, such as the one used for Sesame Noodles. Use the sauce right away; if it has to wait, whisk in a bit…
Add the distinctive flavor of coconut with crunchy toasted shreds or a rich, creamy milk
Steaming the granules of semolina and rubbing them by hand helps them swell to their full potential
Bay leaf can be more than a supporting player
Forget gloppy—these are light, bouncy, and glistening with a fresh toasted sesame dressing
Clafoutis pairs fresh or dried fruit with a tender batter for a rustic, quick-to-make dessert
Cook versatile broccoli in stir-fries, pasta sauces, side dishes, and frittatas; just remember to season generously for the tastiest results
As cold weather takes hold in most areas of the country, look to the full flavors of fall-harvested root vegetables. Parsnips, turnips, celeriac, and rutabagas—root vegetables you might be less…
Amy Albert review Scharffen Berger's cocoa powder.
Even in their shriveled, dried state, porcini mushrooms have a rich culinary potential. In this article, Leslie Revsin offers tips on selecting the best ones at the market, rehydrating them…
Steer clear of the knife-sharpening gadgets sold for home cooks, says James Peterson. What works best, once you get the hang of it, is periodic sharpening on a whetstone, folowed…
More than simple flavor enhancers, salt, sugar, and acids can either help or hinder cooking
Zingerman's sells food online.
Amy Albert reviews California Press's Pistachio Oil.
What is an egg wash, how to apply it to pastry, and why it's sometimes combined with milk or water.
David Lebovitz reviews nonslip mixing bowls.
策略与技巧from the experts, and from one first timer who pulled it off herself
We asked professional caterers for their best strategies for planning and executing a big party. Here's what they had to say.
Though most of us are used to the quick-cooking method of soaking couscous in boiling water, this authentic Moroccan method of steaming and fluffing three times by hand yields plumper,…
Pineapple makes an unexpectedly light clafoutis, perfect in winter when the selection of fruit is limited.
Poire William, a pear eau de vie, is an excellent flavoring for this clafoutis.
You can make the sesame purée several hours or a day ahead to let the flavors marry, but whisk in the water just before serving for a smooth, creamy consistency.…
These homey, irregularly shaped noodles are the ultimate comfort food, perfect for soaking up the flavors of hearty winter stews. Though you can buy a specialized spaetzle maker for dripping…
Cornstarch keeps the crème brûlée from separating, allowing you to make the custard up to two days before serving it. This dessert is wonderful served with a compote of starfruit,…
Asparagus and bright lemon give a rich dish a fresh spin. Mascarpone cheese is an Italian cream cheese. It usually comes in a plastic tub and is available at most…
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Issue
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
