Recipes

In the Lab

There are a million variations and cultural expressions on what and how to ferment, but the basics are salt + foodstuff + time.

Salers for Old Salts

The fresh, herbal, and vegetal flavors of Salers—combined with sweet-seasoned lime—truly capture the spirit of the season.

Summer Nights, Sorted

In his new book, Keep It Zesty: A Celebration of Lebanese Flavors & Culture from Edy’s Grocer, Edy Massih shares some of the secrets behind his beloved Greenpoint mecca.

Bush Tea

Gathering bush tea is an improvisational act, highly creative and seasonal. After my double-ish espresso, I head outside and see what’s what.

The New Player in the Savory Cocktail Trend

All around the country, bars and restaurants are embracing the trend of hyper-savory cocktails, experimenting with ingredients that venture beyond the traditional sweet-sour-fruity-herbal cocktail palate to land a distinct umami punch.

Frittata State of Mind

Let this Spring Cleaning Frittata become your secret culinary weapon, no matter what season. Leftovers and left-behinds never tasted so good.

Frozen Gold

In her new cookbook, Arlyn Osborne draws on her Filipino heritage and the years she spent as a professional recipe developer.

Ginger Sesame Chutney

The word chutney is the anglicized form of the Hindi chatni, which refers to a wide variety of relishes used to enhance meals…