There's a reason why these meatballs have a permanent place on the menu at Marcus Samuelsson's Harlem hotspot, Red Rooster, and why they get mentioned in nearly every review of the place: his grandmother was on to something. In an act of kindness, he shares the recipe—her recipe—in his new cookbook, Marcus Off Duty, and it's a winner.
Curry paste is good for plenty more than making curry. Chefs around the country tell us how they use it for Mexican sauces, steamed fish, a coconut dessert, and more.
Having the girls over for a weekend dinner, or a long catch-up session, or a Bachelor marathon? (Hey, no judgement.) Have a dinner on-hand that's as simple as it is indulgent.
This month, we ate ridiculously good gelato in Rome, fresh scallops in Oslo, and a stellar apple tart in New Jersey.
Today, candy corn is Halloween's Rodney Dangerfield. But as someone who earnestly loves the stuff, I think it's worth taking a moment to consider just how much we owe those humble kernels.
For the most part, the best way to proceed in the kitchen is carefully and deliberately. But there are times when you need to get a big job done, and fast. Or maybe you just want to show off a little pro-style flair to impress your friends (we don't judge). Regardless of your reason, here's a technique for just such occasions: cracking eggs one-handed. We break it (and plenty of eggs) down.
Loosely based on Middle Eastern tabbouleh salad, this easy make-ahead salad combines grape tomatoes (sweet and ripe any time of year) with cucumber, parsley, mint, and quinoa for a bright and refreshing make-ahead salad that's hearty enough to serve as a light meal.
Perks of Faith Durand's job at The Kitchn include a nonstop flow of new cookbooks to check out—more volumes than most of us can find space for. But how do you cull the keepers from the pack?
Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl.
This year, throw a Halloween cocktail party. We've got some spooky recipe ideas for you, but all you really need to get the party started is something to drink, like a bottle of crisp, refreshing Casal Garcia Vinho Verde.
As the weather chills, and what you eat becomes more indulgent, so can what you drink. These beers can bring out harmonies in food flavors, tame spice, cut through richness, and cleanse your palate, all matching the intensity of anything on your plate.
For years I used to do it the way you're probably doing it now: by painstakingly trying to cut big chunks of meat into smaller pieces with the aid of a wooden spoon. It's tedious, time consuming work that doesn't even deliver the best end results. These days, I turn to a different tool: the potato masher.
On the one hand, this is a cream of broccoli soup—because it's creamy and has broccoli. Yet it has no cream, and the broccoli flavor is deeper, thanks to roasting instead of blanching. A splash of buttermilk adds brightness, while a garnish of spiced roasted pepitas plays off the roasted broccoli flavor.
Perhaps you buy your candy in bulk and have far too much leftover after the holiday. Maybe you're throwing a Halloween bash and need a showstopper to feed a crowd. Or you're just feeling gluttonous. No judgments here. Be warned, though: this is the ice cream cake to end all ice cream cakes.
While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.
In the Lehigh Valley, which forms a right angle north of Philly and west of New York City by about 60 miles, the question isn't Pat's or Geno's, or even "wiz wit?" (as in, Cheese Whiz with onions). It's about a sauce you won't find anywhere else and its confounding origins. I'm not talking about a sauce comprised of that processed cheese-related product. I'm talking about the default inclusion of a tangy red, tomato-based sauce in cheesesteaks everywhere you go.
Brownies are hard to mess up, but the truly great ones combine a generous helping of chocolate with a dense, satisfying bite. These brownies from Baked Occasions have both, with a sweetly spiced pumpkin cheesecake swirl that makes them even more satisfying, and seasonally appropriate.
If you're of the 'judge a chef by his soup' mindset, this vibrant bowlful from Marcus Samuelsson's new cookbook, Marcus Off Duty, should earn him some high points. Bright as the autumn sun and perfect for a cold day, the warm earthiness of the parsnips and vaguely floral sunchokes fills your mouth at first slurp.
Whether you're hosting a Halloween costume party or just sticking around the house handing out Kit-Kats, October 31st calls for a cocktail or two.
You could say I've been on a bit of a chickpea kick recently, but only because they're so easy to love! They make the kind of dishes that are not just delicious when first thrown together, but actually improve with time. It's really the ideal food for a packed lunch, whether it's at school, the office, or on the road. This version combines chickpeas with grated carrots, pumpkin seeds, and plenty of dill.
A couple of weeks back a friend of mine asked how to poach a large number of eggs for a brunch party. Here's a secret: When poaching eggs, you don't have to cook them to-order. In fact, you can poach them up to five days in advance with no loss in quality. Not only that, but it takes just 2 minutes and zero skill to take those eggs from fridge-cold to ready-to-serve once brunch begins. Here's how it's done.
Tacos may not seem like the kind of food that you should assemble an hour before eating, which is why I've never thought of them as a particularly good potluck dish. But that's because, until recently, I'd never encountered tacos de canasta, a special variety of taco sold by bicycle vendors in Mexico that are made in advance and get better as they sit. This is the potluck taco you've been waiting for.