If you’re constantly on the lookout for weekend projects that make weeknight cooking easier, here’s another one to add to your list: peperonata, a slow-cooked Southern Italian pepper stew that works well as pretty much anything: antipasto, side dish, main, or pasta sauce.
There are many ways to perk up a bland rice routine, from adding a few pinches of saffron to steeping rice in beer to enhance its nutty qualities.
Some of our favorite recipes to make in warm weather include no-cook frozen desserts like blackberry-lemon ice cream, but if you don’t own an ice cream maker, you can often feel like you’re missing out. Thankfully, you can be in on the action with recipes like this soft-serve ice cream — no ice cream maker required.
Arguably the most important aspect to preparing food is making sure it’s well-seasoned. After all, salt is the secret to why so many restaurant foods, including salad, taste so good. And the first step to knowing how to season well is to know which salt to use.
The vast majority of commercial nut milks—even the grower-owned, non-GMO versions you can buy refrigerated from the natural foods store—contain gums, emulsifiers, and stabilizers. If you drink dairy milk alternatives and your goal is to eat as much real food as possible, follow this recipe to make any type of nut milk…
Glorious as they are, ribeye, porterhouse, and filet steaks aren’t everyday foods for most of us. If you’re looking to get your fill of beef without spending a fortune, it’s worth getting behind some of the less popular, but still-delicious steaks out there. We took a look at a few different marinating techniques so…
There’s a time and a place for serious mad scientist mac and cheese, but sometimes you just want a no-brainer method for making the stuff without giving it too much thought.
We love scallops and bacon as much as the next person, but bacon-wrapped scallops have always sounded like a poor use of very expensive seafood. All too often, the scallops wind up overcooked, and bacon’s smoky quality overpowers all else. Luckily, there’s a solution.
We can vouch for the velvety, rich quality of intentionally overcooked vegetables, but in the early summer, there’s something truly lovely about eating spring produce that’s been only lightly sautéed until it’s crisp-tender.
We recently discovered the wonder of making popsicles with just two ingredients, but if you’re more of an ice cream person, here’s a scoopable frozen dessert alternative that’s nearly as easy.
With barbecue season upon us, it’s time to get proficient with your grill. But just as important as knowing what to do is knowing what not to do. Don’t let your skewers overcook, your burger become bland, or your steaks dry out. Here are some basic tenets to follow to avoid the most common grilling mistakes.
If you love eating steak at home, you’ve probably got a foolproof method for cooking yours to perfect tenderness. But what if you arrive at the butcher only to discover that your favorite cuts are going for astronomical prices? The answer: ask for these lesser-known, value-priced substitutes.
Generously-sized portobello mushrooms are wonderfully meaty, and they add a boost of umami to everything from burgers to pasta. But many of us don’t realize the proper way to prep and clean them before cooking.
Summer’s unofficially arrived, and with it, lobster season. Next time you splurge on the crustaceans, bear in mind the best way to get all the meat out of them — and don’t throw away those shells, because you can use them to make a fantastic lobster butter.
We’ve already mentioned that a cast iron skillet is one of those absolute, must-have items for any kitchen, whether you’re an expert cook or just an occasional one. Well, here’s another workhorse that belongs on every stove: the enameled cast iron Dutch oven pot.