The Editors

Filters

Sort by date

Content Type

Just-a-Bite of Almond Fruitcake

For anyone who has ever said “a little fruitcake goes a long way” – even when it’s spectacular – this recipe will ring your Holiday bell. Just promise you’ll use real dried fruit, not the pre-candied stuff. After baking a quick, gluten-free loaf, all you have to do is bust it up (rewarding for would-be haters!), roll the crumble into balls, and coat them in powdered sugar. Fans won’t be able to eat just one.

By The Editors Published November 12, 2024

Almond “Macarons” with Honey Buttercream

Natural almond flour means the skins are still on the nuts — they’re not blanched first. The resulting texture of the flour is a lot like finely ground almonds — which it is! — making it perfect for macarons. Well, sort of. These shortcut cookies are easier than the French classics, but still sandwich-able with a little honey frosting (or topped with a smear) for a festive Holiday spin or fancy everyday cookie.

By The Editors Published November 12, 2024

Crispy Chorizo and Tomato Over Silken Tofu

Silken tofu is almost like a savory pudding and so makes a great recipe base. Traditional Chinese recipes involve topping a block of the silken tofu with a soy-based sauce and preserved thousand-year eggs, or just soy sauce and scallions.

In Japan, hiyayakko (cold tofu) is garnished with shiso and served chilled, a refreshing dish for warm days. In this recipe, I heap crispy ground chorizo, bathed in a gravy made from caramelized tomato paste, over the chilled silken tofu. The dish features contrasting textures and flavors: crispy versus silky and spicy versus creamy. – Betty Liu

By The Editors Published November 7, 2024

Everything-Bagel and Lox Strata

This mouthwatering strata is basically bagels, lox, and cream cheese in casserole form. – Al Roker’s Recipes to Live By

By The Editors Published November 6, 2024

Miso-Braised Eggs with Shallots

This dish stars hard-cooked eggs in a sweet and tangy miso braising liquid. I love how simple yet full of flavor it is. It was inspired by my go-to comfort food when I was growing up, red-braised pork belly, in which the eggs that were always included were a favorite and divided quickly among us. – Betty Liu

By The Editors Published November 5, 2024
cherries

Stewed Cherries, Sweet Or Savory

Here’s a simple treat: Go sweet and it’s like cherry pie without the crust. Veer savory, and it’s a lovely sauce for chicken or duck or any kind of game bird, pork, lamb, or juicy and rich steak. To make it savory, use stock or wine and add sugar just to taste, especially if you’re using sour cherries; to make it sweet, use wine or water and add as much sugar as you like.

By The Editors Published November 3, 2024

Salmoriglio: Lemon and garlic dressing

Salmoriglio is an all-purpose summery dressing. We use it in several recipes throughout this book, as a marinade and as a vinaigrette. — Via Carota

By The Editors Published October 29, 2024

Carote: Roasted carrots, spiced yogurt, and pistachios

This roasted carrot dish has been a favorite since we opened, and we don’t dare take it off the menu. We add a crunch of pistachios and cumin, not traditionally Italian— this is Jody’s tweak. — Via Carota

By The Editors Published October 29, 2024

A Very Special Giveaway!

We’re lucky to have really good friends who do great things in the food world, and because of those friends, we’re able to offer up our best giveaway yet!

By The Editors Published October 28, 2024

Wild Greens and Cheese Pap

The local name for this dish is pap. I have added a twist with wild spinach (morogo) and a local Ghanaian cheese called wagashi that I was introduced to through my travels. The cheese makes the dish creamier and earthier with a hint of tanginess. Serve in a big bowl with beef stew.

Corn is an affordable staple ingredient in South Africa. We grow it in the mountains of Kwazulu Natal, where everything—from the livestock to the crops—is sustainable. The rainy climate there is great for crops like corn. – The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa

By The Editors Published October 23, 2024

Everything Bars

Fudge and cookies, together at last in these gooey and chewy bars. “Everything” in the name means they’re loaded with chocolate chips, coconut, dates, and nuts. If that sounds like too much, check out the variations for “nothing” and “something” bars that follow the recipe. All three come together in one bowl and are made with hearty whole wheat flour.

By The Editors Published October 21, 2024

Peanut Butter Porridge with Fruit

When I was growing up, peanut butter was always around me, and my mom made it from scratch. She would buy fresh peanuts, pound them, and make fresh peanut butter. The long process was worth it because the whole family would enjoy it, even my baby siblings—in Zambia, babies are fed peanut butter porridge in infancy. Although not typically eaten as a dessert, I made this version to enjoy after a meal. – The Contemporary African Kitchen

By The Editors Published October 21, 2024

What’s Mark Been Reading and Cooking?

Cooking pasta IN tomato sauce, reading about how junk food is made, and celebrating a museum that showcases food in all its forms.

By The Editors Published October 9, 2024

15-Minute Fried Herbed Chicken

This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.

By The Editors Published October 7, 2024

Crab Casserole

On special holidays like Thanksgiving and Christmas, there is almost always a casserole dish filled with this flavorful medley of crab and noodles at our dinner table. And on Mother’s Day, my children make this dish so I don’t have to cook. Fresh crabmeat is best here, but canned will work just as well. – Emily Meggett

By The Editors Published October 4, 2024

Shrimp Rice

Shrimp rice is a very simple dish to make, but it packs the flavor. When you cut your bacon, the slices should be no bigger than a fingertip, and you want your onions chopped fine. – Emily Meggett

By The Editors Published October 4, 2024

Fried Shrimp the Lowcountry Way

If you go to one of these restaurants in the city, they have fried shrimp on the menu. But the fried shrimp they give you aren’t the real fried shrimp, the good fried shrimp. They are tiny shrimp, dipped in heavy batter, and are mostly just a lot of bread with little taste of seafood. Not my shrimp. – Emily Meggett

By The Editors Published October 4, 2024

“Poule Nan Sos” – Stewed Chicken in Creole Sauce

“There are so many underlying flavors being developed throughout the process that it makes this simple stewed chicken dish seem so bold and complex,” said Chef Viaud. “We often eat this stewed chicken with rice, such as Diri Kole.”

By The Editors Published October 2, 2024

“Epis” – Haitian Spice and Marinade

This mixture provides the flavor base for most traditional Haitian savory dishes; it lends its deep flavor to all three of the recipes below. You can vary the amount of habanero pepper according to your taste for heat.

By The Editors Published October 2, 2024

“Diri Kole” – Rice and Beans

“Diri Kole is the national rice dish of Haiti,” says Chef Viaud. “It is often eaten alongside Poule Nan Sos, along with twice-fried plantains called Banan Peze and our spicy cabbage slaw known as pikliz.”

By The Editors Published October 2, 2024