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Question Mark: A Memorable Endive Salad

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: a reader request for the Estela endive salad, Mark tries new foods, and how to put out grill fires.

By The Editors Published April 10, 2026

Endive Salad with Walnuts and Ubriaco Rosso

It’s fun to see people’s reactions to this dish. At first glance, it looks like just a pile of endive leaves. But I think there’s something really beautiful about it. The way to start is by eating a few of the top leaves, little endive cups holding orange juice and oil, and then begin filling the rest of them with the absurdly delicious crouton-and-cheese mixture hidden below, sort of like making your own taco. – Ignacio Mattos

By The Editors Published April 10, 2026

Things We Like: Soup Bowls, Spice Mix, a Giant Butter Dish

Welcome to our biweekly roundup of our favorite things. We’ll only ever recommend things that we personally have tried and enjoyed. This week: top-notch bowls, an adorable home for butter, and Holly’s new favorite spice mix.

By The Editors Published April 3, 2026

Question Mark: What’s Wrong With Restaurants?

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: Mark’s hot take on restaurants, upping your starter flavor, and a kale extravaganza.

By The Editors Published March 27, 2026

Things We Like: Cadbury Eggs, But Fancy

Welcome to our biweekly roundup of our favorite things. We’ll only ever recommend things that we personally have tried and enjoyed. This week: bougie candy eggs, a cookbook for your dorky side, and a good cutting board.

By The Editors Published March 20, 2026

Braised Tomato-Butter Cabbage

This technique exemplifies my favorite way to prepare for a dinner party. I call it You-Can’t-Prove-That-I-Made-This-Pantsless Cooking. There is minimal prep work required. The Dutch oven and the heat do all of the hard stuff. You don’t even have to hover over the pan; cabbage is forgiving and difficult to destroy. The planks of ginger, paired with tomato paste, produce a flavor profile similar to the stuffed cabbage I grew up requesting for my birthday (many of my friends were stuffed animals), and you could totally lean into that, serving this with rice and meatballs or short ribs. For the record, my great-grandmother made her stuffed cabbage with crumbled gingersnap cookies in the bottom, and would look at my fresh ginger planks with more than a bit of suspicion. – Ella Quittner

By The Editors Published March 20, 2026

My Way or the Thai Way

Arnold Myint loves Thai food, and loves Southern food, and for him, the two aren’t “separate.” In this excerpt from his cookbook, Family Thai, Myint, who is also today’s podcast guest explains. (Plus: three recipes from the book.)

By The Editors Published March 5, 2026

Kai Jeaow (Thai Omelet)

If you’re searching for a recipe with the best ratio of ease of preparation to delicious payoff, you’ve found it. The Thai omelet is a kid-friendly classic, a midnight meal, and a welcome side dish all in one. Yes, you can eat this at breakfast, but it’s also the perfect accompaniment to a midnight bowl of jhok or a fiery plate of stir-fried morning glory. In almost every family sit-down meal in Thailand, you’ll find kai jeaow. The key here is hot oil, which sounds scary but is pretty easy as long as you’re careful. You want to lower the beaten eggs gently into the hot oil, which causes the eggs to puff up. You are looking for crunchy edges and a fluffy center. The fun part about this recipe is that it’s incredible as written, but you can also add ground pork with white pepper, crab meat, and/or Thai chiles. – Arnold Myint

By The Editors Published March 5, 2026

Nam Prik Klang Dong (Caramelized Dried Shrimp and Anchovy Crumble)

Nam prik klang dong is one of many versions of nam prik in Thailand (and also in this book, as you may have noticed). The term nam prik is a catchall phrase for chile paste, but the consistency varies across different styles. Some are chunkier, like a pico de gallo, while others are sticky and jammy. This particular version translates to “chile dip in the middle of the jungle,” and is special because it’s not pasty or wet but rather dry and crispy, almost like Chex or trail mix or even a Thai version of Japanese togarashi (a spice blend of ground dried chiles, citrus, sesame seeds, and other seasonings). I love to enjoy it simply in the same way togarashi is typically used—to season a piping hot bowl of steamed rice. You can also sprinkle this over salads and fried eggs. When my family would travel on long trips back in the day, nothing beat a ball of sticky rice to dip into this savory flavor explosion. – Arnold Myint

By The Editors Published March 5, 2026

Cucumber Achaar

This isn’t the type of salad you would eat as an entree, but rather an accompaniment or dip to balance out other dishes. Everyone goes crazy for the peanut sauce that comes with satay, the skewered meat street food icon. It is undeniably delicious. But the cucumber relish that also comes with satay is an underrated gem. It provides ample tang from vinegar, bite from red onion, and freshness from the cucumbers to cut through the creamy sweetness of the peanut sauce. This is like peanut butter and jelly to me—you can’t have one without the other—and fortunately it’s super simple to prepare. – Arnold Myint

By The Editors Published March 5, 2026

International Market OG Sweet and Sour Sauce

Growing up, I was confused why this wasn’t the sticky red stuff we typically got whenever we picked up Chinese takeout. To me, that was the definition of a sweet and sour sauce. My mom’s riff, however, uses black soy sauce, so it was brown instead of bright red and had added umami. It was inspired by the Chinese sauce, especially because people expected every Asian restaurant to have a sweet and sour sauce, but it was made my mom’s way. Despite being confused by the color, I never questioned my mom—customers seemed to love it, and I was always proud when people would ask for an additional side of this sauce. It’s sweet and sour, as the name suggests, and it’s incredibly easy to make, too. I love that a sauce with only four ingredients can come together into such a developed flavor. – Arnold Myint

By The Editors Published March 5, 2026

Khanom Pang Tod (Shrimp Toast)

It’s impossible to deny the appeal of fried bread, especially when the bread has a generous smear of shrimp on it. My mom introduced this dish to International Market back in the eighties, mixing pork with imitation crab before battering the entire thing in egg and deep-frying it. The dish is inspired by the Chinese takeout classic and also references the popular Thai snack khanom pang na moo, a similar fried bread appetizer that uses ground pork instead of imitation crab. I’ve since made my own adaptations to my mom’s earlier version by swapping the imitation crab for shrimp and including water chestnuts for added crunch. – Arnold Myint

By The Editors Published March 5, 2026

Crispy Pork Noodle Broth

Curling up on the sofa for a good old slurp from a bowl of spicy noodle broth is a real joy. – Jamie Oliver

By The Editors Published February 21, 2026

Things We Like: A Coupla Cookbooks

Welcome to our biweekly roundup of our favorite things. We’ll only ever recommend things that we personally have tried and enjoyed. This week: two cookbooks we’re enjoying and a vegetable cleaver.

By The Editors Published February 20, 2026

Narkol Cholar Daal: Split and Hulled Chickpeas with Coconut

Channa daal is the split and hulled version of Bengal gram, the smaller, darker cousin of the familiar garbanzo bean. It should be
available at any Indian grocery. This preparation, which features coconut, is from my husband’s home state of Bengal. It is often served at festive gatherings. – Jyoti Mukharji

By The Editors Published February 18, 2026

Masala Brussels Sprouts

Brussels sprouts were unfamiliar to me until I moved to the United States in the 1970s. When I finally got my hands on some, I had a lot of fun experimenting with different Indian-style preparations. This version emerged as one of my favorites, and it has since become a sought-after recipe among my students as well. The sour tang of the dried mango and the creaminess of the potatoes complement the nutty, spice-darkened sprouts marvelously. – Jyoti Mukharji

By The Editors Published February 18, 2026

Chicken Liver Mousse

My first run-in with chicken liver was at my bris, but I had more important things to worry about that day. When I was growing up, there was always the looming presence of chopped chicken livers in a crystal boat, surrounded by Carr’s table water crackers and a bottle of Manischewitz wine, on Nana Arlene’s table. Most of my early memories are of Papa Howie, Nana Arlene’s husband, talking with liver breath, chewing loudly, and getting it all over his mouth. So understandably, I was terrified of liver well into my teens. But in adulthood, it’s become sort of an obsession, and it’s a centerpiece of the menu at Agi’s Counter. My trick is adding cream cheese, an easy hack for more flavor and to boost the texture. Instead of mealy chopped liver, everything is pureed into one even, creamy mousse, and the tang of the cream cheese offsets the iron taste of the liver, while caramelized onions and port bring plenty of sweetness forward. It’s so deliciously spreadable, it’ll convert even the most fearful. – Jeremy Salamon

By The Editors Published February 13, 2026

Fathers, Sons, and the Death of a Family Farm

Ryan Dennis’s background uniquely suits him to write a book like Barn Gothic, which is both an ode to the family farm as well as a deeply intimate portrait of three generations laboring to be fathers and sons while their livelihood falls apart. Here’s an excerpt.

By The Editors Published February 11, 2026

Things We Like: Your New Cappuccino Machine, Very Personal Blending, and BUTTER

Welcome to our biweekly roundup of our favorite things. We’ll only ever recommend things that we personally have tried and enjoyed.

By The Editors Published January 23, 2026

Question Mark: Is Your Cutting Board Doubling as a Knife De-Sharpener?

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: Do some cutting boards dull your knives more than others?

By The Editors Published January 16, 2026