To top
20 Oct

Cheesy Slice-And-Bake Crackers

"What can I bring?" A question you've asked a thousand times, only to have your host-to-be return some version of, "Oh, just a bottle of wine!" You know why they always say that? Because they don't know that you have this cheesy crackers recipe up your sleeve. If they knew that they were talking to a Capable Adult Human who is able to throw together a batch of the easiest, crispiest, most delicious cocktail hour snack known to mankind in about an hour, they'd be singing a different tune. "Oh, won't you pleeeeease make those cheesy crackers you always make," they'd plead, "they're literally addictive." But they don't know all of that yet. Which is why next time you get invited to a dinner party—or...
Continue reading
10 Oct

Saffron, Orange, And Honey Madeleines


Saffron, Orange, And Honey Madeleines

Traditionally, madeleines are best eaten as close to coming out of the oven as possible. Here, untraditionally, we forgo all the beating and just place the ingredients in a food processor. Mixing them this way means that the resulting madeleines won’t be quite as light as those made by hand-whisking, but they’re every bit as delicate and buttery as you’d hope. We do it this way to build in a little bit of robustness, which allows them to still be eaten hours (rather than minutes) after they come out of the oven. This recipe is from Sweet, a cookbook by Yotam Ottolenghi and Helen Goh. Read their tips for making intimidating-seeming desserts at home, right this way.

Ingredients MAKES ABOUT...
Continue reading
26 Sep

I Ate Hundreds Of Bowls Of Queso And Somehow Lost 10 Pounds

Imagine if you could eat, research, and cook your favorite food every day without ever getting tired of it. Sounds like a dream, right? This was my life last year when writing, Queso! Regional Recipes for the World’s Favorite Chile-Cheese Dip. I became a full-time queso eater. For the uninitiated, chile con queso, also known as just queso, is a smooth and spicy hot cheese dip studded with chile peppers, hence the name. The most popular style of queso is Tex-Mex queso, which has a processed cheese (hello, Velveeta) base that’s used for its superior melting abilities. At home, you might also throw in a can of diced tomatoes and green chiles. While this is what most people think of when they think...
Continue reading
25 Sep

When You Need Extreme Comfort, Make This Moussaka

Photo by Alex Lau
I had just pulled my first draft of moussaka, a creamy comforting Greek casserole, out of the oven and set it down on my station in the test kitchen to cool. The smell of roasted lamb, mint, and oregano drew Chris Morocco, fellow senior food editor, over to my station. He described the moussaka of his dreams from a small mom and pop Greek restaurant in his hometown of Newton, MA, called Farm Grill and Rotisserie. They use potatoes, eggplant, and beef (no tomato). When I told him I was using lamb, eggplant and tomatoes, he game me a little side-eye. But that’s what happens with comfort food from any culture—every person, every town, every grandmother has their own version that they love. The...
Continue reading
12 Sep

Second Breakfast Is The Most Important Meal Of The Day

Perhaps you've had the kind of morning in which you only snoozed the alarm once instead of four times, you made the bed, and wow, that dress you're wearing doesn't even have any stains. You ironed it too? Now you're just overachieving. At 7:45 a.m., you sit down to your healthy breakfast of oatmeal and blueberries, and then head into the office. You get there before 9, catch up on e-mails, and go to a couple meetings. Look at you go. The clock strikes 10:47 a.m. Your stomach lets out a growl that you are positive cubicle-neighbor Megan heard. How is it possible that you are already hungry for lunch? You ate breakfast! It was healthy and filling! Never feel guilty about that stomach growl....
Continue reading
31 Aug

Chinese Beef With Broccoli Is Even Better On The Grill

In the summer, the only cooking I do at home is grilling. When I’m not working, I'm outside, thinking about what I can grill. Recently, I got into a grilled spatchcock chicken rut and wanted to do something completely different. I had some friends over a few weekends ago and wanted to throw them a little food curve ball. I took some inspiration from one of my favorite takeout meals: beef and broccoli. You know the kind: The meal is a little mushy due to sitting in the white takeout container, yet still strangely satisfying. I was happy with my test drive at home (and so were my friends), but I knew it needed a little work. So I took my notes back into...
Continue reading
9 Aug

This Eggplant Parm Is Famous For Inducing Labor

Like every other pregnant person in the history of time, I was nearing a point of pathetic desperation. At 38 weeks, and so large that I once got stuck in my bathtub, my usually rational mind grew increasingly frustrated with science and simultaneously open to old wives’ tales: Pineapples (not too ripe), power walking, raspberry leaf tea, vomit-causing castor oil smoothies—anything to (allegedly) induce labor. So by the time the late-night note arrived in my inbox, it was weird but not that weird: “Try this recipe,” wrote a Facebook friend I hadn’t seen in a decade. Attached was a snapshot of torn crumpled paper, handwritten in scrawled pencil, for Eggplant Parmesan. Her husband, as it turned out, had overheard a gaggle of moms at a Toronto coffee...
Continue reading
8 Aug

Ladurée Now Makes Macaron Ice Cream Sandwiches


National Ice Cream Sandwich Day has already come and gone, but we're okay with celebrating a made-up holiday a few days late when it involves macaron ice cream sandwiches.
Ladurée, the gourmet French bakery that now has eight US locations in New York, Los Angeles, Miami and Washington D.C., recently debuted their take on the classic summer treat which involves sandwiching ice cream between two extra-large versions of their light and flaky macaron cookies.

It's called the Macaron Glacé and Laduree has already dubbed it "the ultimate ice cream sandwich," according to their Instagram page.

Presenting our new Macaron Glacé - the ultimate ice cream sandwich! #nationalicecreamsandwichday #ladureeicecream #celebratewithladuree
Official Maison Ladurée US(@ladureeus)님의 공유 게시물님, 2017 8월 2 오후 1:01 PDT

The Macaron Glacé joins...
Continue reading
18 Jul

The Rainbow Room Is Opening The Rosé Bar Of your Dreams This Summer


Summer's favorite flavor now has a whole menu devoted to it.
The legendary Rainbow Room, set on the 65th floor of 30 Rockefeller Plaza in New York City, is offering a Rosé Bar Pop-Up for four nights this July. Beginning July 14, guests can snack on rosé-inspired treats like a champagne donut bouquet served with rosé sorbet, champagne icing, gold dust, and cotton candy ($15, above) while they sip watermelon rosé sangria ($15).

Watermelon Rosé Sangria
 / Copyright 2017 © Rainbow Room. All Rights Reserved
Watermelon Rosé Sangria / Copyright 2017 © Rainbow Room. All Rights Reserved

The Frisky Oyster is another special, featuring six raw oysters topped with rosé granita, candied grapefruit, and pink peppercorn (market price). Six rosé wines will also be available, of course, alongside rosé cocktails, cider, and champagne.

The Frisky Oyster
 / Copyright 2017 © Rainbow Room. All Rights Reserved
The Frisky Oyster / Copyright 2017 © Rainbow Room. All Rights Reserved
The pop-up is being offered on four nights...
Continue reading
13 Jul

Cauliflower “Couscous” With Dried Fruit And Almonds


We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables or meats or hearty stews like Easy Lamb Tagine with Pomegranate.

YIELDServes 6–8

ACTIVE TIME35 minutes

TOTAL TIME35 minutes


1/4 cup sliced almonds
1 medium head cauliflower (about 2 pounds), coarsely chopped
1/2 cup low-sodium vegetable or chicken broth
2 tablespoons honey
2 tablespoons olive oil
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
3/4 teaspoon paprika
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup dried currants or raisins
1/4 cup sliced dried apricots

PREPARATION Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, 8–10 minutes. Transfer to a small bowl. Wipe out skillet. Meanwhile, working in batches if...
Continue reading