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Grilled King Salmon With Walnut Tarator and Cherry Tomato Salad From 'A Boat, a Whale & a Walrus'

If summer has already left you where you are, bookmark this recipe from chef Renee Erickson's new A Boat, a Whale & a Walrus for next year; it's worth remembering. She pairs grilled salmon with deeply flavorful tarator—a Turkish sauce made with walnuts, bread, lemon, garlic, and olive oil—and a bright and dilly tomato-and-cucumber salad. More

The Food Lab Turbo: How to Make a Simple Salad Worth Eating

If you're like most people, you've probably been so hammered by thick, gloppy bottled dressings or overdressed, soggy greens that you've forgotten what a pleasure a nice, light, side salad really is. Good thing it's pretty easy once you know the basic steps. Here's how to make your simple side salad the right way—it's my go-to counterpoint for rich and heavy fall and winter dishes. More

How to Make The Best Chicken Stock

White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks, enhancing any soup, sauce, or glaze you use it in. It's also incredibly easy to make. Here, we look at some of the factors that lead to a deeply flavorful stock, while keeping the method and ingredients as easy and accessible as possible. Requiring such a minimal investment of time and effort, this stock will upgrade any dish or sauce you make compared to the store-bought variety. More

Kitchen Hack: Use a Guitar Mount to Store Your Pizza Peels

If you're anything like me, you have an obsession with pizza that can only be fed with, well, with pizza I suppose. Which means you probably make a lot of it at home, which means that you probably have at least a wooden pizza peel for launching pies and a metal peel for retrieving them. Right? Here's the best way to store them to keep your kitchen organized. More

Sweet, Savory, and Everything in Between: 25 Recipes for Pear Season

When fall abruptly rolls in, and summer's fresh produce begins to fade away, apples usually take the spotlight. But let us not forget the apple's darker, more complex cousin, the pear. Pears are lovely raw, baked, caramelized, and stewed—a myriad of options that makes it one of our favorite fall fruits. From cocktails and condiments to muffins and pies galore, we've got 25 recipes to bring pear to your autumn table. More

How to Make the Best Chicken Parm Sandwiches? Start With Great Chicken Parm

To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices. This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich. More

Hey Chef, What Can I Do With Fish Sauce?

Once you start using fish sauce, it can be tough to stop yourself from tossing it into everything. We polled chefs on some of their favorite uses. Their replies: amp up the flavor of everything from grilled chicken to Southern tomato gravy to...whipped cream? More

Because Bacon: 35 Bacon Recipes We Love

Whether it's stuffed into a sandwich, wrapped around some meat, scattered on top of a salad, or eaten straight from the pan, bacon transforms any meal from humdrum to pretty-much-the-best-thing-ever. You could say that it's the salty, smoky flavor or the intoxicating smell that keeps us coming back for more, but we prefer to think that it's the infinite variety of ingredients with which bacon pairs so well. And we've got 35 recipes to get you started. More

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