Cooking whole carrots requires only a tiny bit of prep (just peel and go!), but they take longer to cook through than smaller chopped carrots, especially on their thicker ends. If you roast whole carrots uncovered, the dry heat inside your oven will turn the carrots’ outsides dry and leathery before the insides are tender…
In Praise of Swiss Chard
While others sing the praises of kale, I am a big Swiss chard fan. I find it has a mild, sweeter flavor than other greens. And it’s versatile: I’ll add it to pasta, risotto, and soup, and I’ll sauté it or braise it with equally delicious results. Like spinach and other greens, it holds a…
How to Make Maple-Candied Apples
As soon as the weather takes on a chill and the leaves begin to change, the apple harvest begins. While you can buy apples at your grocery store year-round, there’s something magical about finding them at a farmers market in the fall—or taking a basket and heading to a local u-pick orchard to pluck them…
All Aboard the Tomato Gravy Train
What better way to say goodbye to summer than with a tomato? They’re still around where I live, but barely. Unless they become the victim of an early frost, the red orbs of August should hang on well into October. And I’ll be clinging to those sweet and savory fruits as though they were summer…
The Korean Sauce You Didn’t Know You Needed
Move over, Sriracha—there’s another must-have Asian sauce in town. It’s called gochujang, and until I tasted this brick-red paste, I didn’t know I needed it. Now I do, and I suggest that you do, too. Gochujang is a Korean condiment, and it’s a flavor bomb. It’s a sludgy, sticky, spicy paste made from chile peppers,…
The Case for Lower-Alcohol Red Wines
Look at the label on any bottle of wine, and you’ll see how much alcohol it has. Except for some very rare examples, the law requires it. I prefer wines with 13 percent or so. They appear to me to be better balanced. They work better with food and don’t intoxicate as fast. But most…
Easy, Elegant Brown Butter Pasta Is Ready in 30 Minutes
One of my favorite ways to treat myself comes in the form of thisAn Easy, Elegant Dinner to Impress. It’s low-effort and the end result is an elegant dinner I would be proud to serve any guest. Making it is all about building flavor as you go. While the pasta cooks, you’ll sauté the aromatics…
Anticipation: The Slow-Pour Pilsner
Thirsty drinkers expect quick service, and a fast and efficient bartender keeps customers happy. But if you’ve ever watched a Guinness pour, you know that some beers cannot, and should not, be rushed into the glass. Germans think so, too, and it may come as a surprise to some that they’ve long applied this approach…
You’ll Want to Make Red Velvet Waffles for the Cream Cheese Glaze Alone
Whether you’re craving breakfast for dessert or dessert for breakfast, these impossibly fluffy red velvet waffles are sure to satisfy. The tangy cream cheese glaze perfectly complements the sweet waffles—drizzle it on top, or dunk the waffles in like donuts. Feel free to add other toppings as well, such as chocolate chips, berries, or walnuts….
Broccoli Slaw Is the Key to This Crunchy Noodle Salad
Crunchy broccoli slaw—available in most supermarkets near the other coleslaw mixes—is the secret to making this Thai noodle recipe super-fast. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater. Making the pork patties while the water for the noodles comes…
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