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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.
One pan and 25 minutes is all you need for Bowtie Turkey with Cabbage

By Don Mauer
Feb 25, 2026 5:08 am - If you are looking for a healthy dinner that uses just one pan and arrives at the dinner table quickly, look no further than One Pan Bowtie Turkey with Cabbage.
Mixue, the world’s biggest fast-food chain, has landed in the U.S. What is it and how does it taste?

By Ethan Beck
Feb 24, 2026 6:00 am - Months after surpassing McDonald’s as the biggest food chain in the world, Mixue arrived in the United States in December. In China, the chain is ubiquitous for its ultracheap vanilla cone, fruity drinks and bubble teas.
This tangy, spicy Thai salad is a sensational weeknight dish

By G. Daniela Galarza
Feb 24, 2026 5:51 am - Pork laab, sometimes spelled larb, is a meaty Thai salad flavored with fish sauce, lime juice, raw shallot or onion, and herbs. This version is inspired by the elements Nashville-based chef Arnold Myint says are essential to the classic dish, including cilantro, mint, lemongrass and khao khua, ground toasted rice you can make at home.
Whiskey adds old-fashioned flair to weeknight pork chops

By Aaron Hutcherson
Feb 24, 2026 5:33 am - The classic old-fashioned cocktail gets turned into a luscious pan sauce for pork chops. The sauce features bourbon or rye whiskey, fresh orange juice, cherry preserves and a dash of Angostura bitters. Serve the pork with steamed or sautéed vegetables and potatoes or grains.

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