Mike Diago

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This (Vegetarian) Sandwich is Delicious Beyond Its Years

It’s succulent broccoli raab, yuba (sometimes called soy skins), mashed chickpeas, and more, on a soft, short hero roll with a light, crisp exterior. After the first chomp, my whole body relaxed, as if my system had shut down to upload a new program. I wish I could eat the Yuba Verde all the time; in the meantime, I’ve experimented with making it at home.

Broccoli Raab with Garlic and Chile Flakes

Great on its own; even better on a Yuba Sandwich.

Yuba Sandwich

The best yuba sandwich I’ve made at home so far was heavily influenced by the Yuba Verde at Superiority Burger in NYC (though I recommend you go get the real thing). It combines broccoli raab, Cento cherry pepper spread, pickled carrots, mashed chickpeas, and yuba, blowtorched and marinated in a homemade Italian dressing.

One Singular Sancocho

You can eat a dish a thousand times and still be utterly ignorant of how it should really taste – until you chance upon a version prepared the right way, with the right ingredients, in the proper context.

Learning to Look Forward, With Some Help From the Elders

Discovering family, part two: Change is inevitable, but the past lives on through food and…

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Limes, Hummingbirds, and 50 Cousins

Discovering family, part one: The way it was

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María Mercedes Grubb Will Not Be Denied

Through hurricanes, earthquakes, and a pandemic — not to mention the usual restaurant-world sexism —…

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Unwinding is the Only Thing on This Menu

“This is where we’re from, this is what we do, and this is who we…

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My Appetite is a Gift, But Sometimes I Must Rein it In

A story of perseverance and a very, very hungry man

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"Flavor Comfort" is Good, But Not Every Night

Some successful attempts at getting out of my comfort zone

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The Everyday Glories of the Menú del Día

Food that soothes the soul, friendly chatter, and a place to escape

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Delores Fonda's Magic Cookie Bars

Delores Fonda’s Magic Cookie Bars

Magic Cookie Bars are a must at our Christmas table. Until last year, my grandmother, Delores Fonda, made them. She recommends eating them frozen. Indeed, they are much better that way and soft enough for whatever reason. She can’t travel or cook anymore and I asked her if we can share the recipe. She doesn’t care. I can actually picture her with her arms crossed in her chair, shrugging and saying, “I don’t care”

So, here is the recipe!

A Leisurely Mediterranean Life … in New York

Whether you take on this whole project or any of the recipe components, you’ll be…

'The Most Useful Cookbook I've Ever Had'

Summer-into-fall recipes are what’s for dinner this week

The Highs and Lows of Traveling Off the Beaten Path

A family trip to Mexico has a different impression on everyone

Tales of an Accidental Cooking Club

I didn’t mean to start one at my school. Here’s what happened when I did.

A Good Problem to Have

Putting vegetables on a pedestal

How To Build a Wood-Fire Grill

It’s not easy, but it’s beautiful and worth it