Warm, jiggly custard is one of life’s great comfort foods…and it’s also ridiculously easy. There are more complicated kinds of custards, sure — Créme Brulée is one of my favorite desserts — but you can make this breakfast custard in your toaster oven in 25 minutes flat. Think of it as a baked omelette (or [...]
First off, I have to say that I am not a sushi chef. California rolls are one of the simplest types of sushi you can make, and I could barely pull those off. But I will also say that making your own sushi doesn’t have to be terribly complicated as long as you have a [...]
Fruit soups are the easiest soups to make…and they’re also the most refreshing summer dessert I can think of. You only need two basic ingredients and two optional ones: fruit and cream/coconut cream, spices or herbs, and a natural sweetener like honey or raw agave (which you won’t even need if you’re using ripe fruit).
For [...]
Turnips might be one of those vegetables that’s lurking in your garden and taunting you. “What in the heck can I do with that?” you wonder. “It seems so…earthy.”
Actually, turnips are more versatile than you think, especially if you have access to the entire plant: the greens are treated much like mustard and collard greens [...]
I’m sure you’ve had pizza a thousand times…and lasagne another thousand times…and you’ve probably sampled everything else on the menu at your favorite Italian restaurant…but have you ever had real mozzarella?
I finally did last week. Turns out that real mozzarella goes far, far beyond a ball of fresh cheese in whey (the cloudy liquid part). [...]
Fish makes the perfect summer meal. It’s light, delicate, and pairs well with nearly any kind of fruit: tropical salsas made of mango, pineapple, and papaya; citrus wedges like lemon or lime; even cherry- and cranberry-based chutneys. (You’d be amazed at how well salmon pairs with Bing cherries and pinenuts!)
For this round of rainbow trout, [...]
If you’ve ever planted zucchinis in your garden, you know what happens: they take over. In a good way. (Although I probably should have planted my corn and peppers a bit farther apart…) Since my fledgling zucchinis are offering a bounty of blossoms right now, I decided to see what I could do with them [...]
Culinary sleuth Shirley Corriher used to write my favorite column in Fine Cooking magazine: the “Food Science” column. She made kitchen mysteries make sense — Nancy Drew couldn’t come close to unveiling the phenomena that Shirley explained in every issue! CookWise is the culmination of those “mystery-solved!” moments. If you really [...]
Ever seen a bowl of soup that had tomato in one side and split-pea in the other? Perhaps with a line of cream down the middle? It’s a bit like modern art in a soupbowl.
As a kid, I always used to want the red-and-green option…despite the fact that I didn’t like split-pea soup. The colors, [...]
Preserved lemons are one of the unique flavors of Moroccan cuisine — you find them in tagines, stews, sauces, and simply served on the side as a garnish. I finally got around to making a batch of my own and have since been sampling them in whatever strikes my fancy. In this case, I wanted [...]
