When I need a lot of hard-cooked eggs with minimal fuss, I bake them in a muffin tin in the oven. These are technically hard-cooked rather than hard-boiled, but they come out with firm, springy whites and creamy yellow yolks — and they won’t crack the way eggs sometimes do when boiled. Baking eggs in … Read more

Tamarind appears across many Asian cuisines—especially Southeast Asian and Indian—as well as in Middle Eastern and Mexican cooking. It is a common ingredient in curries, soups, rice dishes, stews and sauces thanks to its distinct sweet‑and‑sour profile that complements spicy and savory flavors. This tropical fruit delivers a bright, tart flavor often balanced with coconut … Read more

The finger lime is one of the most talked-about ingredients in kitchens and restaurants right now. Its unassuming exterior—long and skinny like a little pinky-shaped lime—hides a surprising interior: tiny, crunchy, caviar-like pearls of lime juice. Those pearls add both texture and bright citrus flavor, making finger limes an exciting garnish for everything from oysters … Read more

Rhubarb is a hardy perennial vegetable in the sorrel family that many cooks treat like a fruit. In temperate regions it arrives with spring and brings a tart, bright flavor that pairs beautifully with sweeter ingredients in desserts, preserves, and even savory dishes. What is Rhubarb? Rhubarb is a perennial vegetable often cooked and sweetened … Read more

What Are Squash Blossoms? At the tip of every zucchini or summer squash plant you’ll often find a bright yellow-orange flower: the squash blossom. These delicate blooms are edible and prized for their tender texture and subtle, slightly sweet flavor that is more floral than the vegetable itself. Because they are fragile, they require gentle … Read more

Does the thought of turning on the stove or oven make you cringe? You’re not alone. On hot summer days and during heat waves, cooking can feel exhausting. That’s when no-cook meals shine: quick, satisfying dishes you can enjoy chilled or at room temperature without firing up any burners. Below you’ll find a collection of … Read more

I love a shiny new kitchen tool as much as the next cook, and over the years my kitchen has sometimes resembled a specialty store. Eventually I pare things back, because unless you eat a lot of watermelon, you probably don’t need a dedicated watermelon cutter taking up precious drawer space. Small kitchens or apartments … Read more

Leftover rice is a fantastic starting point for fresh meals. Extra rice can thicken a soup, become the base of a salad, or inspire you to use up odds and ends from the fridge. And of course, fried rice is always a winner — from vegetable stir-fried rice to kimchi or shrimp fried rice. Cooked … Read more

Celeriac is finally getting the attention it deserves. This knobby root, sometimes called celery root, looks like a miniature, cratered planet, but its flavor and versatility make it worth seeking out. Below you’ll find everything you need to know about identifying, buying, preparing, storing, and cooking celeriac, plus a simple French-style Carrot Celeriac Remoulade recipe … Read more

Also known as carambola, starfruit is an unusual tropical fruit that often intimidates shoppers because of its striking shape. Don’t be put off — starfruit is easy to prepare and makes a lively addition to many dishes. The simplest ways to enjoy it are in a fruit salad or as a decorative element on a … Read more