Sohla El-Waylly

An ideal potato gratin will contain creamy and tender potato slices, topped with a crunchy, golden crust, and browned edges underneath and…

— Sohla El-Waylly

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

Giving nuts and seeds a few minutes in the oven deepens their flavors and improves their texture - and it provides more…

— Sohla El-Waylly

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

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

After working from home with the dogs, Ive learned of the hair splinter: when stiff dog hairs pierce the soles of your…

— Sohla El-Waylly

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

A dough might start out lumpy and wet, but as you knead, it will grow smooth, supple, and springy - thats how…

— Sohla El-Waylly

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

The 'Test Kitchen' is really fun as long as you play your role, and I didnt like the role I was put…

— Sohla El-Waylly

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

I painted my pantry door with Rust-Oleum chalkboard paint months ago because I wanted my kitchen to look like a fancy pub.…

— Sohla El-Waylly

Whole watermelons will keep in the fridge for about a week with no negative consequences for the texture or flavor, while cut…

— Sohla El-Waylly

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

The base of raita is traditionally unstrained whole-milk yogurt, but I like to break away from convention and reach for whatever fermented…

— Sohla El-Waylly

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

A ricer looks a lot like a giant garlic press and works in pretty much the same way. It comes equipped with…

— Sohla El-Waylly

Koshari is a cozy pile of warm carbs - traditionally, cooked rice, lentils, macaroni, and chickpeas, all mixed together - smothered in…

— Sohla El-Waylly

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

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

With a small wire rack set inside your sizzle platter, youve got the perfect setup for dry brining one or two portions…

— Sohla El-Waylly

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

A food mill both pures and strains soft items, like boiled potatoes or tomatoes, in one shot. It has a simple construction,…

— Sohla El-Waylly

Chickens that are sold whole tend to be smaller in size, ranging between two and a half and five pounds, while chicken…

— Sohla El-Waylly

Spanakopita is a traditional Greek savory pie wrapped in flaky layers of crisp phyllo and filled with spinach and salty feta.

— Sohla El-Waylly