Garlic confit transforms pungent raw cloves into a sweet, tender, jammy condiment by cooking them slowly in a bath of oil. A French technique classically used to preserve meat in its own rendered fat, confit can also be...
Earlier this summer, I was out shopping for kitchen basics and posted a photo of a shelf piled high with stainless steel bowls and sheet pans on my Instagram story. The response was astounding: so many people DMed...
I like to think of myself as a snack pro. My pantry is never without something salty, crunchy, chewy, sweet, tangy, or some combination of those flavors and textures. Perusing the snack aisle is one of life’s joys,...
Labor Day weekend may not be the official end of summer, but it sure feels like it. Which is all the more reason to fire up the grill and make the most of the season while you still...
The question I’m asked most often is, “How does a restaurant get on ‘the list?’” The list can be any compilation of notable restaurants, including awards, star ratings, rankings, or media honors, such as Bon Appétit’s Best New...
In fall, chicken breasts are an easy starting point for all kinds of dinners: crispy cutlets, quick weeknight skillet meals, cozy soups, saucy chicken Parm—and on warm early-fall evenings, there’s still time for one last round of grilled...
Garlic is infamously annoying to peel. The fresher the cloves, the tighter their skin. (And, inevitably, the more your fingernails will smell like garlic post-peel.) I used to see a recipe that called for more than four cloves...
What I loved: My team really fell in love with these containers because they copy the form factor of classic deli containers. However, instead of being made of cheap, flimsy plastic, they are resilient, dishwasher- and microwave-safe silicone....
