Category: dinner

Sourdough discard turned into pizza dough that ferments overnight, producing chewy-crusted pizza with the deep flavor only fermentation gives. The hack for sourdough bakers who already have starter.

The Father’s Day showpiece – 1.2 kg bone-in tomahawk ribeye reverse-seared to medium-rare, then finished with herb compound butter that melts into every crevice. Theater on a board.

The Sicilian sweet-sour eggplant stew – chunks of eggplant fried until silky, then simmered with tomato, celery, capers, green olives, sugar, and vinegar. The summer antipasto that gets better the next day.

The Texas barbecue centerpiece – whole packer brisket rubbed with salt and pepper, smoked low and slow over post oak for 14 hours until the bark is mahogany and the smoke ring is clear pink.

Mexico’s patriotic dish – poblano peppers stuffed with picadillo (fruit-and-meat hash), draped in cold walnut cream sauce, scattered with pomegranate.

The crackling shell of Korean fried chicken comes from a double-fry separated by ten minutes of rest. Tom breaks down the science, the gochujang glaze.

The 12-hour pork bone broth that defines Kyushu-style ramen, with chashu pork belly, soft-boiled egg, and the slurp-worthy slick of fat that makes.

Burgundy’s iconic slow-braised beef stew with red wine, pearl onions, mushrooms, and lardons. The Julia Child method adapted for modern home kitchens.

The real bolognese is darker, slower, and has more milk than tomato. Rachel breaks down the 1982 Bolognese decree, the pancetta-butter base, and why it.