Dish

Why It Works Frying sage leaves before searing the chicken infuses the oil with earthy, aromatic flavor. Starting the chicken…

In the West, eggs are often associated with breakfast and brunch. But growing up in Hong Kong, I learned that…

When it comes to cooking, I have a work smarter, not harder mentality. Every now and then, I’ll take on…

Why It Works Massaging the cured beef under hot water loosens and removes excess fat and surface salt, producing a…

May flew by like a flash in my favorite stainless steel pan. As Eater’s shopping overlords, we browsed plenty of…

Why It Works The sweet-sour cherry sauce is jammy and fruity, with enough of a deep vinegar tang to stand…

Why It Works Broiling the asparagus intensifies its flavor and gives it a smoky note. Seasoned, toasted breadcrumbs add more…

In a Nutshell Putting more than one sauce on a dish may sound like an annoyance, but it’s often easy…

Contrary to popular belief, butter doesn’t have to be stored in a refrigerator. According to the United States Department of…

Keeping up with styling team Wayman Bannerman and Micah McDonald (aka Wayman + Micah) is a full-time job. The power…