The Monday Interview

A Test Kitchen Grows In London
The first in a series of new cookbooks by Noor Murad and Yotam Ottolenghi reveals a few secrets about how the hummus gets made (among other pantry hits).
Story: Rachel Wharton
Shelve It
Spring for the Good Sesame Oil Already
Depending on what you buy, the nutty oil can bring a whole world of nuance to your cooking.
Story: Cathy Erway
Cooking
The Holiday Cookie Goes Savory This Year
Swap the sugar for parmesan for a creamier, cheesier take.
Story: Tatiana Bautista
The Monday Interview
Get Excited (and Stay Excited) About Fresh Beans and Grains
In a new cookbook, chef-farmer Abra Berens thinks deeply about legumes and seeds, with a refreshing sense of creativity.
Story: Matt Rodbard
Culture
Aunt Jemima, Mammy, and Me
For Black women in the kitchen, the painful caricature is still hard to completely escape.
Story: Mecca Bos
Special Issue
The '90s Issue
We look at some of the joys, fears, and SnackWell’s-fueled anxieties of the decade. It wasn’t always as pretty as our Lisa Frank–tinted glasses might lead us to believe, but it will go down in history as a time when we looked around and decided to recalibrate our taste buds.
Read here!
Samgyetang: Korean Ginseng Chicken Soup
Sourdough-ish Babka
Kimchi and Ketchup Fried Rice
Traditional Cardamom Buns
Mortadella and Calabrian Hot Spread Focaccia
Sausage-Fennel Lasagna Rolls
Emergency Fruit Crostatas
Dumplings With a Crispy Skirt
MORE RECIPES
Recent Articles
Culture
Who Called the Carbonara Police?
Traditional Italian dishes like Bolognese and carbonara are being rethought by creative recipe writers around the world. But what does this mean for the Italian traditionalists hitting social media with a few spicy takes?
Story: Sara Jenkins
MORE ARTICLES