In this week's Times Sunday Magazine, the annual Food Issue, Michael Pollan shares his favorite reader-submitted food rules. We love this one for its sweet sentiment—no matter what your religious co...
Mad Men returns this Sunday. Do you have your Manhattans, Old Fashioneds, and Pink Squirrel Martinis ready?...
And, despite the charming photo above, we mean one cast-iron skillet. That's the opinion of writer Jhumpa Lahiri (author of Interpreter of Maladies and The Namesake), who gets nostalgic about vacation...
In the past 24 hours, we've read two articles about this technique—one from Mark Bittman in yesterday's Times and one in Bon Appétit. Must be a trend. Both articles insist this method of p...
More Julie & Julia! We know, we've written about this movie more than once, and it hasn't even come out yet. But the Times has an interesting article about something that may play a bigger role th...
We have to hand it to Mark Bittman and the Times. It's got to be hard to come up with 101 salad variations, but honestly, most of the ones on their list sound refreshingly inventive. Plus, there's ...
We talk a lot about frittatas around here; they're cheap, use up bits of leftover ingredients, and are a quick, easy weeknight meal. But we always follow pretty much the same formula. In the Minimalis...
Did you see Melissa Clark's most recent recipe in The New York Times: Olive Oil Granola With Dried Apricots and Pistachios? And if you did, did you swoon straight away like we did? ...
Well, it's not completely new to us. Sara Kate wrote about this cut of meat in her post on Korean Barbecued Short Ribs. It's called flanken, and it's cut from the same cloth as short ribs, but it's th...
Yes, we have talked about this before. We've written about making perfectly juicy burgers and how to build one (complete with diagram). But this weekend being a burger-noshing holiday, we thought more...
We've been promoting our own well-stocked inventory of cocktail recipes lately, so this article in today's Times was right up our alley. It's a list of terms, some of them as basic as ice, but ther...
Have you peeked at the slideshow of wedding food from New York Times readers? No? It's worth taking a look! The Times put out a call for unique or homemade wedding food from their readers' weddings,...
If there were an official Father's Day dish, it would probably involve steak, on the grill. We've got several ways to prepare it below, plus some salad ideas and recipes to balance out dad's meal. ...
As part of My Great Outdoors, we've seen some rooftop gardens from you urban dwellers who don't have a backyard. Well, The New York Times is showing off some ambitious city gardens today—and one's f...
Never heard of chicken bog? It's a traditional South Carolina dish made from chicken, sausage, onion, and rice—the whole thing a bit soggy and stewy (hence the "bog"). This version is a souped up on...
Bittman makes a good point in today's Times dining section. Strawberries are best left alone when it comes to dessert, which is why we see shortcake and Eton Mess—where fresh strawberries are allowe...
It's not really news that canning fruits and vegetables is on the rise. We've talked about preserving and pickling here and here and here. But The New York Times Dining section has some more encourage...
For most of us, grilling means firing up a gas grill or lighting a pile of charcoal. But in today's dining section of The New York Times, one writer is arguing for the more primitive (and tasty) act o...
The Temporary Vegetarian is talking about them in The New York Times today. Here's a hint: Emma encouraged us to make them last weekend......
Not necessarily, according to Harold McGee. For his "Curious Cook" column in The New York Times, he snapped 130 spears and found that, even after they were steamed, a third of those asparagus were sti...
Here's some inspiration: the head judge of Top Chef and owner of several very successful Manhattan restaurants cooks at home in a rental kitchen that probably looks a lot like some of yours. He says i...
The New York Times is broadening its meat horizons today, with an introduction to some of the best bargain cuts at the supermarket. Chefs are in on the gig—serving less elegant cuts of lamb as posh-...
In The New York Times today, Melissa Clark writes about her ex-mother-in-law's Italian stuffed artichokes. It's a dish we've made and shared with you before, only ours has one distinct difference. Rea...
We are going to try to keep our cool here. But the sight of that plastic-wrapped aluminum tin of yeast rolls to the left just about sends us over the edge. We can't buy them in New York (although we h...
When we're thinking about cooking an inexpensive meal, we waltz right past the seafood counter. Fish and budgets usually don't mix. But in an article in The New York Times, Melissa Clark reminds us th...
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