Recipes and More

Scallops have an unfair reputation for being difficult. They are not difficult. They have one rule: the pan must be very hot, the scallop must be completely dry, and you...

THESE RIBS DON'T NEED AN OVEN. THEY NEED A PRESSURE COOKER.

The reason most people don't cook pork ribs at home is they assume it requires a smoker, a day's worth of time, or at minimum an oven with a reliable...

THE KEEMA THAT ACTUALLY TASTES LIKE KEEMA

Most chicken keema tastes of nothing. That is not a spice problem. It is a mince problem and a technique problem, in that order. The mince at most meat shops...

The No-Cook Starter That Belongs on Every Summer Table

Somewhere between a salad and a plated starter lives this smoked salmon and prawn avocado stack: the kind of dish you see at good restaurants and assume requires equipment and...

The Coastal Curry That Is Built for Indian Summers

There are two kinds of fish curry in India. The heavy, long-simmered version that belongs to winter, and the lighter, brothy coastal version that is designed for heat, humidity, and...

The 25-Minute Dinner That Looks Like a Special Occasion

The secret that every restaurant chef knows and home cooks rarely do is that the most impressive seafood dishes are often the fastest. A perfectly seared scallop takes 90 seconds...

The Summer Starter You'll Make Every Weekend

There is a dish that appears at every good summer table: the one that looks like you put in real effort but actually just required patience, a sharp knife, and...