Smart Cooks

Amarillo chicken gets its name and color from aji amarillo, a Peruvian yellow chili paste that’s fruity and only moderately spicy rather than sharply hot. That paste is what carries the flavor here, so the quality and freshness of the aji amarillo you use matters more than any other ingredient in the dish. The Magic … Read more

A good chicken stir fry comes down to heat and timing more than the recipe itself. The pan needs to be hot enough to sear instead of steam the chicken, and everything needs to be cut and prepped before the pan goes on, because stir-frying doesn’t leave time to chop mid-cook. This version keeps the … Read more

Shrimp and grits is a Lowcountry dish built on two separately-cooked components that come together at the last minute: grits cooked slow enough to turn creamy instead of gluey, and shrimp cooked fast enough that they don’t turn rubbery. The gravy that ties them together, usually built from the pan the shrimp cooked in, is … Read more

Haystacks are one of those delightful treats that bring a smile to your face even before you take a bite. They’re incredibly easy to make, so much so that it feels a little like cheating. However, the nostalgic crunch and sweet, creamy flavor are simply irresistible. whether you’re trying to whip up a last-minute holiday … Read more

Good stuffing comes down to the bread: stale enough to soak up stock without turning to mush, and toasted if it isn’t already dry. Everything else, the herbs, the sausage or mushrooms, the amount of butter, is adjustable, but a bread that’s still soft when it goes into the mix is the one mistake that … Read more

Rice pudding turns out gluey or turns out creamy almost entirely based on the rice-to-liquid ratio and how much you stir while it cooks. Short-grain rice releases more starch than long-grain, which is why it’s the better choice here even though it takes longer on the stove. This version is cooked low and slow rather … Read more

French toast turns out soggy in the middle for one reason more than any other: bread that’s too fresh and soft to hold the custard without falling apart. Slightly stale, sturdy bread (or bread you dry out in the oven for a few minutes first) is what makes the difference between French toast that’s custardy … Read more

Beef Bourguignon, a hearty and flavorful stew, is a classic dish from the Burgundy region of France. Made famous by legendary chefs like Julia Child, it combines rich flavors of red wine, tender beef, and aromatic vegetables. This guide will walk you through everything you need to know to master this timeless Beef Bourguignon Recipe. … Read more

The difference between a good Rice Krispie treat and a hard, stale one comes down to two things: not overcooking the melted marshmallow, and not pressing the mixture into the pan too firmly. Both mistakes squeeze out the air that keeps the treats soft, which is the main thing people get wrong when the box … Read more

If you’re a Pokémon fan, you probably know how food is a big part of the Pokémon universe, especially when it comes to maintaining a good bond with your Pokémon. Enter Pokémon Sleep—a fun and whimsical way to integrate good sleep habits into Pokémon gameplay. Inspired by all the comforting and nutritious meals found in … Read more