Sharpening a Chef’s Knife at Home on a Whetstone
A dull knife slips and cuts fingers. A whetstone restores the edge in about fifteen minutes once you learn the angle, the burr and the order of the grits.
Five Weeknight Plates From the Diner Playbook
Chicken cutlets, a patty melt, a tuna melt, smothered pork chops and an open-faced hot sandwich: five diner plates you can make on a weeknight with one skillet and little fuss.
What a Short-Order Cook Knows About Timing
Short-order cooking is a craft of sequence: start the slow item first, hold what can wait, finish everything together. The same habits will fix your Sunday breakfast.
Twice-Fried Hand-Cut Fries: Two Temperatures, One Good Reason
Cook fries once at a lower heat to soften the inside, then again at a higher heat to crisp the outside. Here is the method, with oil safety and the mistakes to avoid.
Over Easy to Basted: A Plain-English Glossary of Egg Orders
Sunny-side up, over easy, over medium, basted, scrambled soft: what each egg order means on the griddle, what changes in the pan, and what to say when you want it your way.
Stovetop Rice Pudding, the Way the Dessert Case Used to Do It
Rice, milk, sugar and patience. A stovetop rice pudding takes about forty minutes of low simmering and rewards you with creamy, spoonable comfort straight from the pot.
