Gratin of Raspberry and Brown Sugar
[Note: Updated with fresh photos in 2018. Despite its appearance, this recipe remains delicious.] With just three simple ingredients, I […]
[Note: Updated with fresh photos in 2018. Despite its appearance, this recipe remains delicious.] With just three simple ingredients, I […]
I have lost count of how often I have come across recipes for butterscotch brownies, cookies, or cakes that suggest
Pasta e ceci, or pasta and chickpeas, is an iconic dish in Rome that is commonly enjoyed on Tuesdays and
In the previous month, Ruth Reichl, an exceptional food writer and the final editor-in-chief of Gourmet magazine before its closure,
It appears that the final days of October do not make me want to ride a broomstick, dress up as
In 2011, I published a spaghetti recipe featuring cheese and black pepper known as cacio e pepe. Despite its popularity,
I have neglected for too long to give the due praise to one of the great Roman pizzas, pizza con
Welcome to the second installment of the Sous-Chef Series, an occasional special feature on SK where I invite esteemed chefs
Last weekend, we visited New Orleans where I participated in a conference as a panelist discussing recipe development. The trip
I started experimenting with different variations of this dish a year ago, and it has since become everything I could
Recipes that are defined by what they lack, such as those that are flour/dairy/gluten/meat/sugar-free, no-bake, one-bowl, or hand-whisked, have never
Refreshing my favourite recipe for dead-simple potato pancakes is a Hanukkah tradition. However, retelling the same recipe yearly wouldn’t make
Ahem [taps on microphone]… In the summer of 2014, I made an announcement that I did not learn my lesson
Among summer treats that are frozen, granitas are not very popular, no matter how they are marketed. They resemble a
A couple of weeks back, my infatuation brought us to a Fort Greene, Brooklyn restaurant called Mettā, where they prepare
My preferred accompaniment requires just five minutes to prepare. It involves only three simple steps and requires no minced garlic
I was unaware that I required a new roasted chicken in my life until Helen Rosner, the New Yorker’s food
A few years ago, during a trip to my local supermarket (unfortunately not a beach, but rather my second home),