"I don't like to play favorites because all of my miso tubs fill specific needs, but I'm a sucker for the Saikyo miso." Though we live in modern times, some of our best foods are echoes of bygone days, when... More
Coquilles St. Jacques are a French classic: sea scallops squatting in their own half shell beds, blanketed in a cozy, creamy sauce flavored with shallots and mushrooms and maybe some white wine. For an American version, I make them into pot pies. More
There’s no sweeter seafood than a scallop right out of the shell. At Le Bernardin, they’re charred only on their sides and left ultra-rare in the middle to preserve that amazing sweetness. The smoky, salty garnish of oven-dried Niçoise olives... More
Pomelos are the sweeter, peppery ancestor of the grapefruit. This salad was the prevailing crowd-pleaser at our recent Lunar New Year party. The lively flavors of this dish will trick you into thinking it's summer. More
Everyday this month, we'll have something Halloween-inspired for you in the morning. On Wednesdays, it will always be an original black and orange recipe that's simple, festive, and elegant. Nothing scary about it—except the colors! This first salad pairs white... More
I adore escargot: the chewy, earthy flavor; the delicate shells; and most of all, mopping up all the melted garlic- and parsley-infused butter with chunk of baguette. Sara Jenkins, author of this week's Cook the Book selection Olives &... More
Grilling is most often associated with bold, forthright flavors—thick sauces, fiery spices, and lots of meat—but there are delicate options out there that are just as delectable. Today's Cook the Book recipe, excerpted from Bobby Flay's Grill It! combines tender... More
Today's Cook the Book recipe, excerpted from Mario Batali Italian Grill, embodies the spirit of summer—it's fresh, light, and effortless. Sea scallops are as easy to grill as any Oscar Meyer wiener, and the results are far more fabulous. Paired... More
