Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
How to Make Matzoh Balls with Joyce Goldstein
Chef, author, and consultant Joyce Goldstein is a culinary hero, and she has heroic ways with matzoh balls. She suggests babying the dough, using schmaltz for chicken-y flavor, and boiling the matzoh balls for a good, long time. Try out Goldstein’s recipe for Matzoh Ball Soup.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.