Cooking

The ultimate late-night pasta. Deceptively simple—relies on technique and the perfect emulsion of pasta water and olive oil. When you nail it, you understand why this five-ingredient dish has endured for centuries.

A weekend project that becomes an obsession. Naturally leavened bread requiring patience, a healthy starter, and eventually, a troubleshooting spreadsheet. The crack of a good crust makes every failed loaf worthwhile.

North African breakfast where eggs poach in spiced tomato sauce. Infinitely customizable, deceptively complex. The sauce should be thick enough to support the eggs but loose enough to soak into bread.

High-heat pizza in a cast iron skillet. Crispy bottom, chewy interior, charred edges. No pizza stone or peel required. The technique borrowed from Detroit-style but simplified for home cooks.

Summer corn meets Japanese pantry staples. Charred on cast iron, finished with miso butter and lime. The miso adds umami depth that makes regular butter-and-salt corn taste flat in comparison.

The meal-prep breakfast that doesn't taste like punishment. Proper ratios, better mix-ins, and the realization that yogurt makes everything better. Five variations included.