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Question Mark, Round Eleven

We love hearing from our community and can’t think of a better way to get a conversation going than by answering your questions. This week: What to do with leftover coal from the grill, the best use of garlic scapes, and coconut milk that doesn’t suck.

By The Editors Published June 27, 2025
Japanese Egg Sando Recipe

Japanese Egg Sando

Ever since visiting Japan, I have craved their iconic convenience store foods, and their Japanese Egg Sandwich (Tomago Sando) is what I crave most. The creamy filling and pillow-like milk bread make for the perfect morning, afternoon, or late-night snack. Make extra, keep them in your refrigerator, and you’ve got your very own mini Japanese convenience store. — Mikee Rogers

By The Editors Published June 27, 2025

What Makes a Gay Restaurant So Special?

In his unique and lovely new book, Dining Out, Erik Piepenburg explores how LGBTQ restaurants shaped and continue to shape generations of gay Americans. Today’s excerpt is a love letter to one of Erik’s favorite places, the now defunct Melrose Restaurant.

By The Editors Published June 25, 2025

Things We Like, Round Six

Our biweekly roundup of our favorite things. We’ll only ever recommend products that we’ve personally tried and enjoyed. This week: an extremely efficient food chopper, luxurious vanilla bean paste, and a microwave popcorn popper.

By The Editors Published June 20, 2025

Kitchens of Hope

About eight years after her father left Sierra Leone, Emilia Olabisi Fatmata Smith and her family were reunited with him in the US. They were in culture shock. “By that time, my dad was too American for us, and we were too African for him.” What was the same, though, was what happened in the kitchen.

By The Editors Published June 16, 2025

Coconut Cakes

In Sierra Leone, these would be made with fresh coconut. For this recipe, packaged coconut flakes are more accessible. – Emilia Olabisi Fatmata Smith

By The Editors Published June 16, 2025

Question Mark, Round Ten

We love hearing from our community and can’t think of a better way to get a conversation going than by answering your questions. This week: Chia seeds WTF, the unimportance of washing mushrooms, and a well-loved book.

By The Editors Published June 13, 2025

Five-Layer Crab Dip

This recipe is a reimagining of Crab Louie, a classic steakhouse dish of chilled crabmeat with a mayo and chili–based dressing, usually including ingredients like lettuce and hard-boiled eggs. You can make the bitter lime mayo ahead of time, and then all that’s left to do for this dip is cut up the fruit. The crab, citrus, mayo, and shichimi (a Japanese 7-spice mix) are layered in a wide bowl so that each bite eats like a deeply craveable flavor cycle of fat, acid, and spice. – Ari Kolender

By The Editors Published June 11, 2025

Poached Leeks with Gribiche and Smoked Trout Roe

If a cold leek could be a showstopper, this is the recipe that could make the argument. Gently poaching leeks in white wine, water, and aromatics brings out their sweetness, then they are chilled and topped with an herby, briny, gribiche (aka millionaire’s egg salad) and smoked trout roe, which adds a perfectly complementary flavor and texture. This is a fork-and-knife appetizer that everyone will keep coming back to. – Ari Kolender

By The Editors Published June 11, 2025

Bitter Lime Mayo

For this recipe, you want to overzest the lime, getting all the bitter pith along with the skin. The bitterness of the pith creates a condiment that perfectly rounds out sweeter seafoods like crab and shrimp. Try it in Five-Layer Crab Dip. – Ari Kolender

By The Editors Published June 11, 2025

Indonesian Peanut Sauce

The creamy and nutty Indonesian sambal kacang sauce accompanies meat satays across the archipelago. After roasted peanuts are pulsed, the sauce comes together quickly. – Hugh Mangum

By The Editors Published June 6, 2025

Oyster Mushroom Satay

In sate jamur, a vegan street food dish from the island of Java, oyster mushrooms are bathed in an umami-rich marinade of miso paste, dried porcini, and peanut sauce, then charred over high heat. – Hugh Mangum

By The Editors Published June 3, 2025

Hungarian Chimney Cake

Kürtőskalács, also known as “chimney cake,” is one of Hungary’s most popular desserts. Originally from the Transylvanian region of Romania, the cake has a cylindrical shape created by wrapping dough around a wooden spit and cooking it over hot coals. Like doughnuts, these mini-cakes come in different flavors and are topped with glaze or sugar. In this version, the dough is wrapped around foil-covered, empty soda cans, baked, and topped with cinnamon and walnuts. – Hugh Mangum

By The Editors Published June 3, 2025

Question Mark, Round Nine

We love hearing from our community and can’t think of a better way to get a conversation going than by answering your questions. This week: What to do about leftover frying oil, the benefits of eating vegan before 6pm, and using soap on cast iron.

By The Editors Published May 30, 2025

Fresco de Melon: Cantaloupe Juice (with or without rum)

This refreshing drink can be made with any
variety of melon; with a tropical fruit, such
as mango or papaya; or with a combination
of fruits. Just be sure any fruit you use is ripe and flavorful. This cantaloupe version is particularly bright. Serve it ice cold! – Hawa Hassan

By The Editors Published May 28, 2025

Madesu (Stewed Red Beans)

Nearly every home cook in Congo seasons this popular bean dish slightly differently. Some use palm oil, others add some ginger or additional spices or a chile, and still others add a small piece of smoked meat or fish for more flavor. This recipe will point you in the right direction. It is most often served as a main, accompanied with plain white rice and fried plantains, but it could also be served as a side to meats. – Hawa Hassan

By The Editors Published May 28, 2025

Rice Bread

Quick and easy to make, this rice-based banana bread is a staple in Liberia for breakfast, midday, or a snack. Make sure you purchase cream of rice cereal, not cream of wheat. This recipe offers a bonus, too: it is gluten-free. – Hawa Hassan

By The Editors Published May 28, 2025

A Ghost Story to Devour

An excerpt from a strange and lovely new novel called ​Aftertaste​, by Daria Lavelle, which we’re loving and which Nigella Lawson​ calls “a haunting evocation of pain and pleasure, and the power of food.”

By The Editors Published May 26, 2025

Things We Like, Round Four

Our biweekly roundup of our favorite things. We’ll only ever recommend products that we’ve personally tried and enjoyed. This week: our favorite Memorial Day deals.

By The Editors Published May 23, 2025

Toast with Toasted Almond Butter and Strawberries

Nuts, fruit, and whole grains are always a good way to start the day. And you’ll be amazed how simple it is to make chunky, fresh-tasting nut butter at home. All you do is give some nuts (or seeds, for that matter; I toast them, but you don’t have to) a whirl in the food processor with water. To make a big batch so you always have some handy, figure 2 cups nuts or seeds will yield more than 1 cup butter, so you’ll have some extra for another time.

By The Editors Published May 18, 2025