​What I loved: I’ve been doubtful about Quince’s expansions into higher-end kitchen tools (perhaps just worn out by the constant podcast ads), but these knives won me over. They glided through pork chops and tomatoes with the buttery smoothness I noted earlier, and passed the paper test both before and after slicing through stacks of meat and vegetables. At only $100, they feature a Pakkawood handle and a Damascus steel blade (which didn’t enhance the sharpness—it just looks impressive, with those distinctive wavy patterns in the metal). They’re made from Japanese steel, but in China, keeping the price down. If you’re seeking a sharp knife that appears pricier than its cost, this is an excellent choice. What I’d note: This knife is lighter and feels less robust than the top Material knife mentioned above. The handle felt light for a full-tang knife—not enough to make it unbalanced, but I preferred the overall heft and slightly better balance of the Material knife. The handle is also not as comfortable to grip as the Material’s, and it certainly lacks the ergonomic feel of the Shun. How I tested steak knives. The test on paper. To test the knife’s initial sharpness straight out of the box, I held up a piece of paper and swiftly sliced through it.  

​Cacio e pepe ranks among Rome’s most iconic pasta dishes, alongside carbonara and amatriciana. Known for its refined simplicity, the most traditional versions feature only pasta, freshly ground black pepper, and Pecorino Romano cheese. This version incorporates butter, which aids in emulsifying the sauce and allows the crushed pepper to bloom, delivering the richest flavor. We also add a touch of Parmesan to offset Pecorino’s bold, salty bite with its cozy, nutty depth. For a flawlessly silky sauce, employ some key techniques: grate the cheeses using the finest holes of a box grater (skip the Microplane), save pasta water to thin the sauce as needed, and incorporate freshly ground coarse pepper. Although tonnarelli (square-cross-section egg noodles) is the traditional choice, other long pastas such as spaghetti or bucatini also work wonderfully. Cacio e pepe tastes best when served right away, so prepare the table before beginning to cook. A basic green salad is a nice complement, and garlic bread is always appreciated. To prevent clumping: Use a box grater or high-powered blender to break down the cheeses. A Microplane yields wispy shreds that tend to clump together.  

​”Weeknight” has become a (perhaps even the) central pillar of online recipe content. It’s that broad range of solutions for people cooking out of necessity, amid the far-from-ideal situations most of us face from Monday to Friday. Specifically, it’s due to a shortage of time, ingredients, knowledge, and motivation. The evidence is clear in the data: At Bon Appétit, our weeknight recipes consistently outperform other categories, such as projects, baking, and drinks. However, the question of precisely what qualifies as a weeknight recipe has always been open to debate. It’s a very subjective label, and the criteria have changed over the course of my time here. Internally, we use a set of “rules” for weeknight recipes. The ingredients list shouldn’t be excessively long—ideally a dozen or fewer. You shouldn’t need to visit several grocery stores. The active time should be much less than an hour.  

​God bless broccoli, the trusty staple of supermarkets and produce drawers everywhere. Whenever you need a green veggie to hit your “eating the rainbow” goal, it’s there—quiet and reliable—perfect for soups, salads, sandwiches, or dozens of other dishes. Imagine this confetti rice as a hybrid between a salad, a side dish, and a hearty vegetarian entrée. Packed with over a pound of broccoli and a touch of rice to fill the spaces, it’s a textural treat featuring crunchy almonds, chewy golden raisins, soft feta, and crisp jalapeño. The trick to keeping it flavorful and free of sulfur taste is to cook the broccoli very lightly. Only enough heat to make it glow bright green is required. The remaining heat and acidity from the lemon juice or vinegar will finish the job. This dish is delicious served right after preparation, slightly warm, or at room temperature after resting for about an hour. It’s perfect as a make-ahead meal prep option for the week too.  

​This seafood chowder recipe is all about flexibility, flavor, and simplicity. Based on the chowder served at Larsen’s Fish Market on Martha’s Vineyard, it relies on the briny richness of clam juice and seafood stock for depth.. At its heart, a chowder always has three things: potatoes, cream, and something (meat, seafood, chunky vegetables), giving the soup its signature body and comforting texture. The natural starches in potatoes help thicken the broth, but many recipes start with a roux (a mixture of cooked flour and butter) that gives it even more body. The team at Larsen’s cooks the roux in a separate pan, whisking it into the broth right before serving. This makes the chowder extra silky and lets you control the thickness while ensuring the seafood stays perfectly tender. The result is a broth-forward seafood chowder that’s never gloppy.. Tips for perfect seafood chowder. How can I adapt this for someone with a shellfish allergy?. Swap in homemade fish stock or mild vegetable stock for the clam juice. The chowder will still be flavorful and maintain its comforting body. If your guests can eat squid or cuttlefish, use those instead of shellfish. Otherwise, increase the amount of white fish and be sure to use a variety (cod, halibut, monkfish, sea bass, swordfish) for extra texture.. How do I avoid overcooking seafood? Add fish and shellfish last and stir gently; they only need a few minutes to heat through. Overcooked seafood can become rubbery.. Why is my chowder salty? Clam juice and store-bought stock can be quite high in sodium, so be judicious with any added salt. Taste the broth after incorporating the roux and adjust as needed.. Why did my broth split? Avoid a rapid boil after adding the roux mixture. You want to simmer the broth briefly to cook off the floury taste, but a hard boil can cause the dairy to break down and toughen the fish.