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Braising is the one method where the cheap ingredient is the right ingredient. A shoulder or a shank costs a fraction of a steak and turns into something better than a steak can be, given three hours and almost…
· By Lena Ibarra · 5 minute read
Continue reading →The most useful knife advice is unglamorous: the one you already own is probably fine, and it is probably dull. If you are genuinely buying, though, a handful of things decide whether a knife suits you, and price is…
· By Clara Marsh · 5 minute read
Continue reading →There is a moment most weeknights where you are holding a hot pan and there is nowhere to put it. Or standing over the sink with a colander, turning in a half circle because the bowl you need is…
· By Nathaniel Barros · 5 minute read
Continue reading →People come home from a good restaurant and try to work out what was in the sauce. Usually the answer is nothing exotic. The soup was seasoned three times on its way to the bowl, the vegetables were salted…
· By Lena Ibarra · 5 minute read
Continue reading →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.…
· By Clara Marsh · 5 minute read
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