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To braise or not to braise, that is the question. Whether ’tis nobler in the kitchen to prepare vegetables with low heat and little moisture, or to use another technique from one’s culinary bag of...

Like a Renaissance fresco receiving a fresh restoration, a favorite Durango restaurant has been restored – albeit in a different form – after fading away for a time. Before it closed in January...

Social media food trends come and go. Some are fleeting (remember rainbow bagels?) while others are seemingly here to stay (i.e. all manner of “charcuterie” boards). The latest entrant enjoying its...

I am not crazy for soup like some people. They could eat it every day, long for it and rave about the latest soup recipe they’ve discovered. For me, other than gumbo, which I’ll eat any day, any...

No matter how you consume a wonton, one bite and you understand why the word translates from the Cantonese as “cloud swallow,” as Grace Young writes in her masterful book “The Wisdom of the Chinese...

There are a number of reasons alcohol is off-limits for some people when cooking or baking, such as an allergy or an inability to use it when preparing food for children or those who might be in...

Cast-iron pans have a storied place in American home cooking. The hefty, glossy black workhorses have plenty of attributes: They hold heat like champs, can put a crusty sear on a steak and they...

I’m sitting in a crowded pub in Prague. It’s warmly lit, cozy and a little smoky. My band has just completed its first European tour, and we’re celebrating with our Czech driver and tour manager,...

If I applied Marie Kondo’s simple yet polarizing question to my kitchen appliances, only my air fryer would make the cut. It has undeniably sparked a particular kind of pandemic joy: the pleasures...

A number of kitchen staples have helped me get through the last almost 10 months of working and parenting at home. They include quesadillas (with black beans from my Instant Pot), sourdough...