Shawarma in a skillet with no spit and no overnight marinade
Skillet chicken shawarma in 30 minutes: the spice ratio, a 15 minute marinade on thin sliced thigh, the sear that fakes the crust, and a garlic sauce.
13 min read
Butternut, delicata, and kabocha want different partners on the plate
What goes with butternut squash, delicata and kabocha: nine pairings that hold up, three repeated every autumn that fail, and the reason behind each one.
13 min read
Six winter greens that are not kale
Six types of winter greens compared: escarole, mustard, tatsoi, broccoli rabe, chard and turnip tops, with bitterness, cook time and the fat each needs.
13 min read
Appalachian stack cake needs a night in the pantry
An apple stack cake recipe from the southern mountains: six thin sorghum layers, a dried apple filling, and the overnight rest that makes it one cake.
13 min read
Kale, potato, chourico, and twenty minutes of actual work
A caldo verde recipe from northern Portugal: the hair-thin greens, the potato that thickens without flour, and why the sausage is browned in a separate pan.
13 min read
Steam the couscous over the stew, not in a separate pot
A quick couscous dinner steamed over a chickpea and squash stew instead of boiled: the colander setup, two steamings, and the grain that never clumps.
13 min read
Cinnamon belongs at dinner in Morocco, Mexico, and Greece
How cinnamon in savory dishes works in Moroccan, Mexican and Greek cooking: cassia against Ceylon, the dose that reads as depth, three dishes to start.
13 min read
Five bean pots that carry flavor without any pork
Five vegetarian bean stew recipes from five cuisines, each carried by one aromatic decision instead of pork, with protein per bowl and which pots freeze.
14 min read
Hatch chiles are everywhere for two weeks in September
A green chile stew recipe that makes a gallon, plus how to buy and freeze a bushel during the two weeks in September when the roasters run all day.
15 min read
Aji amarillo, bread, and walnuts make the yellow chicken of Lima
An aji de gallina recipe for six: the yellow sauce thickened with bread instead of flour, where to find aji amarillo paste, and the walnuts that stay in.
15 min read