Hold the garlic for traditional Amatriciana sauce

Guanciale (or pancetta), onion, canned Italian tomatoes and Pecorino Romano—but no garlic—are the basic ingredients for Amatriciana sauce, a simple Italian favorite. Recipe below.

Spaghetti with Amatriciana Sauce
Spaghetti All’ Amatriciana

[su_dropcap style=”flat”]T[/su_dropcap]o me, garlic is deeply ingrained in Italian cuisine. So much so that every single time I make Lidia Bastianich’s Ziti with Sausage and Fennel, I’m surprised to remember that it has no garlic. Turns out Italians have a much more nuanced relationship with this fragrant Allium. Continue reading “Hold the garlic for traditional Amatriciana sauce” →

Shop and store right to keep spices fresher longer

A quick guide to buying spices—in-store and online—and to properly storing them.

The Spice Shop, Paolo Antonio Barbieri, 1637

SPICES AND THEIR AROMATIC BRETHREN, HERBS, are key tools for turning food into cuisine, for giving dishes a major part of their identity. Besides using them wisely, knowing how and where to shop for them—and how to store them when you’re not using them—can make a huge difference in your cooking. Here are some tips. Continue reading “Shop and store right to keep spices fresher longer” →

A Korean staple flavors perfect-for-winter Gochujang Chicken and Cauliflower

Gochujang—a readily available Korean pepper paste—teams up with ginger, garlic and lime juice to create a lively sauce for roasted chicken and cauliflower. Recipe below.

Gochujang Chicken and Cauliflower

TO US, THE BEST WAY TO ROAST A WHOLE CHICKEN is to not roast a whole chicken, but to roast chicken parts. So when Marion came across a promising recipe for a slow-roasted whole chicken featuring a gochujang sauce, we broke it down to thighs and drumsticks. Continue reading “A Korean staple flavors perfect-for-winter Gochujang Chicken and Cauliflower” →

A vegetarian Okra Stew offers balancing, restorative powers

This traditional, vegetarian Sudanese stew of okra, tomatoes, onion, garlic and cinnamon, topped with cinnamon-flavored couscous, is perfect for re-energizing—or just enjoying. Recipes below.

Alek Wek’s Balancing Okra Stew

[su_dropcap style=”flat” size=”3″]T[/su_dropcap]his refreshing, healthy recipe is by the model, author and Goodwill Ambassador to the United Nations High Commissioner for Refugees, Alek Wek. A traditional Sudanese dish, it originally appeared in the New York Times in 2018, part of its occasional My Detox series. Continue reading “A vegetarian Okra Stew offers balancing, restorative powers” →

Is drunk cooking even a thing? It can be: Midnight Spaghetti

Olive oil, garlic, capers, anchovy fillets, red pepper flakes, Parmesan and parsley create a simple, lively sauce for late-night pasta. Recipe below.

Midnight Spaghetti

MIDNIGHT SPAGHETTI HAD US AT THE NAME. It just sounds like something that comes together quickly with things you have on hand. Something you can actually do after a night out involving wine or cocktails, and even if the wine is still flowing while you cook. When it’s midnight and you’re suddenly hungry, but for something cooler than drive thru fare. Continue reading “Is drunk cooking even a thing? It can be: Midnight Spaghetti” →

A peppery, herbal Mexican liqueur stars in a bourbon cocktail: the Vaquero

A wintry bourbon cocktail is given a spicy, herby kick with Ancho Reyes Verde Liqueur, made with poblano peppers. Recipe below.

Vaquero cocktail

[su_dropcap style=”flat”]O[/su_dropcap]n our recent trip to Mexico City, mezcal was everywhere. Nearly every bar and restaurant served it, sometimes in elegant, interesting cocktails, but most often, neat, with a simple orange wedge, alongside little plates and charcuteries. The smoke, the herbiness and the slight sweetness are marvelous. Mezcal is so popular in the CDMX that it is even appearing in some beers. We came away knowing… well, a little more than before. Continue reading “A peppery, herbal Mexican liqueur stars in a bourbon cocktail: the Vaquero” →

Have a happy, lucky new year: Black-eyed Pea Soup with Thyme

Black-eyed Pea Soup with Thyme

I ONLY REALIZED WELL INTO CHRISTMAS DAY that I hadn’t done a post for last week. Christmas day is when it would have posted. New Year’s Eve, I found myself practically in the same boat. But then I remembered a dish that could bring you luck in the new year, Black-eyed Pea Soup with Thyme. Black-eyed peas are apparently chock full of luck if you eat them on New Year’s Day. And while fresh ones are delicious, you can also use canned. Whether you manage to eat some black-eyed peas or not (in this recipe or another), have a wonderful, luck-filled new year.

For Hanukkah, for a sweet breakfast, for any reason: Chocolate-filled Challah

Semi-sweet chocolate and brown sugar add a delicious twist to challah, a traditional Jewish braided bread, creating an almost dessertlike loaf.

Chocolate-filled Challah

THE HOLIDAYS ARE OVERLAPPING AGAIN. This year, Hanukkah begins at sundown on December 22, just two days before Christmas Eve. Lucky for you, this chocolate-filled challah is a delicious, impressive, dessertlike bread you can make to celebrate everyone. You’ll find the recipe—and variations on a theme—right here.

Simple holiday treats for the win: Hazelnut Rosemary Jam Cookies

The humble, traditional thumbprint cookie gets a mysterious upgrade with fresh rosemary. Recipe below.

Hazelnut Rosemary Jam Cookies
THE HOLIDAYS ARE UPON US. And that means having something to take to a holiday party. Something to serve at your holiday party. Or something to bring out when unexpected guests turn up. These Hazelnut Rosemary Jam Cookies do that in spades, with nice subtle flavors that will have people asking for the recipe. You’ll find it right here.