We Used Oat Milk to Make Oatmeal Cream Pies and They’re Delicious
This Little Debbie riff just so happens to be vegan, too.
Recipes
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.
Too Much Stone Fruit? This 3-Ingredient Compote’s the Answer
Going-south fruit finds a home in a sauce that can be eaten with or over anything and freezes beautifully for months and months.
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.
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.
