In Sicily, restaurants serve excellent fettuccine with a nonstringy mozzarella sauce. They have the advantage of very fresh mozzarella, but that is not completely the secret. To get a nonstringy…
This Indonesian-inspired marinade doubles as a sauce and is just as good with fish, pork, or beef. If you have time, use whole spices and toast and grind them. The…
Caramelized pears take the place of apples in this classic dessert. The amounts for flour, butter, and nuts are listed by weight (ounces) and by volume (cups and tablespoons); use…
Nut oils are to nuts what olive oil is to olives—the heart of the fruit’s flavor. The best of them are intensely, sensuously, wonderfully perfumed. I find that a little…
Molly Stevens explains why you should ask for "dry" scallops at the fishmonger, and how commercial fisheries' storage methods can affect your cooking results. Learn how to choose the best…
From delicate cheese soufflés to fondues and comforting casseroles, many of our favorite dishes get flavor, texture, richness, and nutrients from cheese. When properly handled, melted cheese can be creamy,…
The best defense against cakes and muffins that stubbornly stick to the pan is to properly prepare the pan before you add the batter, either by greasing or by greasing…
Montrealers are crazy about bagels from the Fairmount Bagel Bakery. Run by brother and sister Irwin and Rhonda Shlafman, the bakery was started in 1919 by their grandfather, a Russian…
If you’ve ever made béchamel, clam chowder, or any other flour-thickened sauce or soup, you’ve probably spent time trying to skim off the skin that forms on the surface as…
These are delicious with steak. For a great main-course salad, toss some spinach with a little olive oil and balsamic vinegar, top with the mushrooms, and pour the hot pan…