Inspired by Mark Bittman's treatment of kasha varnishkes in yesterday's Times, I decided to give it a whirl for tomorrow night. I happen to have some duck fat on hand, and was thinking of substituting it for the traditional schmaltz. Good idea?
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.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.