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14 Dec

Pasta Flyer Wants To Start The Next Fast-Casual Lunch Trend

Mark Ladner has one goal: to make me a bowl of al dente pasta in under three minutes. Three minutes is a comically short window, but he’s determined. He plunges his index finger into a 205° pot, then lifts it to his mouth to test the salt levels. In approval, he dunks a pre-portioned knot of pasta into the water. Thirty seconds later, a timer beeps, and perfectly al dente fusilli emerges. Also, it’s organic. We’re at Pasta Flyer, the streamlined Greenwich Village restaurant that Ladner opened with partner Nastassia Lopez after a long stint helming fine-dining icon Del Posto. Everything is pre-portioned; everything is timed. It’s an exacting ballet and the key to Pasta Flyer’s mission: $7 bowls of pasta, prepared fresh with sauce and toppings,...
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12 Dec

Have You Ever Had Real Cream Of Mushroom Soup?

Sometimes you need a break from the craziness of this modern age, which is why we're celebrating nostalgic foods this week at When I hear "cream of mushroom," I think canned soup and casseroles. Almost every casserole my mom made had some form of "cream of" soup in it (and sometimes multiple types). But condensed, gloppy soup is notwhat cream of mushroom should be, and senior food editor Rick Martinezis here to prove that. Let me back up: This is actually creamy mushroom soup, which is meant to be eaten as an appetizer or main course (depending on your level of hunger and fanciness; I don't make three-course meals at home on the reg). It's made with a mix of mushrooms, each of which adds nuance and dimension, Martinez says....
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7 Dec

Lazy Squash Soup Is Made For Rent Week

Laziness is one of my favorite human qualities. Sloth inspires innovation, even more so than ambition if you ask me. It’s a beautiful, beautiful thing. Seriously: Truly great advancements in our society have come from the desire to do as little work as possible. Henry Ford was tired of walking. Grace Hopper invented computer programming because mental math is hard. Edison invented the phonograph because he got tired of singing songs every time he wanted to hear music (not confirmed), and whoever invented The Clapper was tired of walking six feet to the light switch. The drive-thru. The microwave. Those self-lacing shoes from Back to The Future. Laziness produces greatness. And laziness produced this squash soup. Yeah, squash soup. Laziness has touched the culinary world too,...
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30 Nov

This Cheese-Filled Pumpkin Is Fondue x1000

Once the temperature dips below 40 degrees and a significant layer of red-gold leaves litter the ground, the texts from my friends trickle in. "Cheese pumpkin?!" one writes. "Hey, it's been a while. Let's get together!" says another. "Remember that cheese pumpkin you made that one time? Could you send me the recipe?" writes a friend who lives in Atlanta. Like Linus in the Peanuts comic strip, the mere mention of this great pumpkin, a whole roasted, burnished gourd filled to the brim with bubbly cheese and broth-cream soaked bread, inspires frenzied delight. My friends wait for it every year. For one, the thing is super impressive looking. Who else has dared to roast an entire pumpkin this month? I’d venture to say very few....
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28 Nov

Ginger Scallion Ramen Noodles


4 servings
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.


1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)

1 small shallot, finely chopped

4 garlic cloves, finely chopped

1 large bunch of scallions, very thinly sliced (about 1½ cups), divided

¾ cup grapeseed or other neutral oil

2 tablespoons low-sodium soy sauce

2 teaspoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

½ teaspoon sugar

Kosher salt, freshly ground pepper

4 5-ounce packages wavy ramen noodles, preferably fresh

Toasted sesame seeds and chili oil (for serving)

RECIPE PREPARATION Stir ginger, shallots, garlic, and two-thirds of scallions in a large bowl. Heat grapeseed oil in a small saucepan...
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23 Nov

Roasted Sweet Potatoes With Chile Yogurt And Mint


This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.


4 pounds medium sweet potatoes

2 tablespoons extra-virgin olive oil, plus more for drizzling

2½ cups plain whole-milk Greek yogurt

1 serrano chile, finely grated

2 teaspoons finely grated lemon zest

2 teaspoons fresh lemon juice

Kosher salt

2 tablespoons toasted sesame seeds

1½ cups mint leaves, torn if large

Flaky sea salt

RECIPE PREPARATION Preheat oven to 400°. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50–60 minutes. Remove from oven; increase oven temperature to 450°. Let sweet potatoes cool slightly, then tear into large pieces (including skin)—irregular pieces look best. Spread out on the same baking...
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22 Nov

These Are The Only Fresh Tomatoes We’ll Buy Out Of Season

Buying a regular ol’ tomato in January is the ultimate form of self-deprecation. You know what you’re signing up for before you even slice that out of season tomato open. You’re signing up for a pale, watery, flavorless, shitty tomato. And by doing that, you’re declaring that neither you or your dinner are going to live up to your potential. You’re better than that, and so are we. That’s why the only fresh tomatoes we’ll buy out of season are cherry tomatoes. Yes, cherry tomatoes. Not the big heirloom ones. Not grape tomatoes either. Cherry tomatoes, the variety that grow well in greenhouses, in the depths of February-inspired seasonal affective disorder. As a general rule, you’ll have better luck buying smaller tomatoes out...
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17 Nov

10 Rules For Mastering Thanksgiving Dinner, Once And For All

We think of Thanksgiving like it's the biggest game of the year—hey, when did sports metaphors ever let you down? Which is why this year we laid out the Thanksgiving pre-game rules, and the post-game strategy, but what about the feast itself? You know, the reason we're all here to begin with? We polled our staff and gathered our 10 best pieces of advice for the big meal. Actually, do bring up politics. It's 2017. Make a toast about what you're thankful for. And make your kids give one too. Never take the last roll unless you're under ten or over 65. Large-format meal? Buy large-format wine. The late-afternoon meal is superior. You can rent anything–plates, glasses, napkins. Children are about two-thirds the size of an adult, so they should have to stay at...
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8 Nov

Here’s How to Make Olivia Culpo’s Favorite Holiday Cocktail


It's almost hard to believe, but it's pretty much holiday time. It's time to throw out the pumpkins, and get ready for all things merry and bright—and, yes, that includes your drinks. From holiday parties to your parents' annual mixer, it's time to switch up your usual libations with a festive cocktail. And we got a delicious one mixed by Olivia Culpo herself.
So how did she decide her very own drink? "I like a cocktail that is light and fresh, so I’ve created my own signature holiday cocktail, the Stella Artois Cidre Sparkler, which uses rosemary and cranberries—nothing tastes more like the holidays than that!” Fair enough. Here's how to make the surprisingly simple sip.

Olivia Culpo’s Stella Artois Cidre Sparkler   To...
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3 Nov

Where To Find The Best Food And Drink In Greenville, South Carolina

Greenville, South Carolina, might not be on every epicure’s list (yet), but it’s only a matter of time. It’s currently touted as an emerging food-driven city, following in the culinary footsteps of Charleston. Greenville is a big city with a small-town feel, nestled between some of the South’s biggest players: Atlanta, Charlotte, Asheville, and the aforementioned Charleston. Mayor Knox White can be credited for bringing vibrancy downtown, along with Carl Sobocinski, president of Table 301 Restaurant Group, who has helped bring the city’s culinary scene to life. “It’s unbelievable to think that not so long ago we were the only ones in town,” says Sobocinski. “The Greenville culinary scene has evolved—rapidly—and with new spots being announced all the time, it’s...
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