Small Styrofoam coolers are a wonderful tool when working with liquid nitrogen because they are insulated and relatively deep. This minimizes splashing and keeps the nitrogen from evaporating too quickly. Plastic coolers tend to crack upon exposure to the extreme cold, and glass bowls will shatter, so look for sturdy Styrofoam coolers with smooth inside walls. This recipe takes an earthy, full-flavored fat and transforms it into something light and delicate. Powdered lardo is wonderful spooned on grilled crusty bread or folded into raw-fish tartares. It can be used as a finishing touch on roasted vegetables or salads, or anywhere you might use a full-flavored olive oil. This same technique may be applied to butter and other high-fat ingredients.
Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look.
A feel-good dinner designed to cram a ton of veg in each serving.
Crusty, chewy, and actually easy. No lye or barley syrup needed.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.