Cooking The Cookie Recipe That Rewards Laziness Conventional wisdom may tell you to soften butter before whipping up a batch of cookies, but a new wave of bakers are … Story: Elisa Ung
Cooking In France, Good Duck and Better Honey Is Religion A writer visits the Var and finally understands what it means to cook like a local. Story: Ajiri Aki
Cooking Potato Salad: A Course Correction In an ongoing column, Mary-Frances Heck writes about the curious histories, techniques, and recipes that center around our favorite starchy vegetable: the … Story: Mary-Frances Heck
Cooking A Brief History of Tuna Casserole Although most associated with 1950s Middle America, this iconic bootstrap recipe first popped up in the Pacific Northwest in 1930. There are … Story: Heather Arndt Anderson
Cooking It’s Time for a Coconut Shrimp Revival At country clubs and famous restaurants like the Rainbow Room, a unique style of fried shrimp was booming in the 1960s and ’70s. So, … Story: Ben Mims
Cooking The Story of Mexican Ice Cream In a new cookbook, Fany Gerson tells the centuries-long story of ice cream in Mexico, from flavored snow to hand-churned sorbet. Ice cream … Story: Anna Hezel
Cooking Togarashi: Fun to Say, Better to Sprinkle on Things French fries, avocado toast, bagels. It's about time to get creative with this vibrant, tongue-prickling Japanese condiment. Story: Kristin Donnelly
Cooking Pennsylvania’s Best Wedding Tradition Is the Cookie Table A Depression-era holdover in Pittsburgh lets your dessert station double as a party-favor buffet. It was not until I was a 17-year-old … Story: Brett Braley
Cooking The Custard Came From Aleppo For one writer, Helen Corey’s groundbreaking 1962 book, The Art of Syrian Cookery, is more than a collection of home-style recipes. In … Story: Alia Akkam
Cooking Herb Sauce: A Home Cook’s Problem Solver The only condiment you need this summer is a handful of herbs thrown into a blender with some oil and vinegar. It … Story: Anna Hezel
Cooking Halwa vs. Halvah: An Investigation Are they different spellings of the same sweet, two variations on a theme, or two different things altogether? My sophomore-year roommate and I were … Story: Khushbu Shah
Cooking The Best Ways to Eat Fresh Favas Happen to Be the Easiest Fava beans have a bad rap for being complicated to prep, but the best ways to eat them are simply smashed with olive oil or … Story: Linda Schneider
Cooking Buy a Cheap Food Dehydrator When you can transform all (okay, almost all) of your favorite foods into powders, the opportunities are endless. When I was a … Story: Soleil Ho
Cooking Extreme Fruit Salad Refreshing, cartoonishly large, crazy good. The sandia loca is the Latin Black Tap milkshake. Imagine an Edible Arrangement on steroids, and you … Story: Gabriella Gershenson
Cooking Pig Guts and Spice, Over Rice Chef Elliott Moss is on a mission to document, and celebrate, the dying art of South Carolina hash. Let’s be real: Forrest … Story: Matt Rodbard
Cooking Vichyssoise: Potatoes, Cream, Cold A cheap soup, with ritzy New York City roots. Hands down, the most refreshing way to eat a potato—assuming vodka from the … Story: Mary-Frances Heck
Cooking Chicken and Dumplings: The Great Equalizer of Southern Cooking Words like “working class” or “humble” are often used to describe chicken and dumplings. But there’s a rich and diverse history to this … Story: Emily Alford
Cooking Urfa Biber, Say It With Us This Turkish chile will add a touch of mild, smoky spice to everything from poached eggs to brownies. Urfa biber is one … Story: Linda Schneider
Cooking Your Grill Needs a Cast-Iron Sidekick A cast-iron skillet on the grill brings the versatility of stovetop cooking outside. Who among us has not unwittingly sacrificed a particularly … Story: Anna Hezel
Cooking Gribiche: An Appreciation It’s a classic French sauce of eggs, mayonnaise, oil, herbs, and capers. And what a versatile sauce it is. The first time … Story: Daniela Galarza
Cooking Those Capers Buried in the Fridge? Cook With Them. If you can’t put a finger on what’s missing from a salad or a pizza, the answer might be a sprinkling of … Story: Layla Schlack
