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Things We Like: An Excellent Condiment, Easy Composting, and Dreamy Anchovies

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 October 3, 2025

Question Mark: Apples, Apples, Everywhere

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: date types, decoded; no-boil lasagna noodles; and what to do with all those apples.

By The Editors Published September 26, 2025

Things We Like: Tweezers, an Easy Pepper Grinder, and a Tiny Rice Cooker

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 September 19, 2025

Question Mark: What to Make Of Meat Cuts

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: deciphering meat cuts and how to cook them, and how to avoid freezer burned tomatoes.

By The Editors Published September 12, 2025

Things We Like: A Whisk, an Oven, and a Seasoning Trio

Welcome to our biweekly roundup of our favorite things. We’ll only ever recommend products that we’ve personally tried and enjoyed. This week: a whisk, an oven, and a seasoning trio.

By The Editors Published September 5, 2025

Question Mark: An Unexpected Way to Use Tomatoes

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: an unexpected way to use tomatoes, the true meaning of chile powder, and how best to use buttermilk powder.

By The Editors Published August 29, 2025

Loring Place’s Pancakes with Lemon Curd

“These were based on pancakes my father made for me as a kid,” Chef Dan Kluger, of Loring Place in New York, told Kate. “I have adapted a bit to make them just a little better.”

By The Editors Published August 28, 2025

Cherry Vanilla Smoothie

This is so indulgent it will remind you of old-fashioned ice cream. And since smoothies are easy to vary depending on what you have and what you like, use this recipe to play; the variations will help get you started.

By The Editors Published August 23, 2025

Things We Like: A Food Mill, Our New Favorite Water Bottle, and Tidy Food Storage

Welcome to our biweekly roundup of our favorite things. We’ll only ever recommend products that we’ve personally tried and enjoyed. This week: a food mill, our new favorite water bottle, and tidy food storage.

By The Editors Published August 22, 2025

Question Mark: Dessert for Breakfast?

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: dessert for breakfast, soupy starter, and ceramic nonstick.

By The Editors Published August 15, 2025

Sauce Remoulade

Leftover remoulade is great on burgers, fries, tomato sandwiches, and anything deep fried, but it’s especially great with seafood and essential for a cajun seafood boil.

This recipe is part of “Dinner Tonight, Dinner Tomorrow.“

By The Editors Published August 13, 2025

Shrimp Boil

Make a shrimp boil once, and you’ll become the kind of person who can throw one together for five or fifty overnight.

This recipe is part of “Dinner Tonight, Dinner Tomorrow.“

By The Editors Published August 13, 2025

Fresh Cheese Is All in a Day’s Work

The elemental pleasures of dairy products are dulled in their supermarket forms, their subtler essences erased by the demands of industrial production, storage, and distribution systems. Cured cheeses take months or years to finish, so making them at home is beyond the reach of almost all of us. But fresh cheese—paneer in South Asian cuisines, queso fresco in Mexican, ricotta in Italian—is easy.

By The Editors Published August 11, 2025

Things We Like, Round Nine

Welcome to our biweekly roundup of our favorite things. We’ll only ever recommend products that we’ve personally tried and enjoyed. This week: Cute dish towels that WORK, Mark’s new nut butter obsession, and a Japanese-style chef’s knife.

By The Editors Published August 8, 2025

Question Mark, Round Thirteen

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: Neglected starters, grilling fuels, and (not) eating barracuda.

By The Editors Published August 1, 2025

Balthazar’s Black Bass with Corn and Caramelized Onions

Summer corn is best enjoyed when sautéed. The sweet kernels stay crisp and burst in the mouth. The black bass in this recipe, when tossed with roasted bell peppers and cilantro, is a complete dish in itself. If there aren’t any roasted peppers on hand, substitute quartered cherry tomatoes. – The Balthazar Cookbook

By The Editors Published July 30, 2025

Stuffed Squid with Tomatoes, Ginger, and Basil

This presentation is memorable. And the assembly is as easy as it is dramatic. The advice to cook squid super- quick holds here so don’t stray far from the grill while they cook. A Filipino recipe inspired this version; the original calls for calamondin juice (also called calamansi); it has kind of a sour tangerine flavor.

By The Editors Published July 26, 2025

Things We Like, Round Eight

Our biweekly roundup of our favorite things. We’ll only ever recommend products that we’ve personally tried and enjoyed. This week: a Yak, a wok, and a book.

By The Editors Published July 25, 2025

Roasted Chicken Tacos

When you roast a chicken at home, you can take advantage of a 400°F/200°C oven to slowly caramelize the onion. We suggest accompanying these tacos with one of our spicy sauces and at least a couple of pickled chiles. – Enrique Olvera

By The Editors Published July 24, 2025

Yucatecan Habanero Sauce

This sauce pairs perfectly with the taco of your choice.

By The Editors Published July 17, 2025