When searing meats or fish, the size of the skillet is important. A roomy skillet will retain more heat after you add things to it, and will climb back to searing temperature much more quickly than a smaller skillet. Once you put the slices of liver in the pan, let them sit undisturbed, giving them a chance to form a caramelized crust. If you like your liver rare or medium-rare, as I do, the second side should always cook less than the first—about half the time. If you like more well-done meats, reduce the heat under the pan after you have flipped the meat over to prevent it from scorching, then cook it to your liking. Salt draws liquids and juices from meats, and that is why I season the liver after it is cooked.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.