(for updates in your inbox you can sign up for my newsletter here)
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 MoreWe went to a cidery in Normandy, France to see the process from apple to glass
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 MoreScott Conant is known for his stints on shows like Food Network's Chopped, but he is renowned for his pasta. If you've ever been to one of his restaurants you know that he has a seemingly magic touch.
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 MoreSome things in our food world we just take as a given - like dairy products are always in the fridge. But walk the aisle of any European grocery store and you’ll see rows and rows of dairy on a shelf. So what are we so afraid of?I went to Normandy France, home of history, cider, and a whole lot of dairy cows to find out.
Read MoreFew things make me happier than fresh pasta. So going inside the Giovanni Rana factory in Verona, Italy was like being a kid in a candy store.
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 MoreThere aren't a lot of topics that inspire quite as much debate as barbecue. According to Matt Moore, the author of the awesomely titled 'The South's Best Butts', whatever BBQ you grew up with is what you remain loyal to. But even for those of us who love a good low-and-slow cooked piece of meat, it can often seem overwhelming to distinguish all the different types. So we got Moore to break it down for us.
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 More
