Broccoflower cooks much like broccoli or cauliflower: steam, boil, roast, or sauté it. You can substitute broccoflower for broccoli or cauliflower in most recipes without changing technique. There are two common varieties labeled broccoflower. One resembles a regular cauliflower head but with a vivid green color. The other is the spiky, pyramid-shaped Romanesco (also called … Read more

What should you do with leftover sauce? It’s one of my favorite kitchen questions, because the answers almost always lead to another delicious meal. We know how to repurpose leftover chicken, steak or rice, but leftover sauces and sautéed toppings are a different kind of delight. A little bit of sauce can transform simple ingredients … Read more

Thin chicken cutlets are a weeknight lifesaver. Giving them a quick dusting of seasoned flour before cooking improves both texture and flavor, and they cook quickly on the stovetop with no oven time required. Cutlets are simply chicken breasts sliced or pounded thin so they cook fast and evenly. Dredging the cutlets in a seasoned … Read more

A simple, low-mess way to personalize cakes, cookies, and desserts: write with melted chocolate using a zipper-top bag. No pastry bag or complicated frosting consistency required. This technique is quick, forgiving, and ideal for anyone who wants neat chocolate lettering or decorations without the fuss. What you need One sturdy zipper-top plastic bag Chocolate chips … Read more

A shower of thin basil ribbons can elevate a recipe or add a finishing flourish to a plate. That is exactly what a basil chiffonade produces: delicate, attractive slivers of basil that look prettier than a rough chop while being just as simple to prepare. Use chiffonaded basil anywhere you would use chopped basil when … Read more

Radicchio (pronounced ruh-dee-kee-ow) makes a flavorful base for salads, but it’s far more versatile than ordinary lettuce. In Italy it’s commonly grilled, roasted, sautéed, or braised, almost always with a good drizzle of olive oil. Smaller heads are milder and work well raw in salads; wedges or chunks are ideal for grilling or roasting. Topped … Read more

These days we’re all looking for ways to make meals feel special. Imagine greeting your family with a DIY breakfast sandwich buffet at home — suddenly it might actually feel like a weekend. A simple spread can turn an ordinary morning into something to look forward to. You can go all out with many choices, … Read more

Bear with me — I promise there are recipes at the end of the tunnel. When someone close to you dies, you enter a well-worn stretch of time commonly called a year of “firsts.” People who have gone through it before will describe navigating that first twelve months of “this is the first year that … Read more

If I had to pick my favorite part of the chicken, it would be the thigh. I’ll happily eat a fried drumstick or a spicy sticky wing, and a tender breast is fine with or without skin. But thighs? They’re the winner—juicy, tender, moist, and forgiving to cook. They carry flavor well and can be … Read more

Persimmons often prompt the question, “What is this and what do I do with it?” Fortunately, they’re easy to identify and delicious to enjoy once you know the basics. What Is a Persimmon? Persimmons are edible fruits native to East Asia. Botanically they’re berries that grow on trees and can resemble tomatoes in shape and … Read more