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19 Jan

Lamb And Winter Squash Soup

lamb-and-winter-squash-in-chile-broth

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

INGREDIENTS

1 pound boneless lamb shoulder, excess fat trimmed, cut into 2-inch pieces

Kosher salt

1 dried guajillo or ancho chile

1 medium onion, sliced into ½-inch-thick rounds

4 garlic cloves, unpeeled

2 tablespoons vegetable oil

2 bay leaves

2 allspice berries

1½ teaspoons ground coriander

1 teaspoon ground cumin

½ teaspoon dried oregano

1 small delicata squash (about 1 pound), seeds removed, sliced into ½-inch-thick rounds

Crumbled feta, cilantro sprigs, and lime wedges (for serving)

RECIPE PREPARATION Season lamb on all sides with salt. Let sit for 1 hour at room temperature or chill, uncovered, for up to 12 hours (longer is better; overnight works great). Preheat oven to 400°. Roast chile on a rimmed baking sheet...
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18 Jan

The Best Healthy Restaurants In Austin

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There’s a joke among Austin locals that, until 10 years ago, no matter what restaurant you were in, your food came with a side of corn chips. These days, you’re just as likely to find avocado toast on a menu as you are queso dip. And, as good citizens of Texas’s “healthy city,” Austinites will never turn down a fun night out, but they probably won’t miss a day sweating it out on the yoga mat either. While visitors are steered (with good reason) towards BBQ, Tex Mex, and tequila, locals frequent a growing number of un-self consciously health-conscious establishments. From the iconic food trailer parks to Design Sponge-worthy interiors, these places focus on fresh, local ingredients and vibrant food, delivered with little dogma and always a good playlist.

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17 Jan

Where To Eat Your Face Off In Charleston, South Carolina

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You can’t visit Tokyo and not order sushi, or Paris without buying croissants. And you can’t—or shouldn’t—visit Charleston, South Carolina, without devouring lots of pristine seafood. The city is home to unparalleled bounty, and chefs are ultra-committed to making the most of it.
You’ll find it raw in three-tiered towers and deep-fried in shacks where you can spy on fishing boats nearby. You’ll find dishes that are proudly Southern and ones boosted by fragrant Sichuan sauce. And you’ll find that for all the city’s culinary delights—and, yes, there are many—none show off chefs’ chops better than seafood. So let’s dive in.

PHOTO BY PETER FRANK EDWARDS
PHOTO BY PETER FRANK EDWARDS

The seafood marvels at The Ordinary

The Greatest Raw Bars in Town Over the past several years, Charleston has evolved into a top-notch...
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16 Jan

Inside Portland’s Hottest Women-Run Tea Spot

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Last summer, when I traveled to Portland, Oregon for the first time, my friends insisted on taking me to Tea Bar, a specialty tea shop run by PDX native Erica Indira Swanson. The moment I walked into the NE Killingsworth Street location, I knew I'd found my home away from home. Inside, it never feels too crowded because there is just enough space between the wooden tables and chairs that are carefully placed around pots of large leafy plants. Paired with the white walls, concrete floors and natural table tops with fresh flowers on display, Tea Bar's atmosphere always feels open and inviting. Swanson likes to keep it minimal, which speaks volumes to her customers. In addition to being the CEO and founder...
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12 Jan

Classic Skillet Cornbread Recipe

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Don’t expect something sweet and muffiny here. We follow the three tenets of traditional Southern cornbread: There's no sugar added, there's no flour (only course-ground cornmeal), and there's no better way to bake it than in a cast-iron skillet. This rustic cornbread is sturdy and dry and meant to be dunked, like say in this beef chili. Serve it with this hot honey butter. See more Super Bowl recipes here.

INGREDIENTS

2½ cups coarse-grind cornmeal

1¼ teaspoons baking soda

1¼ teaspoons kosher salt

1 large egg

1⅔ cups buttermilk

2 tablespoons bacon fat, lard, or unsalted butter

Hot Honey Butter (for serving)

Special Equipment

A 10-inch-diameter cast-iron skillet

RECIPE PREPARATION Preheat oven to 375°. Set dry skillet over low heat to heat while you make the batter. Whisk cornmeal, baking soda, and salt in a medium bowl....
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11 Jan

Sanity-Saving Poached Chicken And Rice For When Life Is Just Too G-D Loud

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There are a lot of specific things I look for in a recipe by the time January rolls around. I want food that soothes, dishes that are direct (and, ideally, delicious) correctives to the excesses and extremities of the season. After consuming my body weight in punch and pigs in a blanket during the holidays, I want food that feels, if not "healthy," at least "clean." After dragging my bundled and be-coated body through the frigid streets of New York, I need something warming, dishes that bring my internal temperature back to equilibrium. But there's a third thing I'm looking for this time of year that has almost nothing to do with the food I'm going to put in my body and everything to do...
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10 Jan

Slow-Cooked White Fish With Charred Cabbage

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Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

INGREDIENTS

12 ounces skinless, boneless firm white fish fillets (such as halibut or cod)

3 tablespoons extra-virgin olive oil, divided, plus more for drizzling

1 grapefruit

Kosher salt

¼ medium head of green cabbage (about 10 ounces)

⅓ cup torn mint

Freshly ground black pepper

RECIPE PREPARATION Preheat oven to 325°. Rub fish with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Using a microplane, finely grate grapefruit directly over fish 2–3 times so each fillet is seasoned with a bit of zest; season with salt. Bake fish until flesh is...
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9 Jan

Hart’s In Brooklyn, NY

Top 50 - harts - clam toast
A super-tasty, postage-stamp-size escape in Brooklyn. GO HERE: for chef Nick Perkins’ down-to-earth but beautiful Mediterranean-leaning food. He does wonders with fish and local vegetables, making you question how food so simple could be so dang good. ORDER THE: crazy-tasty clam toast, with pooling broth beneath She Wolf sourdough bread and pile of bivalves; the lamb burger (with anchovies, even if those aren’t usually your thing); some olive oil cake to finish the night. THE VIBE IS: EXTRA cozy. With only 30 seats, including a big communal table, you’re sitting close to your neighbors—in a good way. A backlit five-seat bar with a window into the small no-gas kitchen is the centerpiece of the minimally decorated space. THE WINE: is curated by beverage director and manager Nialls Fallon. It’s all natural and always changing. Feeling lost? Put yourself in his—or his staff’s—hands. GETTING IN: really depends on...
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8 Jan

Coconut-Chocolate Mousse

coconut-chocolate-mousse

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

INGREDIENTS

2 5-ounce cans coconut cream, chilled

7 ounces semisweet chocolate, coarsely chopped

½ cup strained aquafaba (from one 15-ounce can chickpeas)

¼ teaspoon cream of tartar

Kosher salt

6 tablespoons coconut or light brown sugar, divided, plus more for serving

Special Equipment

Six 4-ounce ramekins or one 7-inch ramekin

RECIPE PREPARATION Open both cans of coconut cream and poke a hole into cream with a skewer or paring knife, going down to bottom of each can. Pour out all but 2 Tbsp. of the separated coconut liquid. Heat chocolate, 2 Tbsp. coconut cream, and...
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