Photo by Sarah Flotard There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there’s no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata itself can be enjoyed hot or at room temperature. We have a regular movie night with our friends, and […]

[Photograph: J. Kenji López-Alt] A richly flavored fajita marinade both seasons and tenderizes the skirt steak. Served with sizzled peppers and onions in soft flour tortillas, it’s an instant classic. Yield:Serves 4 to 6 Active time:45 minutes Total time:4 to 12 hours Rated: 4.6470588235294 Ingredients For the Steak Fajita Marinade: 1/2 cup (120ml) soy sauce 1/2 cup (120ml) lime juice, […]

[Photographs: Vicky Wasik] Making fresh pasta can be an intimidating process, especially if you’re not used to working with flour and water. But it’s also an imminently achievable skill, and once you’re comfortable with the basic technique, there’s really no reason why you can’t reap the rewards on a regular basis. This recipe is for a light, springy, delicate fresh […]

[Photograph: Vicky Wasik] This dish is basically an omelette mashed up with one of those layered crepe cakes, with scallions and soy sauce interleaved between each layer. And while that might not sound particularly exciting to eat, when combined with a bowl of plain steamed rice, it is an example of culinary alchemy on the same order as a sandwich […]

Great fried rice should have individual grains that just barely clump together when picked up with chopsticks or a spoon. [Photographs: J. Kenji López-Alt] We tested every variable to bust some common fried-rice myths and found that it’s a much more forgiving dish than people tend to think. Fried rice is a great way to use up leftovers, but there’s […]

[Photographs and video: J. Kenji López-Alt] “Puttanesca” literally translates to “in the style of prostitutes,” supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors. This is one of those stories that seem, in the words of Douglas Adams, apocryphal or at least wildly inaccurate. That […]