Cooking Ham and Pineapple: A Long and Happy Marriage How an unlikely pairing became a classic in the canon of weird and great American cooking. A memory: We’re all sitting around … Story: Kenzi Wilbur
Cooking Adventures With Lamb Necks Lamb neck is an underrated and inexpensive cut of meat that can shine when braised in red wine and served with preserved … Story: Linda Schneider
Cooking It’s Never Too Late to Make Your First Hotdish Like Prince and endless winter, hotdish is Minnesotan to the core. And like the best comfort foods, it welcomes all newcomers. I’m … Story: Mecca Bos
Cooking The Magic of Chutney Podis Indian chutney powders bring heat, texture, and aromatics to both Eastern and Western dishes. A year ago, I packed my bags … Story: Prathap Nair
Cooking Braise That Pork Shoulder in Milk This Italian method for cooking pork shoulder tenderizes the meat as it cooks and creates a buttery, rich, incredible sauce. When the … Story: Linda Schneider
Cooking Coq au Vin at a Crossroads Traditionally an old rooster braised in Burgundy, the classic French dish has many faces. Braise the roof! When coq au vin comes … Story: Jake Cohen
Cooking Mission: Make an Extremely Large Cinnamon Roll With help from Dominique Ansel and the executive chef at Cinnabon. Human history, though largely a mess of disappointments, is spotted with … Story: Kelly Conaboy
Cooking Getting the Veggie Burger Recipe Right Developing a decent meatless burger recipe is hard. It’s why so many of them are terrible. Somewhere, in the crumbly headspace between … Story: Drew Lazor
Cooking The Breakfast Banh Mi When two childhood cravings merge, a breakfast banh mi is born, full of scrambled eggs and crispy Chinese sausage. Growing up in … Story: Soleil Ho
Cooking Pineapple Island While Americans import most of our pineapples from other countries, it’s rare to eat pineapple straight off a plant in the tropical … Story: Nik Sharma
Cooking Love at the Crispy Bottom of the Pot When mastering tahdig becomes a lesson in both Persian cooking and real romance. One day, a few months after I began dating … Story: Jake Cohen
Cooking The 30-Year Spaghetti Sauce The long road from Schilling Spaghetti Sauce spice mix to simple, herbless perfection. This is a story that starts around 1967, the … Story: Lou Mathews
Cooking Did You Say Bacon, Egg & Cheese Nachos? Melted cheese, crispy bacon, runny egg. You’re on your way to nachos nirvana. Every Saturday morning, my wife and I walk our … Story: Molly Baker and Jason LaFerrera
Cooking The Fruit of Japanese Fairy Tales When you get them in season, persimmons are a perfect ingredient for both folklore and layer cakes. The bright orange globe of … Story: Maya Okada Erickson
Cooking Brown Bread Is the Spine of Ireland For many who have left Irish shores, traditional brown bread is a taste of home. I’ve spent the last 10 years getting … Story: Jessica Colley Clarke
Cooking Spaghetti and Fish Eggs Whether you’re at a bar in Tokyo or in your kitchen at 1 a.m., mentaiko spaghetti will knock out that late-night craving. … Story: Christina Xu
Cooking The Sweet Potato Taco With the Cult Following They say there’s no such thing as fall in Los Angeles, but we do have Wesley Avila’s sweet potato taco. This autumnal … Story: Richard Parks III
Cooking The Official Drink of Arctic Exploration Malted milk powder may have turned into a nostalgic dessert flavoring, but it all started out as a way to feed babies … Story: Allison Robicelli
Cooking A Cabinet Full of Crunch For Alison Roman, the author of Dining In, no meal is complete without a sprinkle of something crunchy. If you’ve ever put … Story: Alison Roman
Cooking Wings Full of Noodles Why settle for a dumpling or a chicken wing or a plate of noodles when all three of these exist in one … Story: Soleil Ho
Cooking We Like Knots Lots Garlic Knots, a 1980s pizzeria throwback, deserve a place in your weekday dinner rotation. The most-liked post in my entire Instagram feed … Story: Adam Erace
