There are some food items that can transcend any dish. In South East Asian cooking, it's the fish sauce. In Italy, olive oil. You get the idea. In Spanish cooking, pimenton ahumado - smoked paprika - is indispensable. We discovered this spice a few years ago and since then, the simplest dishes now come out so much more interesting. For...
The Moroccans have a dish called the tagine. It is both a literal dish - or more correctly a cooking pot with a cover - and a dish that is served. Think of delicious chicken cooked on high heat with lots of spices, some vegetables and maybe, just maybe, some preserved lemons. What's cool about the Emile Henry tagine is that it allows you to...
Sous vide. A revolutionary process of heating meats and vegetables by submersing them in heated water, up to 140 degrees, over a long period of time. This technique is part of the whole "molecular gastronomy" movement - where gourmet chefery meets science. People who cook sous vide say it's the best way to make really moist fish, that it...
There is nothing like a Le Crueset Dutch oven (yes, technically this is a French oven, but let's not pick nits.) I know it's been said a hundred times, but it remains a stone-cold truth. Is it worth dropping a couple hundred bucks? Hells yeah. This is heirloom material. AND if you buy it online instead of some place like Sur La Table, you'll...
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