Displaying all articles tagged:

Cooking

  1. sticky garlic
    Making Sauce With Instagram’s Mildly Furious, Exceedingly Horny Italian UncleHow chef Frank Prisinzano became a must-follow.
    By Rachel Handler
  2. pursuits
    The Beautiful Impossibility of the Perfect Hard-Boiled EggWhy do we drive ourselves crazy trying to turn good recipes into better recipes?
    By Alan Sytsma
  3. cooking
    A Crash Course in Indian CookingCan someone learn to feel a recipe in less than a week?
    By Raj Tawney
  4. cooking
    In Praise of SchmaltzBonding with a total stranger over the world’s most perfect food.
    By Rachel Handler
  5. cooking
    Rice Cakes Fundido Are the Korean-Swiss-Mexican Mash-up You Need Right NowAt Brooklyn’s Haenyeo, chef Jenny Kwak has created a new type of multicultural food.
    By Priya Krishna
  6. likes
    Why Are Instagram-Famous Recipes So Impossible to Resist?The joy of #cooking.
    By Nikita Richardson
  7. entertaining
    How to Fake a Perfect ‘Homemade’ ThanksgivingPrepare the ultimate feast — without cooking a thing.
    By Alyssa Shelasky
  8. special delivery
    Can Meal Kits Ever Catch On?Recent moves by major players reveal an industry that simply can’t justify its own existence.
    By Hugh Merwin
  9. cookbooks
    Can Someone With Normal Cooking Skills Make Superiority Burgers at Home?A new cookbook offers the promise of amazing homemade veggie burgers — but is it possible for a non-chef to do them justice?
    By Rachel Sugar
  10. We Tested the World’s First Desktop Mealworm FarmThrowing a mealworm dinner party with help from Livin farms.
    By Madeline Muzzi
  13. fire!
    8 Essential New Grilling Techniques You Need to KnowAfter four decades of open-fire cooking, Mark Bittman knows how to win grilling season.
    By Mark Bittman
  14. cooking
    Where to Find a Mind-blowing Bone Marrow–and–Burrata RotiAt Alta Calidad, chef Akhtar Nawab combines Indian, Mexican, and European influence into one spectacular roti.
    By Priya Krishna
  15. bittman's kitchen
    Mark Bittman’s Year in CookingThe five biggest takeaways from a year spent (back) in the kitchen.
    By Mark Bittman
  16. bittman's kitchen
    A Rustic Zucchini Dish to Remind You of the Italian Childhood You Wish You HadMark Bittman’s simple, comforting recipe for zucchini and potatoes inspired by Sicily.
    By Mark Bittman
  17. bittman's kitchen
    Here’s How to Make the Most of Gorgeous Late-Summer TomatoesMake sauce for later, and a surprising free-form tart for now.
    By Mark Bittman
  18. bittman's kitchen
    Grill Some Duck Legs Before Summer Is OverA surprisingly simple go-to grilling recipe that makes the most of an unexpected ingredient.
    By Mark Bittman
  19. bittman's kitchen
    These Seafood Packs Are a Great Grilling Option When You’re Tired of MeatGrilling fish in a foil pack is a little like magic.
    By Mark Bittman
  20. bittman's kitchen
    This Homemade Ranch Dressing Is Fantastic on Just About EverythingEndlessly versatile and infinitely better than store-bought, this is your new go-to recipe.
    By Mark Bittman
  21. bittman's kitchen
    This Fried Chicken Is the Easiest, and Best, I’ve Ever MadeIt just requires care, and a few simple tricks.
    By Mark Bittman
  22. bittman's kitchen
    Recipe: This Berry Pudding Is the Perfect Midsummer DessertFresh raspberries and rich pound cake combine to make a simple-but-beautiful way to end a meal.
    By Mark Bittman
  25. bittman's kitchen
    Recipe: This Tomato Crumble Is the Perfect Summer Side DishThe topping on this cobblerlike pie is a savory, cheesy streusel that even holds up in the fridge for a day or two without getting soggy.
    By Mark Bittman
  26. bittman's kitchen
    Recipe: I Am Obsessed With These Carrot TacosFilled with fresh produce, charred-carrot tacos are great for summer.
    By Mark Bittman
  27. bittman's kitchen
    Watch: How to Make Mark Bittman’s Simple, Satisfying Veggie BurgersThese are the easiest, best bean burgers you’ve ever made.
    By Mark Bittman
  28. cooking
    This Go-to Carrot Dish Only Requires Two IngredientsThe highest and best use of carrots is roasting, not with seven other things, but alone, whole — with a lot of butter.
    By Mark Bittman
  29. introductions
    What I’ve Been Up ToGrub Street is honored to welcome our new columnist, Mark Bittman.
    By Mark Bittman
  30. snow snow snow
    What to Cook If You’re Snowed InIt’s a good excuse to stay inside.
    By Chris Crowley
  31. grub guides
    12 Foods That Will Actually Help You Be Healthier in 2017Quinoa chocolate chips, salmon jerky, savory sauces, and more.
    By Chris Crowley
  32. tech
    Reminder: Your Shiny New Amazon Echo or Google Home Is Great for Food TasksIt’ll send you recipes as you watch a Food Network show, and even get you pizza on command.
    By Sierra Tishgart
  33. You May Never Have to Worry About a Dirty Whisk AgainBecause cleaning them is just awful.
    By Eva Hill
  34. These Intense, Hilarious Recipe Videos Are Delivered in Scorching Heavy MetalEven if you want to cover your ears, don’t.
    By Lizzy Halberstadt and Cait Munro
  37. In Seismic Domestic Reversal, Men Are Cooking a Lot More These DaysBut are they wearing aprons?
    By Lizzy Halberstadt and Cait Munro
  38. voila
    How Le Coucou Makes Its Extravagant 3-Part Rabbit DishIt’s a must-order at Daniel Rose’s new restaurant.
    By Sierra Tishgart
  39. Original Video
    This 3-D Food Printer Actually Makes Pizza So You Don’t Have ToWhy cook when you can just sit on your couch?
    By Adam Banicki and Cait Munro
  40. The Future
    Will Chickpea Water Be the Next Kale?Chefs and condiment companies alike are excited by the newfound culinary properties of an ingredient people have literally been pouring down the drain for years.
    By Chris Crowley
  41. Tech
    Are We Living in a Post-Recipe Food World?Amanda Hesser on the launch of Food52’s new app.
    By Sierra Tishgart
  42. Cooking
    How One Home Cook Turned a Takeout Staple Into a Perfect LunchA writer and his father connect over a bowl of simple egg-drop soup.
    By Peter Flax
  43. Cooking
    How Cosme Makes Its Elaborate, Commanding Duck CarnitasThe process takes four days and involves Mexican Coke.
    By Sierra Tishgart
  44. Cooking
    Joan Didion’s Crème Caramel Recipe Is As Charming As She IsShe also likes borscht, deviled crab, and artichokes au gratin.
    By Audrey Bruno
  45. Interviews
    Yotam Ottolenghi on Instant Ramen, Plenty More, and His Secret Candy“People are becoming quite precious about what they eat.”
    By Sierra Tishgart
  46. Recipes
    Here Is Chef George Mendes’s Completely Over-the-Top Recipe for Duck RiceIt’s more of a weekend project kind of a thing.
    By Sierra Tishgart
  49. Grub Guides
    Picnic Prep: 10 Seafood Conservas That Travel Very WellAnchovies, razor clams, and more.
    By Sierra Tishgart
  50. Video Feed
    Let Hannibal Buress Show You How to Cook Eggs“We all die one day, so if you want to put ketchup on your eggs, do it. Life is short.”
    By Alan Sytsma
  51. Grub Guides
    Superior Syrup: 11 Maple Experts You Need to Know AboutThere are a ton of fantastic, incredible brands such as Crown Maple, Société-Orignal, Deep Mountain Maple, and more.
    By Sierra Tishgart
  52. Thanksgiving
    Grub Street’s Very Simple Tips for Thanksgiving DinnerIt’s easy to make the best, no-stress, no-mess, sure-to-please-a-crowd, insert-other-positive-adjectives-here Thanksgiving.
    By Alan Sytsma
  53. Grub Guides
    Made in America: 16 European-Style Products Produced StatesideIowa prosciutto, Florida bottarga, and California olive oil.
    By Sierra Tishgart
  54. Expansions
    Food52’s Provisions Store Is Now LiveVintage jam serving spoons, fancy sea salt, and lots of mason jars.
    By Sierra Tishgart
  55. Grub Guides
    Better Than a Toaster: 24 Cool Wedding Gifts for Food LoversOpt for a beer-making kit, vintage cookbook, or fancy shot glass.
    By Daisy Melamed and Sierra Tishgart
  56. Chef Hacks
    Chef Hacks: How to Dry Herbs in Your MicrowaveAt most, the technique will take you one single minute.
    By Stephanie Szerlip
  57. Grub Guides
    The New Sriracha: 25 Next-Level Condiments You Need in Your FridgeScalia Anchovy Paste, Mike’s Hot Honey, and Kewpie Mayo are all necessities.
    By Sierra Tishgart
  58. Adorbz
    Make Your Eggs Look Extra CutesyBecause why not?
    By Sierra Tishgart
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