A frequently asked question I get about *all of this* (waves hands in the general direction of the internet/air) is where I get my inspiration from. And almost without fail, I will say “not here.” No offense to this space we’ve created, but inspiration hits when I’m not pressed to …

Brown your butter: In a medium saucepan or frying pan, melt butter over medium-high heat. It will melt, then foam, then turn clear golden and some toasted speckles will appear. As soon as they do, remove the pan from the burner; the residual heat will be sufficient to toast the …

I did not intend to disappear for so long! In early October I was putting the finishing touches on a cake that manages to incorporate 2.5 pounds of apples (perfect for people like me who show no self-control nor willingness to learn from the previous season’s excess at orchards) when …

Prepare the chicken: Arrange chicken skin side-up on a plate and season generously on top with salt and freshly ground black pepper. We’ll get to the undersides in a minute. Heat a large sauté pan, preferably one with a lid, over medium-high heat for one minute. Once the pan is …

Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. Sprinkle with about 2 teaspoons kosher salt and set aside for 30 minutes. Heat oven: To 425°F (220°C) degrees. Roast eggplant: Transfer eggplant slices to paper towels and blot them of as much excess water …

This recipe is adapted from my 2018 Foolproof Cacio e Pepe, which uses a technique from the chef of Flavio Al Velavevodetto in Rome, which I learned via tour guide Elizabeth Minchilli. To understand why starting with a cold sauce works, read the 2018 headnote. You can watch me make …

Once upon a time, I spent approximately a whole summer making blueberry muffins, gripped with an obsession (that would be worrisome anywhere but this page) to make what I hoped would be the last blueberry muffin recipe we’d ever need. You’d think after all that that the path to these …

Earlier this summer, I made what I thought was just a dinner salad that turned out to be my new favorite dinner salad of all time and it was literally all I could talk about for the next few weeks. Incessantly. Insufferably. I didn’t even wait to ask if you’re …

I know we’re in the midst of the nth heatwave of the summer and the idea of eating anything but a bowl of cold cherries or, worse, something that requires you turn your oven on sounds about as unappealing as that curiously empty subway car [that definitely has no a/c …

1/4 cup golden raisins 1/4 cup white wine vinegar, warmed 2 tablespoons minced shallot 1 1/4 to 1 1/2 pounds fresh summer peas, such as sugar snaps, snow peas, shelling peas, and/or favas Kosher salt 1/2 teaspoon smooth dijon mustard (optional) 3 to 4 tablespoons olive oil Red pepper flakes …