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Win a Copy of 'Plenty More'

egg baked in an avocado

Cook the Book: 'Afro-Vegan' by Bryant Terry

Gefilte fish! If you're not Jewish, it tastes like a dead man's tongue. But if you are, it tastes like your bubbe's love.

Cook the Book: 'Ottolenghi'

Banana hummus on homemade pita chips

Giveaway: Win A Limited Edition "Zelda Collection" from Jeni's Splendid Ice Creams

Cook the Book: 'Vegetable Literacy' by Deborah Madison

There is something magical about the combination of eggplant and tomato, especially when you stew them together with Moroccan spices like cinnamon and hot pepper.

High Protein/Low Fat Breakfast Ideas?

Thanks so much guys, so many great ideas here! I hardly know where to start!

Heading to Cleveland around Christmas with 3 kids

The West Side Market on W 25th is an incredible food experience, similar in spirit to Barcelona's Boqueria. Go there for fresh produce, spices, confections, meats and cheeses, but resist the urge to have lunch there. Down the street you'll find Nate's Deli, the best Lebanese joint in town that will never be listed in any guide book. My family has been going there for years and they've catered every event we've ever had. We like to get the vegetarian combo platter with an extra chicken shish tawook sandwich ont he side. Whatever you do, don't miss the fattoush!

High Protein/Low Fat Breakfast Ideas?

Thanks y'all, great suggestions all around!

Jo_wang, do you have a good recipe for quinoa muffins?

And theotherworldly, tell me more about this steamed egg...

Win Two VIP Tickets to the 2012 NYC Food Film Festival, October 17 -21

Olympia Dukakis making a batch of egg-in-a-hole, or as my family called them, birdies in "Moonstruck."


the west side market on west 25th is the coolest spot in the city, possibly the state. it has limited hours, but right around there you can find excellent local beer at great lakes brewery, delicious cambodian food at pnomh penh and, my family's favorite restaurant in the whole city, nate's middle eastern deli. double up on the pickled turnip chips.

Win the Valentine's Day Collection from Jeni's Splendid Ice Creams

wildberry lavendar

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Seriously Delicious Holiday Giveaway: Donabe Hot Pot and Hot Pot Book

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

on toast w/tomato puree like in spain

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

banh mi so hungry!

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

with half and half, or heavy cream if i'm feeling feisty

Seriously Delicious Holiday Giveaway: Recchiuti Chocolate Bars

Cook the Book: 'Food Trucks'

shwarma on the beach in kiev, ukraine

Enter to Win a Kenny & Zuke's Pastrami Kit

Pastrami, my pet.
You make me oh so thirsty.
Perfect with seltzer.

Seriously Delicious Holiday Giveaway: Pasta Mancini Collection

my mom's sunday gravy

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

croque monsieur - ham, egg and swiss cheese

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Seriously Delicious Holiday Giveaway: Southside Market Sausage

Salt Lick, Driftwood, TX

High Protein/Low Fat Breakfast Ideas?

I'm a serious eater, trying to get more serious about health and fitness. I recently joined Weight Watchers and it's been working great, but I've kind of stalled out. Anyone have any ideas for high protein/low fat breakfasts? I'm not super into fake or reduced-fat stuff; I always prefer to eat less of the real stuff. But I am getting a little sick of the Greek yogurt/fruit combo every day.


Chickpea Stew with Eggplants, Tomatoes, and Peppers

My original plan was ratatouille, one of my absolute favorite seasonal meals. I picked up eggplant, zucchini, tomato, and set about finding a recipe. The problem is, I'm already quite fond of this one and couldn't find another that excited me in the same way. Luckily, I came across a recipe that uses all of the above vegetables, then adds some chickpeas and bell peppers. How could that be bad? More

Dinner Tonight: Goan Shrimp Curry

Though I've definitely seen curries made with coconut milk, this is the first time I've seen one calling for dried coconut flakes. Toasted in the pan along with cumin and coriander until golden brown, it blends up into paste with garlic, ginger, and tamarind to become the sauce. It's surprisingly light and delicate for a curry, and lends itself particularly well to shrimp. More

Sunday Supper: Kulebyaka

This classic Russian dish always signals celebration. It's possible to take much of the grueling work out of this arguably arduous dish by making all the separate parts the day before; then it's a simple matter of assembling and baking, once your party is ready to eat. A cucumber salad and a few bottles of something with bubbles will be the perfect thing to cap off this Mother's Day meal. More

Dinner Tonight: Red Lentil and Tofu Curry

Though I hate to admit this, I am a little frightened of cooking lentils. Sure, they look harmless enough, but they just have a tendency of not cooking for me. Instead, they remain little pebbles in the saucepan far past the recommend cooking time. But red lentils are the great exception. They only require 15 to 20 minutes to become tender, and they faithfully stick to that schedule. More


I used to really, truly loathe this dish. It was the one thing I wouldn't touch on my Passover plate. Anyone else? But this version adds a touch of honey to highlight the carrots' natural sweetness and spices like cardamom to give the dish more dimension. More

Cook the Book: Soba Noodles with Eggplant and Mango

This particular plate, a cool starter or perfect spring lunch, marries ingredients that seemingly have nothing to do with one another, namely mango and eggplant. But when the eggplant is charred and mixed with the nutty soba noodles and the tangy dressing, the mango brings the dish together with its sweet bursts of fruitiness boosting the salty, sour qualities of the noodles. More

Pasta with Eggplant, Portobella, and Tomatoes

I spent a good portion of the last month making eggplant parmesan for the Food Lab article on the subject. This left me with a few things: lots of canned tomatoes, plenty of Parmigiano-Reggiano, a slew of eggplants, and a great microwave-then-cook technique for getting the most out of their texture. That's about all there is to say about this recipe, other than the fact that it takes about 20 minutes to throw together, and is really good to boot. More

Dinner Tonight: Squash and Mushroom Hominy

I'll be honest—I don't eat much hominy. I have nothing against it, it's just not in my weekly rotation. When I do have it, it's usually in a fine bowl of Mexican posole. But the South also has a way with those fat corn kernels, and this recipe from the Matt and Ted Lee's epic Southern Cookbook jumped out at me because it looked both filling and vegetable heavy. Thanks to the bacon, it's not vegetarian, but still qualifies as a meat-light meal. More

Dinner Tonight: Curried Lentil Soup with Chickpea Purée

My guess is that there's only so much excitement I can drum up about a lentil soup. Inherently, it's just not going to send you running to the kitchen with nothing on your mind besides, "I have to cook this now," like a picture of a dripping burger might, or a seared, crusty steak. But I'm going to try anyway, because even though lentils have a reputation as sort of drab, this is one of the best recipes for them I've ever made. More

Mediterranean Flavors: Spinach and Artichoke Dip

Spinach and artichoke dip may have Mediterranean-inspired ingredients, but most of the recipes out there are American through-and-through. Frozen spinach? Thank you, Clarence Birdseye! Mayonnaise, cream cheese, and sour cream? You betcha. It appeals to our love of the hot and gooey, and I'll be the first to say it's great stuff. But I wanted to go a little lighter this time around.This version brings an all-American dip to its imagined Mediterranean roots with fresh spinach and garlic, olive oil and Greek yogurt. More

Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each

Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking. More

Dinner Tonight: Pork and Lemon 'Polpettine' Meatballs

There's something universally satisfying about meatballs, seasoned all the way to the center, flavorful as all get-out, juicy and filling. It's all the pleasures of eating meat, with almost guaranteed results: you get to pick the flavors, control the fat content, and shape them all into the right size so they cook properly. More

Chickpea Salad with Cumin Vinaigrette

The real story here is the cumin vinaigrette which is laced into every bite of this salad. It's a heady combination of toasted cumin seeds, black pepper, and oregano, all smashed together with garlic, good olive oil and red wine vinegar. It's a little bit Mediterranean, a little bit Middle Eastern, and it does wondrous things to the chickpeas. More