Author Master Chef

Typically we eat edamame with sushi, popping the soybeans out of the shells with our…

Fava beans, with their brilliant green pods and silky, smooth beans, have the honor of…

Called gyu negi maki, this is a favorite dish at izakayas (eating pubs) across Japan.…

Try serving any or all of these gorgeous, glossy, jewel-toned vegetables on a platter next…

Velveting is a technique that involves marinating the meat in an egg white–and–cornstarch mixture, then…

Making hollandaise is essentially the same process as making aioli (with warm butter instead of…

In Thailand, green curry is made from lots of fresh herbs and fresh green chiles—it…

The swooshes of white glaze on the bowl work perfectly with the tiny turnip tails,…