Amy Thielen's fantastic New Midwestern Table celebrates iconic heartland dishes that haven't all gotten the nod of the cool kids—homemade braunschweiger (a soft, smoky pork pâté), beer cheese soup, and the homey chicken hotdish. Here, she shares a few cookbooks that inspire her.
A good pilsner is one of our favorite party beers: it's refreshing and easy-drinking, but still offers enough interesting flavor to please serious beer nerds. But which sixpack should you buy?
"People seem to be hysterical about lots of photos in cookbooks these days," says David Lebovitz, but that's not really what he looks for. Instead, he wants cookbooks to offer a "unique perspective on the topic" at hand. Here are a few of his favorite books and cookbook authors.
Amanda Hesser—mastermind of Food52 and writer of the epic Essential New York Times Cookbook—is something of a cookbook addict. Here are her picks for the best cookbooks for baking, for big dinner parties, and for giving as gifts.
The best Chinese restaurant may not have the best beer list, so you might be stuck between the choice of Tsingtao or Tsingtao. But if you're able to bring your own bottles...or you're prepping these dishes at home yourself, you get to consider how to really punch up your meal with a well-chosen beer.
I'm stocking up on butter to get ready for Dorie Greenspan's new baking book. But in the meantime, here are a few of her favorite cookbooks and cookbook authors.
Deb Perelman of Smitten Kitchen owns 144 cookbooks...and that's after pruning them down. We ask about her favorite sources for recipe inspiration and the books that really have stood the test of time.
Some people take their comfort in a pint of beer, others in a pint of ice cream. But you're missing out if you've never thought to mix the two: a frosty mug of beer can be even better with a scoop of your favorite vanilla or caramel-fudge.
Make outdoor entertaining easy with this fill-your-own taco brunch.
We asked our crew of beer experts—all Certified Cicerones—for their thoughts on the most exciting craft beer scenes outside the US. Here are their picks for the beer-producing nations you should definitely have on your radar.
Molly Wizenberg of Orangette shares her thoughts on cookbooks (and food blogs), plus the favorites she returns to again and again.
We asked our crew of friendly beer experts—all Certified Cicerones—for their list of essential beers you really should try.
Eileen Yin-Fei Lo has written 11 cookbooks on Chinese cuisine. Her latest, Mastering the Art of Chinese Cooking, will introduce you to a number of traditional dishes you may not have tried before. Stuffed bean curd Hakka-style? Steamed hairy melon soup? You'll find all that, plus how to make legit tea-smoked duck, steamed pork buns, and more. Where does this cooking pro turn when she's looking for inspiration? I asked Eileen Yin-Fei Lo a bit about the books on Chinese cooking that she recommends, plus her other favorite cookbooks across all cooking styles.
Author Michael Ruhlman wants you to think differently about cooking. Here, he shares his thoughts on recipes, and a few of his favorite books about the basics of cooking technique.
There's an old saying that warns you never to order the cheapest bottle on a restaurant's wine list. These days, though, wine directors know they're being judged on whatever you end up ordering. So we were curious: how do they choose the cheapest bottle on the list? Does that bottle offer the best value?
Beer pros share their advice on the best way to approach a beer fest.
Deborah Madison, author of The New Vegetarian Cooking for Everyone, is an avid cookbook collector. I asked her about her favorite veggie-focused books and the best lesser-known cookbook authors.
Wondering how to find the best wine under $20? Here are our tips, plus 24 bottles that we love.
I grew up with Tillamook ice cream, and I still like it. While the flavors tend toward classic, not surprising or 'gourmet', they're good versions of the classics. So I was eager to taste Tillamook's new line of chocolate-dipped ice cream bars. Here's how they fared.
Hersh's Chef Josh Hershkovitz gives us the scoop on the best pit beef, the best burger, the best crab feast, and more in Baltimore, Maryland.
If you're thinking about writing a cookbook, you probably have lots of questions. Ted and Matt Lee's upcoming Cookbook Boot Camp in Brooklyn is designed to answer them.
I recently got the chance to chat with Ted Lee about the Lee Bros.' favorite cookbooks, from Southern-cooking classics to recently-published sources of cooking inspiration.
As we prep our grills for burger season, asked our crew of experts about their ultimate beer and burger pairing.
Yotam Ottolenghi is one of our favorite cookbook authors. But who are his favorite cookbook authors?
We love smoky rauchbier and fresh IPA with sausage, but there are options for wine drinkers as well, whether you're making classic grilled hot dogs with ketchup and mustard or branching out to bratwurst with sauerkraut or spicy Italian sausage.
Making ice cream. Cooking up a pot de creme, pudding, or mousse. These are just some of the baking culprits that will leave you with extra egg whites. But don't throw them out! Many delicious desserts—souffles, meringues, and financiers, to start—rely on egg whites for height and texture. More ideas right this way.
From hand pulled noodles doused in a savory sesame paste sauce, to a bowl of Chinese bacon and smoked peppers, to tender Afghan mantoo dumplings, Chinatown's offerings go far beyond the wide ranging variety of Chinese cuisines. Thai, Vietnamese, Cambodian, and Middle Eastern restaurants all hold court here.
Rice cakes are odd little things. Straight from the packaging they look sort of like plastic cylinders; raw, they sort of taste like them, too. But sauté rice cakes and they develop a crackly crust, while the insides become tender and almost creamy.
We love the charred, crisp, and just-sweet leaves of roasted brussels sprouts. The sprouts are a perfect canvas for just about any blanket of flavors, even the seemingly crazy combination of caraway, lime juice, mint, and cilantro Bar Tartine's Nicolaus Balla suggests in Food and Wine's new cookbook America's Greatest New Cooks. Balla's seamless blending of Eastern European and Southeast Asian tastes are fully realized in this vibrant vegetable side.
The key to a great kale Caesar salad is to marinate the kale in straight olive oil while you prepare the dressing and the croutons. The olive oil helps break down the leaves, turning them from tough to tender-crisp.
I don't know what happened on your end over the holidays, but over here not a lot of self-control was exercised. So, at least this week, I'm eating lighter than usual to make up for the craziness of the last few weeks. But I'm far from depriving myself of delicious things, though. This mushroom laab (or lap, most often spelled 'larb') you're looking at right here? Not exactly deprivation.
This crème fraîche custard pie is just what I'd always wished Clafoutis could be: a lightly sweetened, creamy custard (made better with tangy crème fraîche) that's filled with juicy, tart apples, and baked inside a crispy crust.
These days, everybody and their grandmother has heard of brining, and more and more folks are doing it at home before Turkey Day. But it's not all pie and gravy. There are a few distinct and definite downsides to wet-brining, and many folks are making the switch to dry-brining (A.K.A. extended salting). The question is, which method works best?
San Francisco and New York are often mentioned in the same breath when it comes to the nation's great food cities, and are often compared as such. Growing up near San Francisco but having lived on the East Coast for nearly a decade, I can't say that there's one that strikes me as "superior"—and suggestions of a rivalry seem rather silly. They're just so different. So I couldn't choose one favorite food city between them. But, having just spent a fantastically delicious week by the Bay, I do know that there are a lot of foods from San Francisco I'd take back to New York with me if I could. Here are 10 of mine. What are your favorite SF eats?
The recipe is easy. I mean, it's fried rice. This one is particularly easy because Nam Prik Pao helps add a bunch of complex flavors. Everything made with Nam Prik Pao tastes like you've just slaved over the stove for hours when the fact is anything but. No wonder Thai restaurants love using it so much.
While in Portland for the Feast festival (see our event recaps here), Maggie and I explored the city, from one food cart pod to another, with many nights ending in ice cream. After a weekend of feasting, we hit the road and do some more feasting elsewhere in the great state of Oregon. Stay tuned for a new dispatch from Oregon each day this month!
This is how you should cook an updated version of the classic stir-fried rice cakes dish.
These sweet and slightly spicy corn cakes may not have the same sought-after elasticity of classic Thai fish cakes, but the sweetness of the corn and the crispiness sure make up for it.
Hear the word gratin, and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan cheese, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan.
Rich but delicate, this cheesecake is perfect for summer, especially when it gets a double-dose of juicy peaches roasted in brown sugar and smoky Bourbon.
My favorite way to eat ice cream must not be shared with my wife, who would be truly appalled if she read this. So mum's the word, but listen up.
Scott Conant is the chef at Scarpetta in New York, a restaurant known for refined yet soulful Italian food. This recipe, published in Esquire magazine, takes a slim list of ingredients and creates something special from them: to me, the hallmark of a great pasta dish.
This moist, buttery quick bread is flavored with key limes and poppy seeds then covered in a sweet-tart key lime glaze.
Salty, spicy, briny, pickled, hot, sour; lately all I want to do is eat foods that are intensely savory. This sandwich came out of that craving.
[Photograph: David Loftus] What Worked: Starting a recipe three days in advance is going to require some planning but it's worth it for these out of this world Gnudi. Just make sure to read the direction well before beginning the...
We visited Balaboosta's Einat Admony to learn how to make gondi, a Persian chicken and chickpea dumpling, which she'll be serving at a special Passover Seder. The dish is an unforgettably delicious and totally comforting alternative to Ashkenazi matzo ball soup.
Sriracha's lovely. Harissa is a fiery punch in the mouth with flavor to match. But if you're looking for a sweeter, funkier flavor from your chiles, gochujang (pronounced go-choo-jong) is the thing for you.
My mother is one of the loveliest, kindest, most generous people you will ever meet. With a ready and Colgate ad-perfect smile, friends and strangers flock to her. But this charmer has a dark side. Ask her for her carrot cake recipe and she'll reply with a short and decisive "No." It's too bad, really, because—scout's honor—it is the best carrot cake in the world.
Kale is one of those winter stalwarts—we love its hearty, green flavors and reliable presence in the produce section, but sometimes we run out of creative kale ideas. To counter any kale ennui, here's a Lemony Kale Caesar Salad from Bi-Rite Market's Eat Good Food, a bright, unexpected take on our winter go-to green.
This bright and clean salad is made of shaved mushroom, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt.