Slower, better, and worth the effort
4 articles
A fridge is where food goes to be forgotten. Half a bunch of cilantro liquefying in the drawer, a container of something from a week and a half ago that nobody will open, three jars of the same mustard. None of that is a…
Read more →A steak that comes out gray has usually been cooked in its own water. It goes into the pan, the pan temperature collapses, the moisture sitting on the surface boils off before anything else can happen, and by the time the outside is finally…
Read more →The disappointing loaf is a specific object. Pale, heavy for its size, with a tight crumb and a faint sourness, and a bottom crust that has separated slightly from the rest. It is not a mystery and it is rarely the recipe. Four variables…
Read more →Cast iron attracts more folklore than any other object in a kitchen. Never use soap. Never cook tomatoes in it. Never wash it at all, just wipe it out with a paper towel and let the layers build. Most of those rules are half-remembered…
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