Recipes
The Enduring Appeal of Chicken Kiev
Ah, chicken Kiev. The name is almost comically straightforward, suggesting that this is just how chicken is made in Ukraine’s capital (like chicken Rome or chicken Paris, if those
Taiwan’s Changing Tastes, in a Bowl
For many Taiwanese living abroad, beef noodle soup is the spiritual slurp of the homeland. According to Eric Sze, chef-owner of 886, a Taiwanese restaurant in New York City, longin
The Best Kitchen Towels in 2022
The humble kitchen towel: reliable, versatile, and a staple in every cook’s arsenal.
The “Chez Panisse Café Cookbook,” by Alice Waters, Still Holds Up
The first question that's asked when someone says they've had dinner at Chez Panisse is "Downstairs or upstairs?"—which really means "Restaurant or café?" It's an attempt to deciph
The Bugatti of Rice Pudding
Mastering riz à l’impératrice is a rite of passage for modern pastry chefs.
In Brazil, Finding Comfort in Cow’s Foot Soup
“My father started cooking through memories,” states Rodrigo Oliveira, at his restaurant Mocotó in Vila Medeiros, a working-class neighborhood on the outskirts of São Paulo.
The Best Thing About Going Vegan? This Date Snack
For three months I lived in a stack of cookbooks. And then I took matters into my own hands.
For Rhode Island Clam Chowder, Hold the Cream
New Englanders, and most Americans, typically only recognize one clam chowder: the creamy kind.
To Make Ground Beef Truly Great, Just Add Wine. A Lot of Wine
A Swiss stew packs all of the complex flavors of boeuf Bourguignon into a quick ragu.
The Definitive Cookbook on Europe's Great Unsung Cuisine Has Arrived
When a place gets under Carla Capalbo's skin, she goes deep.
4th of July Menus
Fireworks and sparklers are fun, but our favorite part of Independence Day is definitely the food and drink.
Japanese Artisanal Gin Is The Ultimate Distillation of the Country's Local Produce
It’s only been two years since artisanal gin-making took off in Japan, and yet it’s already enjoying its own, exciting category on the global stage.
Why—And How—You Should Incorporate Roses In Your Diet
I've always loved roses in a vase, but recently I've started to add them to just about everything I eat.
Love Coconut? Bake These Better-Than-Macaroon Bar Cookies
Though most people dread this time of year, with its endless blustery cold, short days, and dry skin, as a former pastry chef, I relish it.
Culinary Adventure At Sea
Seabourn Odyssey is a luxury cruise ship equipped with all kinds of amenities suited to relaxation at sea, whether you want to be entertained in a nightclub, get treatments in a sp
The New Guard: 10 Modern Martini Bars
The martini is a straightforward cocktail, but that hasn’t stopped bartenders from experimenting. In fact, many seem to regard the martini as a fertile blank canvas. Modern riffs o
On the Joy of Simple Cocktails
First there was flame, then there was smoke, which was captured in a glass and presented for a sniff before the cocktail came pouring in.
The Future of $10 Chocolate
Megan Giller speaks of chocolate the way Michael Corleone does of the Mob. “Just when I think I’m done writing about it, there’s something else to pull me back in.” And as one of A
The Man Behind India's Favorite Snack Foods
Three years ago, I packed my suitcases to move to Colombo, Sri Lanka as an Indian expatriate.
Berkeley's Ippuku is Still the Bay Area's Yakitori Destination
In Asia, drinking-food (and drinking properly with food) is an art form. So welcome to Asian Drinking Food Adventures, where Dan Holzman, chef-owner of The Meatball Shop, and Matt
Why the Food in Okinawa's Not Like Anything in the Rest of Japan
My first meal in Okinawa, a Japanese prefecture known for the extraordinary longevity of its people thanks to a traditionally vegetable-intensive diet devoid of processed foods, wa
Lunch At This Iconic New Orleans Restaurant Includes a Fried Chicken Avalanche
In all my visits to the fabled dining room at Dooky Chase, I had never seen the avalanche.
Joe Beef Is Cooking for the End of the World
Like the first Joe Beef cookbook, Joe Beef: Surviving the Apocalypse defies easy categorization. But one thing is certain: It’s very much a reflection of our times.
The Truth About Balsamic Vinegar
A river of black gold flows from the cities of Modena and Reggio Emilia straight to your home kitchen.
