Cooking / Posts Filter
  1. Homemade Vanilla Extract: A DIY Gift Idea

    Homemade vanilla extract is a snap to make and a great DIY gift for the baker in your life. Quelcy shows you how at With The Grains.

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  2. Phyllo Pie With Fennel, Mushroom, Rice, and Leeks

    With Asli’s detailed photo instructions, you too can make a lovely phyllo pie with fennel, mushrooms, rice and leeks.

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  3. Design Mom

    Designer, author, and AltSummit founder Gabrielle Blair created Design Mom in 2006; since then, she’s published thousands of posts on design and parenting, travel, food, and other topics (from the evergreen to the timely).

    Commentary
  4. Digging into the Racial Politics of ‘Ugly Delicious’

    David Chang’s Ugly Delicious explores some nuanced ideas around race and food while also reproducing some harmful cultural narratives. Media culture Ph.D. student Rachel Kuo identifies five ways she’d like the show to push further.

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  5. Seven Centuries of Bstila

    Anny Gaul, a scholar of North African and Middle Eastern culinary traditions, takes us on a deep dive through the centuries-long history of Bstila (or Pastilla), one of Morocco’s signature dishes (bonus: recipe included).

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  6. Forgetting the Madeleine

    At Longreads, Paris-based pastry chef Frances Leech reflects on taste, memory, and literature’s most famous confection: the humble madeleine, immortalized in Marcel Proust’s In Search of Lost Time.

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  7. Rewriting the Story of the Starving Armenian

    Liana Aghajanian on the food traditions of Armenian-Americans: “Having lost property, cultural heritage, and identity in addition to the millions who were killed, food became the most transportable cultural marker that could be made tangible with the right ingredients, as Armenians were forced to migrate across the world.” 

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  8. David Lebovitz’s Thanksgiving Recipe Roundup

    If you’re celebrating Thanksgiving this week, don’t finalize your menu before you check out this roundup of favorite holiday recipes by pastry chef and food-blogger extraordinaire David Lebovitz.

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  9. Roasted Autumn Vegetable Pot Pies

    We could not agree more: “there’s something about taking pastry dough and wrapping it around, partially or completely, some kind of filling that makes it simply irresistible.”

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  10. Blanched Asparagus and Crispy Parma Ham with a Rocket Pesto

    Wish to Dish’s sassy take on “ham and eggs” will leave you swooning for more.

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  11. Eating in Vietnam. Also, a Travel Companion.

    “Vietnamese food must always have balance. There is bitterness, there is sourness, there is the pain from heat, but there is also sweet. This is the goal of Vietnamese food: to have all the emotions of life in one bite.” Antonio Perez describes his culinary adventures in Vietnam with vivid, sensory details.

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  12. Rye and Tuna Patties

    A tale of two immigrants — one Indian, one German — and how a single can of tuna can nourish the body and the soul.

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  13. New Cookbook Preview from Smitten Kitchen

    “These are the recipes for the food that makes us happy.” Deb Perelman at Smitten Kitchen shares a recipe for Cacio e Pepe Potatoes Anna and talks about her new cookbook, Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites.

    Authors
  14. Why Chefs Wear White (and Sometimes Color Too)

    How did modern chefs come to wear white jackets and 12-inch-tall “toques”? It all started with Marie-Antonin Carême and Auguste Escoffier.

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  15. A Recipe for Writing Poetry

    A poem about baking and writing from Carolin Messier: “As I roll the pin / across the fifth crust / of buttery dough / to fill fluted pans from France, / my fingers itch / to grasp instead / a pencil.”

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