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Our Favorite Middle-Eastern Foods, We Welcome You

While we write about the food you love to create and eat, the world has erupted in opinionated reactions to President Trump’s executive order on immigration that bans anyone from

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Oh, the Many Ways We Love Étouffée

Literally translated, étouffée means to smother or suffocate. That might sound scary in a murder-by-pillow or mother-in-law-with-no-boundaries kinda way, but when it comes to food, no. That sounds dreamy.

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Have a Ball: Spherical Food We Love

New Year’s Eve parties are made for appetizers. Even New Year’s Day brunches welcome finger food. We don’t know why we love ball-shaped food in this category so much, but

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Beyond the Sauce: 11 Ways to Use Cranberries

There’s no need to resort to the sauce when you find yourself with a bag full of fresh cranberries to get rid of.  When you’re tired of the tart, ruby-colored

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18 Great Thanksgiving Desserts That Aren’t Pie

When the usual pie lineup feels boring and uninspired for your Thanksgiving dessert repertoire, you’ve got to make a change. We’re not saying eliminate the classics altogether, but consider tossing

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Go Beyond the Grill: 15 Ways to Gourmet Up Your End of Summer

Quick! Squeeze in some more summer sweetness — something delicious, outdoors, and wonderful. Make the most of these warm sunny days while they last. Invite some friends over. Cook something.

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How We Made the Turducken of Cheese Balls

Here’s how we made The Turducken of Cheese Balls: a layer of cheese stuffed inside another layer of cheese stuffed inside another layer of cheese. It was more challenging than

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Brown Butter Chocolate Chip Cookies for the Forgetful Baker

If a cookie recipe calls for softened butter, I’m out of there. Who thinks, “I’m going to bake in four hours,” and remembers to take the butter out of the

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SF Food Wars Bread Bake-Off

Yeast affliction strikes!

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Vegan Cassoulet

A recipe inspired by a restaurant dish.

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WTF: Hot Chocolate Maker?

You'd have to use it a LOT to justify the price tag.

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Make Your Own Lox

What I want to make in 2010.

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Purple Cabbage Necco Wafers

No more artificial colors or flavors in the old-fashioned candy.

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Candy Corn Riffs for Grannies and Stoners

Who doesn’t love that damn candy?

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Ice Cream or Paint?

The Cheese or Font quiz gets some competition.

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Jean-Georges Makes Spices Comfy

Cooking with Famous Chefs at The New York Culinary Experience

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Is Expensive Chocolate Better?

Why some confections cost more than others.

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Nat!onal P;unctuat!on D@y Baking” Contest…

Exclaim your love with flour, water, sugar.

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Barley-Honey Lollipops and Deviled Eggs from Hell

Photos from Greenpoint Food and New Amsterdam markets

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Doughnut Moonshine

Photographer Bill Owens’s latest project.

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Cheesesteak on a Tiny Waffle

The Brooklyn Cheese Experiment.

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