#stovetop-cooking

#stovetop-cooking

I've been using the same mac-and-cheese recipe for almost two decades. Initially, I prepared it in a huge baking tray for parties, but I've since adapted it into a one-pot, stovetop recipe. To this day, my teenage son makes it for himself at least once a week. Curious about how the flavor, texture, and cook time compared, I tested the same recipe using three different appliances: the microwave, oven, and stove.

Rather than keeping the rice on the stovetop for its entire cook time, she lets it simmer on the heat for exactly 16 minutes, and then turns off the stove burner. She then lets it steam in the pot, lid still on, for 10 minutes off the flame. This results in fluffy white rice with the perfect texture and taste. In this episode, she also offers other great tips for cooking white rice perfectly.

Have you ever cooked salmon on the stovetop only for it to flake apart as you try to move it? This salad is for you. Instead of fighting it, this recipe celebrates it, flaking a fillet of salmon into large pieces and nestling them alongside an array of vegetables. The salmon, along with a cohort of endives, shallots, and beets, is simply dressed in lemon juice and olive oil and placed atop spicy horseradish yogurt.