Turn Your Garlic Skins Into Vinegar
A new book by Brooklynite Ronna Welsh gives instructions on how to store ingredients longer and use parts of produce that might otherwise be thrown away.
Recipes
This Passover, Swap Your Gefilte Fish for This Spicy North African Stew
Brooklyn author Leah Koenig encourages people to consider incorporating at least one new element in their Passover tradition.
How to Make Shannon Mustipher’s Halekulani Cocktail
Think of it as a punchier Whiskey Sour, with additional layers of fruit and spices to add a dash of beach-resort flavor.
How to Make Vegan XO Sauce
Diana Kuan’s new book Red Hot Kitchen teaches you how to make classic Asian chili sauces from scratch.
A Sichuan Peppercorn-Infused Cocktail for the Lunar New Year
At Bushwick’s Old Timers, Olivia Hu’s “Chinese margarita” called the Lucky 88 is an homage to her mom’s drag-like Lunar New Year performances.
Kale, Fennel and Noodle Soup from a New Palestinian Cookbook
Yasmin Khan’s new cookbook Zaitoun celebrates Palestinian identity through food.
We Made an Oat-Milk-in-Every-Course Dinner
In this final episode of the season, we unpack some mysteries of oat milk and explore a mystery of our own making: is there anything this post-cow drink can’t do?
This Brooklyn Company Wants to Introduce You to an Old-but-New Super Grain
Thanks to Yolélé Foods, the African grain fonio is making its way onto restaurant menus and store shelves.
In Crown Heights, Barboncino’s Twist on a French 75
How Barboncino raises the stakes on a classic combo of gin, lemon, sugar and Champagne.
We Used Oat Milk to Make Oatmeal Cream Pies and They’re Delicious
This Little Debbie riff just so happens to be vegan, too.
Raaka Chocolate’s New Book Wants You to Reconsider the Ingredient and Its Craft
Raaka’s new book The Art and Craft of Chocolate invites readers to take a deeper and more “cuisine-focused” look at a ubiquitous product.
Active, Thoughtful and Slow Cooking with a Foraging-Centric Cookbook
You probably can’t even talk to your farmer about the ingredients in Forage, Harvest, Feast. They might even devote a not-insubstantial amount of time to weeding them out of their crop beds.
