Technique, substitutions, seasoning, heat control and fixing everyday meals when something goes wrong.
Home cooking centered on understanding what happened, not just replacing the recipe. Equipment, ingredients and taste can lead to several equally good solutions.
Dinner is chicken thighs, roasted vegetables and rice. Every part takes a different amount of time, so one thing always sits getting cold while another finishes. I'm finally trying to plan backward from when we want to e...
There's cooked roast chicken in the fridge, and I'm tired of turning it into another sandwich that tastes like Sunday dinner reheated. The meat is already seasoned and a little dry around the edges. I'm considering shred...
My roasted potatoes either brown beautifully while staying slightly undercooked in the middle, or become tender and dry before the edges get crisp. I'm cutting them into uneven chunks, which probably isn't helping. I'm g...
After searing lean meat I sometimes have great fond but almost no fat. I usually add a little butter, soften shallot, then deglaze. Is there any reason not to deglaze first and add butter at the end, apart from needing s...
I want lentils for a cold salad with vegetables and vinaigrette, not a pot of soup. My last batch turned soft enough to collapse when I stirred it. I used ordinary brown lentils and boiled them vigorously while cooking o...
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