How To Saute Fresh Spinach
Sautéed spinach is the five-minute side that belongs next to practically everything — steak, chicken, fish, eggs, pasta. It is also the dish where a …
How To Cut A Cauliflower
A whole head of cauliflower costs a fraction of pre-cut florets, keeps twice as long, and takes about ninety seconds to break down once you …
Easy & Spicy Cauliflower Bites
These spicy cauliflower bites are what happens when buffalo wings meet a vegetable and everyone wins: cauliflower florets roasted until golden, then tossed in a …
How To Cut An Orange Into Supremes
Supremes — clean, membrane-free citrus segments — are one of those small techniques that quietly announce someone knows their way around a knife. No pith, …
Delicious Italian Style Meatballs
These are the Italian-style meatballs I judge every restaurant’s meatballs against: half beef, half pork, bound with eggs and grated cheese, seasoned with a food-processor …
Classic Chicken Parmesan
Chicken parmesan is comfort food’s greatest hit: golden breaded cutlets under molten fresh mozzarella and bright tomato sauce. Everyone has eaten a hundred versions — …
How To Make Red Wine Poached Pears
Red wine poached pears are the dessert that photographs like a patisserie window and asks almost nothing of the cook: ripe Bosc pears simmered gently …
Poached Pear Salad with Balsamic Truffle Vinaigrette
This is the salad that convinces people salads can be the best thing on the table: peppery arugula and kale under sliced red wine poached …
Balsamic Truffle Vinaigrette Dressing
This balsamic truffle vinaigrette is the dressing that makes people ask what restaurant you ordered from: white balsamic for clean acidity, a measured pour of …
Pan Seared Porterhouse Steak
The porterhouse is two steaks in one — a strip on one side of the bone, a filet on the other — which makes it …