How to Prepare and Cook the Cauliflower Stirring and Finishing the Sauce Extended cooking and vigorous stirring makes cauliflower break down into a hearty sauce. Sicilian pantry staples—anchovies, raisins, pine nuts, saffron, and toasted breadcrumbs—strike …

A yogurt marinade both tenderizes and seasons the chicken thighs. Blending the mint into the marinade creates a vibrant green color and produces incredible aroma. Gently roasting the chicken thighs preserves the color of the marinade. Quick-pickling the …

This daal palak recipe is a staple in our household. We make it once if not twice every week and it never gets old. Growing up I loved daal and I could eat it with rice, roti, sliced bread or even as a soup on its own. Mum would sneak spinach into the …

Making your own aji amarillo paste, if possible, gives the mashed potatoes a fruitier, brighter, and more complex flavor. Mashing the potatoes while warm and chilling after ensures a soft and pliable mash to stir in the seasonings. If there’s one dish …

Combining oregano and mint approximates the flavor and aroma of nepitella, an herb Romans use for this dish, better than mint alone. Gently cooking the artichoke hearts in olive oil with white wine both steams and poaches them until they’re supremely …

Beating the whites fills them with tiny air bubbles; when cooked, those bubbles swell for a puffy result. Covering the omelette helps set the top, so you don’t end up with soupy raw egg foam at the end of it. Answering the age-old question of whether …

Rolling the crust to 14 inches creates more surface area to maximize evaporation, helping this pie bake fast. Thick slices prevent the peaches from cooking too quickly, so they bake up tender, not mushy. Tapioca starch forms a light, clear gel that’s …

Pre-cooking the vegetables tenderizes them and reduces their moisture. An egg wash gives the pastry a glossy sheen, and helps seal the edges. A crispy, flaky, and buttery free-form crust wraps around a savory filling of spring ingredients—tender asparagus, …

Baking at a high temperature gives Basque cheesecake its signature deeply burnished surface and bottom, without the need for a crust. Sprinkling the surface of the batter with sugar before baking helps achieve deep browning. Chilling the cheesecake batter …