food section
There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
I have a lot of knives. You probably do too. I really don’t know what to do with them all. There’s a Chinese cleaver, a gigantic multipurpose tool I bought for ten dollars a decade ago and which has never …
Eating ramen noodle soup made from plastic bags containing noodles, oil, and seasoning packets is a comforting but guilty pleasure. Why not try making your own easy version of ramen from scratch? There aren’t a whole lot of nutrients in …
I’ve catered parties for years, and the one must-have item (aside from cocktails) is crostini. You may not know what crostini are, but you’ve eaten them. Translated as “little toasts” from the Italian, crostini are thinly sliced pieces of bread …
Now consider the short rib. You see it all the time, in stews and in braises, sometimes in sandwiches, sometimes smoked, but always essentially the same in theory: soft and rich, fork tender, bursting with beefy taste. Few things have …
A few months ago, my husband James decided to quit drinking coffee. After an endless cycle of mood swings, headaches, and insomnia had taken their toll, he decided it was time to end his decades-long love affair with caffeinated coffee. …
A guy gave me some meat the other day. Don’t worry who. He was just a guy I knew. But you can see what the meat was like from the image above. This was Kansas Kobe, some of the best …
What’s more comforting than a bowl of rice pudding? Now, take that rice pudding and add the subtle flavors of saffron and cardamom, and you have an exotic, easy-to-make treat. The other day my Persian family had a big gathering, …
I’m spending the month of January in Los Angeles, so for now, it’s goodbye to the grey days and freezing nights of New York, and hello to sunshine and outdoor workouts. Since arriving, I’ve gone out of my way to …
After the baked potato and toast, the roasted chicken may be the simplest of all foods to cook, and the hardest to screw up. Like the baked potato, you stick it in an oven for an hour, wait ten minutes, …
I stood, in an orange vest, in front of a vast row of beef parts, and wondered which one to cook. You’ve probably done the same thing, in similar circumstances, albeit without the orange vest. (I was in the immense …
Who can resist all of the wonderful rich foods that are offered up at the holiday season? Not me. But if you reveled in the holiday spirit, and indulged in all of the earthly delights available, you may want to …
You’ll see in a recent video I did here how to make a standing rib roast. And you know what? It’s a great method. It’s a great recipe, I cooked it just right, for the right length of time, and …
I don’t say the salt-and-pepper kugel is a great dish. It will never be on cover of Saveur. It’s not the most delicious dish ever invented. But it’s a dish, and it’s being forgotten, so I thought I might pause …
Of all the treats of my hungry childhood, none was more special than potato latkes; which is not to say that they were the best. Like so many Eastern-European Jewish treats, they are flavored by memory and loss, their grim …
Louisa Shafia
Josh Ozersky
Daisy Martinez
Jordan Salcito
Joe Campanale
Evette Rios
Heather Bertinetti
