These little oyster-shaped bites are often overlooked at the grocery store, but when you fry them, they become a party snack, a salad topping, or the filling for a sandwich.
While the name Zabar is most associated with a delicatessen empire based on New York’s Upper West Side, it’s Eli Zabar (the most punk rock of all in the Zabar clan) who has the most interesting story to tell.
In the West, where it’s called the ghost pepper, the king chile is synonymous with scorching heat and show-off frat boys. In Northeast India, it is a way of life and a means of survival.
Epicurious editor and author of Cook90 talks about cooking 90 meals in 30 days, and how it's actually doable. For real! Also, Tamarkin's favorite cookbooks of the year.
Forget about New Year’s resolutions. Everyone needs a few ambitious (or not-so-ambitious) personal cooking goals to get them through the coldest, darkest months of the year.
On this episode of the TASTE Podcast, we talk to Amanda Cohen, chef at New York's Dirt Candy. We also ask Smitten Kitchen's Deb Perelman for tips about desserts to bring to parties.
Ciorba has never captured the American palate as effectively as borscht has, but the sour, nourishing soup can be found in Romanian kitchens year-round.
On this episode of the TASTE Podcast, we talk to Rose Levy Beranbaum about her latest book, Rose's Baking Basics, and to Timothy Pakron about his book, Mississippi Vegan.
