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Love and Cooking, Two Ways

How to cook for the people you love the most The “team” that runs The…

By The Editors Published June 5, 2023

Rice with Cabbage, Scrambled Eggs, and Scallions

Tender, slightly crisp stir-fried cabbage, scrambled eggs, and crunchy sharp scallions are a stellar combination, and freshly made rice gives this dish a fluffy quality that’s different from standard fried rice; I like it a lot.

By The Editors Published June 5, 2023

Super-Crisp Mediterranean Meatloaf with Balsamic

This easy meatloaf is baked in a square pan or skillet so there’s as much crust as insides. What’s better than that?

By The Editors Published June 5, 2023

How-to: Artichokes

Artichokes are always worth it, especially the precious babies, which you can trim and eat whole, leaves and all, either raw and thinly sliced for salad, or quartered and sautéed in lots of olive oil.

By The Editors Published May 6, 2023

Chopped Salad with Real Ranch Dressing

A “not so stressful” entertaining solution: buy pizza and make a big chopped salad with a game-changing homemade dressing. The secret ranch ingredient — buttermilk powder — is waiting for you in the baking aisle at the grocery store. You’ll never use the bottled stuff again.

By The Editors Published April 17, 2023
Sheldon Simeon’s Mac Salad

Sheldon Simeon’s Mac Salad

Second only to two scoops rice, mayo-rich mac salad is a cornerstone of local cuisine. No proper plate lunch is without it: a creamy and comforting side at diners, potlucks, lunch wagons, drive-ins, and picnics.

By The Editors Published April 17, 2023

The New “New Joe’s Special”

For decades, nearly every restaurant in San Francisco with Joe in its name has served a hearty ground beef and spinach hash and calls it either “Joe’s Special” or “New Joe’s Special.”

By The Editors Published April 10, 2023

Adam Gopnik’s Five C Quarantine Flan

Coconut Cinnamon Cardamom Crème Caramel

By The Editors Published March 15, 2023
Toya Boudy’s Eggs & Rice - The Bittman Project

Toya Boudy’s Eggs & Rice

Any local who grew up in the 1980s and ’90s would agree that Eggs & Rice is a quick kitchen gem. If you didn’t want to eat what was cooked, or if you didn’t feel like making a sandwich, you made Eggs & Rice.

My mom always kept a Pyrex dish filled with cooked rice because we ate a lot of meals with rice and then half the job was already done. I loved getting creative as a kid, adding green onions or cut-up pieces of luncheon meat if I was feeling fancy-schmancy. But the original is my favorite. Even now I’ll make a big pan and it’s something everyone’s always in the mood for, day or night. — Toya Boudy

By The Editors Published March 7, 2023

Vinaigrette

Try this experiment: Put vegetable oil and water together in a blender and turn it on. The mixture will turn white and creamy; add salt, pepper, and a few other flavorings; you now have something you can sell for $5 for 8 ounces, as long as you’re a multinational food company. I emphasize this because I’m trying to convince you to make your own rather than buy bottled dressing. It will be superior to any dressing you’ve ever bought.

By The Editors Published February 23, 2023

Potato and Spinach Saag

Saag, an Indian stew of spinach and aromatics, develops a luxurious flavor and texture from simmering with ghee (a kind of toasted clarified butter) and sometimes cream. To quicken the pace while retaining as much of that silkiness as possible, I go with straight butter and more cream. The potatoes lend their starch to the sauce, which thickens it even further. You’ll want some kind of rice or bread to sop it up.

By The Editors Published February 13, 2023

Boneless Chicken in Packages with Orange

This method—traditionally called cooking en papillote—is easier than it seems, and always impressive at the table. You can use either parchment paper or aluminum foil to wrap the chicken, oranges, and seasonings. If you make foil packages, you can actually prepare them in advance. Other proteins you can use in this recipe: any cutlets—pork, chicken, or turkey.

By The Editors Published January 23, 2023

Pinky Cole’s Island Cauliflower Po’Boy

You might have thought that as a vegan you had to give up on ever again enjoying a traditional po’boy, but this cauliflower po’boy brings all the heat, the sauce, and the bite of the New Orleans classic. — Eat Plants, B*tch

By The Editors Published January 11, 2023
Beef Stew with Baked Potatoes

Beef Stew with Baked Potatoes

Cooking in the winter can feel less exciting with the vegetable selection. Over the holidays, though, my dad made the most glorious, simple root vegetables and it made me feel like maybe winter veggies can be my thing. So I went through the books and found this recipe which actually made me want to scrub some dang potatoes. Imagine!

By The Editors Published January 10, 2023
Hannah Che's Blanched Spinach with Sesame Sauce

Hannah Che’s Blanched Spinach with Sesame Sauce

Blanching transforms a mountain of spinach in seconds, reducing teeth-chalking raw leaves into juicily sweet, tender morsels. My mom would tuck the wet spinach into a ball, wring out the liquid between her palms, and chop the emerald-green pile into bite-size pieces. Soothed with a creamy sauce of nutty sesame paste, perked up with minced garlic, and brightened with rice vinegar, spinach becomes irresistible. You can replace half the sesame paste with peanut butter for a creamier sauce.

By The Editors Published January 4, 2023

Hannah Che’s Chinese Sesame Paste

Chinese sesame paste is not the same as tahini, which is lighter in color, runnier in texture, and ground from lightly toasted sesame seeds. Using roasted sesame seeds results in a richly nutty flavor and deep peanut butter–like color.
— The Vegan Chinese Kitchen

By The Editors Published January 4, 2023

It's Just Not the Holidays Without …

These are the dishes — mostly sides and accompaniments — that we make year after…

By The Editors Published December 20, 2022

Here, Have a Food Hug

You know you want one, and we’ve got options.

By The Editors Published December 12, 2022

Scallion Pancake

Turning your starter into a batter not only opens up a world of savory pancakes but makes this the easiest recipe in the book. Everyone can find something to love here: We always gravitate toward anything made with chickpea flour; both the scallion and kimchi versions are amazing; and we were astonished by the blini-ness of the buckwheat pancake.

Whichever direction you take, control the texture by making the batter thick enough to plop from a spoon (for crisp pancakes), or by making it soupy (for custardy pancakes). Use a 12-inch skillet for a pancake about 1/4 inch thick; you can use smaller or larger pans instead to create a thicker or thinner pancake (adjust the baking time accordingly using the cues in the directions).

By The Editors Published December 2, 2022

Tom Colicchio’s Sausage Stuffing With Caramelized Onions

I love Thanksgiving and this is a stuffing I have been making for years. I make it at home. We make it at our restaurants. It’s like savory bread pudding. You can make it vegetarian without the sausage. You can bake it in a casserole for dressing or stuff the bird as I like to. The recipe is below with some tips & pointers in the video. Enjoy and Happy Thanksgiving! — Tom Colicchio

By The Editors Published November 17, 2022