|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||8087|
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|Archived Since:||August 13, 2010|
They may not be traditional ricotta cookies, but these brown butter–laced wafers have an undeniable charm all their own.
Part 1 of Ed Levine's interview with Phil Rosenthal, creator and host of the Netflix series Somebody Feed Phil
Whether you’re taking your significant other to a five-course prix fixe at the fanciest joint in town or treating your best friend to a chocolate layer cake for two, there's plenty of room for fate to swoop in and make a mockery of your romantic Valentine's Day dinner. This year, we sent out a call to readers to send in their disaster stories.
The best way to purchase spices is to buy them whole, so their complex aromas and flavors remain under lock and key until you decide to set them loose. With the a good spice grinder, this is as easy as it sounds.
On learning to accept your child's discriminating tastes, even when it hurts.
Frozen fruit isn't perfect for everything, but for dishes like baked goods, mousses, and smoothies it works remarkably well.
Cranachan is the classic Scottish dessert of Scotch-spiked whipped cream layered with raspberries and toasted oats and sweetened with honey. It's as easy as it is delicious.
When you work at a food website, you develop some serious recipe crushes. These are the dishes that we come back to time and again—the meals we gaze at lovingly, take countless pictures of, and can't stop bragging about.
In part 2 of my interview with JJ Johnson, the charismatic chef and co-author of Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day, I had to ask him to explain the book's lengthy subtitle word by word, and to explain what he and his co-author Alexander Smalls set out to do with it. Show More Summary
19 chocolate-heavy dessert recipes for Valentine's Day.
Cooking together this Valentine's Day? Here are some projects that were practically made for two.
Ed Levine speaks to chef and cookbook author JJ Johnson.
With just a few simple steps, you can impress friends and charm lovers with fantastic duck breast, any night of the week.
Given that vanilla beans cost more than ever these days, it's all the more important to make the most of every pod. Leftover vanilla can be a great source of flavor and aroma for your favorite recipes, but only if you use methods aimed at extracting the pods' water-soluble compounds. Here are some of our favorite uses.
Ed Levine's Special Sauce interview with humorist and author Jenny Allen.
Bollito Misto, the classic Norther Italian feast of multiple cuts of beef all simmered until tender, is all about using the right cuts of beef, and serving them with a variety of sauces.
Turmeric and ginger brighten this rice porridge, which gets a pungent hit from mustard oil and a garnish of spicy green-chili chutney.