In the professional kitchen, we often say that the way a chef prepares an egg or a pot of rice reveals their true discipline. There is a profound beauty in the fundamentals. To understand how to cook easy cooked rice is not to look for a shortcut, but to embrace a refined process that yields … Read more
You’ve seen it on every seafood menu: Fried Calamari. Those golden, lightly battered rings are an appetizer superstar—when they’re done right. But if you’ve ever tried to cook squid at home, you’ve likely faced the classic calamari conundrum: It came out chewy, tough, and frankly, tasted like an oversized rubber band. Squid, or calamari, is … Read more
Let’s be honest: standard broccoli often gets a bad rap. It’s the vegetable we dutifully eat but rarely crave. Then there’s Tenderstem (often called Broccolini in the US)—the sophisticated cousin. With its long, delicate stems, small florets, and naturally sweeter, less fibrous texture, Tenderstem is a game-changer. It’s a hybrid of Chinese kale and standard … Read more
Cha Soba, or Japanese green tea buckwheat noodles, is a delightful dish known for its subtle, earthy flavor and beautiful light green hue. Often served chilled in the summer, this noodle is only truly enjoyable when it hits that perfect, satisfyingly springy texture—firm, slightly chewy, and resistant to the bite. Unfortunately, many home cooks struggle … Read more
In the professional kitchen, we do not view plant-based alternatives as mere substitutes for meat. Instead, we view them as an opportunity to explore the fundamental principles of cooking: the extraction of moisture, the concentration of flavor, and the mastery of the Maillard reaction. How to cook Shroomacon is not simply a matter of heating … Read more
Forget what you think you know about grain-based dishes. While most regional cuisines have their famous, flashy meals, the Middle East, particularly Saudi Arabia and the Gulf, holds a secret culinary treasure: Jareesh. Pronounced jah-reesh, this dish, made from humble cracked or crushed wheat, is often overlooked by international foodies, yet it’s the very soul … Read more