Ingredients
Why We Cook With Olive Oil, and How to Buy It
The single most important ingredient in this kitchen is also the most misunderstood. A guide to reading a label and gett...
Technique
The Art of Mezze: How to Build a Table of Small Plates
Mezze is less a recipe than a philosophy: many small, generous dishes, a slow pace, and a table designed for lingering....
Technique
Slow Cooking Without a Recipe
Once you understand the shape of a braise, you can build one from whatever the market gave you. A framework for improvis...
Ingredients
Herbs, Fresh and Dried: When to Use Which
They are not interchangeable, and knowing when to reach for the jar versus the bunch will sharpen everything you cook.
Pantry
The Case for Tinned Fish
Sardines, anchovies, and tuna are not a compromise. They are among the best-value, most useful things you can keep on a...
Ingredients
Grains Beyond Rice: Freekeh, Bulgur, and Farro
Rice is wonderful, but it has company. Three ancient grains that deserve a regular place in the rotation.
Technique
A Good Loaf and What to Do With It
Bread is half of Mediterranean cooking, and stale bread might be the more useful half. How to use every slice.
Entertaining
Cooking for a Crowd, the Relaxed Way
The Mediterranean host is never chained to the stove. A few principles for feeding a big table without losing the evenin...
Technique
The Five-Minute Dressing That Fixes Everything
A jar, some oil, some acid, and thirty seconds of shaking will do more for your cooking than almost anything else.