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Zester Daily
Zester Daily is an award-winning online publication produced by an international collection of experienced journalists, food writers and wine experts. Following our individual areas of interest and expertise, Zester's network of contributors searches the globe for stories that matter to our food-obsessed culture. We offer enthusiasts breaking news, feature articles, unique recipes, editorials, cartoons, videos, social media, and a weekly soapbox, which is a provocative—often controversial—opinion piece written by an author, chef, or industry leader.

Entries by Zester Daily

Put Down the Can Opener and Get Bold With Cranberries

(0) Comments | Posted November 8, 2013 | 7:21 AM


By Barbara Haber
Zester Daily

I have long been a devotee of cranberries as much for their history and lore as for their happy association with Thanksgiving, my favorite holiday. And they deserve to be an...

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The Best Foods to Make for Day of the Dead

(0) Comments | Posted October 30, 2013 | 9:24 AM


By Nancy Zaslavsky
Zester Daily

Modern Mexican Day of the Dead festivities stem from indigenous religions intertwined with Spanish colonial Catholicism. Dia de los Muertos is one of Mexico's most beloved holidays, where traditions...

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The Italian Secret to Cooking Pumpkins and Squash

(0) Comments | Posted October 28, 2013 | 9:44 AM


By Julia Della Croce
Zester Daily

For such a storied vegetable, the pumpkin has a dull reputation in the United States. Except for a bit of excitement around Halloween and its proverbial presence on the Thanksgiving table, it's...

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World Series Fans, What to Eat While Watching on TV

(0) Comments | Posted October 24, 2013 | 7:08 PM


By Clifford A. Wright
Zester Daily

The 2013 World Series features a matchup between the Boston Red Sox and the St. Louis Cardinals. Many of us expect to spend a bit of time in front of the TV. And...

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Good News: Caviar That's Guilt-Free -- and Delicious

(0) Comments | Posted October 21, 2013 | 8:50 AM


By Caroline J. Beck
Zester Daily

Every morning during the fall in Michigan's thumb, I watch sport fishermen skimming by in boats outfitted with everything from baited poles to fancy outriggers. They are all after the same...

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It's National Dessert Day! 5 Perfect Recipes to Make Right Now

(0) Comments | Posted October 14, 2013 | 8:48 AM

From Zester Daily contributors


This Frozen Mineola Soufflé from Elaine Corn is a make-ahead dish that's easy to store in the freezer, then withdraw at the end of a dinner party, ready to go. Decorate...

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What to Make With a Korean Griddle: Perfect Sautes

(1) Comments | Posted October 11, 2013 | 9:34 AM


By David Latt
Zester Daily

With the outdoor barbecue mothballed for the season, cooks might think the joy of food caramelized by intense heat has to wait until summer. But maybe not. A chance discovery in a Korean restaurant...

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Don't Be So Bitter! How to Make Perfect Rapini

(1) Comments | Posted October 10, 2013 | 8:53 AM


By Julia Della Croce
Zester Daily

Cime di rapa (turnip tops), broccoli di rapa, broccoletti di rapa, and rape (räp' - eh), are Italian names for what Americans dub broccoli rabe, or raab. Because the cruciferous vegetable (Brassica rapa...

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Berry-Citrus Salsa Created by a Mexican Legend

(0) Comments | Posted October 4, 2013 | 6:58 AM

By Nancy Zaslavsky

I learned how to make radiant blackberry-citrus table salsa 20 years ago in the mountains of Michoacán, due west of Mexico City. The late José Cacho, a tireless advocate of the state and force behind the restoration of the pueblo...

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The Secret to Making the Ultimate Chocolate Gelato

(0) Comments | Posted September 30, 2013 | 11:41 AM


By Caroline J. Beck

This past summer, I was overcome by the latest trend to turn just about anything into a frozen edible. From Bloody Mary popsicles at brunch to Saffron Courvoisier granita for a dinner finale, sassy sorbets were all intriguingly laced with...

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How to Make Perfect Moon Cakes for Chinese Mid-Autumn Festival

(0) Comments | Posted September 19, 2013 | 10:34 AM


By Carolyn Phillips

This moon-cake recipe is Cantonese on the surface, but it envelops a Suzhou-style crunchy nut and fruit center. It was adapted from the repertoire of renowned Sichuanese chef Chen Kenmin. (His son, Chen Ken'ichi, later gained fame as "Iron Chef Chinese"...

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Tapenade and Farro Are the Perfect Meet-Up

(0) Comments | Posted September 18, 2013 | 1:40 PM


By David Latt

Salty, fragrant tapenade and chewy, nutty farro -- an heirloom grain now favored in salads and side dishes -- are unlikely partners. Tossed together in an easy-to-prepare dish, they surprise with a cascade of textures and flavors.

Inquisitive cooks looking to...

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Want a Better Food System? Then Get Your Hands Dirty

(0) Comments | Posted September 16, 2013 | 10:15 AM

By Brad Jones


I set out this summer curious as to how our food is produced and in search of the people producing it. Armed with a little money generously donated to our cause and a whole lot of enthusiasm, my colleague Chris Maggiolo...

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How to Make Perfect Paella Every Time

(0) Comments | Posted September 12, 2013 | 9:41 AM

By Martha Rose Shulman


I was so saddened by the recent death of food writer Penelope Casas. I never met her, but I've long depended on her work for my own research. Her first cookbook, The Foods & Wines of Spain, was published in...

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6 Tips to Choosing the Perfect Olive Oil

(9) Comments | Posted September 5, 2013 | 10:47 AM

By Elaine Corn


Have you ever wondered what exactly you're getting when you purchase a bottle of olive oil? Extra virgin? Pure?

"Pure," explains Dan Flynn of the University of California Davis Olive Center, "which is such a great word from a marketing standpoint,...

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Just in Time for Rosh Hashana: Brisket With a Perfect Sauce

(0) Comments | Posted September 3, 2013 | 10:18 AM


By Elaine Corn

When brisket is served on a special occasion, it had better be special.

I'm not talking everyday barbecued brisket, but an entire brisket made as the centerpiece for a traditional Jewish New Year meal when a family is of Eastern European...

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Don't Give up Pesto Over Pine Nut Shortage. Use Pistachios Instead

(0) Comments | Posted August 26, 2013 | 10:38 AM

By Julia della Croce

The basil in my garden is young and tender now, its leaves beckoning to be made into a pesto. Pesto, from the Italian pestare, to pound something, is a sauce made of ingredients that are crushed, traditionally with a hardwood pestle in an unpolished mortar of...

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The Best Pancake You've Never Had: Ricotta and Fresh Berries

(1) Comments | Posted August 22, 2013 | 9:11 AM

By Nancy Harmon Jenkins

2013-08-20-RicottaPancakes.MyDailyMorsel.jpgStrawberries! How do I love ye? Let me count the ways: strawberry shortcake, strawberry jam, strawberry pie, strawberry ice cream, strawberries and cream, strawberries and prosecco, strawberries and genuine aceto balsamico tradizionale di Modena, or...

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Don't Get Hung Up on Terroir -- It's Just a Feel-Good Myth

(11) Comments | Posted June 27, 2013 | 4:13 PM


By Paul Lukacs

Myths are fictional stories that satisfy shared desires. In the contemporary world of wine, the most pervasive myth is that of terroir, the story of how a wine's essential identity, comes from where...

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MoMA Inspires Chef's Works of Art

(0) Comments | Posted June 24, 2013 | 1:23 PM


By David Latt

Looking ahead to hot days when meals must be light and flavorful, home cooks and restaurant chefs alike want light and flavorful dishes to put on the table. One dish perfect for the summer is tuna...

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