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
Cooking For Unusually Good Butter, Just Add Skyr Making cultured butter at home is a three-ingredient party trick. Sure, I’ve always known that you can beat heavy cream until it … Story: Elisa Ung
Cooking Biang Biang Goes the Noodles Ridiculously wide, curiously onomatopoeic, definitively Chinese. These noodles are making some noise. On a Friday night in North London, a short queue … Story: Edwin Jiang
Cooking Shepherd’s Pie of the Sea If it ain’t broke, don’t fix it. But if a classic potato dish could use a little color and a little sweetness, … Story: Mary-Frances Heck
Cooking Childhood Juice How a pack of L.A. skateboarders bettered their neighborhood through the power of juice. Really good juice. In Los Angeles, juice comes … Story: Oriana Koren
Cooking Hot Yogurt Soup In Turkish cuisine, yogurt finds its way into salty drinks, nourishing soups, and meaty pastas. If I could commission Norman Rockwell to … Story: Oset Babür-Winter
Cooking Cook More Goat: A Proposal More sustainable than beef and milder than lamb, goat is the perfect protein for a warmly spiced Massaman curry. It’s certainly a … Story: Linda Schneider
Cooking At the Guacamole Competition If you can smash avocados, and have a pun to spare, you too can compete in a guacamole contest. On a recent … Story: Rachel Khong
Cooking Smoking, Beyond the Brisket With a growing range of at-home gadgets and DIY methods, smoking foods is no longer the sole domain of barbecue joints. When … Story: Elisa Ung
Cooking Instant Love How one home cook fell hard for America’s favorite slow-fast cooker, the Instant Pot. The Instant Pot came into my life on … Story: Coco Morante
Cooking Tamarind’s Sweet and Sour Two-Step Tamarind is highly versatile and used throughout the world. But seriously, how do you cook with it? Even though you will find … Story: Nik Sharma
Cooking It Starts With Goma Dofu Goma dofu is usually served at the start of a meal, but for pastry chef Maya Erickson, it has become a creamy, … Story: Maya Okada Erickson
Cooking Should I Fry a Shami Kebab? A teatime ritual in Pakistan, and a unique kebab recipe for all. Few things give me as much joy as the words … Story: Maryam Jillani
Cooking Chocolate Mousse: Bringing It Back From the Dead Raise your hand if you have ever, ever tasted a true chocolate mousse. Chocolate mousse exists in the pantheon of indisputable classics … Story: Allison Robicelli
Cooking The Recipe Is in the Name The beauty of a pound cake is in its shelf life and its reliable, easy-to-remember ratios. The pound cake is a cake … Story: Jessica Reed
Cooking The Ballad of Chile Con Queso From Tex-Mex to El Paso style to Laredo choriqueso, queso—the subject of a new cookbook—is not simply brick cheese and salsa. For … Story: Lisa Fain
