Culture Brooklyn’s Most Famous Chocolate Cake, Reborn with Semifreddo The first time I tasted a Brooklyn Blackout doughnut from New York’s cult-status Doughnut Plant, I figured the name was a catchy … Story: Anna Hezel
Cooking Why You Shouldn’t Be Intimidated by Squid Ink I first fell in love with squid ink several moons ago over a plate of homemade pasta in a thick, inky-black sauce … Story: Linda Schneider
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
Cooking Buffalo Chicken Has an Italian Cousin A chicken dish at Philadelphia’s Res Ipsa is a crash course in the sweet, sour virtues of agrodolce. Eggplant isn’t supposed to … Story: Drew Lazor
Cooking Peanut Butter Jelly Pie Time The peanut butter and jelly sandwich is so deeply tied to our sense of nostalgia that we almost take it for granted. … Story: Allison Robicelli
Cooking Deborah Madison Wants You to Use More Vinegar If you’ve ever brought a pot of chili back from the brink of being inedibly spicy, woken up a snoozy lentil soup, … Story: Anna Hezel
Cooking The Deal With Dal What’s up with dal? A good question. In India, the term (also spelled daal, dhal, and dahl) refers to pulses (dried legumes that … Story: Linda Schneider
Cooking Why Are There No Eggs in Some Indian Cakes? Eggs, to most, might seem like a fundamental component of baked goods. But not to me. Growing up, I ate all the … Story: Priya Krishna
Culture Appalachian Masala On a North Carolina mountainside, the chefs of Chai Pani introduce us to an exciting new era of Indian-American home cooking. Meherwan … Story: Matt Rodbard
Culture Butter Chicken and Biggie Smalls at the Badmaash House Meet the Mahendros, a Los Angeles restaurant family with big personalities and bold ambitions. Plus, the product is dope. We’re the only … Story: Andy Wang
Cooking If You Can Boil Water, You Can Make Kitchadi There’s a reason everyone from Deepak Chopra to Jean-Georges Vongerichten is making this fragrant and fortifying rice and mung bean dish. I … Story: Khushbu Shah
Culture In Hing We Trust I’m very excited. Chitra Agrawal, condiment queen and owner of the Brooklyn Delhi, is making me lunch. Arriving at her Brooklyn apartment, … Story: Gabriella Gershenson
Cooking Pasta for Breakfast: It’s Okay If you’ve ever woken up hungover and wanted something starchy and greasy, pasta is it. If you’ve ever been far from home … Story: Layla Schlack
Cooking Home Cooking the Bangkok Way Leela Punyaratabandhu first fell in love with the vibrant home-cooking traditions of Bangkok at her family’s home on a canal on the northwest … Story: Anna Hezel
Cooking The Japanese Citrus Missing From Your Marinades I first encountered yuzu at Pearl Dive Oyster Palace in Washington, D.C. The briny oysters on the half shell that I ordered … Story: Linda Schneider
Cooking The One-Pan Vacation Cooking in someone else’s kitchen can be a gamble. Whether you’re spending the weekend at a friend’s borrowed cabin, a rented beach … Story: Ally-Jane Grossan
Culture Breaking In: Oprah Winfrey’s Food, Health, and Happiness Crack open any cookbook and you are confronted with a dizzying collection of recipes. If you are actually going to make something … Story: Anna Hezel
Culture Why in Bloody Hell Is There No Food in The Crown? An Investigation. As an unabashed Anglophile, I consider television my lifeline to the idealized Britain where my soul aches to be. Every night when … Story: Allison Robicelli
Cooking When Life Gives You Blood Oranges, Make Almond Cake Orange and almond is a classic pairing. In parts of the world where the climate is conducive to growing such crops (Spain, … Story: Linda Schneider
Culture Julia, Jacques, and 2 Ways to Poach an Egg “Across the globe, despite innumerable cultural differences, we have all come to love eggs for pretty much the same reason: They are … Story: Tienlon Ho
Culture It’s Not Easy Picking a Steak Anymore Picking out a steak used to be a relatively simple exercise: You grabbed a New York strip or a rib eye, lit … Story: Andrea Strong
