Over the past month, I’ve felt like something — a certain sweetness — has been missing in my life.
A brief stove-top braise is the perfect way to cook delicate white fish like cod, since it keeps the fish moist and silky while creating a sauce at the same time.
Much like a Chinese finger trap that lures by appearing to be a toy, sesame noodles are not what they seem.
You’d never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.
Perhaps an arbitrary number of cloves, the 40 in this French dish are iconic; while the chicken braises, the generous cloves become appealingly soft and spreadable.