Because biryani is all about the rice, this is the time to splurge on some extra-long, premium aged basmati. — Sohla El-Waylly Copy Share Image
I did not develop a recipe for my mothers biryani. I tried, and I failed, and so I made my own. — Sohla El-Waylly Copy Share Image
It can be easy to brush off appearances as unimportant, but tableside presentation is a big part of a baking dishs appeal. — Sohla El-Waylly Copy Share Image
I think one big thing with food and race that is a hot topic is cultural appropriation. — Sohla El-Waylly Copy Share Image
If youre serious about cooking, baking, or life in general, then you need a scale. — Sohla El-Waylly Copy Share Image
Spanakopita is a traditional Greek savory pie wrapped in flaky layers of crisp phyllo and filled with spinach and salty feta. — Sohla El-Waylly Copy Share Image
When my husband and I worked as line cooks in LA, we lived in a constant state of broke and tired. — Sohla El-Waylly Copy Share Image
When most people think of raita, they imagine the cucumber-flecked two-ounce cups that tag along in every Indian takeout meal, but, just… — Sohla El-Waylly Copy Share Image
Unlike food mills, stand mixers, or even the humble potato masher or whisk, the potato ricer breaks down a potato into a… — Sohla El-Waylly Copy Share Image
Crispy-skinned fish is an elusive thing. As soon as your filet makes contact with a hot pan, it wants to curl up,… — Sohla El-Waylly Copy Share Image
Zucchini fritters arent a dish Im ever inclined to make. They take the watery, bland summer staple to an all-time low, shredding… — Sohla El-Waylly Copy Share Image
Dashi is the building block for some of the most delicious foods. The deeply flavored broth is made by steeping kombu, a… — Sohla El-Waylly Copy Share Image
Biryani is a layered rice dish spotted throughout the Middle East and South Asia in countless variations depending on the region. — Sohla El-Waylly Copy Share Image
When you knead youre not only developing the gluten, but youre also lining up those gluten strands into an orderly structure thats… — Sohla El-Waylly Copy Share Image
Toum is essentially a mayonnaise, but it's stabilized with garlic instead of egg. Just like mayo, toum is an emulsion of oil… — Sohla El-Waylly Copy Share Image
Fried chicken is a special-occasion, celebratory dish in our home, so I really like to splurge. For a dish thats fully dependent… — Sohla El-Waylly Copy Share Image
The intense aroma and warmth fresh ginger adds to dishes is irreplaceable. The heat found in ginger is attributed to a chemical… — Sohla El-Waylly Copy Share Image
A good kitchen scale is an absolute must-have for every kitchen. Although nothing can substitute for skilled intuition - add a dash… — Sohla El-Waylly Copy Share Image
Unlike tongs, these tweezer tongs are slim and compact, fitting into any tool crock, drawer, or even apron pocket if youre all… — Sohla El-Waylly Copy Share Image
Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups… — Sohla El-Waylly Copy Share Image
Ive found my way into a life surrounded by food people, which often leads to intensely passionate conversations about nonsense: deep-dives on… — Sohla El-Waylly Copy Share Image
Ultimately, mayonnaise and aioli are brothers from the same mother. Both are emulsions of oil and water, which just means that the… — Sohla El-Waylly Copy Share Image
When you mix wheat flour and water together, the proteins in the flour combine to form a gluten network. This structure is… — Sohla El-Waylly Copy Share Image
Aioli is jazzy, showy, and a downright attention hog next to chill and classic mayo. — Sohla El-Waylly Copy Share Image
Ive been a pastry chef for a long time, so I dont always have the best gauge on how people bake at… — Sohla El-Waylly Copy Share Image
We need representation of different chefs, as well as different foods. — Sohla El-Waylly Copy Share Image
My husband is a chef, and he often brings home a lot of useless kitchen tools. — Sohla El-Waylly Copy Share Image
A white chef can be an expert in French food and then turn around and go to Thailand for a week and… — Sohla El-Waylly Copy Share Image
Although the skin on ginger is edible, it lacks flavor and, depending on how you plan to further process the ginger, can… — Sohla El-Waylly Copy Share Image
Easy-to-grip handles are particularly important when a dish is hot and filled to the brim. The last thing you want is to… — Sohla El-Waylly Copy Share Image
Sunday brunch, or any-morning brunch, is better with warm, golden waffles. Crisp and light and scented with vanilla, waffles are the shape… — Sohla El-Waylly Copy Share Image
Sure, making homemade aioli is not so bad. All you need is to mix an egg or yolk with lemon juice and… — Sohla El-Waylly Copy Share Image
Giving nuts and seeds a few minutes in the oven deepens their flavors and improves their texture - and it provides more… — Sohla El-Waylly Copy Share Image
A great immersion blender - also known as a hand blender or stick blender - can complement a well-equipped kitchen, offering a… — Sohla El-Waylly Copy Share Image
Instant dashi is to dashi what a bouillon cube is to chicken broth. While dashi is subtle and subdued, instant dashi is… — Sohla El-Waylly Copy Share Image
Treated more like a vegetable than a fruit, plantains can be prepared in various ways depending on their stage of ripeness. Just… — Sohla El-Waylly Copy Share Image
Once you know how to make koshari, youll never think twice about whether to save those last few scoops of rice or… — Sohla El-Waylly Copy Share Image
I find the easiest way to peel ginger is to start with a vegetable peeler to remove the majority of the skin.… — Sohla El-Waylly Copy Share Image
Biryani can be an elaborate, ambitious affair, packed with layer upon layer of spiced meat and vegetables all steaming together with ghee. — Sohla El-Waylly Copy Share Image
An ideal potato gratin will contain creamy and tender potato slices, topped with a crunchy, golden crust, and browned edges underneath and all around… — Sohla El-Waylly Copy Share Image
The intense aroma and warmth fresh ginger adds to dishes is irreplaceable. The heat found in ginger is attributed to a chemical it contains… — Sohla El-Waylly Copy Share Image
Giving nuts and seeds a few minutes in the oven deepens their flavors and improves their texture - and it provides more even cooking… — Sohla El-Waylly Copy Share Image
Toum is essentially a mayonnaise, but it's stabilized with garlic instead of egg. Just like mayo, toum is an emulsion of oil into water,… — Sohla El-Waylly Copy Share Image
Treated more like a vegetable than a fruit, plantains can be prepared in various ways depending on their stage of ripeness. Just like a… — Sohla El-Waylly Copy Share Image
After working from home with the dogs, Ive learned of the hair splinter: when stiff dog hairs pierce the soles of your feet. — Sohla El-Waylly Copy Share Image
Ultimately, mayonnaise and aioli are brothers from the same mother. Both are emulsions of oil and water, which just means that the two incompatible… — Sohla El-Waylly Copy Share Image
A dough might start out lumpy and wet, but as you knead, it will grow smooth, supple, and springy - thats how you know… — Sohla El-Waylly Copy Share Image
Sure, making homemade aioli is not so bad. All you need is to mix an egg or yolk with lemon juice and garlic, then… — Sohla El-Waylly Copy Share Image
The 'Test Kitchen' is really fun as long as you play your role, and I didnt like the role I was put in. It… — Sohla El-Waylly Copy Share Image
Zucchini fritters arent a dish Im ever inclined to make. They take the watery, bland summer staple to an all-time low, shredding the squash… — Sohla El-Waylly Copy Share Image
I painted my pantry door with Rust-Oleum chalkboard paint months ago because I wanted my kitchen to look like a fancy pub. Working from… — Sohla El-Waylly Copy Share Image
