The Food Lab: Better Home Cooking Through Science

Asparagus isn’t exactly like snap peas. Snow peas are thinner than fiddleheads. Vegetables all ...

Each vegetable should be trimmed to pieces that are all the same basic size and shape so that ...

Rule #5: Shock the Vegetables in Ice Water and Dry Carefully I’ve recently been reading conflicting re ...

lose its bright green color are not instantaneous. The peas have to be above a certain temperature for a ce ...

FINGERLING POTATO SALAD WITH CREAMY VINAIGRETTE I’ve made simple vinaigrette-dressed potato salads in the past—th ...

vinegar, whole-grain mustard, shallots, and sweet pickle relish), then started smashing. Once ...

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SERVES 4 TO 6 1½ pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into ½-inch disks 1 ...

1 tablespoon vinegar, the mustard, relish, sugar, and minced shallot in a large bowl. Add 5 ...

my wife has to do is read the labels from the bottom of the bottle to the top, filling it as she goes a ...

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ARUGULA AND PEAR SALAD WITH PARMIGIANO-REGGIANO AND SHARP BALSAMIC-SOY VINAIGRETTE This recipe adds two element ...

SERVES 4 2 ripe but firm Bosc pears, halved, cored, and cut into ¼- inch slices 2 tablespoons sugar 1 ta ...

skillet over medium-high heat until the foaming subsides. Add the pear slices in a single layer and cook, sh ...

mix. MAKES ABOUT 1 CUP 3 tablespoons balsamic vinegar 1 tablespoon soy sauce 4 teaspoons Dijon mustard 1 s ...

TOMATO AND MOZZARELLA SALAD WITH SHARP BALSAMIC-SOY VINAIGRETTE Salting the tomatoes before adding them to ...

SERVES 4 1 small red onion, finely sliced (about ¾ cup; optional) 2 pounds very ripe tomatoes (about ...

If using the onion, place in a medium bowl and cover with cold water. Set aside for 30 minutes. Meanw ...

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