On Oil

Every recipe on the Internet seems to call for a tablespoon of oil—whether you’re sautéing a single garlic clove or a pound of cabbage. If you’ve ever done any cooking you know it depends: on the pan, on the stove, on the moisture content of the vegetables, and on your preferences. Sometimes it’s a tablespoon. Sometimes it’s less. Sometimes it’s 3. I spent some time fretting over the precise amounts for each recipe, then I ran a poll on social media asking if people measured oil for sautéing. Of 315 respondents, fewer than 3 percent measure. If you’re part of the 3 percent, use 1 tablespoon. The rest of you are going to use whatever you want, anyway.

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Coconut Cashew Chicken Curry

Coconut Cashew Chicken Curry

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This Sri Lankan-inspired creation is based on a David Tanis recipe published in the New York Times. The original contains two nightshades: tomatoes, and...
achiote annatto chicken wings

Achiote Wings

tamarind chutney

Tamarind Chutney

nightshade free garlic calamari

Garlic Calamari

Simple Mexican Coleslaw

A Simple Flex-Mex Coleslaw

dal saag

Dal Saag

Nightshire Sauce