simo

My method for pie dough is as bare bones as they come. Made with equal weights of butter and flour, the recipe all comes down to technique. In a system that simple, every detail matters. For some, that can make the recipe seem like a fussy, high-pressure affair. But to me, it provides a comforting … Read more

Everyone has their own philosophy about when it’s OK to start buying holiday gear. Some begin decking out their houses the day after Halloween, while others feel it’s important to wait until after Thanksgiving festivities end. Personally, I’m pretty much ready to go after July 4, but since that’s not socially acceptable, I’d say mid-November … Read more

Your oven will be working hard this holiday season but your air fryer might be working harder. The handy appliance is the perfect way to reheat leftovers, giving them a taste just as good as the very first serving. But, unlike microwaves, air fryers require cleaning after every use. Even if you know how to … Read more

A few years back, I was working at a fancy restaurant and had to pull a shift on Thanksgiving day. The sous chef, my direct boss, was off, so it would be just the executive chef and me. I was still new and eager to prove myself to the chef. He told me he wanted … Read more

I grew up in New England with an English mother, who fed me all sorts of things you couldn’t find in an American grocery store. Mind you, this was the ’80s and the concept of the “international aisle” just wasn’t a thing back then. My Mum would special-order boxes of Weetabix cereal at the local … Read more

Why It Works Searing the pears in a skillet creates a rich carmelized flavor and attractive golden appearance. Crunchy candied hazelnuts, shaved Gouda cheese, pomegranate seeds, and a mixture of bitter, crisp, and tender greens incorporate a number of contrasting but complementary textures and flavors into the salad. Your fall and winter holiday spreads need … Read more

I’m not the type of cook who thinks traditional, time-consuming cooking techniques are inherently better than quicker modern ones. Got a better, simpler, more efficient way of doing things? I’m all in. I love learning new methods and approaches to food and always bristled at the “because that’s the way it’s done” reasoning used by … Read more

Fill a large bowl with ice water. Bring 6 cups water, tarragon, thyme, bay leaf, and salt to a boil in a 6- to 8-quart pot over medium-high heat. Add lobster tails. Return to a boil; reduce heat to medium. Simmer until shells turn bright red and meat is tender, 6 to 10 minutes. Remove … Read more

In 2023, 13.5% of U.S. households were food-insecure, meaning they weren’t sure they would have enough food to meet their needs. The year prior, 49 million Americans turned to food programs like food banks for assistance. If you’re looking to give back to those in need, donating to a food bank is a great idea. … Read more

Why It Works Macerating apple slices breaks down the fruit’s structure, thus reducing its volume, which means more fruit can fit into the pie. Parboiling slices of sweet potato first ensures a tender, supple texture when baked. The addition of tapioca starch thickens the fruit juices just enough while ensuring a clean flavor. I spent … Read more