The Absolute Best Lentil SoupThe Kitchn · 3 min
Ease is the name of the game.
Ease is the name of the game.
What do we lose when paratha is called "flaky bread," or bibimbap a "rice bowl"? Recipe developers explain why names matter.
I fully expect this recipe to be met with skepticism.
Human evolution is ongoing, and what we eat is a crucial part of the puzzle.
A little prep goes a long way.
Symbols have always been used to signal one's status. Military insignia, family signet rings and heirloom watches; impressive properties filled with original art, expensive cars and designer handbags ensure a luxury lifestyle is obvious to all.
Chefs Todd Richards, Nina Compton, and Michael Twitty share how some of their favorite Southern dishes came to be.
Much of what we consider to be authentically local, regional, or national, rests on small acts of self-deception and selective memory, the endless making and remaking of myths.
I'm not a baker by any stretch of the imagination, and I often make mistakes with the simplest of recipes. I freestyle a lot while I'm cooking, but doing so with baked goods could result in a disaster.
If you’re only familiar with Padma Lakshmi through her work as a host and judge on Bravo’s long-running cooking competition “Top Chef,” then the 49-year-old’s new show might seem like a detour.
Back in May—what seems like truly an eternity ago—I was sitting in my parents’ backyard in Dallas, catching up over FaceTime with Yewande Komolafe, a talented recipe developer, writer, and author of a highly anticipated cookbook on Nigerian food out next year.
The Wolseley sits handsomely on Piccadilly, a stone’s throw from The Ritz. Behind its baroque ironwork entrance is a grand café of a type long familiar to residents of Paris and Vienna, yet rare in London.
It is often said that the best test of both the professional and the home cook is a roasted chicken, that, if nothing else, a good cook should always be able to serve up a beautiful bird—crispy, appetizingly fragrant, the skin deeply golden, with meat so moist that you’re tempted to tear it off
Picture a great restaurant, the chef up at dawn, dusting hand-milled flour on a butcher’s block. The chef under a spotlight, tweezing chive blossoms in the chaos of the pass, or fanning the wood fire under a row of shimmering, trussed birds.
Taste the Nation is breezy in tone, but it exposes the betrayals at the heart of “American” cuisine. Food, at its essence, is sustenance; that much is simple. Where things get complicated is in all the manifold ways it sustains us. Consider the burrito.
As controversy swirls around Jessica Koslow’s LA restaurant, the conversation is moving from moldy jam to more complex questions about who deserves credit for what.
I’m always game for cooking an Ina Garten recipe, but when it’s a sneak peek of a crispy potato recipe, from her yet-to-be-released cookbook, originally shared by beloved British actress Emily Blunt? You’ll have to pry me out of the kitchen. Clearly others felt similarly.
Skye McAlpine has made a name for herself serving bountiful meals to large groups of friends. During lockdown, she’s discovered the joy of cooking for just one or two.
4. Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. 5.
When I was growing up, my father would cook a Madhur Jaffrey potato curry that I still make a version of to this day. Over the years, mine has evolved quite a bit – it’s saucier than Madhur’s and I love to add chickpeas or fresh peas.
According to one centenarian, the way to live a long life is to stay single (looks like I’m living forever). But there are other ways to live to be over 100 years old that aren’t quite as dramatic—like modeling your lifestyle and eating habits after people who live in Blue Zones.
Subtle changes in method yield completely different results in these three simple and delicious tomato sauces from the cookbook author, who would have been 96 this year. Culinary Arts is an occasional illustrated look at what we eat.
From creating toxic chemicals to an increased risk of lung cancer, the latest evidence suggests that some types of cooking come with health risks. What can be done to avoid them?
Sinking my teeth into a warm, buttery corn on the cob is the unofficial start of summer I look forward to all year long. The mere memory of its salty sweet flavor is what helps me get through the long, cold winters. But cooking corn on the cob is a lot easier said than done.
“Only when the tide goes out,” Warren Buffett observed, “do you discover who’s been swimming naked.” For our society, the Covid-19 pandemic represents an ebb tide of historic proportions, one that is laying bare vulnerabilities and inequities that in normal times have gone undiscovered.