I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end.
Sheep's milk can (and is) made into every style of cheese under the sun. But beyond versatility, sheep cheese has several particular qualities worth learning about as you navigate the cheese case.
We've cooked down some of our favorite tips from the Muir Glen Cooking School into this handy infographic. Here are some of our favorite fast and easy ways to put a can of tomatoes to good use.
Wouldn't it be nice if there were a method that let you get perfectly tender, moist, and flaky fish with some nice textural contrast and absolutely no chance of sticking, all without ever turning the heat above medium? That's precisely what this method delivers.
What to do if you invite an old friend to grab dinner and she always assumes that her boyfriend is invited too.
This taco, featured in Sara Deseran and Joe Hargrave's new cookbook of recipes from their San Francisco restaurants, Tacolicious, only goes to show how versatile and inspiring a waiting tortilla can be. Sure, you could fill it with braised pork or charred chicken, but it can be equally good piled with well-seasoned veggies.
It's one thing to drink a beer brewed with Cascade hops, but to grab a Cascade cone straight from the bine, rub it between your palms, and breathe in the fresh aromas is something else entirely.
One of my favorite snacks has always been a soft-cooked egg which I break into a bowl, drizzle with soy sauce and pepper, stir up, and slurp down. I always thought I was a little weird for loving it so much. But then I found vindication in one of Singapore's staple breakfasts: kaya toast served with soft boiled eggs and strong coffee sweetened with sugar and evaporated milk (the soy sauce and pepper are added at your own discretion).
Thanks to a crop of small distillers, the U.S. is now one of the most exciting producers of apple brandy. We tasted our way through an orchard of bottles to find a few of the best.
September is Organic Harvest Month, a widespread celebration of organic food, agriculture, and the bounty of the organic harvest. To gain some insight into what it means to choose organic, we spoke with Toby Amidor, an RD and nutrition expert who has teamed up with Kashi to spread the word about positive eating. Amidor helped us understand how choosing organic can not only make a difference on our plates, but also promote a more sustainable food system.
So many readers asked for my husband Joe Cleffie's meatball recipe that we had to oblige. With a few small tweaks made for foolproofing and streamlining, we're proud to present it here. This isn't the most complicated meatball recipe around—quite the opposite in fact. Our goal here is a recipe that anyone can make, no practice required, and get great results out of. I hope it inspires a thousand dinners in communities worldwide.
Da Nang, perhaps best known by travelers for its beach resorts, is Vietnam's fifth largest city, and its feet stand in two worlds. Look up and your eyes fill with views of glistening skyscrapers, their sides adorned with garish neon. But the streets are full of flimsy aluminum tables and cheap plastic chairs, seating for the city's greatest asset: its street food.
I've heard chef's on TV and in books say that combining both oil and butter in a skillet when you sauté lets you heat the butter to a higher temperature without smoking. Is there any truth in this?
Chef Annie Pettry brings her bicoastal hospitality training to the southern menu at Louisville's Decca. Here's a glimpse at what makes her kitchen run, from a particular fish scaler to her very own lumberjack.
Apple fritters should not be jelly doughnuts in which the jam is merely replaced with an apple filling. No, an apple fritter is a nubby affair with crisp bits of chopped apples scattered throughout and just the slightest hint of confectioner's glaze. Gluten-free fritters can be tough to make, but as it turns out, size matters. Our small fritters come out with the ideal ratio of crisp fried exterior to apple-packed crumb.
Crispy bits of slow-cooked pork, ready to cradle in a warm tortilla—carnitas is rightfully one of the best-loved taco fillings out there. In Tacolicious, Sara Deseran and Joe Hargrave go a fairly traditional route for their carnitas: Fatty pork shoulder gets marinated overnight, then slow-cooked stovetop in the marinade and lard, after which it's pan-fried until delectably crisp.
This almond cake may be healthy, at least as far as desserts go, but that's just an incidental benefit. What matters most is how light, tender, and delicious it is. The secret to its success: beating the egg whites properly. Here's how.
Ginger's an ingredient with a thousand uses. Here, seven chefs give us their pro-tips for using it from bread to ice cream to ceviche.
A pawpaw's flavor is sunny, electric, and downright tropical: a riot of mango-banana-citrus that's incongruous with its temperate, deciduous forest origins.
Who Knew Butter and Dairy-Free Cookies Could Be So Good? New Chocolate Chip Cookie Dough From Hampton Creek is Solid
Last year, Hampton Creek's Just Mayo vegan mayonnaise beat out our winning brand of traditional mayonnaise in a blind taste test. Now the company is about to release Just Cookie Dough, the vegan chocolate chip cookie dough they've been working on. Could their cookies pull off the same trick as their mayo in an informal taste test? We enlisted the help of strangers to find out.
In a country where sandwich varieties are almost comically vast (seriously, just take a look at 'em all), the po' boy remains a unique New Orleans specialty. You'll find them served on almost every street corner, not to mention gas stations and fancy restaurants alike. With a sandwich so storied and prolific, finding the best New Orleans has to offer can be an exhausting enterprise. Here are the ones we'll return to time and again.
Cast Iron Cooking: The Easy Pull-Apart Pepperoni Garlic Knots That Will Forever Change How You Entertain
Who doesn't like knotted bites of tender, chewy, golden-brown pizza dough that are tossed in butter with flecks of garlic and herbs clinging to the nooks and crannies? Now imagine those same garlic knots, but with flecks of crisp, spicy pepperoni worked in, along with the kind of golden brown, crusty bottom that only a cast iron skillet can impart. And let's throw in the wafting steam and moist, tender center that pull-apart breads come with, and oh, how about two different cheeses? Sound good to you?