Meatless meals do not have to be complicated or bland. The best everyday vegetarian and vegan dishes come from cuisines where they are traditional: Indian dals, Mexican bean dishes, Italian pastas, Middle Eastern mezze and East Asian tofu dishes. Weeknight ideas (vegan or easily made vegan) Vegetarian classics (with eggs or dairy) Make it satisfying … Read more
Fish cooks quickly, which is good news for weeknights and bad news if you are distracted. Matching the method to the type of fish and watching for doneness are the two keys. Know your fish Pan-searing Perfect for fillets with skin. Pat the fish very dry, season, and place skin side down in a hot … Read more
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
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
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
Dishwashers save time and, when used properly, can use less water than washing by hand. Models differ in size, installation and features. Here is what to look at. Types Built-in (standard) The most common type in US kitchens: 24 inches wide, installed under the countertop and connected to plumbing permanently. The widest choice of features. … Read more
Cooking for one has a reputation for being a hassle: recipes serve four, produce goes bad and eating the same dish four days in a row gets old. A few strategies make it easy and even enjoyable. Shop for one Cook once, eat differently Rather than four identical dinners, make a base and transform it: … Read more
Cooking without a recipe is less about talent than about knowing a handful of techniques and templates. Once you understand why recipes work, you can improvise with what you have. Learn a few core techniques Most dishes are combinations of these. Use templates instead of recipes Remember a few ratios Balance flavor Most dishes taste … Read more
Cooking for 15 or 30 people is a logistics project as much as a cooking one. Choosing the right dishes and planning ahead make it relaxed instead of stressful. Plan the menu How much food? Rough guidelines for a buffet-style meal per adult: When offering several dishes, people eat less of each. Leftovers are better … Read more
