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The Grandpa Special: Spicy Orange Fettuccine Alfredo
When my grandmother's physical and mental decline meant she could no longer cook, my grandfather stepped in, starting with frozen pizza. But after a few weeks, he found that years of eating her more...
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Stella Parks Won a Beard Award for BraveTart, and We're So Proud
On Friday, Stella Parks's BraveTart: Iconic American Desserts won a James Beard Award in the Baking and Desserts books category. We aren't surprised in the least, but we are incredibly proud, which is...
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A Shrimp Étouffée You'll Happily Be Smothered In
Shrimp étouffée, the classic Cajun and Creole dish of plump and tender shrimp smothered in a thick and flavorful roux-based sauce. It's not cooked like a traditional stew, which means you need to rely...
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"Why Do I Need an Instant-Read Thermometer?" Let Me Count the Reasons.
Here's everything you can do with an instant-read thermometer. Yes, they are necessary—they make you cook good.Read More
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A Dosa Delicious: How to Make the Savory South Asian Crepes Your Own
A dosa is a thin, lightly crisp crepe made from a batter of fermented rice and lentils, and it's popular throughout South Asia. We've tested all aspects of the process, from how to ferment the rice...
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20 Cinco de Mayo Cocktails, From Margaritas to Micheladas
From a made-from-scratch take on the Paloma and a mezcal drink made with pomegranate and harissa to the perfect michelada, keep reading for 20 of our favorite cocktails that are perfect for Cinco de...
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Fry Up Leftover Risotto Into These Crispy Pancakes
Crispy, crunchy, browned, and beautiful, risotto al salto transforms leftover risotto into an arguably even more delicious snack—in pancake form.Read More
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5 Natural Cocoa Powders That Put the Supermarket Stuff to Shame
In the realm of chocolate, fat is flavor—so why do most bakers keep low-fat cocoa on the shelf? For an instant upgrade to your favorite desserts, try one of these rich, full-bodied natural cocoas, and...
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Special Sauce: Smitten Kitchen’s Deb Perelman on Not Pretending to Be Perfect
Ed Levine interviews blogging pioneer Deb Perelman of Smitten Kitchen.Read More
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Savory Green Curry French Toast Means Brunch Will Never Be the Same
This savory French toast is inspired by my mother’s simple version made with Thai green chili and onion. It's soaked in a creamy coconut green curry for that custardy center we all recognize, but with...
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What We're Cooking This Mother's Day
The best meal to make on Mother's Day is whatever Mom wants.Read More
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Texas Sheet Cake Forever
Texas sheet cake is a full slab of mellow chocolate cake that’s literally doused in hot fudge, then buried under an avalanche of toasted pecans. Baked in a half sheet pan, it’s clearly designed to...
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Last-Minute Mother's Day Gifts for Moms Who Love Food and Cooking
Mother's Day is less than a week away. It's possible your mom told you she doesn't need or want anything, but let us respectfully translate: she definitely needs or wants something. Here are some of...
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Sherry 101: An Introduction to the Hippest Old-Person Drink Around
Don't confuse Spain's famous fortified wine with the dusty bottle on your grandma's shelf. Here's a breakdown of sherry styles from Fino and Manzanilla to Amontillado, Oloroso, Palo Cortado, and...
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A Different Kind of Forever: Remembering My Grandmother’s Kitchen
Food was central to her philosophy of love, but so far as I know, my grandmother didn't own a single cookbook. She introduced me to baking not as an art or even a science, but as a sort of alchemical...
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Toum, Chutney, Xató, Zhug, and More Super Flavorful Vegan Condiments
From an herb-packed pesto made with miso instead of cheese and harissa two ways, to mayonnaise made with chickpeas, keep reading for 17 of our favorite vegan condiment recipes.Read More
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The Essential Steps to Mastering Italian Cuisine
Learning any cuisine can be a daunting task. Here's an introductory guide to the steps, both large and small, that will get you on your way to understanding how to cook like an Italian.Read More
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Hold My Beer: How I Became a Certified Cicerone (and How You Can, Too)
If you have a passion for beer and want to prove it, becoming a Certified Cicerone might be for you. Our writer describes in detail the cramming (and drinking) he undertook to claim the title.Read More
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Special Sauce: Smitten Kitchen’s Deb Perelman on the Perils of Publishing
The second installment of Ed Levine in conversation with Smitten Kitchen's Deb Perelman.Read More
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Making Mom's Shrimp Dish My Own
The book of recipes I was given for my high school graduation constitutes the legacy of my family, and especially my mother, a New York Times recipe tester for 25 years. Her "Shrimp Dish" is the one I...
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