Essential oils that have pungent, spicy, or woodsy odors repel insects by masking our natural scent; cedarwood, citronella, eucalyptus, lavender, rosemary, and tea tree oils are among the most effective.
These so-called root vegetables store nutrients in their roots or underground stems (which are called tubers). They come from various botanical families and are characterized by a deep, sweet earthiness and pleasingly dense texture. In other words, great winter meals start here.
How do you transform a basic egg batter into tall, tender, airy pockets surrounded by a burnished crust? It’s not magic but kitchen physics, sparked by the combination of a preheated pan and a hot oven. Popovers, the American version of Yorkshire pudding, are quick and easy to make; they add a sense of fun to any meal, from a holiday brunch to a simple supper.
Chile peppers, many in the same species of the Capsicum genus, are native to Central and South America. The Spanish and Portuguese introduced them to Europe, Asia, and India, and today almost every culture has its own favorite varieties. Here are some we love to use and eat.
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they’re simple to remove, so the fish is very easy to serve and eat.
"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake. It's made with just a few ingredients, and even though the technique is exacting, the soft, airy result has an extraordinarily forgiving nature. Think about it: After being spread with filling, rolled, and frozen, it keeps its tender texture -- in fact, it's my new go-to 30-minute ice-cream cake. And sponge cake is aptly named: It soaks up simple syrup, alcohol, or coffee (or any combination thereof), then retains its integrity after being layered with stewed fruit, lemon curd, or mascarpone. It's also one of the best cakes in the world for simply splitting (or not), layering, and enjoying as is." -- Jennifer Aaronson
It's a revelation to think you can make ricotta at home simply by cooking milk and cream, adding a little lemon juice, and letting the result drain in cheesecloth. From pot to plate, it takes under one hour to achieve remarkable flavor and freshness.