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Chocolate Truffles: The Ganache Ratio That Rolls
A chocolate truffle is ganache firm enough to roll: chocolate and hot cream stirred into a glossy emulsion, chilled, shaped and dusted....
Recipe
Balsamic Glaze: Reduce It Right, or Buy the Real Thing
A balsamic glaze is Balsamic Vinegar of Modena boiled down until its sugars carry it like syrup. How far to reduce it,...
Kitchen Know-How
How to Use Za'atar, from Bread and Oil to Roast Chicken
Za'atar is both a wild herb and the blend built on it: dried oregano-family leaves with tart sumac, toasted sesame and salt....
Recipe
Black Peppercorn Sauce, Cracked Coarse
A pan sauce of cracked black pepper, shallot, stock and cream, made in the skillet the steak just left. Why whole peppercorns...
Complete Guide
Amaretti Guide: From Crisp Saronno to Soft Sassello
Amaretti are the little bitter ones: almond cookies made with sugar and egg white and a measure of bitter almond or apricot...
Recipe
Fig Jam, and What to Do with a Jar of It
Ripe figs are low in both pectin and acid, which is why fig jam needs lemon and patience. A small-batch fresh fig...
Complete Guide
Hot Honey Guide: What It Is and How to Use It
Hot honey is honey infused with chiles, often sharpened with vinegar. Why sugar takes the edge off chile heat, how four styles...
Buying Guide
Thank-You Gift Basket Ideas That Feel Personal
A thank-you basket works when it fits the person and the place it will be opened: a shared office, a nurses' station,...
Kitchen Know-How
Non-Alcoholic Cocktails at Home: Five Builds That Work
A non-alcoholic cocktail often tastes thin for a measurable reason: alcohol adds body, warmth and sweetness that a glass of juice does...
Kitchen Know-How
Cooking with Tinned Mussels and Clams
Tinned mussels and clams are cooked shellfish with a bonus: the liquid in the tin, which is either a ready-made escabeche or...
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