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What Is Orzo Orzo is a type of pasta that is shaped like grains of rice. It is made from durum wheat flour and water and is usually cooked by boiling in water until it is tender. Orzo is often used in soups, salads, and other dishes to substitute rice or other grains. It is a versatile ingredient that can be flavored in a variety of ways and pairs well with a variety of different ingredients. Some common dishes that include orzo are pasta salads, minestrone soup, and pilaf. Orzo is a versatile pasta that is used in various dishes, and it may not have a single "most famous" dish. However, one well-known and widely enjoyed orzo dish is "Orzo Salad." Orzo salad is a popular and versatile dish that can be customized with various ingredients based on personal preferences and regi...

Pot pies are the epitome of cozy. You simply can’t beat a piping hot, creamy stew topped with a flaky crust—and who says it needs meat to be satisfying? A good vegetarian pot pie can turn even the greenest of vegetables into an indulgent meal. This version binds together mushrooms, kale, and white beans with a rich creamy sauce, tucked under a flaky lid of puff pastry. It also comes together in just one oven-safe skillet. While any number of veggies do well in a pot pie, this combination is perfect for fall. Leeks add a hint of sweetness to meaty, savory mushrooms, and the beans become soft and creamy while also lending some heft. Next, a garlicky roux thickens white wine, vegetable stock, and a dash of cream into a velvety sauce. While green...

Scorched. Soggy. Brittle. Soupy. JJ Johnson has heard it all when it comes to people’s problems with cooking rice. This elemental ingredient—one of the most popular staple grains around the world—has a way of tripping up a lot of home cooks in America. And rice doesn’t get a lot of respect from fine dining restaurants in this country either, says Johnson, who’s cooked in his fair share of them in New York City. “A lot of people go to culinary school and maybe learn to make one rice pilaf with a bay leaf—maybe,” says the affable chef and TV host, who recently published his treatise on the subject, The Simple Art of Rice: Recipes From Around the World for the Heart of Your Table, with Danica Novgorodoff. But head to the back of the house during ...

What Is Cacio e Pepe? Cacio e Pepe, a classic Italian pasta dish, exemplifies the beauty of simplicity and the art of using a few high-quality ingredients to create a culinary masterpiece. With its origins deeply rooted in Rome, this iconic dish has been enjoyed for centuries, gaining popularity beyond the confines of Italy and captivating the palates of food enthusiasts worldwide. The name "Cacio e Pepe" translates to "cheese and pepper" in English, which reveals the essence of this delectable pasta creation. The dish has three primary ingredients: pasta, Pecorino Romano cheese, and freshly ground black pepper. Yet, when combined skillfully, these components produce a symphony of flavors that satisfy diners utterly. Here's how you pronounce cacio e pepe - (kaa chee ow ee...

Earlier this month we welcomed But First, Coffee into the world, a new coffee cookbook written by Jordan Michelman (that’s me) and Zachary Carlsen, the cofounders of Sprudge. The book features coffee brewing tips and tricks, a crash primer on making espresso at home, a world of coffee recipes from the kitchen to the bar, and a focus on delicious zero-proof coffee cocktails. There’s one particular drink from this last category that I find myself talking about again and again at book events and podcast tapings: the Zero-Proof Irish Coffee. Zachary and I have published Sprudge together since 2009, traveling the world for coffee stories along the way. We just so happened to be in San Francisco when the book’s formal contract was signed, some two lon...

What Is the Difference Between Cream, Heavy Cream, and Half and Half? Let's start with half and half because I get quite a few emails from people not living in the United States asking me about it when they see it in one of my recipes. What is Half and Half? Half and Half is a dairy product commonly used as a substitute for milk or cream in cooking and baking. It is a mixture of equal parts milk and cream, with a fat content of about 10-12%. Half and Half is a versatile ingredient used in various recipes, from coffee and tea to soups and sauces. The origins of half and half can be traced back to the 19th century in England, where it was known as "cream mixture.” It was popularized in the United States in the early 20th century as a convenient way to add richness and flavor...

In a vulnerable moment during the dog days of the pandemic, I ordered something I never thought I needed: a ravioli mold. With an unprecedented wealth of free time to divert to cooking whims, my apartment became America’s Test Kitchen. I got sucked into the sourdough vortex. I regrew scallions. I lacto-fermented a signature hot sauce. I adopted the pasta grannies on Instagram as my nonnas, daydreaming of spinning satiny sfoglia with the same preternatural dexterity. I already had a firm handle on the basics of making fresh pasta with the help of my KitchenAid—kneading dough, rolling it out, cutting ribbons, cooking it al dente—but something was missing if I wanted to graduate beyond simple fettucine. This is when I discovered Imaikouba, a boutiq...

What Is Guanciale and How to Cook With It Guanciale is a type of cured meat made from a pig’s jowl or cheek. It is an essential ingredient in many traditional Italian dishes, particularly in the central regions of Lazio and Umbria. In addition, it is a staple in pasta dishes like spaghetti alla carbonara and bucatini all'amatriciana. Making guanciale involves salting and curing the meat for several weeks, during which time it develops a rich, savory flavor and a firm texture. The resulting product resembles pancetta or bacon but has a more pronounced pork flavor and slightly firmer texture. Because of its unique flavor and texture, guanciale is highly sought after by chefs and home cooks alike. Its high-fat content and intense flavor make it an excellent ingredient for addin...

It’s a miracle that I became a chef, given what passed for mayonnaise in my house growing up: Miracle Whip. I had moved out of our home in Arkansas by the time my mom switched to Hellmann’s, and I later introduced her to Duke’s, a solid choice for a Southern household and the favorite mayonnaise of most Southern chefs. It wasn’t until recently that I learned Duke’s has some serious competition: Blue Plate Mayonnaise. I was grocery shopping in Nashville and came across a New Orleans mayo elbowing its way onto the shelf. I picked it up and learned the brand had been around since 1927. Naturally, I bought a jar and soon had a new favorite house mayo. Why? Acid. Blue Plate has a nice, clean flavor with an acidic finish, thanks to the vinegar within,...