Lisa Kitahara, a Japanese Canadian recipe developer, is so obsessed with fried foods that she once tried to bread and deep-fry watermelon. It didn’t work. She came up with a recipe that sounded ...
There’s always an obstacle when adapting a chef’s recipe for the home cook. Sometimes, it’s hard-to-find ingredients. Sometimes, it’s painstaking technique. Usually, it’s both, and the recipe uses ...
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Tortang talong, a comforting eggplant omelet, was one of the first dishes that Tita Becky, a content creator focused on Filipino cooking, learned to make when she was little. Back in Santa Rosa, in ...
Bryan Gardner for The New York Times. Food Stylist: Brett Regot Bryan Gardner for The New York Times. Food Stylist: Brett Regot.
Bryan Gardner for The New York Times. Food Stylist: Brett Regot.
Christopher Testani for The New York Times. Food Stylist: Anna Billingskog.
This ultrasimple bean soup has been on the menu at the U.S. Senate Dining Room and served to senators and their staff for more than 100 years. Even as politics have changed, this soup has remained ...
Andrew Bui for The New York Times. Food Stylist: Rebecca Jurkevich.
Julia Gartland for The New York Times. Food Stylist: Yossy Arefi.
A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, tastes like autumn and is great any time of year. Bundt cake, which is really just like an ...
David Malosh for The New York Times. Food Stylist: Simon Andrews.
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