Disclaimer: I’m not a food scientist. I’m not a scientist. I don’t even play one on TV (and if you get that reference, you’re old like me). Cook your food however your like and however you feel safe with, but if you want to stop making your food dry...

Talking over cooking and such with a friend one time I commented about something that “freezes well.” “Well,” he said, “everything freezes well. Just some things you don’t want to eat again after they’re thawed. So thawing well is the important part.” Well put....

I think if you ask 10 chefs familiar with Latin cooking you’ll get 10 different recipes for Adobo. This smoky, peppery, spicy sauce is used in lots of dishes and you can make this your own with a few suggestions below. Ingredients 2 packages dried Ancho chili peppers 1...

From scratch this time. The quick version is, well, quicker and lasts longer. Ingredients 1-2 jalapeño peppers, roasted 1 egg yolk Juice of 1/2 lime 1/4 cup packed cilantro leaves (optional) ~1-1/2 cup extra virgin olive oil Instructions Roast the peppers until blackened. Let rest in covered bowl 10...

Let’s be honest: Aioli is just a fancy word for flavored mayonnaise. This is a lot easier and lasts longer than the Real Jalapeño Aioli. Ingredients 3/4 cup mayonnaise 1/2 cup packed fresh cilantro leaves (~1/2 bunch) 1-2 jalapeño peppers, membrane removed, chopped 2 garlic cloves, peeled and rough...