Sick of waiting for big pots to boil? Want something with real flavor? Follow Alain Ducasse and cook pasta in broth.
This light, summery recipe requires only one pot and yields a pasta with much more flavor than standard boiled fare
Dark soy sauce, garlic, lemongrass, and ginger—not heaping cupfuls of oil—flavor a dish that bests standard lo mein
A homemade, less greasy version of a staple of a to-go standard, featuring thick rice noodles, broccoli, and savory dark soy sauce
Cooking for a wheat-intolerant friend reveals the secrets of hydrolyzed protein, tapioca starch, and the Oat Controversy
This simple, fragrant rice pairs well with a variety of meat, seafood, and vegetable dishes, especially stir-fry
This spicy, ginger-garlic-flavored entree will leave your guests—gluten-intolerant or not— asking for more
Charred hair and city guidelines make a would-be barbecuer opt for pan-seared shrimp and cedar-plank salmon
What happens when you take a favorite grill meal and move it inside? Flaky, subtly smoky salmon steaks.
These shrimp are crunchy on the outside and juicy in the middle, despite the absence of real fire
Considering a move to the City by the Bay, a recent college graduate gets seduced by old friends—and easy shellfish enchiladas
The filling for these is good on its own or over rice. It is especially satisfying when rolled in fresh corn tortillas and topped with enchilada sauce.
How to top a talented boyfriend's signature dish? Mix turkey, jalapenos, raisins, and pine nuts for a savory, healthy one-two punch.
Simmering the tomatoes with a cinnamon stick lends this sauce a subtle spiciness that goes well with meatballs or other rich foods.
Adapted from a recipe by Lidia Bastianich, this reworking of an Italian classic combines sweet and nutty accents with a bit of spice.
The one-two punch of Judaic law and a budget meant no dairy or foie gras, but this home cook still riffed on haute cuisine
Even without butter and foie gras, this decadent roast chicken recipe brings the best of four-star technique into the home kitchen. And it's kosher, too.
Want both silky purees and the speed of a racecar (240 miles per hour, to be exact)? Buy an immersion mixer.
One thing the author learned in culinary school was that every basic vegetable soup involves the same components and the same procedure
Once you feel comfortable with the basics of soup making, you can mix and match flavors at will, adding milk or cream or a bit of alcohol.
