One of the keys to frying meat is having the oil at the right temperature (about 375°F) so it “sings” when you add the meat. At a lower temperature, meat will cook slowly and stew rather than fry, absorbing the oil and becoming greasy and heavy. Meat, fish, and vegetables begin to brown at around 230°F. The transformation that develops the characteristic brown color of foods cooked on the grill, in the oven, or in oil is called the “Maillard reaction.”
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.