Please Stop Refrigerating Your Eggplant
During this time of year, one of the things I eagerly anticipate is fresh eggplant. Whether it's grilled, mashed into mutabbal, or fried and drizzled with hot honey, I can't get enough of it. Lately, I've been experimenting with a Xi'an street-vendor-style eggplant recipe: roasted whole over coals, then marinated...
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Garlic Paste Is a Quick Shortcut to Big Flavor
The Versatility of Garlic Paste in Cooking
Over the years, the contents of my refrigerator have undergone a significant transformation. Once stocked with animal protein for traditional Peruvian dishes, it now boasts an array of plant-based ingredients...
How to Cook a Turkey for Thanksgiving
To some, turkey is a succulent holiday centerpiece. To others, it’s a vehicle for gravy. But turkey can be...
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How to Poach an Egg in 5 Easy Steps
Master the Art of Poaching Eggs
Learning how to poach eggs can be a challenging task, but with the right technique, you can achieve that perfect silky-soft texture with a runny...
