Fresh Pasta Dough: The Italian Eggs-and-Flour Ratio That Works Every Time
There is a moment in fresh pasta making when the dough comes together that you can feel rather than see.…
Crispy-Skin Roast Chicken: The Air-Dry Method Restaurant Cooks Use
There is a particular sound that a properly roasted chicken makes when the knife touches the skin. A sharp papery…
Crispy Baked Chicken Wings with Three Sauce Options
The Crispy Chicken Wing Revolution Chicken wings have evolved from humble bar food to a culinary phenomenon that generates its…
Fried Rice Restaurant Technique: The Three Rules That Beat Takeout
There is a moment in restaurant fried rice when the wok cook tosses everything one last time and the kitchen…
Slow Cooker Pulled Pork That Melts in Your Mouth
The Art of Slow Cooker Pulled Pork Pulled pork represents everything great about slow cooking: a relatively inexpensive cut of…
Apple Galette with Cinnamon-Sugar Crust
Free-form French apple galette with cinnamon-sugar crust, all-butter pastry, and apple slices arranged in concentric circles. The autumn dessert that requires no pie pan.