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Saturday, December 20, 2014
What's Cooking
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Not every kind of dessert is so scientific that there’s no room for fun and interpretation. I always like to get a basic idea of how to make dessert and then get creative. Take for instance … more
When people ask me how I get things done so quickly in the kitchen, I often think about what it felt like to be in a professional restaurant with an extensive list of preparations that had to be done … more
For our last soup in this month’s series, I am choosing one of my very favorites, pozole, a hearty Mexican soup filled with onions, peppers, hominy and, usually, tender bits of … more
When it comes to fall and winter, sweetly flavored squash and root vegetables are in full swing at the farmer’s market. Butternut squash, carrots, parsnip, rutabaga, cheese pumpkins, kabocha … more
One of the greatest things about soup is that it is truly one of those no muss, no fuss foods. For the most part, all the ingredients go into one pot, get simmered up and eaten on the … more
Every fall, I dedicate an entire month to soup recipes. Yup, that’s right, four weeks of soup recipes, ideas, make-ahead tips and articles all about the perfect dish that warms us up just as … more
My mother was born in Tehran but her family came from Tbilisi.  From my grandmother’s years spent living in Iran, she picked up some dishes she then brought to Israel, passed them onto my … more
A few years ago, I took an afternoon drive with my friend Flaminia from Rome to a seaside town about an hour south. It was mid-April, but a nice enough day along the Mediterranean to enjoy the sand … more
In Astoria, on a dark, typical street under the NR train, is one of my family’s favorite restaurants, Elias Corner. From the outside, it’s totally unassuming, but on the inside, you … more
One of my favorite people to cook with is my friend Onur Buyukdegirmenci. A chef from Turkey, Onur used to help me with events while making his career change to work in real estate. Busy and … more
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