Any Green, Any Bean, Any Pasta—Sohla Turns It Into Dinner

Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour it toward new adventures.

When I’ve got a pile of greens in front of me, like s…

Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour it toward new adventures.


When I've got a pile of greens in front of me, like spinach, escarole, or arugula, I don't usually think of low-and-slow cooking. Most often, I quickly wilt my greens over high heat with some oil and garlic, or massage them with vinaigrette for a salad. Even the so-called hearty greens, like collards and kale, I'll eat raw and crunchy.

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Chicken & Rice, However the Heck You Want, a la Sohla El-Waylly

Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour it toward new adventures.

Chicken and rice is the easiest way to get me all fuz…

Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour it toward new adventures.


Chicken and rice is the easiest way to get me all fuzzy and nostalgic. Steamed jasmine rice with saucy chicken korma was my amu’s go-to weeknight dinner. When I was sick she’d simmer chicken, rice, and turmeric until it melted into a silky porridge. And for blow-out celebrations, she busted out her biggest pot to layer basmati with yogurt-marinated chicken for saffron-stained chicken biryani.

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