To most New Yorkers, it means a cherry-tinged treat. To many New Englanders, it's a fizzy raspberry soda. For the purist, it's all about the lime—and only the lime. One thing's certain: The lime rickey is the soda fountain's comeback kid.
While somewhat uncommon in American cuisine, sumac complements such a wide variety of flavors that chefs use it liberally and with gusto. We rounded up some pros and polled them on their favorite ways for us to bring sumac home.
The road to drinking great tea, even at its most simple, gets complicated fast. On the one hand, you need some thorough guides to navigate the overwhelming diversity of styles, growing regions, and cultivars to have some sense of what you're drinking. But on the other hand, you just need to start drinking some damn tea. Here are five great ones to get you started.
This four-course meal looks fancy and tastes delicious, but that's just part of the good news: each of these dishes can be made in under an hour from start to finish, and all of them can be made simultaneously. In other words, with a little planning and prep work, you can have a full guest-worthy spread on the table without breaking a sweat.
Everyone knows about "goat cheese," a.k.a. "chèvre." It's white, it's crumbly, and it's always showing up on beet salad thanks to northern California cooks in the '80s. But it's only the beginning of the goat cheese story. Here are 10 others worth your time.
The weather's warming up and you need rosé. But not all pink wines are created equal: some are dark and juicy, others are pale, fresh, and lean. Some go with salads, others suggest you throw some burgers on the grill. Here are our current favorite bottles.
Have you ever noticed that there's no such thing as leftover bacon? Like pizza, potato chips, and grilled cheese sandwiches, even the worst bacon is still pretty freaking delicious. But there's good bacon and better bacon; we went looking for the best.
Most of us get that high quality, boutique things generally cost more than their lower grade commodity alternatives. But for Westerners, tea often occupies a blind spot, and people who wouldn't blink at spending $25 for a bottle of wine can't fathom spending $10 for an ounce of tea that may last them weeks. Here's what goes into the price of those leaves.
April Bloomfield, the chef behind New York's Spotted Pig (among other restaurants), chats with us about lesser-known cookbooks she loves and the cooking mentors she admires.
The word "vinegar" encompasses so many varieties, flavors and possibilities. So instead of asking chefs to paint broad strokes for us with how they love to use it, we asked them to think outside the box a bit, going beyond basic vinaigrettes and finishing touches.
Cooking seafood can seem like a big production, and dealing with skin-on, bone-in fish or scrubbing shells can be kind of daunting. But cooking seafood can also be quick and easy, with rewarding, flavorful results. From grilled squid to miso-marinated black cod to silky pasta topped with scallops and shrimp, we've got 30 recipes to get you started.
I've talked about the toll that being a boss takes on you. But I've never told anyone about the leitmotifs—the particular notes and sounds associated with bossdom.
Lent is over, the anniversary of the resurrection is upon us, and it's finally spring! In other words, it's time to celebrate. Whether your family does an Easter lunch, brunch, or dinner, we've got a four-course seasonal menu expressly engineered for maximum satisfaction. I'm talking fresh new spring greens, a choice between some mighty fine looking lamb and ham, and the cheesiest, creamiest potato gratin you ever did see.
The greatest olive oil in the world isn't worth a damn if you don't use it, and for my money, the easiest way to get yourself to start using up your olive oil is to store it in a way that properly protects it from oxidation while also allowing for easy, no-fuss access to pour whenever you need a little drizzle here and there. So what's the best storage solution on the market? I tested a dozen different olive oil pourers to find my favorites.
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.
Running a hot dog stand requires much more than just a passion for food.
Chicago's Heaven on Seven has succeeded where few restaurants do. Popular with tourists but hardly a tourist trap, the Creole-style place has become something of a city icon, drawing in crowds even as Chicago's food fashions whizz along. As the restaurant hits 35 years in business, we asked, how'd they get here?
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.
As you start planning spring's first picnic, these are the wines you want.
Dongbei, better known as Manchuria, stretches up toward Siberia from Beijing, where winter temperatures drop well below freezing. The food here is hearty and meaty to bulk up against the cold, and the region is home to one particular beloved dish.