Sohla Is Over Small Salads (You Should Be Too)

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.

I loved getting lost in a sea of choose-your-own adve…

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.


I loved getting lost in a sea of choose-your-own adventure books as a kid. I reread them endlessly, discovering different routes along the way. I also cheated whenever an especially ominous choice was presented, going back and changing my answer if I didn’t like where I ended up.

Read More >>

Is Homemade Nut Butter Worth It? Sohla Says Heck Yes.

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.

We’ve entered the golden era of nuts. Just about ever…

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.


We've entered the golden era of nuts. Just about every one has been milked or turned into flour. And yes, there are many, many nut butters at the supermarket. But much like how you get the best out of spices by toasting and grinding your own, homemade nut butter cannot be beaten.

Read More >>

Sohla’s Golden Rules for Braising

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.

What comes to mind when I say the word braise? A big,…

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.


What comes to mind when I say the word braise? A big, honkin' piece of meat cooked until wiggly and tender. That's because braising gets the most out of tough cuts like lamb shanks, short ribs, and chicken thighs. But don't let those beefy hunks hog all your attention. This gentle method works wonders for hearty vegetables like carrots, mushrooms, and winter squash.

Read More >>

Sohla’s Saucy Secrets to Oven-Roasted Chicken Wings

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.

I’m the luckiest girl in the world because when we ro…

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.


I'm the luckiest girl in the world because when we roast a chicken, my husband lets me eat both wings. With the ideal ratio of skin to meat, wings are flavorful, forgiving, and always ready to take on big flavors. And who can forget those bonus bits of crunchy cartilage?

Read More >>

Sohla’s All-in-One Guide to the Ultimate Pound Cake

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.

Growing up, my mother always had a loaf of Sara Lee p…

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.


Growing up, my mother always had a loaf of Sara Lee pound cake in the freezer. I don't remember it ever getting thawed. We'd carve off thin pieces and eat them quickly while still frozen, dense, and chewy. I loved the sticky crust and how cleanly the tight, tender crumb sliced.

Read More >>

Sohla Shows You How to Strut Your Strata

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.

Many of you have been asking me for a frittata recipe…

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.


Many of you have been asking me for a frittata recipe. Instead, I’m going to show you something even better—how to go off-script with strata.

Read More >>

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.

Read More >>

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.

Read More >>