How to Eat Microgreens: 9 Ways That Aren't a Garnish
Most microgreens die in the crisper. Here's how a cook uses them in sandwiches, eggs, smoothies and pesto, plus which types to buy and how to store them.
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Recipes, technique, and craft.
How to Make Frozen Vegetables Taste Good: Stop Thawing
Frozen vegetables are blanched before freezing, so they arrive half-cooked. Skip the thaw, cook them hot from frozen, then use them for rice, soup, or fritters.
Pecorino Romano vs Parmesan: A Chef's Swap Rule
Pecorino has nearly three times the sodium of Parmigiano-Reggiano, so the swap is never one for one. Here's when it works, and when it wrecks the dish.
Best Hangover Food: What Line Cooks Eat the Next Day
The best hangover food changes as you age: grease at 25, broth at 45. A decade of New York restaurant nights, plus the ritual Bourdain swore by.
Girl Dinner Ideas: Why Low Effort Doesn't Mean Low Quality
Girl dinner ideas built on one method: something rich, something sharp, something crunchy. Plus why this way of eating is far older than the name given to it.
Pasta alla Genovese: The Sauce That Wins Skeptics
Pasta alla Genovese isn't from Genoa and has no pesto: it's Naples' slow-cooked onion and beef ragù, and the ratio of onions to meat is the whole secret.
30 Canned Sardine Recipes That Go Beyond Toast
30 canned sardine recipes grouped by how you cook: quick pasta, global plates, hot dishes, salads, pantry dinners, and the toast you should've been making.
The Pasta Shapes Guide: Which to Use When
A pasta shapes guide that finally makes sense: what bucatini, rigatoni, trofie and dozens more shapes are, how to say them, and the sauce each one is built for.
How to Cook Pasta Properly, From a Chef
How to cook pasta properly: the right portion per person, how much salt and water to use, and the pan-finish that makes home pasta taste like a restaurant's.
Pork Confit and the Case for Slow-Cooking Pork Shoulder
Pork confit is the slow-cook trick that makes a humble pork shoulder taste like a splurge: meltingly tender, fat-basted, nearly foolproof. Here is how it works.
Chicken Confit Is the Cheap, Easy Cousin of Duck Confit
Chicken confit is the chef trick that turns cheap chicken into something luxurious: meltingly tender, crisp-skinned, and nearly foolproof. Here's how.
The Trick to Cooking Rabbit Meat Without Drying It Out
Cooking rabbit meat goes sideways because rabbit is so lean it turns to leather in a minute. A former chef on the cut, the fat, and the heat that save it.
How to Make Confit the Way Restaurants Actually Do
Confit sounds fancy but began as peasant survival food. Cook it low in fat and it turns silky, rich, and luxurious. The method, from a former chef.
How to Butcher a Rabbit: Every Step, Skin to Cuts
Butchering a rabbit is quicker and less squeamish than it looks. A start-to-finish walkthrough: dispatch, skinning, gutting, and the cuts, from real experience.
How to Cook a Ribeye in the Oven Like a Steakhouse
A chef's method for steakhouse ribeye, no grill: a screaming cast-iron sear, a butter baste, then the oven. Restaurant crust at a quarter the cost.
The Best Steak for Grilling, From a Former Chef
The best steak for grilling is a well-marbled ribeye. A former chef on why it wins, when to pick a strip instead, and how to grill it without flare-ups.
The Best Beef for Stew, and How the World Cooks It
The best beef for stew is chuck, not the pre-cut 'stew meat' bin. A former chef on the cut, the collagen science, and how the world stews beef.
The Dark Orange Yolk You Won't Find at the Store
A dark orange yolk isn't a healthier-egg gimmick, it's the hen's diet. Here's what raising my own chickens in Colombia taught me about yolk color.
What Is a Tomahawk Steak, and Is It Worth It?
What is a tomahawk steak? A bone-in ribeye with a long frenched bone. A former chef on what you're paying for, why the bone is a pain, and if it's worth it.
Filet Mignon vs Ribeye, Tenderness or Flavor
Filet mignon vs ribeye is a trade of tenderness for flavor. A former chef on which cut is worth the money, how each one cooks, and when the leaner steak wins.