by Mike Connelly
Authentic Lasagna Bolognese requires three separate preparations: a meat ragù, a ricotta mix, and a besciamella, before a single noodle is layered. This recipe walks through all three, drawing on techniques from J. Kenji López-Alt, America’s Test Kitchen, and the New York Times. The ragù alone simmers for three hours, and the reason that patience produces a fundamentally different result is explained in the method. Continue reading Recipe: Lasagna Bolonese
Rao’s Arrabbiata, named for the Italian word for “angry”, is built on tomatoes, garlic, and crushed red pepper in olive oil. This pressure cooker version draws on techniques from Martha Stewart and J. Kenji López-Alt to produce a full-bodied, low-sugar sauce in a single pot. The ingredient that distinguishes it from the original is fish sauce, added in small quantity for depth without detectable flavor. Continue reading Recipe: Pressure Cooker Arrabbiata Sauce
Traditional fresh pasta dough calls for equal parts semolina and all-purpose flour, combined with whole eggs and yolks for structure and richness. The full process runs from mixing in a KitchenAid stand mixer to rolling through progressively thinner settings. Whether the finished pasta holds its shape or disintegrates in the pot comes down to a single tactile test at the mixing stage. Continue reading Recipe: Traditional Fresh Pasta
Paella cooked over a charcoal grill develops a smokiness that stovetop versions cannot replicate. This recipe combines chicken, shrimp, scallops, and chorizo, using smoked paprika in place of saffron. The technique centers on producing socarrat, the caramelized crust that forms on the pan’s bottom, a result that depends on heat management in the final minutes. Continue reading Recipe: Paella on the Grill
Beef Wellington’s origins are disputed: food historian Leah Hyslop argues it is more likely a 20th-century American dish than a British one named for the Duke. This recipe applies sous vide to the tenderloin before wrapping it in prosciutto, duxelles, and puff pastry. Precise temperature control solves the classic problem of the pastry finishing before the beef reaches target doneness. Continue reading Recipe: Sous Vide Beef Wellington
Allegro Coffee’s whole-bean line at Whole Foods spans a range wide enough that roast selection materially changes the character of a milk-based espresso drink. This review tests several offerings against that specific use case. Organic Continental Blend earns our top recommendation; while some lighter roasts produced flat, grain-forward results that steamed milk amplified rather than softened. Continue reading Review of Allegro Coffee Beans (Another Trip to Whole Foods)
Twenty years into collecting cookbooks, I’ve learned that the best volumes focus on the “how” of the kitchen rather than just the “what.” If you are building your own library, I recommend prioritizing fundamental technique books that serve as the foundation for the rest of your collection. This article names the specific titles that have earned permanent shelf space in our home. Continue reading Cooking: the Best Cookbook Collection
Anova built its reputation on laboratory instruments before entering the consumer kitchen market. We test the WiFi-enabled Precision Cooker, examining its hardware specs, mobile and voice-assistant setup, and step-by-step use for sous vide cooking. Central to our experience is the Anova mobile app, which served as the primary interface for pairing, configuration, and monitoring a cook remotely. Continue reading Anova Sous Vide Precision Cooker with WiFi Review
Conventional pan-frying overcooks the outer layers of meat to guarantee a safe center, a problem Thomas Keller calls the “bulls eye effect.” This article introduces sous vide, the precision water-bath method long used in professional kitchens, and covers equipment, technique, and why it produces more consistent results than conventional heat. Achieving doneness within a single degree fundamentally changes how cooks define a finished dish. Continue reading Introduction to Sous Vide Cooking
Café Azul, which opened in McMinnville, Oregon built its reputation on Oaxacan cuisine including a chicken tinga pie that became a signature dish. This is my version of their recipe for that hand pie including a butter-based pastry and a chipotle chicken and tomato filling. The unusual addition of currants is what sets this version apart from a standard tinga preparation. Continue reading Recipe: Chicken Tinga Pie