"I love eating charcuterie boards," laughs chef Stephen Stryjewski, co-owner of New Orleans's Cochon Butcher. The meat shop/wine bar opened five years ago and is the sister establishment to Stryjewski's
Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: a primer on cured meats. Meat. Fat. Spice. Salt. Time.
Expert butcher Ryan Farr takes the mystery out of the meat Ryan Farr isn't shy about his obsession with all things meat. The Midwest native cooked around the country, from South Dakota to New York, before
Packaged ramen. It served its purpose as a quick and budget-friendly meal as we studied away in our dorm rooms throughout college. Then we learned a few hacks, and transformed the instant noodles into
[Photographs: J. Kenji Lopez-Alt] This recipe incorporates two of my own personal humble additions to the ramen universe. They're going to stick around my repertoire, and I hope you consider incorporating
Tender chunks of chicken with bell peppers, celery, chilies, and peanuts in a bright, hot sauce. [Photographs: J. Kenji Lopez-Alt] As you are reading this, I will most likely have just finished the Chinese
Whether you’re slurping them up at a local fusion hot spot or straight out of a takeout box, Asian noodles make the perfect cold-weather comfort food. Don’t feel like hitting the town or dialing for delivery?
[Photograph: J. Kenji López-Alt] The Starks and local weathermen can agree: Winter is coming. And in my book, there's no better antidote to cold weather than slippers and a sweatshirt with a hearty side