Author: Kate

Brisket is a special kind of food. How to make oven-baked brisket is a game-changer that can transform a difficult cut of meat into a fall-apart dish, regardless if you’re preparing for the holidays, your family on the weekend, or your office. Having spent time researching several culinary sites and conducting various experiments, I’ve gathered tested-and-perfected steps so you can enjoy tender, tasty brisket every time. Why Oven-Cooked Brisket is So Successful Brisket is a naturally tough piece of meat since it is cut from the chest area of the cow, which subjects it to much abuse. The oven is…

I discovered that cooking top sirloin steak involves more than just throwing a piece of beef onto the grill when I first learned how to do it. To bring out the luscious tenderness and rich flavor of this lean cut, the right method is required. You can get restaurant-caliber results in your kitchen with proper preparation, heat management, and rest periods.  I’ll walk you through stovetop, oven, and grilling methods in this tutorial, share culinary secrets, and give you cooking temps so you can consistently make the ideal steak.  What Makes Top Sirloin Steak Special? Top sirloin is a lean…

When I first purchased lion’s mane mushrooms, I literally had no idea what to expect. They were small cauliflower puffs if cauliflower were taken over by some kind of sea creature. I was holding one in my hand at the farmer’s market gazing at it as if I were on some kind of cooking show that I wasn’t a guest on. But the vendor—a flour-dusted apron, a sassy wise woman—leaned in and told me, “Pan-fry it like steak, honey. You won’t be the same afterwards.” And she was right. I brought it home, gave it a hot sear in butter,…

I’ll start by admitting that I destroyed my first rump roast. I hurried it and overheated it, resulting in meat so tough that my knife grumbled more than my guests did.  Since then, I’ve visited smokey Brazilian churrascarias and bistros in Paris, learning how to bring out the flavor of every beef cut.  One lesson remained: patience is required for the rump roast. Instead of struggling with dry slices, you can release the rich tenderness of a rump roast by knowing how to prepare it properly. Why Is Rump Roast Tricky to Cook? The back end of the cow is…

It was a Thursday evening. I had a pitiful 20 minutes to get dinner on the table. My kitchen was a fridge full of leftovers, condiments, and behind a sad wilting head of lettuce, one lone bag of sugar snap peas I’d entirely forgotten. Now, I love a good lazy sugar snap pea moment. But previously, I had absolutely no clue how to cook sugar snap peas without turning them into sad, soggy little pods. So what did I do? I boiled them. Appallingly. Green-gray, squeaky-textured, all-the-life-sucked-out-of-them appalling. My partner was diplomatic. My taste buds were traumatized. Fast-forward a few…

From Tuscan bistecca Fiorentina to Tokyo yakiniku grills, I’ve sampled steaks on every continent. However, nothing better embodies the festive mood than picanha, Brazil’s most prized meat. This triangular cut has a creamy fat cap and is incredibly flavorful yet being easy to prepare. Respecting the fat, following the custom, and letting salt and fire do the majority of the work are all part of knowing how to cook picanha. How to Cook Picanha: It takes around fifteen minutes. Cooking Time: 30 to 60 minutes, depending on the technique you use. Ten to thirty minutes of rest Serves: Six hungry…

You know that moment when you’re half way through dinner and attempting to be cool, but on the inside you’re just. wrecked over how your pork chops came out so dry? Yeah. Been there. I still remember the first time I attempted to cook thin pork chops during a date night. I had candles burning, jazz playing in the background, and a plate full of what appeared to be leather before it landed on the table. I was so intent on not cooking the meat too little that I ended up turning those poor chops into something resembling the sole…

The initial attempt at black rice was done the way I always do plain white rice—swirl rinse, simmering voila. Horrendous mistake. Rice grains cooked through but hard in every unwanted place. Catastrophe that resulted in a valuable lesson learned: black rice is not tricky, but it does require patience and respect in measures. The question is: how to cook black rice? Since discovering it, I’ve incorporated black rice into my household essentials. With its nutty flavor, dark color, and chewy texture, it adds sophistication to every dish. Whether you’re putting together a colorful side dish or crafting a beautiful grain…

Farro is now one of the grains I love to cook with because it’s adaptable, nutty, and packed with nutrients. If you’ve ever been asked how to cook farro correctly, you’re not alone. Everyone else is confused over soaking, cooking time, and what kind of farro they’ve bought. In this lesson, I’ll walk you through step-by-step instructions, tips on how to add flavor, and things to avoid so that you’re cooking perfect farro every time.  What is Farro Precisely?  Farro is an old grain with its origins in the Mediterranean region. There are three main varieties: Pearled farro (shortest cooking…

When I initially discovered how to prepare black eyed peas, I was amazed at how easy but versatile they are. These small beans are nutty-tasting, cook more quickly than a lot of other legumes, and can be transformed into rich stews, cool salads, or even creamy side dishes. Whether you’re preparing them for a New Year’s Day custom or regular meals, this guide will take you step by step through every technique, seasoning suggestion, and frequent question so you’ll never be in the dark. How to Cook Black Eyed Peas Without Soaking The best part about black eyed peas is…