Fried Calamari With Red Sauce

Golden and crispy on the outside, tender on the inside, this Italian-American classic is a family-style classic. The secret to our never-soggy coating is some cornstarch and baking powder in the dredge.


Golden and crispy on the outside, tender on the inside, this Italian-American classic is a family-style classic. The secret to our never-soggy coating is some cornstarch and baking powder in the dredge. Read More

Gâteau Invisible (Invisible Apple Cake) With Miso Caramel

This French dessert gets its name from the way its layers of thinly sliced apple seem to disappear into the light batter that binds them. In a nod to the popularity of gateau invisible in Japan, this version is subtly flavored with salty-sweet white miso, and served with a miso caramel sauce.


This French dessert gets its name from the way its layers of thinly sliced apple seem to disappear into the light batter that binds them. In a nod to the popularity of gateau invisible in Japan, this version is subtly flavored with salty-sweet white miso, and served with a miso caramel sauce. Read More

Leaf-Wrapped Winter Squash With Pork and Shiitakes

Each of these lotus-leaf packages (or parchment packages, if that’s what you have) is filled with a fragrant and delicious mix of winter squash, ground pork, shiitake mushrooms, soy sauce, garlic, and more.


Each of these lotus-leaf packages (or parchment packages, if that's what you have) is filled with a fragrant and delicious mix of winter squash, ground pork, shiitake mushrooms, soy sauce, garlic, and more. Read More

The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More

When cabbage ferments into sauerkraut, cucumbers turn into full-sour dills, milk becomes yogurt, and plums transform into umeboshi, we have lactic acid–producing bacteria to thank. Let’s look at the science behind this type of fermentation.


When cabbage ferments into sauerkraut, cucumbers turn into full-sour dills, milk becomes yogurt, and plums transform into umeboshi, we have lactic acid–producing bacteria to thank. Let's look at the science behind this type of fermentation. Read More

How to Ferment Sourdough Properly

One of the key concepts to master for baking great sourdough bread is proper fermentation: This starts with a strong starter and continues through to proofing and baking.


One of the key concepts to master for baking great sourdough bread is proper fermentation: This starts with a strong starter and continues through to proofing and baking. Read More

Sourdough Rye Crackers With Coriander and Fennel

Leftover sourdough starter is transformed into these elegant crackers, flavored with coriander and fennel seed, rye flour, and sparkling wine.


Leftover sourdough starter is transformed into these elegant crackers, flavored with coriander and fennel seed, rye flour, and sparkling wine. Read More

Sourdough Dashi Scallion Pancakes

Instead of throwing your excess sourdough starter away, save it for these lacy and thin savory pancake that are seasoned lightly with dashi and flecked with fresh scallions.


Instead of throwing your excess sourdough starter away, save it for these lacy and thin savory pancake that are seasoned lightly with dashi and flecked with fresh scallions. Read More

Sourdough Bread (Pain au Levain)

This recipe produces a classic oval pain au levain—a sourdough loaf that’s lightly tangy and deeply flavorful.


This recipe produces a classic oval pain au levain—a sourdough loaf that's lightly tangy and deeply flavorful. Read More