Eva Kolenko
Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
This piquant French sauce comes together in the blender in just five minutes.
With homemade quick pickles, this will be your new signature side dish.
A steak dinner that’s more about the sauce than the meat.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.