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Food + Cooking

food + cooking

Filone with Jim Lahey

Master baker Jim Lahey, of Sullivan Street Bakery in New York City, introduces filone, a classic Italian bread.

05.01.08
Keywords
chefs,
jim lahey,
video,
filone,
italian
food + cooking

Green is the New Gray

Asparagus and ramps are here. Of course they belong in everything you make.
Robert Pincus
04.30.08
Keywords
ingredients,
spring,
vegetable,
robert pincus,
produce
food + cooking

What Ever Happened to James Beard?

James Beard was a colossus in American cookery, and now he’s barely a memory. What happened?
Laura Shapiro
04.29.08
Keywords
laura shapiro,
culinary culture,
james beard,
cookbooks
food + cooking

Forgotten Cuisines of America, Part 5: Tex-Mex

Greasy, salty, and sumptuous, migas are Austin’s signature dish.
Robert Sietsema
04.25.08
Keywords
culinary culture,
mexican,
robert sietsema,
forgotten cuisines
food + cooking

In Praise of Parsnips

The last glacier-like snowdrifts melted from my Vermont garden a couple of weeks ago, and I reaped the first harvest of spring: parsnips.
Barry Estabrook
04.24.08
Keywords
barry estabrook,
ingredients,
parsnip,
spring,
vegetable
food + cooking

Behind the Recipe: Khachapuri (Georgian Cheese Bread)

Haunted by the memory of crusty, pizzalike bread encasing velvety cheese, one of our food editors created her own version of this traditional Georgian recipe.
Shelley Wiseman
04.24.08
Keywords
behind the recipe,
cooking + technique,
test kitchen,
bread,
shelley wiseman
food + cooking

Bringing Up Toddler

My baby has gotten delightfully omnivorous. What am I going to feed her?
Robert Pincus
04.23.08
Keywords
robert pincus,
culinary culture,
kids,
produce
food + cooking

Behind the Scenes: A Japanese Photo Shoot Without Japan

At the photo shoot for the Japanese menu in our May issue, there was no water and no electricity. Also, there was no Japan.
Maggie Ruggiero
04.23.08
Keywords
maggie ruggiero,
culinary culture,
test kitchen,
japanese,
behind the scenes
food + cooking

Running with the Fishes

To many people, shad roe is fishy and muddy and not very good. But I love the stuff. In fact, I love it for those very reasons.
Ian Knauer
04.21.08
Keywords
ingredients,
seafood,
ian knauer,
test kitchen,
behind the scenes
food + cooking

The Ingredient: Tapioca Maltodextrin

Will Goldfarb introduces tapioca maltodextrin, an ingredient commonly used in restaurant kitchens to turn fats into powders.

04.21.08
Keywords
ingredients,
chefs,
will goldfarb,
video,
tapioca maltodextrin