The Food Lab: Better Home Cooking Through Science

mincing, 682, 682
and olive oil sauce, about, 679–80
Parmesan Croutons, 824
Pasta with Extra-Garlicky Shrimp Scampi, 690, 691
Pasta with Garlicky Broccoli, Anchovies, and Bacon, 685
paste, about, 681
powder, about, 682
prechopped, buying, 681
pre-peeled, buying, 681
Prosciutto, and Pine Nuts, Hot Buttered Peas with, 414
Puttanesca: The Best Spaghetti for a Night In, 698, 698
rapidly cooked, 683, 683
raw, 683, 683
Rosemary, and Anchovies, Slow-Roasted Boneless Leg of
Lamb with, 646
Sausage, Seasoning Mix for, 505
Sausage with Lentils, 514, 514
Shallots, and Thyme, Cooler-Cooked Rib-Eye Steaks
with, 394
shopping for and storing, 681–82
slicing, 682, 682
slowly cooked, 683, 683
smashing, 682, 682
three flavors of, 683
Three Flavors of, and Olive Oil, Pasta with, 684, 684
whole heads, buying, 681
Garnishes
for salads, 765
for soups, 204
Gelatin