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I am always amazed by the incredible and elaborate birthday cakes people make, but I know I never have the dexterity or patience to do it myself. But the book Treat Yourself makes you think anything is possible - if you work with Rice Krispies treats instead.
Read MoreI'm not sure why we put food in certain boxes of when we can eat them and why. Pasta is the perfect example - if it's comforting at dinnertime why can't we also eat it for breakfast? We tested this theory by going to The Sosta for their breakfast spaghetti.
Read MoreIf you are looking for the heir to ramen, Little Tong Noodle Shop's Simone Tong has the answer. She is preaching the gospel of mixian, a rice noodle from Yunnan in China. The slightly fermented, a little bit acidic noodle is the perfect contrast to warming broth.
Read MoreI love all the techniques that let a food sit passively and improve itself - pickling, brining and marinating all tend to make things better in my book. Why do more work when you can just let the liquid do it for you? Short ribs are particularly great for this, and Cote seems to have it down to a science.
Read MoreTabbouleh is one of those items that can really go either way. The tasteless ones dull an entire meal but the good ones can liven and brighten everything. Alon Shaya has figured out that perfect balance of brightness. The humble parsley salad shines in his capable hands.
Read MoreFew things are as comforting as fried rice. It's that perfect food when you're sick/hungover/tired/ravenous. But why are we in a rut with making fried rice in the same style over and over again?
Read MoreI basically swoon over any menu that has fried green tomatoes on it. But I never quite have the courage to make them at home. It always seems like the kind of thing I would mess up and never quite understand what the heck was going wrong. But then I met Anne Thornton of 33 Greenwich. And she swore up and down that they were the easiest things to make. So I decided to give it a whirl.
Read MoreGrowing up it was almost impossible to miss the ads for the Bloomin' Onion. It's one of the few dishes outside of fast food and pizza that somehow made it into the American consciousness. How did a deep-fried onion become a concept that everyone new about? No matter its status, it's time to shake things up. So we went to Bowery Road to get their fun take on the classic with a Bloomin' Mushroom.
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