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Joshua Stokes

Entries by Joshua Stokes

10 Non-Salad Radish Ideas

(2) Comments | Posted August 9, 2011 | 2:57 PM

Many people are drawn into the pretty colors of a pile of radishes. Bright firm spheres and lively tops mean you can't pass them up, but once you get home, a few are shaved into a salad, and the remaining radishes wither in the fridge.

Here are some accessible...

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7 Obscure Kitchen Tricks You Should Know

(55) Comments | Posted May 26, 2011 | 2:20 PM

These are some simple concepts to make your time in the kitchen a little easier. . .

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The Principal Pasta Principle

(5) Comments | Posted December 13, 2010 | 12:17 PM


Lately there's been a recurring question at my stands around the city: People are having problems with their pasta. I get complaints of oily pasta, puddles of watery sauce and bland concoctions. Couples approach me to settle disputes about generations of pasta practices:...

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Edible Centerpiece: Is It Possible To Eat Indian Corn?

(21) Comments | Posted November 9, 2010 | 4:50 PM

I bought this bunch of corn below the other day at the market and the vendor told me I couldn't eat it. Because, he said, "it wasn't grown to be eaten." So I politely asked if it had been treated with anything, (it wasn't) and silently vowed to prove him...

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Get That Great Chili Taste Without the Burn

(0) Comments | Posted October 19, 2010 | 12:27 PM


It's chili season, the long awaited pepper pods are like confetti on on the farm stand. But with this decoration comes a niche market of sadomasochistic consumers who will tolerate any amount of pain to experience the pleasure of the right pepper. The chocolate...

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Why Does Brown Taste So Good?

(65) Comments | Posted October 14, 2010 | 4:56 PM

Often times the goal of a cooking method or technique is to achieve a brown color. Grilling, roasting, sauteing, searing, etc. etc., all processes undertaken to give color ingredients.

Brown food tastes better; we see the color in cooked foods and subconsciously are drawn to it. Charred steak, roasted vegetables,...

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Eataly: The New Market Is Its Own Paradox (PHOTOS)

(30) Comments | Posted September 10, 2010 | 3:05 PM

Italy is where I learned to be a professional cook. If you've spent any amount of time there, you probably had a meal that made an impression. Italy has a very unique food economy. If you talk about local this and organic that it means something completely different to an...

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Accessible Heirlooms: Tips for Attainable Tomatoes

(20) Comments | Posted August 23, 2010 | 6:10 PM


Many shoppers are drawn to the bright and shiny tables of heirloom tomatoes but flee from the exorbitant price tags. Farmers have strived to bring a premium product to the market, the price reflect their hard work, but not all great tomatoes...

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The Coolest Trick for Cherry Tomatoes

(67) Comments | Posted August 23, 2010 | 3:45 PM

I almost forgot to whip out this trick before summer was over.

It's a great way to tear through a case of cherry tomatoes should the need arise. Or any similarly shaped produce for that matter, such as grapes, olives, jellybeans, etc.

For more cool tricks, check...

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The Paradox of Recipe Reading (and Writing)

(75) Comments | Posted August 2, 2010 | 3:20 PM

A recipe can be a tricky beast; one day your best friend; the next, a plate of inedible smudge. What is a recipe? Why do we have them, and what's the best approach?

In an ideal world a recipe is a template that can be recreated over and over...

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Summer's Easiest Hors D'Oeuvre

(14) Comments | Posted July 26, 2010 | 10:08 AM

Summer's backyard BBQ's and picnics have their hosts scrambling for menu ideas that coincide with the casual environment while still being dressed to impress.

One of my favorite summer treats meets all of these criteria with hardly any effort at all; a do-it-yourself...

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6 Tips for Beginning and Seasoned Cooks

(87) Comments | Posted July 9, 2010 | 9:30 AM

I hear a lot from people who want to get into cooking, but don't know where to start. In general, the question is a very broad one, and one I put a lot of thought into considering the goal of this whole operation is to help people cook more.


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Rethinking Black Pepper: Does it Really Go on Everything?

(13) Comments | Posted May 27, 2010 | 9:29 AM


Working in top kitchens around the world it has always baffled me when a renowned chef would taste something, say . . . a sauce, and confidently suggest a few twists from a pepper mill. What!?! Pepper?!?

Don't get me wrong, I...

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The Last Of The Ramps: How To Pickle Them

(29) Comments | Posted May 13, 2010 | 1:11 PM

2010-04-11-IMG_3825poor.jpgEvery year around this time a funny little thing pops up around the city, the ramp. A kind of wild leek; it has an incredible onion pizazz, with good bite and near perfect aroma.

For New Yorkers, it appears on fancy...

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Dandelions: One Man's Weed, Another Man's Salad (RECIPE)

(56) Comments | Posted May 6, 2010 | 11:40 AM


I remember living and working in Italy how prevalent food was, not only in the culture, but in nature. Edible plants seemed to be all around you. Herbs sprouted everywhere. Rosemary and sage grew by the side of the road, laurel trees (bay leaves)...

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Potted Herbs: The Gift That Keeps on Giving

(21) Comments | Posted April 12, 2010 | 10:16 AM

2010-04-08-IMG_3745poor.jpgWhen we first start to see green resurface in the farmers' markets, it usually comes to us in the form of sprouting potted plants, and not the delicious bunches of lettuce and herbs we've been holding out for all winter.

We scurry up...

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