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Cooking

The Taste: A Unique Blend of Mentors Wins the Night

Charles Karel Bouley | Posted 03.27.2013 | TV
Charles Karel Bouley

Part The Voice and part American Idol, The Taste pits home chefs against top chefs in a competition not about presentation or flair but, well, the actual taste of the dish.

The January 28th Dinner Party

Elysabeth Alfano | Posted 03.27.2013 | Chicago
Elysabeth Alfano

The first Dinner Party of the second season is around the corner and kicks off with an incredible line-up.

Rosemary-Brined Fried Chicken

Food52 | Posted 03.27.2013 | Taste
Food52

A fried chicken that will not fail you, that is speedy enough to fit into your busy, tired, chicken-deprived lifestyle, and that is more than worth what little trouble it asks of you.

10 Winter Comfort Foods

Food52 | Posted 03.27.2013 | Taste
Food52

Let's just resolve to make some comfort food, shall we?

The 5 Best Gluten-Free Super Bowl Bites

Phoebe Lapine | Posted 03.26.2013 | Taste
Phoebe Lapine

The Super Bowl is not the most gluten-free friendly of events. But since eating salad and Kind bars might get you even more flack than cheering for the wrong team, I've put together some gluten-free Super Bowl options that are simple to make at home.

How To Make Homemade Mozzarella

Michelle Won | Posted 01.24.2013 | Taste
Michelle Won

Mozzarella is one of God's greatest creations. I recently spent some time with Chef Giulio Adriani from Forcella and watched him make mozzarella from scratch. This is his best outline of how to do it.

Get Down & Dirty With Sweet Potatoes And Yams

Food52 | Posted 03.26.2013 | Taste
Food52

Native to Central and South America, sweet potatoes are one of the oldest cultivated crops in the world -- going as far back as 8000 BC!

Game Day Recipe: Fried Avocado Tacos

Food52 | Posted 03.26.2013 | Taste
Food52

Like no taco you've ever seen, it features creamy, crispy breaded avocado at center stage, supported by a sesame cabbage slaw, cilantro-kissed crema, and simmered pinto beans.

Cooking Off The Cuff: Pork Sirloin With A Sauce Built On Faded Memory

Edward Schneider | Posted 03.26.2013 | Taste
Edward Schneider

The onion-pear sauce for this pot-roasted pork has its origins in an imprecise recollection that has been rattling around in my memory since some time in the late 1990s or very early 2000s.

In the Kitchen with Ludo

One For The Table | Posted 03.24.2013 | Taste
One For The Table

It was a bit surreal to find myself standing with Ludo Lefebvre, a top chef, and have him ask me to separate dozens and dozens for a multi-course dinner for 80 people.

10 Chili Recipes For Game Day

Food52 | Posted 03.24.2013 | Taste
Food52

There are few things as lovable -- as comforting, as forgiving, as deeply soul- and body-satisfying -- as chili in the winter.

Secrets Of California Wine Country

Tamar Lowell | Posted 03.20.2013 | Travel
Tamar Lowell

I recently went to visit a dear friend, a long time resident of Sonoma, who happens to be very plugged into the Sonoma culinary scene, and I got to see just what makes insider-Sonoma so special.

Self-Taught Chef Becomes Cooking Show Star

Bryan Cain-Jackson | Posted 03.20.2013 | Taste
Bryan Cain-Jackson

Chef Josh Marks, also known as "The seven foot Chef," is taking America by storm with his passion for the culinary arts and his ability to make food taste better and be healthier for all of us who to love to eat.

Get Down & Dirty With Dark Leafy Greens

Food52 | Posted 03.19.2013 | Taste
Food52

We're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens.

10 Warm Salads

Food52 | Posted 03.19.2013 | Taste
Food52

We're turning to warm salads this January: salads that are comforting, filling, and (bonus!) can be stretched throughout the week.

Pro Chefs. Your Kitchen.

Guy Cimbalo | Posted 03.18.2013 | Small Business
Guy Cimbalo

Kitchensurfing brings the chefs to your kitchen The home-field advantage - any bookie or stats geeks will tell you it's a real, even if they can't te...

Cooking Off the Cuff: Very Oniony-Mushroomy Soup

Edward Schneider | Posted 03.18.2013 | Taste
Edward Schneider

It was clearly an onion soup, and it was clearly a mushroom soup: All the key elements, including the sage, were there for the tasting.

Sunday Fundays: Making the End of the Week Meaningful Again

Jason Taylor | Posted 03.17.2013 | Miami
Jason Taylor

During my NFL days, my idea of Sunday Fundays -- suiting up to take on an opponent -- was much different than the current take that many Americans have. But now, the concept of Sunday Funday has taken on a whole new meaning.

7 Weekday Breakfast Recipes

Food52 | Posted 03.17.2013 | Taste
Food52

Breakfast may be the most important meal of the day, but we seldom treat it as such.

Cookbook Nirvana: The Roger Smith Cookbook Conference

Rozanne Gold | Posted 03.17.2013 | Home
Rozanne Gold

Nirvana -- a place of bliss -- is my word for a cookbook conference taking place in New York City in a few weeks. The conference's promise? A tantalizing array of panels, distinguished guests and illuminating workshops, all under one roof at the Roger Smith Hotel on Lexington Avenue.

Chicago Is Known for Its Fantastic Food. 19 Creatives Name Their Favorite Restaurants

Elysabeth Alfano | Posted 03.16.2013 | Chicago
Elysabeth Alfano

We are a city with an international reputation for award winning restaurants and chefs, consistently taking culinary creativity to the next level. With this in mind, I asked 19 artists to weigh in on their favorite restaurants and chefs.

Get Down And Dirty With Celeriac

Food52 | Posted 03.16.2013 | Taste
Food52

Covered in hairy roots and clods of dirt, it's like the hobbit of the vegetable world. Give it some time, though, and it'll pay you back: celeriac has all the mellow, vegetal flavor of celery and none of the stringy wateriness.

The Last Word: A Review of April Bloomfield's A Girl and Her Pig

Kurt Michael Friese | Posted 03.13.2013 | Home
Kurt Michael Friese

What April Bloomfield has become particularly well known for, though, is her passion for what has come to be called "nose to tail" cooking -- utilizing every possible part of the animal and leaving nothing to waste.

Easy Winter Ratatouille

Laura Kumin | Posted 03.12.2013 | Taste
Laura Kumin

I love ratatouille, a French vegetable stew typically made with garlic, yellow summer squash and/or zucchini, onions, peppers, eggplant and tomatoes.

'The Greatest Cookies Ever Ever Ever'

Janice Harper | Posted 03.12.2013 | Taste
Janice Harper

Like everything Tom Douglas touches, his most recent cookbook is fast turning to gold as bakers swoop it up to recreate a peanut butter cookie that Nora Ephron termed "the greatest cookie ever, ever, ever."