I realized that I might need to understand how essential salting is before I give up on it.
Either you’ve committed yourself to a recipe that you turn to time and again, or you jump from one recipe to another in search of something greater, better, tastier.
I am a stove-top girl. I will light the fire before turning on the oven most days. I love the sear, the long braises, the thickened sauces I achieve when cooking over a flame. It’s my go-to cooking method. But now that we’re cooking up a storm for the Yamim Tovim, we likely need to
This might be my favorite topic tackled in this column so far. Roasting a whole bird lends a crackly, crispy skin that’s practically a crust covering juicy, tender meat. The utter simplicity in prep and technique doesn’t correlate with the results; that deeply bronzed bird is gloriously delicious. I’ve explored different techniques in the quest
Rice! All it needs is salt, water, and oil to transform into something comforting and fluffy. But I hear it, mushy, overcooked rice isn’t pleasant.
