Worth the Effort

Today’s Special: Ken Oringer’s Watermelon Salad with Feta and Pickles

Certain ingredients perfectly embody a taste. Lemons are tart. Radicchio is bitter. And watermelon is sweet. Ken Oringer, chef of acclaimed Boston restaurant Clio, makes the argument that to eat watermelon on its own is to shortchange it. “As sweet as it is, you can get more dimensions out of watermelon by pairing it with opposing flavors,” he says. “It […]

Read More

Mad Delicious Lesson: Charred Okra

Okra polarizes. Some love it, serving it up in all forms: pickled, roasted, stewed, grilled, and fried. But I’m pretty sure even those folks who aren’t okra fans will be swayed by this dish. The key is in the high-heat sear, which cooks off much of the mucilage that makes okra unappealingly slippery for some. A screaming-hot pan (use a […]

Read More

Why Homemade Salad Dressing Is Best

Nearly all store-bought dressings list water as the first ingredient. This may sound like a calorie-saver, but what it actually does is cause all that diluted dressing to drip off the leaves, leaving you with soggy greens and a bunch of flavor in the bottom of the bowl. And store-bought dressings aren’t cheap, either, considering you end up paying mostly […]

Read More

Mad Delicious Lesson: Make-Ahead Whole-Grain Salads

In early summer, when much of the fresh produce (think summer squash, melons, and lettuces) is water-heavy, it’s a challenge to build a grain salad that holds up well enough to make ahead. Smart choices with your components make the difference between sad sogginess and a vibrant, flavor-packed salad. Think of both texture and taste: English cucumbers and fresh blueberries […]

Read More

Mad Delicious Lesson: Sweet Vidalia Onions

Vidalia onions (and other sweet onion varieties) are grown in low-sulfur soils, and that makes them much lower in pyruvic acid—the stuff that makes onions punchy. And while a raw Vidalia is apple-mild, a little char lends a ton of flavor. This recipe riffs on an old French culinary trick—the oignon brûlé—a charred, halved onion used to add depth to […]

Read More

What Is Beef Consommé?

Maybe it’s the bone broth trend that has people commenting on consommé, but we’ve noticed a lot of you asking about what it is. Well, allow me to clarify. OK, that (bad) joke becomes more clear (if not more amusing) once you know that consommé is clarified meat broth. Let’s break it down. To make beef consommé, you start with brown […]

Read More

Today’s Special: Sweet Pea Soup with Yogurt and Pine Nuts from Iron Gate’s Tony Chittum

Spring produce doesn’t get much more iconic than the sweet green English pea. “I love to use peas this time of year because they’re at the absolute peak of their sweetness,” says Tony Chittum, chef of Washington, D.C.’s venerable Iron Gate restaurant. Chittum plays up the pea’s classic status by pairing it in a velvety pureed soup with one of […]

Read More

Mad Delicious Lesson: Brown Rice Noodle Bowls

  Visit a good supermarket, and you’ll see that whole grains have hit the Asian noodle aisle. Well, actually, they’ve been there all along with Japanese buckwheat soba noodles, but now grocery stores are starting to stock ones made from brown rice. Thin noodles (often labeled mai fun) are fast and easy, simply requiring a quick bath in hot water […]

Read More

Help Me, Kenji — How to Cook Fish Without Stinking Up the House

Q: How can I cook fish without stinking up my house? A: Stick with methods that cook the fish gently while simultaneously creating barriers that prevent fishy aromatic compounds from making it into the air. My techniques of choice? Cooking en papillote and baking with a crisp coating. Cooking en papillote—a fancy-pants French term for “in parchment”—works for any fish […]

Read More

Today’s Special: Split Pea Mini Pancakes with Mushrooms from Maneet Chauhan of Nasvhille’s Chauhan Ale & Masala House

Maneet Chauhan takes party food seriously. “You have a drink in your hand, so it needs to be portable and easy to eat. But that small bite needs to have a big impact,” says the Chopped judge and chef-owner of Nashville’s big-buzz restaurant, Chauhan Ale & Masala House. “What makes great party food is an element of surprise, and an […]

Read More