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Displaying all articles tagged:

Cooking

  1. crack!
    The Best Way to Eat Lobster With Your Bare HandsYou can’t fix all of your problems, but you can at least learn this very necessary summer skill.
    By Margalit Cutler
  2. celebrations
    The Pandemic Can’t Disrupt My Lunar New Year CookingHow one New Yorker plans to eat her way through the holiday.
    By Sarula Bao
  3. crucial updates
    De Cecco Finally Reveals What the Heck Is Going On With Its Bucatini“It’s always a good thing to know who your enemies are.”
    By Rachel Handler
  4. cooking
    The Extraordinary Power of Soup JoumouIt’s time for bowls filled to the brim with strength and courage.
    By Lyne Lucien
  5. cooking
    I Can’t Travel for Christmas. So I’m Making My Mom’s Pasteles.Can we still connect to our loved ones while cooking over Zoom?
    By Emillio Mesa
  6. novelties
    I Was Starting to Resent Cooking. Then I Discovered The Golden Girls Cookbook.A friend and a confidante.
    By Rachel Sugar
  7. cooking
    Why America Still Can’t Quit the Air FryerIt was hailed as the next Instant Pot. It has become something more.
    By Rachel Sugar
  8. cooking
    The Enormous Joy of the Tiny ThanksgivingIt is not a celebration of abundance. It is a celebration of just enough.
    By Rachel Sugar
  9. cooking
    Can Meal Kits Keep Us Connected to Restaurants, and Each Other?Once-shunned, meal kits have taken on new importance in the age of coronavirus.
    By Allison Smith
  10. election night
    So, What Are We Having For Dinner Tonight?Why the election makes meal planning impossible.
    By Rachel Sugar
  11. cooking
    It’s Time for FunfettiThis is not birthday cake or celebration cake. It’s cake because things are grim and it is a Wednesday.
    By Rachel Sugar
  12. cooking
    Le Creuset TikTok Is the Only Good Thing on the Internet“Lemme flex the Le Creuset gang real quick.”
    By Rachel Sugar
  13. cooking
    While the World Baked Sourdough, I Perfected My TahdigA home cook rediscovers the food of Iran during quarantine.
    By Yassmin Manauchehri
  14. making do
    Quarantine Cooking Forced Me to Chill in the KitchenWhat happens when extreme attention to detail becomes dangerous?
    By Rachel Sugar
  15. field notes
    Our Cranky Restaurant Critic Finally Learns to Love S’moresAll it took was a game-changing technique from an ingenious backyard chef.
    By Adam Platt
  16. encounter
    Assembling Tapas and Dismantling Monopolies With Zephyr Teachout“People should be very scared … You can see a lot of different futures right now.”
    By Joshua David Stein
  17. cooking
    Hot Watermelon Is Unlikely. That Doesn’t Mean It’s Wrong.On the internet, watermelons are not simple slice-and-serve operations.
    By Rachel Sugar
  18. groceries
    Red Hook Will Get to Keep Its Biggest Grocery Store After AllThe new buyer sounds better than Fairway, too.
    By Rachel Sugar
  19. cooking
    Life After SourdoughWhat are we going to do now?
    By Rachel Sugar
  20. dad food
    Homemade Pizza Is a Perfectly Unnecessary Dad-Bonding ExperienceIt’s time-consuming; it’s wildly inefficient; and it is an excellent way to get to know your father-in-law.
    By Alan Sytsma
  21. dad food
    25 Food Dads on the Best Cooking Advice They Ever GotHow to cover a mistake, the perfect masala chai, the power of a humble onion, and more.
    By Alyssa Shelasky
  22. dad food
    On Fatherhood and FoodWhat does it mean to nourish a family when dad can’t cook?
    By Joshua David Stein
  23. quarantine
    How I’m Teaching My 6-Year-old to Cook for Himself“I briefly drifted into a vision of reading magazines while my child makes dinner.”
    By Priyanka Mattoo
  24. faqs
    How to Cook With ShallotsYour pantry’s most controversial ingredient is also delicious!
    By Rachel Sugar
  25. shutdown diaries
    I’m Surviving Quarantine by Cooking Gourmet Stoner Food for My 5-Year-OldWhy my new kitchen mantra is #StonerFoodsOfTheApocalypse.
    By Ivy Pochoda
  26. grub guides
    Cook These Vegetarian Recipes to Eat Less MeatThe meat industry is broken. But these recipes are sound.
    By Nikita Richardson
  27. field notes
    A Restaurant Critic’s Viral Bean HellAdam Platt joins the legume-hoarding masses.
    By Adam Platt
  28. shutdown diaries
    What It’s Like to Self-Quarantine With a Michelin-Starred ChefTwo-hundred square feet, six jars of seaweed, and one stubborn gnocchi recipe…
    By Kaitlin Menza
  29. streaming
    I Can’t Stop Watching Celebrity Cooking VideosGive me all of your poor production and awkward editing!
    By Leah Bhabha
  30. sticky garlic
    Making Sauce With Instagram’s Mildly Furious, Exceedingly Horny Italian UncleHow chef Frank Prisinzano became a must-follow.
    By Rachel Handler
  31. 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
  32. cooking
    A Crash Course in Indian CookingCan someone learn to feel a recipe in less than a week?
    By Raj Tawney
  33. cooking
    In Praise of SchmaltzBonding with a total stranger over the world’s most perfect food.
    By Rachel Handler
  34. 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
  35. likes
    Why Are Instagram-Famous Recipes So Impossible to Resist?The joy of #cooking.
    By Nikita Richardson
  36. entertaining
    How to Fake a Perfect ‘Homemade’ ThanksgivingPrepare the ultimate feast — without cooking a thing.
    By Alyssa Shelasky
  37. 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
  38. 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
  39. We Tested the World’s First Desktop Mealworm FarmThrowing a mealworm dinner party with help from Livin farms.
    By Madeline Muzzi
  40. 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
  41. 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
  42. bittman’s kitchen
    Mark Bittman’s Year in CookingThe five biggest takeaways from a year spent (back) in the kitchen.
    By Mark Bittman
  43. 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
  44. 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
  45. 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
  46. 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
  47. 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
  48. 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
  49. 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
  50. 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
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