The Latest

18 Lamb Recipes to Celebrate Spring

Lamb is one of the most under-appreciated animal proteins out there. Rich, savory, and just a little funky, it becomes meltingly tender when roasted to a pink medium-rare. Done right, it can also make a show-stopping centerpiece on your Easter table. From casual burgers to crown roasts and delicate chops, we've got 18 recipes to get you started. More

Cheese Expert's Picks: 10 Essential Sheep Milk Cheeses to Know and Love

Sheep milk tastes...sheepy, but it's also good to know that sheep milk has nearly twice the solids (fat and protein) of cow or goat milk. Regardless of a sheep cheese's texture, you can feel the fat in these guys. Opulent and often tangy, sheep cheeses range from subtle and approachable, with an undercurrent of sweetness, to tart and briny, to caramelly and butterscotchy, to piquant and intensely gamey. Here are 10 sheep cheeses to look out for on your next trip to the counter. More

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

Normally I'm all about innovation and deep digging and hardcore testing here at The Food Lab. But this time I'm starting with a dish so iconic, so incredible, so damn-near-flawless in its original form that the best I can possibly hope to do is tweak it just a bit to suit my very particular personal tastes. I'm talking about the ricotta gnudi at The Spotted Pig, April Bloomfield's West Village gastropub. Thin, thin pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter and sage sauce. And the good news is that my favorite dish isn't even that hard to make. More

Forget Totchos, Nugchos, and Spamchos; Steakchos are The Ultimate Nacho Hybrid

Let's face it: If you're eating regular old Spamchos, if you can't even be bothered to replace those chips made of deep fried chopped-and-formed spiced ham with something meatier, you may as well be chowing down on oatmeal while sipping on prune juice, gramps. How can I make my nachos meatier than with Spam?, you ask. Never fear! I present to you: STEAK-CHOS, nachos in their ultimate, meatiest, beefiest, non-gendered-but-taking-on-characteristics-of-sterotypical-but-outdated-male form. More

Forget Totchos and Nugchos; Spamchos are The Ultimate Nacho Hybrid

Let's face it: If you're eating regular old nachos, if you can't even be bothered to replace those chips with, say, deep fried tater tots, you may as well be chowing down on oatmeal while sipping on prune juice, gramps. Heck, even totchos are about as cool as a day old ramen burger these days. But never fear! There is redemption ahead as I lead you to nachos with a deep injection of piles of pleasure of the porcine persuasion. I present to you: SPAM-CHOS, nachos in their ultimate, meatiest, porkiest, fried-iest form. More

Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai)

Lo mai gai, the dim sum classic of steamed lotus leaves stuffed with sticky rice and all sorts of delicious goodies, are irresistible. The biggest task is gathering all the ingredients, like the lotus leaves and glutinous rice, as well as Chinese sausage, cured pork belly, and salted egg yolks. Once you've got them rounded up, though, it's a relatively easy and extremely delicious at-home dish. More

Inside the Mexican Pantry of New York's Top Pueblan Restaurant

The pantry of Dennise Chavez's Carnitas El Atoradero puts the rest of New York's Mexican kitchens to shame. While the city is home to the largest concentration of Poblanos outside Puebla, it's still difficult to find fresh, quality chilies, herbs, and spices. Here are just a few of the ingredients that go into her jawdropping moles and Pueblan dishes. More

Freeze Fresh Herbs for Long-Term Storage

There's no herb storage method I know of that can faithfully retain the flavor and texture of completely fresh herbs, but if you find yourself with more than you can possibly use, there are some methods that will work better than others. So you want to have something that closely resembles fresh herbs for sauces, soups, and stews? In that case, the freezer is your friend. Here's the best way to freeze herbs for long-term storage. More

11 Muffin Recipes to Start Your Day

There's something truly special about starting your day with the wafting smell of freshly baked muffins. Plus your breakfast comes individually packaged, and just sweet enough to give you energy in the early hours. From chocolate chip-oatmeal to pineapple coconut, here are 11 of our favorite recipes. More

Asparagus Ain't Sichuan, but Boy Does it Work in This Fiery Salad

Asparagus isn't exactly a Chinese ingredient, but that doesn't mean that it can't find a comfortable home in Chinese food. I've got no doubt that if asparagus were to grow in the cool, misty mountains near Chengdu, that we'd see it served as a cold green appetizer or side dish on menus in Sichuan. This recipe—cold and crunchy asparagus tossed with firm tofu in a fiery sweet-hot-sour vinaigrette—is really inspired by the host of cold or warm appetizers you find in Sichuan that make use of roasted chili oil, Sichuan peppercorns, and vinegar. More

More Posts