Some of the City’s Best Chefs Have Developed Cricket Flour Recipes—Try This One
A new cookbook from Seek Food features recipes using cricket flour from more than 30 chefs.
Recipes
How Miss Speed Rack 2018 Makes a Smash Cocktail
Instead of pairing standard lemon, mint and sugar with the bourbon to make a traditional smash cocktail, Haley Traub swaps in grapefruit, basil and orgeat.
This Prospect Heights Shop Owner Treats Salad Like Art
In her new cookbook Saladish, R&D Foods owner Ilene Rosen is indeed a modern salad artist, with the intuition to create flavors many of us wouldn’t.
Forage Spicebush This Spring to Add a Complex, Citrus-Like Flavor to Your Pantry
Our foraging expert describes how to use this ubiquitous yet under the radar wild spring ingredient.
How to Make a Sourdough Starter from Scratch
The overall process will take about seven days from start to finish.
How to Make Your Own Chili Oil
This rich and flavourful oil from Peddler Journal‘s Hetty McKinnon is perfect for dumpling dipping.
Saltie Is Gone but Their Scuttlebutt Recipe Lives On
Copies of Saltie’s cookbook are already in the triple digits on Amazon. Thankfully Food52 published their beloved Scuttlebutt recipe in 2014.
The Brooklyn Kitchen’s Co-Founder Wants to Start a Vinegar Revival
We chat with Harry Rosenblum about his new book and get the recipe for his saucy piquant pork chops.
How a Friendsgiving Celebration Allows Space for New Traditions
Including recipes for a maple- and cider-brined turkey served with gochujang gravy.
What to Make with New York’s Regional Grains
Greenmarket wants you to bake this holiday with bounty from the local breadbasket. We’ve got your shortbread and pancake recipes to start.
What to Make with Leftover Salad
Too much salad is a perennial, universal problem. In her new cookbook, Neighborhood, Hetty McKinnon shows us how to make the most of it.
Don’t Toss Your Homebrewing Waste—Cook With It Instead
From pizza to granola, turns out leftovers from the homebrewing process have a lot of potential in the kitchen.
