Small Styrofoam coolers are a wonderful tool when working with liquid nitrogen because they are insulated and relatively deep. This minimizes splashing and keeps the nitrogen from evaporating too quickly. Plastic coolers tend to crack upon exposure to the extreme cold, and glass bowls will shatter, so look for sturdy Styrofoam coolers with smooth inside walls. This recipe takes an earthy, full-flavored fat and transforms it into something light and delicate. Powdered lardo is wonderful spooned on grilled crusty bread or folded into raw-fish tartares. It can be used as a finishing touch on roasted vegetables or salads, or anywhere you might use a full-flavored olive oil. This same technique may be applied to butter and other high-fat ingredients.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.