Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Author: Molly Baz
Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of...
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled...
Author: Anna Stockwell
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which...
Don't be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and...
Author: Andy Baraghani
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate,...
Author: Anna Stockwell
Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish...
Author: McKel Hill
If you've ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen. Yes, it takes longer to cook, but it's...
Author: Anna Stockwell
In this easy pantry cocktail, Cognac gets stirred with tangy champagne vinegar, sweet maple syrup, and aromatic vanilla extract.
Author: Maggie Hoffman
Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.