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On Our Minds and in Our Carts: An Emulsification Success Story

GOOD peaches, a sandwich that will satisfy your bánh mì craving, and an emulsification success story.

By The Editors Published June 26, 2026

On Our Minds and in Our Carts: Crispy Potato Salad

A fitting tribute to a food hero, a careful selection of useful recipes, free croissants, and what to do about your hooch-y starter.

By The Editors Published June 19, 2026

Crispy Potato Salad

When I was a child, potato salad was one of the few things I had to eat fresh while it was still warm. As soon as my mama finished adding the seasonings, I wanted a bowl because I wasn’t a fan of cold potato salad. Now, as an adult, I can eat cold potato salad, but I just prefer it to have some crunch or for it to be on the chunky side, so crispy potato salad was the perfect combo! One day, I cooked roasted potatoes and ate a few crispy ones and thought about a coating being on it but with a mayo richness, and that’s when I had the idea to try it as a chunky potato salad! I added carrots because I love a raw cold crunch, like crisp lettuce or cold veggies. The best part is that this salad holds some of the firmness when it cools, and it’s still delicious! Let me tell you, the shredded carrots are optional, but will blow your mind altogether! – Toya Boudy

By The Editors Published June 19, 2026

African Spinach Stew

Spinach is a sign of strength, resourcefulness, and its connection to earth. It’s a humble and grounding meal that can heal the body as well. All those things you need when starting over from any point; in fact, it’s one of your greatest needs! I cooked this and I immediately thought of my daddy; the bold flavors go perfectly with smoked meats. I sent him a container and he immediately called and said how he loved it and how the flavor was crazy! – Toya Boudy

By The Editors Published June 19, 2026

Plain Cake

Malinda Russell wrote down a recipe for plain cake back in 1866, when she was the first known Black woman to publish a cookbook in this country. What I love about it is how it’s just the basics, but still full of meaning. When I bake this cake, I think of how she didn’t just write recipes, she left a piece of herself in those pages. It reminds me that even the simplest cake can carry a story and a whole lot of history with it. – Toya Boudy

By The Editors Published June 19, 2026

Homestyle White Beans

I’m a bean-­any-­way-­you-­cook-­them type of girl, and I’m a sucker for a good pot of white beans. For some reason, I don’t want fried chicken with white beans; I want baked chicken or ham. It just feels like the right thing to do. To me, white beans have a smoother and softer taste, almost heartwarming. You can eat them with rice, but recently, I cooked and ate them alone in a bowl when it was cold outside. My advice would be to fill a quart-­size freezer bag with cooked beans, and freeze it for a go-to meal in the future. – Toya Boudy

By The Editors Published June 19, 2026

Oyster Dip

Let me tell you this ahead of time: You need discipline when making this, or you need to make double. It’s that good! It is a cute, quick appetizer that’s perfect for a dinner where you want to leave an impression but you don’t want to work that hard. This dip has never failed me; you can actually put a teaspoon of it on a cracker with chopped green onion and call it a day! – Toya Boudy

By The Editors Published June 19, 2026

Mini Crawfish Pies

In New Orleans, there’s nothing more exciting than walking up to the food table and seeing mini crawfish pies! It’s a homestyle New Orleans delicacy: crawfish with a creamy light gravy, sautéed seasonings, and a buttered crust. It’s the best three to four bites of YO LIFE. I think the mini pies are the best bet, because you get the most servings and you get to freeze them if you make too many! Pop them in the oven to reheat, and joy is born again! – Toya Boudy

By The Editors Published June 19, 2026

On Our Minds and in Our Carts

A correction to a delicious candy recipe, vegetables that freeze when you don’t want them to, Mark’s books for cheap, and Kate’s latest tinned obsession.

By The Editors Published June 5, 2026

Our Friday Emails Are Gonna Look Different

Fridays have, for a while now, been reserved for either ​your questions/our answers​ or for ​our recommendations​. But we weren’t feeling inspired by either as a standalone—it all felt too prescriptive. So here’s what we’re doing instead.

By The Editors Published May 29, 2026

Chocolate Malta Cake

We’ve all seen our fair share of chocolate sweets and bakes infused with coffee. But have you ever heard about, let alone taste, what happens when you give malta a try instead? Bitter, sweet, rich, hoppy, and amazingly elevated. – Paola Velez

By The Editors Published May 27, 2026

PB&J Pots de Crème

Pot de crème is a fancy French term for “pudding,” which is an ideal vehicle for the very American flavors of a PB&J. In this case, it’s guava jelly, because #caribbean. – Paola Velez

By The Editors Published May 27, 2026

The Lemon Cookie

They call me the cookie lady. The kids in my family do, at least, because they’ve come to expect that I’ll show up with a big batch of these soft and fluffy delicias every time there’s a holiday gathering. I am always happy to oblige. Think of these as a cross between a sugar cookie and extra-sour lemonade. – Paola Velez

By The Editors Published May 27, 2026

Question Mark: Am I Ruining My Pans?

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: warped pans, buckwhat confusion, and the best ways to support farmers.

By The Editors Published May 22, 2026

A Q&A with Mark and Kate

We’re interrupting our regular Friday programming to share a Q&A that Mark and Kate did with the writer and chef ​Aliza J. Sokolow​, who has been ​a guest on Food with Mark Bittman​ a couple of times and has become a pal of Kate’s.

By The Editors Published May 8, 2026

Things We Like: Stuff for Moms (Or Anyone!)

Welcome to our biweekly roundup of our favorite things. We’ll only ever recommend things that we personally have tried and enjoyed. This week: glasses for gifting, an unfussy cookbook, flowers and plants, and more.

By The Editors Published May 1, 2026

Artichoke and Bean Salad

A can of beans, some jarred artichokes, good olive oil—this is assembly rather than cooking, but it transports me straight to long summer lunches in Europe, even if all the ingredients came from my pantry. Make it your own with whatever treasures you have on hand: garlic confit, cured lemons, some pickles. It’s perfect as a side dish but substantial and nutritious enough for a solo dinner eaten straight from the bowl. – Mélanie Masarin

By The Editors Published May 1, 2026

Here’s Exactly Why You Should Care About Perennial Foods

Perennials, roughly speaking, are plants that live for more than one year. You might have even eaten some perennial foods today: Tree nuts and tree fruits are obvious ones, but grass-finished meat raised on perennial pasture might be a candidate for this designation as well. What these foods all have in common is that they come from farms where plants stay in the ground for multiple seasons. Which means their roots can go to work.

By The Editors Published April 29, 2026

Chocolate-Cherry Bonbons from How to Cook Everything Kids

Proof that yes, you can make candy! The only reason this recipe is marked “Intermediate” is for the food processor. Other than that, you won’t believe how easy these are.

CORRECTION NOTE: Eating raw flour is now considered a potential food safety risk. The original recipe in How to Cook Everything Kids (on page 300) has been updated to omit the uncooked flour and replace it with the same amount of extra powdered sugar. This is the revised recipe.

By The Editors Published April 28, 2026

Shoyu Chicken

Shoyu chicken is the king of the Hawai‘i potluck. As they say in fantasy football, it’s got a high floor as a dish—and I’d say a high ceiling, too. No one will ever complain if you bring even mediocre shoyu chicken to a party, but if you show up with this succulent version that makes everyone mop their plate and go back for thirds, you’re guaranteed high praise. An easy way to think of shoyu chicken is as a slowly simmered, almost poached, version of teriyaki—there are some differences, of course, but the combination of flavors is similar. And since I believe it’s easier to simmer something than grill it, this is the can’t-mess-up chicken recipe I would give first to any burgeoning home cook. You can even use a slow cooker to set it and forget it. – Sheldon Simeon

By The Editors Published April 22, 2026