San Marzano tomatoes are prized for their balanced flavor and distinct tomato-iness. Yet as home cooks become more and more enchanted with …

Everybody with a kitchen has a decent knife, a cutting board or two, and some mixing bowls. In our column Surprisingly Useful, …

French fries, avocado toast, bagels. It's about time to get creative with this vibrant, tongue-prickling Japanese condiment.

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 …

Every small town has its share of community fund-raisers, but in Western New York, it’s all about the meat raffle. Hundreds of …

For one writer, Helen Corey’s groundbreaking 1962 book, The Art of Syrian Cookery, is more than a collection of home-style recipes. In …

The only condiment you need this summer is a handful of herbs thrown into a blender with some oil and vinegar. It …

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 …

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 …

When you can transform all (okay, almost all) of your favorite foods into powders, the opportunities are endless. When I was a …

Refreshing, cartoonishly large, crazy good. The sandia loca is the Latin Black Tap milkshake. Imagine an Edible Arrangement on steroids, and you …

 Chef Elliott Moss is on a mission to document, and celebrate, the dying art of South Carolina hash. Let’s be real: Forrest …

Crack open any cookbook and you are confronted with a dizzying collection of recipes. If you are actually going to make something …

Ambitious chefs and home cooks alike are pickling sweet corn, crab apples, fish bones, and basically anything they want. I remember the …

A cheap soup, with ritzy New York City roots. Hands down, the most refreshing way to eat a potato—assuming vodka from the …

Nine of the best books out there for grilling, and smoking, and everything in between. Outdoor cooking can mean a lot of …

Everybody with a kitchen has a decent knife, a cutting board or two, and some mixing bowls. In a new column called Surprisingly Useful, we’re …

Words like “working class” or “humble” are often used to describe chicken and dumplings. But there’s a rich and diverse history to this …

The legend of Michael Bao grows with the shaking beef taco. As the Vietnam War was just building steam, a cook walked …

This Turkish chile will add a touch of mild, smoky spice to everything from poached eggs to brownies. Urfa biber is one …

A cast-iron skillet on the grill brings the versatility of stovetop cooking outside. Who among us has not unwittingly sacrificed a particularly …