America's Best Worst Cook Homemade Salsa Rules A Mexican chef turns an obtuse cookbook author into a salsa-making machine. Story: JJ Goode
100 Questions for My Friend the Chef Milanese, Schnitzel, Chick-fil-A: Who Makes the Best Cutlet? Many cultures have mastered the art of pounding, breading, and frying meat. But we have our favorite. To answer this question, we … Story: Matt Rodbard & Daniel Holzman
100 Questions for My Friend the Chef When Is It Okay to Cook With Frozen Vegetables? A chef and a food writer wouldn’t dare suggest you hit the microwave defrost button. Oh, but they do. First, a short … Story: Matt Rodbard & Daniel Holzman
America's Best Worst Cook How to Roast a Chicken? The Answers Are Horrifying. Between the wet briners and dry briners, spatchcockers and trussers, stuffers and tuckers, who are you to trust? I hate roasting chicken. … Story: JJ Goode
A Kitchen in New Orleans Comfort Me With an Assembly Line of Dumplings There’s no cure for heartbreak. But Soviet mechanical efficiency and endless pelmeni do help. Some. When you have been eating and cooking … Story: Scott Hocker
Let's Talk About American Food The Bread Has a Buddhist Spirit The beloved Hungry Ghost Bakery in Western Massachusetts reflects the region’s hippie values, with wood-fired sourdough bread, local grain, and living wages. … Story: Mari Uyehara
A Kitchen in New Orleans Dreams of Duke’s Mayo and Crystal Hot Sauce There’s one goal at celebrated New Orleans sandwich counter Turkey and the Wolf: “Make the store shit taste good.” How to Dress … Story: Scott Hocker
100 Questions for My Friend the Chef How Do I Make Really Good Popcorn? The key to a great stovetop recipe lies in a blend of nutritional yeast, dulse, and Urfa biber. Popcorn: It’s what’s for … Story: Matt Rodbard & Daniel Holzman
A Kitchen in New Orleans Eat Your Ham By the Steak Seeing an old cookbook through a clean lens, buffed after 15 more years of cooking, eating, and living. I suspect that one … Story: Scott Hocker
Let's Talk About American Food Freedom and Borscht for Ukrainian-Jewish Émigrés The story of vegetable soup, and how Anya von Bremzen’s 1990 cookbook Please to the Table became a lifeline for one Wisconsin … Story: Mari Uyehara
America's Best Worst Cook Dear Chefs, Will Eating This Kill Me? A nervous home cook, and veteran cookbook writer, does what he does best when preparing to eat raw scallops at home. He … Story: JJ Goode
Let's Talk About American Food The Pickled Cucumbers That Survived the 1980s AIDS Epidemic A writer returns to a well-worn family recipe card: Richard Hsiao’s Pickled Cukes. I don’t really remember Richard. He passed away when … Story: Mari Uyehara
A Kitchen in New Orleans The Subtle Revolution of Matcha Poached Eggs The simplicity of California cuisine, shattered by a green tea recipe in 2007’s The Breakaway Cook. In the restaurant and media worlds … Story: Scott Hocker
America's Best Worst Cook Chefs and Their Complicated Recipes At home, a cookbook author plays loose with the recipes he works hard to write. My phone is charged. My laptop is … Story: JJ Goode
A Kitchen in New Orleans Mexican in Spirit, Italian at the Core A tangle of spaghetti with a shot in the arm. Thank you, Pati Jinich. Pantry pasta is a fulfilling, dependable dish. You … Story: Scott Hocker
America's Best Worst Cook Hi, I’m America’s Best Worst Cook I write cookbooks for a living, but I’ve never even made piecrust. Pop, pop, pop! More explosions. I cover my head and race … Story: JJ Goode
A Kitchen in New Orleans Bread Soup From the Lost Years Many years of eating, cooking, and writing about food have left Scott Hocker with many stories to tell. In this occasional column, … Story: Scott Hocker
A Kitchen in New Orleans Hot Night, Cold Soup A refreshing and oven-less recipe born in Louisiana’s oppressive August heat. My brain froze. Scratch that: It was more like a blown … Story: Scott Hocker
A Kitchen in New Orleans The Eton Mess Is Beautiful, Chaotic, British Many years of eating, cooking, and writing about food have left Scott Hocker with many stories to tell. In this occasional column … Story: Scott Hocker
A Kitchen in New Orleans The Best Red Beans Are a Little Bit Cajun and a Little Bit Basque There was a time, New Orleans mythology says, when red beans and rice were a Monday-only kind of dish. New Orleans’s homemakers, busy … Story: Scott Hocker
A Kitchen in New Orleans The Best Californian Food I Ever Ate Was Indian Cooking at the intersection of Iranian and Indian. There's eggs, and also potato chips too. Story: Scott Hocker
