The Other Prescription Drug Problem: ‘Benzos’ Like Valium and Xanax-
There’s a cake for every occasion. Birthday parties call for towering creations smothered with frosting and covered in sprinkles; midnight cravings are quelled with a single-serve cupcake snuck from the kitchen; and no sluggish afternoon can’t be improved by a slice of coffee cake, whipped up in a flash. America’s Test Kitchen’s recent cookbook, “The […] -
Why This Recipe Works The pairing of savory salt and sweet caramel is a hard one to resist. We wanted to create a cupcake that highlighted this combo, one that would be dressed up enough for any celebration. For caramel flavor in every bite, we started by giving our cupcakes a core of salted caramel […]
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Why This Recipe Works Dense, moist banana bread is great. But tender, fluffy banana snack cake is something else again. And while we were working on transformations, we wanted to give our cake an interesting new flavor profile. Banana and peanut butter is a classic combo, but for this cake we decided to get nutty […]
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Back in Shakespeare’s day, chefs enjoyed delighting guests with amusing culinary tricks. Here, meatballs are shaped like tiny pears. There is also an added surprise inside—each meatball is filled with a grape, which adds a great fresh taste and nice crunch. Add some ready-made canned stock and you have a simply delicious Elizabethan feast! Serves 6 […]
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Fish pies were often made into the shape of the fish being eaten, such as lobster, crab, salmon, or carp, and the crust embellished with elaborate pastry scales, fins, gills, and other details. This recipe includes artichokes and asparagus, both considered aphrodisiacs in Elizabethan England. Artichokes originated in Sicily and were introduced into England by […]
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The same ingredients the ancient Greeks used still fill our markets today—we’ve just lost much of what the ancients knew about them. But in her kitchen, Maria Benardis draws upon that forgotten knowledge to craft her own healing recipes. She prepares her take on a healing carrot soup created by Hippocrates, meant to be fed […]
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This recipe is reprinted from “New Favorites for New Cooks” by Carolyn Federman. Published by Ten Speed Press. Copyright 2018. Fruit and Yogurt Parfaits You might have everything you need to make this dessert-y breakfast right now. What are you waiting for? A parfait is made with layers and served in a tall glass so you […]
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This recipe is reprinted from “New Favorites for New Cooks” by Carolyn Federman. Published by Ten Speed Press. Copyright 2018. Sweet Potato Fries This is my daughter Romy’s after-school snack of choice. Roasty and soft, and just a little crispy on the outside, these baked sweet potato “fries” are a cinch. Aside from peeling and slicing […]
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March Madness is upon us. Gather your friends for a viewing party from the comfort of your own couch, complete with plenty of good food to fuel the fun. To help you out, chefs share some of their favorite crowd-pleasing snacks, sure to be a win with your guests, brackets and team differences aside. Buffalo […]
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When last-minute company shows up, what do you do? In her new cookbook, “Chefs & Company” ($35), author Maria Isabella posed a question to chefs: “If you were to entertain last-minute guests at your own home, what would you prepare for them in one hour or less?” As a result, 75 chefs weighed in, not […]
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It might seem like a hefty endeavor to cook Korean food at home. When dining out, a meal often comes with a dozen sides and condiments, and meats are barbecued at the table on infrared, smokeless grills—all things that seem better left to the realm of restaurants. But Korean cooking is as unfussy as it […]
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In the universe of culinary schools, once students get out of the classroom and into the kitchen, learning how to make sauces comes early. That’d be somewhere after knife skills, and just after making stocks. The latter is “basic to sauce making. There’d be no way to reverse the order,” said Robert Ramsey, chef instructor […]
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Recently an old family friend of Perre Coleman Magness passed away. Her mother called at 6 a.m. “What should I make? What should I take them?” she asked. In small towns in the South, a death triggers a chain of action and communication—be it phone tree or text tree—all executed with military precision. Women from […]
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Maximum impact for minimum effort is something every busy home cook can get behind.
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This shaved carrot salad is so different it will make you wonder why you don’t make more salads without lettuce
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In this Ginger Beef recipe, a bold, bright sauce perfectly complements with the beef.
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Ali Rosen's Cherry Tomato Tart is sure to be the prettiest dish at the party.
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Rosemary Garlic Challah When I first started experimenting with challah varieties, rosemary and garlic was one of the first flavor combinations I tried, a nod to my dual Italian-Jewish heritage. The rosemary and coarse sea salt on top is not only delicious, but the combination produces a strikingly beautiful, but simple, challah. You don’t have […]
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They’ve been called virgin drinks and mocktails, but at The Bonnie bar, in Astoria, Queens, they’re called zero-proof cocktails.
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Elizabeth Heiskell knows a few things about Southern hospitality.The Mississippi Delta-born chef details what dishes to bring on any occasion, from potlucks to Super Bowl parties, in her new cookbook, "What Can I Bring?"
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Taking simple steps in selecting, storing, and cooking foods can make a big difference in increasing nutrients.
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British celebrity chef Jamie Oliver was thinking big for his new Christmas cookbook. This massive compendium of recipes assembled over 17 years is hefty, at over 400 pages. The British food personality is only going to write a Christmas cookbook once, and his ambition here is to make sure you have the best Christmas ever. […]
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If you were to peer into old family notebooks in which your relatives wrote down their recipes, what would you find? What culinary treasures long lost to the past would emerge? A few years ago, Halifax-based journalist Simon Thibault discovered the repository of recipes that Rosalie, his maternal grandmother, had kept. The recipes became a […]
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Still looking for ideas for a festive holiday meal? These recipes from America’s Test Kitchen beckon cooks to prepare a feast of classic dishes, from a stuffed turkey recipe—Julia Child’s, tinkered with and improved—to a golden-crusted pommes Anna, to a satiny chocolate pots de crème. Julia Child’s Stuffed Turkey, Updated Why This Recipe Works In […]
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With their bold flavors, Korean cooking and ingredients have readily been embraced by chefs. Add kimchi to eggs, and they are transformed into a tongue-tingling sensation; or use the fermented pepper paste gochujang on chicken wings, and you morph them into addictive little umami bombs. Let’s take a look at three very different Korean ingredients: […]
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At farmers markets, produce is abundant, often a bargain, and at its peak flavor. This fall, look for pumpkin and make some pumpkin gnocchi.
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Even though Jacques Pépin is simplifying some techniques for children, the lessons come in handy for grown-up cooks as well.
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