Fresh cheese curds at room temperature, made within 24 hours, provide the soft and squeaky cheese that’s a hallmark of great poutine. Soaking the potatoes in water, then frying them at 350°F (177°C) and again at 425°F (218°C), creates fries with a crisp …

Soaking the preserved herring fillets rehydrates the salted fish and removes enough salt to make shredding easier and eating pleasant. The combination of the salty, smoky herring with spicy tart vinegar and crisp vegetables is tempered by the water crackers, …

Living in the Pacific Northwest means strawberry season doesn’t start in earnest until June. Our cool, wet springs keep the berries at bay until nighttime temperatures rise consistently above 60 F. This means watching as much of the rest of the nation …

The tangy herb-infused mayonnaise balances the spice of the seasoning blend.   Nestling the shrimp tightly together on skewers keeps them juicy during cooking. Air-drying shrimp in the refrigerator allows for better browning on the grill. Brushing the …

Baking brie in a puff pastry shell adds another level of deliciousness, without a lot of extra effort. Sweet-tart fig jam combines with the melted brie to balance out its flavor. Keeping the dough chilled beforehand ensures maximum puff when baked. A …

Brining the shrimp with baking soda and salt gives them a plump, snappy texture. Searing the shrimp, removing them from the pan, then building the sauce and finishing the pasta before adding them back ensures they don’t overcook. My tricked-out shrimp …

Have you ever heard of huevos motuleños? Think seriously over-the-top huevos rancheros —fried eggs over refried black beans on a fried tortilla, topped with salsa, and served with fried plantains, chorizo pork sausage, and crumbled Mexican queso fresco. …

My husband AJ had never had Shoofly Pie before, which makes sense, as he was born and raised in the Midwest before moving to California. Shoofly pie is mostly a Pennsylvania Dutch dessert, one that is less common outside of Central Pennsylvania and the …

Singaporean cuisine just like its society is a melting pot of different cultures incorporating a rich heritage of different food dishes. While it may be small in size, Singapore makes up for it with an astonishing culinary variety. So much so that it …