Shirley Corriher is a world-renowned food scientist who happens to live in Atlanta, Georgia. Everyone from the elves at the cookie company to the late Julia Child has called her to ask, “why?” Her detailed explanations help cooks understand why certain things happen in the kitchen, which liberates the cook from the recipe (to a certain extent). Shirley shows in this recipe how green vegetables remain bright green if not overcooked (see page 196). She also demonstrates how lemon zest will give a fresh lemon taste without the acidity of the lemon juice, which will turn cooked green vegetables, as she says, “yucky army drab.”
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.