How To Make Roux
Roux is the two-ingredient technique underneath a shocking amount of great cooking: equal parts butter and flour, cooked together, ready to thicken anything from mac …
How To Make Infused Garlic Oil
Infused garlic oil is the hardest-working condiment in my kitchen, and it comes from the laziest recipe I know: a pound of peeled garlic, two …
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 …
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, …
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 …
Blanched Vegetables: 5 Tips for Crisp, Bright Results
Blanching is one of those quiet kitchen skills that separates home cooks who get consistently vibrant, tender-crisp vegetables from those who end up with dull, …
Sautéed Broccoli Rabe: 3 Keys to Perfect Flavor
Sautéed broccoli rabe the right way — blanch first, then garlic, white wine, and butter. Chef Niko explains how to tame the bitterness in 3 clear steps.
Court Bouillon
Court bouillon — “short broth” in French — is the fifteen-minute poaching liquid that professional kitchens use for fish, shellfish, and delicate vegetables. Water, white …