Author name: Daniel Gritzer

Take pasta alla Norma’s fried eggplant, tomato sauce, and cheese, but make it lasagna.

Crispy, golden brown pork-belly croquettes served with sauce gribiche is a modern and far more accessible take on the French classic called tête de veau.

This Coquilles Saint-Jacques recipe stars sweet, tender sea scallops bathed in a rich mushroom sauce topped with buttery golden breadcrumbs.

Steak haché features juicy patties of ground beef cooked like steak and served with the sauce of your choice.

The simple French dish ouefs mayonnaise features perfectly boiled eggs topped with plenty of silky homemade mayo.

Steak tartare is a bistro classic that we should all be making at home. Here’s everything you need to know to do it safely, find the best cuts of beef, and make the dish as delicious as possible.

Everything you need to know to load your dishwasher properly for the sparkliest results.

Poached and flaked cooked fish in an easy, hearty salad with plump cranberry beans and peppery arugula makes a lovely, satisfying meal.

Whether freestone or clingstone, sliced or diced, this explainer shows you how to cut up your juicy summer peaches.

A review of the many great techniques for cooking corn for the best ears, including grilled, boiled, sous-vide, sautéed, stewed, baked, and more.

After testing a wide range of popular methods for boiling corn on the cob, we reveal our favorites, including a cold-start method, steaming, and the good old microwave.

The main ingredients of Caesar salad—anchovies, garlic, olive oil, black pepper, toasted croutons, and Parmesan cheese—are naturals when reimagined as two different pasta sauces.

All the components of a BLT paired with briny anchovies, salty-sweet Parmigiano-Reggiano, and lots of black pepper reach imperial levels of flavor.

Deviled eggs flavored with Parmesan, Worcestershire, Dijon, black pepper, lemon juice, and anchovies, then topped with anchovy fillets, toasted breadcrumbs, and romaine.

By working more oil into a classic Caesar salad dressing emulsion, a more thickened mayonnaise texture is achieved. It’s a garlicky, lemony, cheesy, briny condiment with endless potential.

This is only cherries jubilee recipe you’ll ever need. It’s written four different ways to work with all kinds of cherries: sweet or sour, fresh, frozen, or jarred. In just 20 minutes, you’ll have a show-stopping topper for vanilla ice cream.

This popular iced espresso drink is refreshing and fizzy thanks to the addition of tonic water. It’s easy to make and easily adaptable to a number of different flavorings.

We tested multiple ways to store bananas to both speed and slow ripening. Here, we are sharing our results and explaining the science behind them, along with our recommendations for how to best store bananas.

Use the power of fat to release flavor from the lemons, strawberries, and chiles for the brightest tasting lemonade you’ll ever make.

This classic flambéed banana-and-caramel dessert comes together in minutes in a single skillet, making it both impressive and so easy. Served with ice cream, it’s a dessert that should be on any cook’s list of quick hits.

The secret to the incredible flavor in this limeade is layers and layers of infusions: We infuse lime peel oils into sugar while simultaneously infusing spicy jalapeño into those oils. Then we infuse cooling cucumber into tart lime juice before blending it all for a refresher that both brings the heat and beats the heat.

This fruity, spicy, refreshing lemonade uses the natural oils in lemon peel as a solvent for the spicy capsaicin in hot red chiles to create a potent and flavorful spicy lemon syrup.

This bright and refreshing iced coffee is made with fresh lemon juice, sugar, and strongly brewed coffee such as cold brew, espresso, or an iced coffee concentrate. Often dubbed the “world’s first,” it’s good enough to also be ranked as the “world’s best.” The secret to making it is all about dialing in the flavor to your taste.

Made with cooked eggs, sauce gribiche is a classic of the French kitchen. While traditionally an emulsified sauce, many versions today are broken, and it can be made well either way. Here we explain the tricks and techniques for making both versions successfully.

Traditional poached chicken recipes are usually a guessing game of timing and temperature, leading to meat that’s either undercooked or dry and stringy. Our unconventional cold-start method is worlds better, producing chicken that is plump, tender, and juicy.