Does anyone remember “buddy burgers” from Burger King? I think that this retired menu item from the fast-food chain must have appeared sometime in the mid-to-late 1980s. As little kids, m...
This dish is inspired by the classic preparation of pizzoccheri, a tagliatelle-like pasta made with buckwheat flour from Tuscany. It’s commonly tossed with cooked potatoes and cabbage in a butt...
I can’t tell you how many times I’ve heard this said in the last month or so. Last weekend, it was a friend who boasted of her hummus. A week ago, it was thirty people who made macaroni a...
Sometimes a food becomes so iconic for one dish that it’s rarely seen in preparations otherwise. This is certainly the case for split peas, which I’ve seldom eaten, seen, heard about, nor...
I may never master the all-American macaroni and cheese myself. But after sampling some thirty best efforts of this dish at Brooklyn’s second Mac & Cheeze Takedown on Sunday, I may have som...
If this isn’t a refreshing way to enter winter eating, I don’t know what is. I’m talking about the leanest, meanest days for finding fresh produce, the doldrums of harvesting. Yeah,...
This past Sunday marked a collision of occasions, not the least of which being the eve of Chinese New Year. But it was also the day of a major football game, a pre-Superbowl Sunday, you might say. Mo...
Chinese New Year is coming up this weekend — the Year of the Dragon is just upon us. Remembering a few good-luck foods for the holiday can be simple: anything long suffices for promoting “...
Rutabagas might not look like much — a discolored turnip, a rounded daikon — but they have a fierce flavor that certainly sets them apart from the rest of the root vegetable pack. Pungent...
Not exactly the same thing as shrimp ‘n grits, but then, these little carrots might just fool you upon first glance. Talk about making something exciting out of two not very exciting, (laughabl...
Winter is a time to get back to your roots. I’m not talking about taking up knitting or studying Yiddish or something else important and having to do with your heritage. I’m talking about...
Vegetarian dumplings were once a strict equation to me: finely shredded cabbage, minced five-spice tofu, chopped scallions, and maybe some shiitake mushrooms, or clear strands of bean starch noodles....
I made unagi recently. And I didn’t produce the Japanese specialty by unwrapping a vacuum-packed fillet of fully prepared, barbecued eel — I went to a seafood market after having dim sum ...
No doubt, it’s been a great year for food. One thing that I’ll remember 2011 for is that it marked a time when fusing “Asian” food with Western finally became became okay. I m...
If there’s one thing I love, it’s seeing an entire community of chefs, food writers, and the ecstatic eating public go bonkers over one single dish. Last night at the Brooklyn Academy of ...
It might seem a bit more challenging to whip up a simple pasta dish when all the choicest, go-to ingredients are out for the season. Until only recently, eggplants and tomatoes were still around in N...
Now you can have your apple and pumpkin pie in one. The crust? The baked peel of a squash half holding it all, and a crunchy, oat-based crumble top. There’s no rolling, not much mixing, and not...
just fon-don’t Somebody’s got to be a Scrooge. It’s only been a few short weeks after giving thanks, but I’ve already made a list of holiday gifts I’d have to say, ̶...
They might not be human, but fungi sure are fun — to eat. The woodsy, umami-rich flavor of mushrooms always gets my saliva glands going. The silky, slightly rubbery texture is titillating. I ca...
Last week, I listened to a radio program about the need for more grocery stores in rural food deserts, as they are known. This, which occurs in dense inner-cities as well, can lead to a health crisis...
I hope everyone saved their turkey bones from the Thanksgiving feast! (Oh yeah, and hope you had a nice Thanksgiving, too.) The roasted, crusty carcass is prime stuff for making stock with, and a bub...
Imagine this gloriously textured mess with a runny fried egg plopped on top, and you’ve just accurately captured my breakfast. (Now try to picture the gluey streaks of yolk goo and breadcrumbs ...
It’s another round of head-to-tail cooking, for the underrated root vegetable! And for good cause: radish greens are a true superfood, among the most nutrient-rich of all leafy greens, yet they...
Think spring is the best time of year to eat leafy greens? Fall’s cabbage, Swiss chard, lettuce and spinach are just as great, if not better, having been sowed in summer’s warm soil. In t...
I was peeling apples the other day, scraping off bits of smooth, ruby red skin like rose petals, when they appeared just as that instead of waste. The flesh of the apple was supposed to go toward a s...
I’ve been learning about all sorts of things tea lately; did you know that matcha derives from the words mo cha, to grind tea, in Chinese, and that doing so was customary during the Song dynast...
This post might double as a “Reason For Why I Haven’t Posted In More Than a Week,” and it has to do mostly with travel. Both alternate titles, that is. I’m currently in Taipei...
This is a cozy comfort food for a fall-time side dish or snack. I’ve long felt that turnips were under-appreciated, probably because of their sharply bitter taste. But when you roast them, thei...
The way I see it, if you can make something healthier, why not try? And see how you like it — or not — afterwards? Does that mean that I’m a fat-phobe counting my calories and hopin...
You are no longer following . Undo?
English
Suomi
Svenska