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I love the fact that this gorgeous building was on Milk Street. If only all streets were named after food! Seafood towers make me really excited. I can still remember my very first ever seafood tower. It was with Mike, very early on in our budding romance, at a downtown Vancouver institution. I had a day
Why It Works The juices from the chicken and sausages coat the sprouts and shallots, giving them incredible flavor. Everything cooks in one pan for minimal cleanup. The sprouts crisp on the bottom of the pan and the chicken skin crisps on top for double the crispy texture. If there’s a single food that universally
Why It Works Marinating the chicken infuses its meat with flavor. Citrus juice and hot pepper balance out the sweetness of the caramelized onions. Growing up, I attended a Sufi mosque in South Carolina that served a community that was predominantly West African and African American. One of the benefits of this experience is that
The Tried and True Cookbook Now Available! What’s Inside 150+ Recipes: These recipes are a collection of new, reader favorites and ones that go back generations in my family. I took all of the photos in the book and kept you in mind, knowing that food pictures are everything! Exclusive Content: I wanted to create
Why It Works Soaking the peas helps loosen their skins. Removing the pea skins produces fritters with a uniform texture. Whisking aerates and lightens the batter, yielding fritters with creamy and fluffy interiors. In Nigeria, akara―a golden fritter made from a seasoned batter of blended black-eyed peas―is part of a quintessential Saturday breakfast, sandwiched between
Why It Works Using store-bought puff pastry is an easy way of creating a crisp, flaky topping. Lemon zest brings brightness to the creamy chicken filling. As much as I love cooking projects like all-day lasagna, porchetta, and sourdough bread, I, like many busy parents, cook a lot of one-pot and one-pan recipes. Most evenings
Why It Works Frying a small amount of flour in the cooking fat after browning the chicken and sweating the aromatics creates a toasty roux that lightly thickens the gravy. Using chicken legs instead of a whole chicken yields tender meat that isn’t at risk of drying out. Tell a person you want stew chicken
Long before plastic wrap, bakers kept cakes fresh by covering their exterior with frosting, a sweet, spreadable topping that would seal the pores of the cake to minimize moisture loss. In the olden days, this was most commonly a very thin layer of hard meringue, which made the cakes look pretty cool, literally, as if
Why It Works Creaming aerates the dough, reducing spread in the oven. Plain molasses has a bright and delicate flavor. Orange zest amplifies the aroma of the spices without getting in the way. Using ample flour prevents sticking and tearing of the dough. Gingerbread cookies are one of my all-time favorites, not just around the
Why It Works Adding milk and baking powder tenderizes the dumplings. Resting the dough briefly after mixing relaxes the gluten for easier dumpling shaping. Stirring heavy cream into the soup off heat adds a welcome rich finish without running the risk of curdling the cream. I was fifteen minutes from Strasburg, North Dakota, Lawrence Welk’s