Cacio e Pepe: Three Ingredients, Total Precision
The first time I made cacio e pepe, it clumped. The second time, it broke. The third time, it was…
Mapo Tofu: The Sichuan Classic of Fire and Numbing Spice
The first thing you notice is the color. Not red exactly, but something deeper — the color of brick after…
Matcha White Chocolate Panna Cotta with Toasted Coconut
The first spoonful is cold silk. It gives way the moment it touches your tongue — not with the resistance…
Pan-Seared Duck Breast with Cherry Port Reduction
The Cold Pan Method Prep: 20 minutes | Cook: 25 minutes | Rest: 10 minutes | Serves 4 Place the…
Cabbage Steaks with Miso Butter and Toasted Sesame
Cabbage Might Be the Most Disrespected Vegetable in the American Kitchen Think about it. When was the last time you…
Crispy Chickpea and Roasted Cauliflower Bowl with Lemon Tahini
The Sunday Prep Every Sunday around four in the afternoon, I spend about 45 minutes in the kitchen making food…