Displaying all articles tagged:

Cooking

  1. 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
  2. trailer mix
    Let the Trailer for Selena Gomez’s Cooking Show Simmer in Your Sauté PanYou can devour it next month on HBO Max.
    By Devon Ivie
  3. groceries
    Red Hook Will Get to Keep Its Biggest Grocery Store After AllThe new buyer sounds better than Fairway, too.
    By Rachel Sugar
  4. cooking
    Life After SourdoughWhat are we going to do now?
    By Rachel Sugar
  5. 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
  6. 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
  7. dad food
    On Fatherhood and FoodWhat does it mean to nourish a family when dad can’t cook?
    By Joshua David Stein
  8. 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
  9. faqs
    How to Cook With ShallotsYour pantry’s most controversial ingredient is also delicious!
    By Rachel Sugar
  10. 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
  11. last night on late night
    Hark! A Wild Jeffrey Appears to Share Ina Garten’s Giant Cocktail“He’s a good sport.”
    By Devon Ivie
  12. grub guides
    Cook These Vegetarian Recipes to Eat Less MeatThe meat industry is broken. But these recipes are sound.
    By Nikita Richardson
  13. field notes
    A Restaurant Critic’s Viral Bean HellAdam Platt joins the legume-hoarding masses.
    By Adam Platt
  14. 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
  15. streaming
    I Can’t Stop Watching Celebrity Cooking VideosGive me all of your poor production and awkward editing!
    By Leah Bhabha
  16. sticky garlic
    Making Sauce With Instagram’s Mildly Furious, Exceedingly Horny Italian UncleHow chef Frank Prisinzano became a must-follow.
    By Rachel Handler
  17. 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
  18. cooking
    A Crash Course in Indian CookingCan someone learn to feel a recipe in less than a week?
    By Raj Tawney
  19. bad ideas
    I Made Rachel’s English Trifle and Forced My Entire Family to Eat ItWhy, you ask? The better question: Why not?
    By Rachel Handler
  20. cooking
    In Praise of SchmaltzBonding with a total stranger over the world’s most perfect food.
    By Rachel Handler
  21. 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
  22. likes
    Why Are Instagram-Famous Recipes So Impossible to Resist?The joy of #cooking.
    By Nikita Richardson
  23. entertaining
    How to Fake a Perfect ‘Homemade’ ThanksgivingPrepare the ultimate feast — without cooking a thing.
    By Alyssa Shelasky
  24. 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
  25. 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
  26. We Tested the World’s First Desktop Mealworm FarmThrowing a mealworm dinner party with help from Livin farms.
    By Madeline Muzzi
  27. 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
  28. 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
  29. bittman's kitchen
    Mark Bittman’s Year in CookingThe five biggest takeaways from a year spent (back) in the kitchen.
    By Mark Bittman
  30. 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
  31. 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
  32. 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
  33. 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
  34. 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
  35. 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
  36. 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
  37. 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
  38. bittman's kitchen
    Recipe: I Am Obsessed With These Carrot TacosFilled with fresh produce, charred-carrot tacos are great for summer.
    By Mark Bittman
  39. 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
  40. 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
  41. introductions
    What I’ve Been Up ToGrub Street is honored to welcome our new columnist, Mark Bittman.
    By Mark Bittman
  42. snow snow snow
    What to Cook If You’re Snowed InIt’s a good excuse to stay inside.
    By Chris Crowley
  43. grub guides
    12 Foods That Will Actually Help You Be Healthier in 2017Quinoa chocolate chips, salmon jerky, savory sauces, and more.
    By Chris Crowley
  44. 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
  45. You May Never Have to Worry About a Dirty Whisk AgainBecause cleaning them is just awful.
    By Eva Hill
  46. 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
  47. In Seismic Domestic Reversal, Men Are Cooking a Lot More These DaysBut are they wearing aprons?
    By Lizzy Halberstadt and Cait Munro
  48. voila
    How Le Coucou Makes Its Extravagant 3-Part Rabbit DishIt’s a must-order at Daniel Rose’s new restaurant.
    By Sierra Tishgart
  49. 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
  50. 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
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