Pasta is simple, which is exactly why small details make a big difference. Most of them happen in the last two minutes of cooking. Cooking dried pasta The secret: pasta water and finishing in the pan Before draining, scoop out a cup of the cooking water. Then transfer the pasta, slightly underdone, directly into the … Read more
Grilled chicken is often either dry or, worse, undercooked. The fix is simple: control the heat and use a thermometer. Choose the cut Brine or marinate A simple brine of about 1 tablespoon of salt per cup of water for 30 minutes to a few hours helps breasts stay moist. Dry brining (salting the chicken … Read more
Homemade bread needs only flour, water, salt and yeast (or a sourdough starter). The difference between a dense brick and a great loaf comes from time, temperature and a few techniques. Start with a simple yeast loaf, then move on to sourdough. A simple first loaf A no-knead bread is the easiest way in. Mix … Read more
Home ovens do not reach the 800°F of a wood-fired pizzeria, but you can still make excellent pizza. The secrets are a well-fermented dough, maximum heat from below, and restraint with toppings. 1. A dough with time A basic Neapolitan-style dough uses 00 or bread flour, water, salt and a little yeast, at about 60 … Read more
Soup is forgiving, cheap and a great way to use up vegetables. Almost every good soup follows the same pattern, so once you understand it, you can cook without a recipe. 1. Start with aromatics Gently cook onion, carrot and celery (a mirepoix) in olive oil or butter until soft and sweet, about 8 to … Read more
A few sauces turn plain chicken, pasta or vegetables into a meal. Most are built on simple techniques you can reuse endlessly. Classic French cooking lists five “mother sauces” (béchamel, velouté, espagnole, tomato and hollandaise), but a home cook mainly needs the families below. Tomato sauce Gently cook garlic in olive oil, add canned crushed … Read more
Homemade desserts do not have to be complicated. Some of the best are also the easiest, and making them yourself lets you control sugar and use seasonal fruit. Desserts for beginners Fruit crisp or crumble Toss sliced fruit (apples, pears, berries, peaches) with a little sugar and lemon, top with a mix of oats, flour, … Read more
Homemade drinks are cheaper than bottled ones, often healthier, and a nice way to use fruit and herbs. Most need just a pitcher and a fridge. Lemonade and fruit-ades Make a simple syrup by dissolving equal parts sugar and water over heat, let it cool, then mix about 1 part lemon juice, 1 part syrup … Read more
Fruit and vegetables taste best and are usually cheapest when they are in season. A tomato in August and a tomato in February are almost different foods. Cooking with the seasons is also a simple way to bring variety into your meals. Why it matters What is in season (in much of the US) Seasons … Read more
A well-stocked pantry is the difference between “there’s nothing to eat” and a good dinner in twenty minutes. The idea is to keep long-lasting basics that combine into many meals, then add fresh ingredients when you have them. A practical staples list Grains and starches: rice, pasta, oats, couscous or quinoa, flour, bread crumbs, tortillas … Read more
