Choose cookies of the same size to pair together and let the milk chocolate for the filling cool and thicken slightly before spreading it on so it doesn’t drip through…
Wasabi powder and fresh shiso (also called perilla and Japanese basil) are available at Asian food markets. The wasabi needs to be made at least two days ahead so the…
For me, an artichoke is one of the world's luxurious eating experiences, particularly when I can savor it in big meaty pieces. Serve these hot as a side dish or…
Pancetta is like bacon except that instead of being a smoked, sliced slab, it's cured in salt and rolled into a thick sausage shape. For a vegetarian version of this…
Coaxing the ultimate flavor from broccoli requires very little: a big, fresh, bright bunch of the same, some fruity olive oil, a few spoonfuls of grated Parmesan, and a leisurely…
In this slow sauté, the vegetables get a jump-start over high heat and are covered briefly to give a short-lived shot of steam to the carrots and turnips. Turnips cook…
The beans won't all cook at the same rate. If you want them to, you can cut the recipe in half and cook them in a single layer. Herbes de…
In this streamlined dinner salad, the scallops are seared on very high heat so the outside browns and the inside remains juicy. For best results, look for "dry" scallops, not…
This Sicilian recipe from Catania, called lasagna alla Catanese, is typical of eastern Sicily. Its flavors are luscious, fanciful, and somewhat over the top, reminiscent of the best puttanesca. Roasting the…
The combination of vanilla, coconut and almond extracts creates an intriguingly delicious flavor. You can make this cake with only the vanilla, but try the recipe first as written.
鱼片大比目鱼和大比目鱼都是不错的选择to sole. I don't recommend flounder or cod fillets; they're too delicate.
These cookies, made with brown sugar, have a slightly softer texture than those made with granulated sugar. I like using currants for their flavor and also for their small size—they…
This cake makes a wonderful breakfast bread, as well as a dessert or tea cake. It's moist texture makes slicing easy. Most grocery stores carry frozen wild blueberries now. Don’t…
This sweet-sour-salty dipping sauce is a pungent counterpart to the cool Fresh Shrimp Spring Rolls. Tamarind concentrate is available in jars at Asian groceries. As a substitute, use cherry juice…
A tough exterior masks a tender, tasty heart
You may have to forage for this woodland delicacy
Celebrate spring with a minty pea soup
The often-quoted theory of cooking fish for 10 minutes per inch of thickness may be a good guideline, but in reality 8 minutes is a better timeframe in which to…
Heat 1/2 pound (two sticks) of unsalted butter in a small, heavy saucepan over low heat. As the butter slowly melts, it will separate into a small amount of milky…
Choose the best spatula for the job–thin and slotted for delicate cookies, strong and sharp for lasagna and brownies
Susie Middleton puts Siege’s Stainless Steel & Aluminum Cleaner to the test, and it passes with flying colors.
Jennifer Armentrout takes a look at a pastry board from Catskill Craftsmen and an unglazed stoneware pie plate from Sassafras Enterprises.
Adding a little sour cream, buttermilk, or cream cheese improves the flavor and texture of this favorite traditional cake
The trick to baking these crisp, paper-thin drop cookies is a good nonstick baking mat
Instead of one huge lasagna for a crowd, make three smaller, freezeable lasagne to enjoy when you want it
Wild Italian fennel pollen is something of a novelty in the United States, says Jennifer Armentrout, who suggests some ways to use it in your cooking.
“Vegetable oil” is a broad term for a category of oils pressed from the seeds, nuts, grains, or fruits of plants. In this short article, Molly Stevens gives you the…
For crisp-on-the-outside, creamy-on-the-inside fries, soak the potatoes overnight and fry them twice
There’s a lot of unseen action driving this seemingly straightforward process of making good fries, and knowing what’s happening can help you get potatoes that are crisp and light, not…
For Erica De Mane, a simple composed salad is a quick but somehow elegant supper. She starts with a bed of greens. On top of that goes raw or cooked vegetables…
If you don't cook leeks thoroughly, you'll have a tough, stringy result. Amy Albert explains how to wash, cook, and serve this tasty onion relative.
In this short article, Amy Albert explains how to select, prep, and serve this mild-flavored vegetable.
There’s a good reason this method is a classic: it’s quick, easy, and perfectly suited to the mild flavor of sole or halibut
Thyme buttresses and balances other flavors in a dish. In this article, Robert Wemischner talks about thyme varieties and suggests ways to use thyme in your cooking, including a bouquet…
Get the deep flavor you want by reducing the broth and then add noodles, rice, or matzo balls for comfort and nourishment
When you cook food in a skillet in some amount of fat, you’re either sautéing or pan-frying. In this article, Molly Stevens explains the subtle differences between these techniques, and…
Skip the blanching and jump right to the sauté pan for sweet, earthy artichokes, carrots, beans, asparagus, and broccoli
Pick the longest potatoes you can find for the best-looking fries.
For the bouquet garni, I stuff the herbs and peppercorns into a mesh tea ball. The broth keeps in the fridge for 3 days, at which point it must be…
Thick canned coconut milk tames the fire in this curry. The brand Chao Koh is recommended because it develops a thick, creamy layer on top if you don’t shake the…
These pan-fried flatbreads are crisp outside, slightly flaky inside, and rich with the flavor of scallions, cilantro, and sesame. Also called Shanghai onion bread, they’re very delicious, and very addictive.
For a slightly thicker cookie that’s easier to handle, melt four tablespoons of butter rather than five, which makes a thicker batter but still gives you lacy results.
Classic meat lasagna shows off its many layers. Make it as tall as your ingredients will allow.
Water chestnut powder gives the chicken a crunchy coating; it can be found in Asian food markets and sometimes in supermarkets’ international sections, but you can use cornstarch instead.
Inspired by the Chinese concept of dim sum, these eclectic, do-ahead dishes make an appealing grazing menu
The matzo balls can be cooked ahead and then warmed in the broth before serving. To turn this into a more filling meal, you could add cooked chicken, peas,…
For a variation on this brightly flavored soup, you can add cooked linguiça sausage instead of the chicken, or tiny rice-shaped pasta (orzo) instead of rice.
The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here…
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