Recipes

Cast iron skillet pizza is not trying to be Neapolitan pizza. It’s a different thing — thicker, with a crispy-bottomed crust that’s almost focaccia-like in texture, a generous layer of …

Scrambled eggs are the recipe most people make most often and the one most people make worse than they could. The instinct is to use high heat to get them …

One pot chicken and rice sounds like it should be simple and it often isn’t — either the rice comes out mushy, or it’s undercooked, or the chicken is dry …

Cornbread baked in a cast iron skillet is a different thing from cornbread baked in a regular baking pan. The cast iron surface, properly preheated, creates an immediate crust on …

Pan sauce is one of those techniques that feels intimidating until you do it once, at which point it becomes something you do automatically every time you cook protein in …

The reason Dutch oven bread produces a bakery-quality crust has to do with steam. Professional bread ovens inject steam during the first part of baking, which keeps the exterior of …

Shakshuka is one of those dishes that looks like it took significantly more effort than it did. Eggs poached directly in a spiced tomato sauce, everything cooked in a single …

Short ribs are one of those cuts that rewards patience completely. Put them in a Dutch oven with the right liquid and aromatics, get the heat low enough, and leave …

Most people who say they can’t cook a good steak at home are actually just using the wrong pan. A thin nonstick skillet or a stainless pan that hasn’t been …

Servings: 2–3 Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Ingredients 3 medium zucchinis1 cup fresh basil leaves1/4 cup pine nuts (or walnuts)1/3 cup grated Parmesan …