Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
This episode of My Go-To Dish features Daniel Patterson, chef-owner of Coi in San Francisco and Plum in Oakland. The best part of this video: getting to see Daniel in his home kitchen environment. He faces the same issues as the rest of us—old appliances, kids getting in the way, etc. To make his go-to soup your own, see the recipe.
The secret to tender, lightly bronzed bok choy is to brown first, then reduce the heat and gently sauté until tender. We kick up the heat with red Fresno chile; use just one or omit and double the garlic.