Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Go...

Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Go…

[Photographs: Vicky Wasik. Video: Natalie Holt] My favorite feature of Laoganma’s Spicy Chili Crisp is its realistic serving size. Thanks to its nutrition label, which boldly declares that a 210-gram jar constitutes four servings, I’ve finally found a condiment that fully understands me. Let’s be honest: No one is stopping after just a spoonful of […]

13 Spring Salads to Say Goodbye to Winter

13 Spring Salads to Say Goodbye to Winter

[Photograph: J. Kenji López-Alt, Vicky Wasik] Spring-produce season is exciting precisely because it’s so fleeting. Some fruits and vegetables appear for only a couple months—or even a few weeks, depending on where you live—which accounts for the bordering-on-cultlike veneration of precious finds like rhubarb, morels, and ramps. Asparagus, English peas, snap peas, artichokes, and fresh […]

A Seaweed Primer: How to Use Kelp, Nori, Wakame, a...

A Seaweed Primer: How to Use Kelp, Nori, Wakame, a…

[Photographs: Vicky Wasik] Dr. Prannie Rhatigan stood in my kitchen contemplating the emerald-green whirlpool of smoothie in my blender. Over the din of the machine, Ireland’s leading seaweed expert waxed poetic about the deliciousness of dulse as she fed the burgundy-colored dried strands, along with spinach and fruit, into the machine. Dulse was new to […]

Special Sauce: Roads & Kingdoms' Matt Goulding On ...

Special Sauce: Roads & Kingdoms’ Matt Goulding On …

[Photograph: Laura Pérez. Soft shell crab photograph: Vicky Wasik] As you can probably tell, I love interviewing people for Special Sauce. That’s because we book guests who have compelling food-related stories to share with us. But Roads & Kingdoms co-founder and author Matt Goulding had so many interesting things to say about food and life […]

Overhead shot of finished green bean casserole in a white oval dish

Cauliflower Turns Vegan Green Bean Casserole as Cr…

[Photograph: Kristin Donnelly] Before “cream of” soups were the go-to ingredient for adding moisture to your casseroles, there was béchamel sauce, the bland but creamy roux-thickened milk sauce. While working on the book Cauliflower, published by Short Stack Editions, I discovered that steamed cauliflower puréed with a little vegetable broth is a dead ringer for […]

How to Choose the Best Rolling Pin

How to Choose the Best Rolling Pin

[Photographs and video: Vicky Wasik] It’s frequently said that cooking is an art, while baking is a science. To that end, I’m often focused on identifying quantifiable variables—ingredient temperature, pH, protein content, enzymatic activity, chemical leavening, and so on. And yet, even when I’ve accounted for all of that, the actual work of baking comes […]

How to Make Vegan Spinach-Artichoke Dip

How to Make Vegan Spinach-Artichoke Dip

[Photographs: Kristin Donnelly] Soon after my book Cauliflower was published by Short Stack Editions, multiple friends sent me a viral tweet-turned-meme that said, “Use cauliflower as a substitute for mashed potatoes, rice, and any joy in your life. You have no friends, now. There is only cauliflower.” Cauliflower has become a popular substitute for everything […]

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