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Special Sauce: Author Andrew Friedman on Chefs, Drugs, and Rock & Roll
Ed talks with acclaimed cookbook author, editor, and ghostwriter Andrew Friedman on what draws him to the world of chefs.Read More
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14 Passover Dinner Recipes for a Super Seder
No one comes to a Passover seder without expecting to be fed a proper meal, especially after they've drunk all that wine. Here are 14 of our favorite traditional and not-so-traditional savory recipes...
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Vegan Alfredo Sauce Is All About the Cauliflower and Cashew Purée
How do you make a vegan version of fettuccine Alfredo when you can't use butter, cheese, or cream? The secret is cauliflower, which can be transformed into a silky and rich purée with the help of some...
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James Peterson's Curried Collard Greens
Peterson takes a South Asian turn, adding coconut milk, garam masala, garlic, chile peppers, and ginger to make his Curried Collard Greens. The collards cook until meltingly tender, and the coconut...
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The Best Way to Prepare Green Plantains
Though yellow and black plantains can be peeled and prepped much like a banana, the tough skin and sticky sap of the green plantain require a little extra effort.Read More
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All About Dry Yeast: Instant, Active Dry, Fast-Acting, and More
Dry yeast comes in many forms, but the language used to describe it is often confusing. For the best results in a yeast-raised dough, it pays to understand what a recipe means when it calls for a...
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A Time of Plenty: Celebrating Nowruz in America
The only time of year when I felt the richness of the world my parents described, the Iran of the ‘70s and before, was during New Year. Ours, that is: Nowruz, the vernal equinox that marks a new year....
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How to Cook Dried Beans
Canned beans are convenient, but dried beans win on flavor every time. Here's how to cook any kind of dried bean to perfection.Read More
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How to Make Fluffy Yeast-Raised Angel Biscuits
This twist on a classic biscuit relies on yeast for a gentle overnight rise. The best part: you can prep them the night before, then bake them in the morning.Read More
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Banh Mi, Po' Boys, and More Vegan Sandwiches to Rock Lunchtime
You can put just about anything between two slices of bread and call it a sandwich. But for hearty, satisfying, delicious sandwiches—and particularly those that don't have crutches like meat, cheese,...
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Homemade Cashew Milk + Green Plantains = Creamy (Vegan) Deliciousness
Hearty green plantains, braised in a creamy and vibrant cashew-herb sauce, make a vegan dish that's substantial enough to be an entrée when served with a side of rice, but it also works great as a...
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Special Sauce: Andrew Friedman on the Evolution of Chef Culture in America
Ed Levine speaks with acclaimed cookbook author, editor, and ghostwriter Andrew Friedman on what draws him to the world of chefs.Read More
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11 Passover Dessert Recipes for a Sweet Finish
Flourless cake, sorbets, meringues, macaroons, and more Passover-appropriate desserts that won't just do the job, but will impress the heck out of anyone who tastes them.Read More
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How to Make Vegan Spinach-Artichoke Dip
This vegan version of a classic spinach and artichoke dip harnesses the power of cauliflower and cashews to create a rich, thick, and creamy base for the vegetables. Nutritional yeast, mustard, lemon...
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It Isn’t Cheese, It Isn’t Steak: It’s Vegan Cheesesteak!
Vegan "cheesesteak" sandwiches that might be more delicious than the real thing.Read More
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How to Choose the Best Rolling Pin
Not sure what kind of rolling pin to buy? The most important thing to remember about a rolling pin is that it should feel comfortable in your hands and produce results you can be proud of. Here's the...
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Apple and Walnut Tishpishti: The Passover Cake That's Fun to Say and...
Tishpishti is a gluten-free, traditional Sephardic cake, in the spirit of nutty, sweet, syrupy North African and Middle Eastern desserts like baklava. Our Americanized version features a heady mix of...
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A Bagna Càuda You’ll Want to Bathe In
Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted...
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