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...
After all of our cheerleading of goat last week, we had a little laugh when we woke up to The New York Times dining section's top article: "How I Learned to Love Goat Meat." We'd love to call ourse...
Whether you eat meat or not, heirloom beans are one thing we should all be able to agree on. Heirloom beans, thanks in part to the phenomenally popular beans of Rancho Gordo, have seen an enormous ren...
There's a lot of sweet in today's Times roundup. First up are whoopie pies. We've written about them before and even wondered if they'd be the new cupcake. Well, they're apparently sweeping the countr...
The premise of the Recipe Redux column in The New York Times Magazine is that a chef tackles an old, dusty recipe from the newspaper's archives and creates something similar, but with more bells an...
It's easy for the Obamas to eat fresh vegetables at home; they have a White House chef catering to their every whim. But Michelle Obama is tackling healthy eating as part of her agenda, and she's push...
Cube steak, which can be one of several cuts of meat (or a combination) that's been rolled through a tenderizer, has a bad reputation. But some people are nostalgic for dishes from their childhoods, l...
We've known for some time that Brooklyn has a growing number of artisan food producers. Space is cheaper, for one thing, but there's also a passionate community that is welcoming locally made cheese, ...
A meat pie, with its rich gravy, tender chunks of beef, and buttery crust, sounds like heaven when it's cold out (and, for us, it still is). This week's New York Times Magazine has an article about tr...
This would make a beautiful presentation for a weekend brunch. Bittman writes the lead article in today's New York Times Dining section, arguing for savory whole grain dishes to start the day. Otherwi...
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