The dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth-inspired name. Could a little patience—and a hands-off approach—lighten the loaf?
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle on a topping, and bake. Perhaps that’s why it’s never on anyone’s A-list.
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade—and the typical grill setup—would have to go.
Most modern-day cooks know “roast pork” as the lean, bland loin. To bring back rich, old-fashioned flavor, we took a closer look at the choices in the butcher case.
It’s not only Cantonese chefs who make great shu mai. But to achieve restaurant-quality results at home, we had to nail down a different shopping list.
