Flour and water is the simplified, two-ingredient base for one of the world’s most beloved foods: pasta. Pasta-making itself is a culinary craft that’s been honed and adapted over centuries and cultures — from China to Italy — with some iterations so simple, even a novice home cook could execute it with the right instruction.…

A shallot reduction is at its heart an infused vinegar that has been boiled down until most of the liquid has evaporated, leaving behind a concentrated concoction. This flavorful mixture is what adds the bulk of the flavor and tang to béarnaise sauce, and cuts through the richness of the butter to create that moreish…

Stock image | Photo by Prostock-Studio/iStock/Getty Images Plus, St. George News FEATURE — Meal preparation takes time, and it can be overwhelming on busy days. Consider these nine time-saving kitchen hacks, and say goodbye to kitchen stress and hello to more quality time at the table! Consider these time saving tips in the kitchen, location and…

If you’re stressing about how to host Thanksgiving this year, you’re not alone. As in, Food & Wine has been in the Thanksgiving hosting game since 1978, and we’ve rounded up an absolute dream team along the way, sharing their tips, recipes, tipples, and expert advice on how to host Thanksgiving like a pro. Whether…

These days the question appears almost as soon as we hit publish on a recipe: “Can I make this in the air fryer?” Many home cooks are devoted to this countertop appliance, and with good reason. It cooks food quickly and excels at browning it, often with much less fat. Air fryers also are handy…

Clearly, baking becomes even more of a science at higher elevations, and that confers even to the amount of yeast you use in your recipes. Once again, because doughs rise more quickly at higher elevations, it’s helpful to decrease the amount of yeast your recipes call for to help prevent the dough from rising too…

Now that you’ve browned your meat and sweated your vegetables, it’s time to add the meat back to the pot. Some juices will release from the meat while you’re sweating the vegetables, which is fine; add that to the pot, too. While sweating the vegetables, you’ll notice that more fond has developed. It’s time to…

Dried chiles are not used right out of the box or bag. If you do that, your finished sauce will taste of little more than mildly hot dust. Roasting the chiles until they’re charred and blistered will intensify their flavor. This is the first step to waking them from their slumber, and it’s critical to…

Nate Larsen, executive chef at the Hyatt Regency Tamaya Resort & Spa, shares one of his most famous recipes and gives insider tips on cooking with New Mexico’s prized green chile. As green chile harvesting season is upon us, executive chef Nate Larsen at the Hyatt Regency Tamaya Resort & Spa on the Santa Ana…