advertisement

Log Out

Food

The secret to this Ukrainian soup? It’s all in the sauerkraut

By YEVHEN KLOPOTENKO
Mar 10, 2026 4:56 am - Adding fermented vegetables to the first course of a meal is common in Ukrainian cuisine, and one of the most popular pickled-vegetable dishes is sauerkraut soup. It might sound a little odd, but trust me — it’s breathtaking.
Can’t stand the heat? How to rescue a spicier-than-expected recipe

By M. Eileen Brown
Mar 04, 2026 5:56 am - The recipe was called Warming Tomato and Pinto Bean Soup — a perfect winter dish. It was not called Hot as Hades Tomato and Pinto Bean Soup. And yet that’s exactly where we landed.
Buffalo chicken dip gets an extra protein kick from cottage cheese

By Ellie Krieger
Mar 04, 2026 5:51 am - This take on the crowd-pleasing Buffalo chicken dip has all the same creamy, cheesy, spicy flavors of the original but in a healthier way. The secret ingredient here is cottage cheese, which becomes especially smooth when whipped in a food processor. Served warm and scooped up with crunchy celery, it’s a winning spin on a classic.
Where wine and (pop) culture meet

By Mary Ross
Mar 04, 2026 5:43 am - One way to choose wine is in exploration of wine’s role in human culture. It may be in art or politics or even involve the biggest pop star in the known universe. Here are some examples of wine and our culture, a unique union of man, plant and planet.
Is it necessary to remove salmon skin?

By Becky Krystal
Mar 04, 2026 5:25 am - Whether — and when — you remove salmon skin is largely a matter of personal preference. So no, it’s typically not mandatory. In fact, there are plenty of reasons to leave it on.
Cooking chicken well can be tricky. Not so with these kebabs.

By Becky Krystal
Mar 03, 2026 6:22 am - These restaurant-quality broiled chicken tikka kebabs are supremely tender and simple to make. You can let the meat marinate for up to 8 hours, though even a short rest will infuse it with flavor.
Shrubs are the sweet, sour and sharp secret to superior drinks

By M. Carrie Allan
Mar 03, 2026 5:48 am - More people should be in on the secret of shrubs — sometimes called drinking vinegars — particularly during winter. The sharpness of vinegar can penetrate the chilly doldrums in an invigorating way, especially in a hot toddy formulation. This floral, fruity nonalcoholic shrub combines chamomile and lavender with pears for an aromatic, restorative drink.
Come back to Chinatown: Chinese chefs want American diners to think beyond the takeout box

By TERRY TANG
Mar 03, 2026 4:19 am - Upscale Chinese American restaurants, from San Francisco to New York City, have sprung up in recent years, garnering buzz with their refined tasting menus that soar far beyond Chinese takeout-food staples. Doing creative deconstructions of Chinese foods is part of their culinary hallmark, as many chefs are hungry to showcase their own culture.
Instant exhale: Slow down with warm, rich, aromatic butter lamb meatballs

By Grace Carnovale (Goudie)
Feb 25, 2026 5:53 am - There’s something about a buttery, spice-forward sauce that feels like an instant exhale. Warm, rich and deeply aromatic, it has a way of slowing everyone down at the table — which is exactly why these butter lamb meatballs have become a staple in both my home kitchen and with my personal chef clients.
Cooking at home is an act of self-care with mental and physical benefits

By Ellie Krieger
Feb 25, 2026 5:16 am - Cooking at home is one of the best things you can do for your health. No matter what you make, home-cooked meals tend to be better for you — lower in sodium and saturated fat and more sensibly portioned — than restaurant food or takeout.

Showing 121-130 of 19,033 previous next