It’s a well-known fact that cooking a chicken under a brick (or skillet) helps get that allover golden crust, but how does the technique translate to vegetables?
The versatile Japanese condiment made from green chiles and yuzu peel works with soba noodles, but it’s also perfect for grilled corn and Mexican food.
The starchy dough is an everyday staple of several West African countries, and making it can be a physical and mental test of focus, strength, and stamina.
Bakers love crisps and crumbles because they come together quickly and can easily feed a crowd. But the easy-to-scale dessert is just as sweet when it’s made for a party of one.
For the 1.6 million residents of Gaza, home cooking encompasses many of the traditional Palestinian staples (hummus, falafel, molded rice, pomegranate molasses), with adaptation—and sharp flavors—being the focus.