Fry Your Eggs in Brine for Surprisingly Nuanced Flavor
I have not seen the Barbie movie yet, but I have (somewhat unintentionally) made a Barbie Egg. It’s like a normal fried egg, except bright pink—almost magenta, really—with the slightly…
Iraqi Cuisine’s Crown Jewel: The Diamond Shaped ‘Samoon’ Bread
‘Samoon’ is widely available and inexpensive, and is eaten both at mealtimes and as a snack.Baghdad, Iraq: It is ubiquitous in Iraq — a diamond-shaped bread known as “samoon” which…
Cardamom Is the New Cinnamon
Photo: Brent Hofacker (Shutterstock) Cardamom deserves more love as a baking spice. It’s unique yet versatile, warming and bold, and fit for both sweet and savory foods. Although you may…
I Highly Recommend Dredging Your Fried Foods in Semolina Flour
Photo: A.A. Newton Learning a completely new-to-me use for a familiar ingredient is one of my favorite parts of cooking. It’s exciting and humbling—a nice little reminder that, in the…
You Should Bring This Pickle Salad to Your Next Picnic
Photo: Claire Lower A couple of months ago, I found a snack that changed my life. It was only three ingredients—super tart cornichons dipped in crème fraîche swirled with honey—and…
Help Your Garden Thrive By Pairing These Plants
Photo: Michael G McKinne (Shutterstock) Like some humans, certain plants are more comfortable in pairs. Sure, they could survive on their own, but to really thrive, they need a special…