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Be the sharpest knife in the block.
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Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.
5.0
(5)
Easy
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Achieve cooked-all-day depth in under an hour with these tender pork chops, simmered in a rich cider gravy.
4.0
(4)
Quick
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As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.
5.0
(4.88)
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techniques
When it comes to crudo (basically Italian sashimi), make sure your fish is very fresh and your knife is very sharp.
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Is that 17-piece knife set worth the $$$? What about a Cuisinart? The BA test kitchen looks at which tools should--or shouldn't--cost you a fortune.
Vegan
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Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.
4.0
(3.9)
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Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.
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From pasta carbonara to the perfect vinaigrette, here are 15 recipes BA staffers could make blindfolded.
Easy
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There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.
4.0
(4.16)
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A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.
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(5)
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Watch chefs Josiah Citrin, Suzanne Goin, and Quinn and Karen Hatfield go on Los Angeles cooking adventures with their children
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Most of us default to marinating meat, but you can get much more flavor in much less time if you glaze instead.
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(5)
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Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.
3.3
(3.3)
Easy
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The only tool you’ll need for these simple, chubby homemade noodles is a pair of kitchen shears.
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(5)