”You cook risotto by ear,” begins Cesare Benelli, the handsome, mustachioed chef-owner of the celebrated Ristorante Al Covo in Venice. … Continued
Aluminum foil is the ideal wrap for cheese: It’s moisture-proof but lets the cheese breathe. The average household refrigerator is … Continued
Common in the kitchens of Japan, these ingredients can be found in Asian markets all over America. **BONITO FLAKES **Pale … Continued
Caviar, while undeniably glamorous, is a low-maintenance food: All you really need to eat it is a spoon. There are, … Continued
To settle the inevitable debates about soaking and salting beans, we consulted writer and food scientist Harold McGee and Chicago … Continued
While many cooks prefer thicker homemade phyllo for savory pies, frozen commercial dough, which is readily available in supermarkets, can … Continued
STEP ONE To render your own duck fat, remove the skin and any fat from a pekin or moulard duck … Continued
If you think we have finally gone too far by asking you to render your own duck fat—maybe this is … Continued
Boston chef and cookbook writer Jasper White knows a lot about soft-shell clams. ”I grew up on the Jersey shore,” … Continued
Admittedly, we were a little squeamish when we first started testing octopus. But after working with the first one, we … Continued
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