Food

LIVING: Broiler makes quick, easy work of Iraqi salmon dish

Grilling is a great method for quickly cooking fish, but the weather isn't always on your side. So instead, take your salmon indoors and use the broiler to replicate the flavors you get from cooking over fire. This recipe was inspired by the Iraqi dish known as masgouf — fish grilled, then ...

CRAVE: Crispy-skinned salmon makes for a perfect date-night dish

The first decision that needs to be made for planning the perfect date night is whether you should eat in or go out. Since you are checking out this article and recipe, I’m thinking that you (like me!) are of the stay-home-and-cook persuasion. So the next decision is a more involved one — ...

CRAVE: Farro bake makes for a comforting vegetarian meal

For a cheesy — and easy — one-pot vegetarian dinner, we move our grains off the stovetop and into the oven. But first, we give them an almost effortless flavor boost. Like most grains, farro typically is prepared by simmering it in broth or water until tender but slightly chewy. But it ...

CRAVE: Braised chicken with fennel and saffron recalls flavors of Provence

Other than a glass of rosé and blooming fields of lavender, nothing calls to mind Provence more than bouillabaisse. The brothy soup, originally from the port city of Marseille, combines whatever shellfish and white fish were caught fresh with iconic flavors such as saffron, fennel, tomato and ...

CRAVE: Curried fried rice an excellent use for leftovers

Though it is common knowledge throughout Asia, many American cooks may not know that the key to perfect fried rice is using previously cooked and chilled rice. Freshly cooked rice can result in a soggy, gluey dish, but chilling it changes its starches, yielding light, separate grains. That’s ...

CRAVE: For meats, a good season and sauce can go further than marinade

Despite how commonly recipes call for marinating meat, it’s rarely worth it. Marinades do a poor job of flavoring meat because the molecules of any flavorings, except for salt, are too big to penetrate the surface. Besides, you’re then left cooking wet meat, which inhibits flavorful ...