We talk with Sean Brock, chef and Southern food champion, about microregional cuisines, curiosity in the kitchen, and how he survived workaholism.
If one sheet pan is good, then two is better, as proved by this week’s recipe for Roasted Sausage and Cauliflower with Cumin and Turkish Pepper. Melissa explains the method behind the potential madness of the double sheet-pan approach, why you should think about how big your bite is, the diversity of doneness, and the times when Greek yogurt just won’t cut it.
Chef René Redzepi on how fermentation is the future of great cooking, Noma's global influence, and his work/life balance.
Melissa is joined in the kitchen by her pal, celebrity photographer Melanie Dunea, for a lesson in making the perfect Simplest Green Salad. Melanie asks the real questions: do you wash the prewashed greens? What’s the best way to mince garlic? What’s the best tool for tossing? Together she and Melissa mix up a “shaky-shake” salad dressing that will last a week in the fridge. This episode makes it easy to get a salad on your table every single night of the week.
We look at the everyday foods that Japanese people eat at home, the way they cook and feed their kids, and what comfort food looks like in Japan.
You will not believe what happens to a block of extra-firm tofu when you shred it on a grater. Melissa’s recipe for Shredded Tofu with Spicy Ground Chicken and Edamame comes together in less than 15 minutes and is a master technique for the weeknight cook. The ground chicken is a seasoning here, not the main event and a good lesson in how paying attention to the details of an ingredient, here the texture, can change the way you use it. Also, other unexpected ideas for shredded tofu, the importance of heating a pan before sautéing – and stop stirring!
2018 Julia Child Award winners Susan Feniger and Mary Sue Milliken talk about their partnership and the changing face of the American food world.
Melissa tells us how to change our weeknight chicken game with one technique, spatchcocking, and puts it to work with her recipe for Chicken and Grapes with Sherry Vinegar. Also, to rinse or not to rinse your raw chicken, why you should be excited about gizzards and necks, how to help get crispy skin, and an essential lesson in how to make a pan sauce.
Cookbook author Diana Henry shares inspiration, techniques and recipes for quick weeknight meals cooked in the oven.
We talk with the authors of our favorite fall cookbooks: Danny Mena, Evan Funke, Joanne Chang, Chris Shepherd, T.J. Smith and Kami Ahrens.