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By Ana Kinkaid | Culinary News and Trends

Over 30 Recipes to Put Herb Stems to Good Use

AntoniaJames helps us stem our waste of herb stems.

Last week as I was preparing dinner, my son walked into the kitchen saying, “Wow, that cilantro smells so good!” I was standing between him and my prep surface, so he couldn’t see what I was chopping. In fact, I was chopping just the stems, and not …


10 Killer Monster Cupcakes to Get You in the Halloween Spirit

Halloween will be here before you know it. There will be jack-o’-lanterns to carve, costumes to make, PSLs to drink and parties to attend. Speaking of parties, why not let your Halloween spirit carry on over to dessert? The next time you whip up a batch of cupcakes, turn them into creepy, scary and …


Wash, Rinse, Repeat, Hike: Arm-Powered Camp Dishwasher | Gadgets, Science & Technology

If you would rather be chased through the woods by an angry mother bear than wash your camping dishes by hand, you’ll love David Stockton’s EcoWash …

Domestic Technology

How to Freeze Cooked Rice

Rice is one of the few foods that benefits from freezing. Upon reheating, rice absorbs the moisture that condenses on the interior of the packaging …

31 Days of Halloween - Eyes in the Bushes

If you're enjoying my Halloween posts, be sure to follow with GFC or Facebook... I'm doing another 31 Days of Halloween series this year!


Christmas Lights

Mufleta - A Moroccan Yeast Pancake

While we all are suffering from matza fatigue by the end of Passover, the Moroccan Jewish community is all ablaze with excitement for Mimouna.

The …

How to: Toasted Marshmallow Shot Glasses with Baileys

Thanks to Cheri from the Watering Mouth for revealing the secret! I’m going to stop at the store on the way home to buy some marshmallows and try …

How to do right by summer's bounty of luscious tomatoes

If you're like me, you believe that a fresh, ripe tomato is one of the best things about summer. And this tart is an ode to the tomato in season — and a lesson about how to make the most of it.

Let's start with how to choose the best tomatoes. First, pick up your candidate, smell the stem and …


Making Fresh Ceviche at Home Is Way Easier Than It Looks

When I was just out of college, a group of friends and I backpacked across Mexico. We started in a small beach town called Barra de Navidad, where every morning the shrimp boats would come in and the fishermen would empty their nets on the beach. One of the men would start cleaning and chopping up …


Chouquettes with Warm Berries

The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.


Preheat oven to 375°. Bring butter, granulated sugar, salt, and 1 cup water to a boil in a medium saucepan, …


The ultimate guide to ordering coffee in Paris



7 Tips for ordering coffee in Paris

April 17, 2014 By Judy MacMahon | Paris, France

Ask for a coffee in Paris, and nine out of 10 times


One delicious roast rib of beef becomes four different dishes

As a youngster, Monday night suppers were the highlight of the week. Sure, I loved the Sunday roast beef, but Mondays meant cold slices of it with crushed and roasted potatoes, pickles and salad. Absolutely delicious, but my parents weren’t that creative and this was the only leftover beef dish we …


The Perfect Omelet Is All About Technique. Just Ask Ludo Lefebvre

This is Cook Like a Pro, in which experts share tips, tricks, and techniques that elevate a good dish to an unforgettable one.

The Pro > Ludo Lefebvre

Chef / Petit Trois / Los Angeles

When America’s most radical French chef opened his dream bistro last year, the hottest dish turned out to be the most …

Fleur de Sel

Blades of Glory: How to Make Your Knives the Sharpest in the Drawer

If you’ve never sliced something with a truly sharp knife, it’s a revelation, turning an arduous task into a pleasure. We called upon the nation’s expert knife makers, knife-store owners, and the ultimate knife evangelists—chefs—for their razor-sharp advice on caring for the most important tools in …


How to Grill Seafood for a BBQ

Summer barbeques are built around simplicity for the chef: all you need is a flame, some protein, and a little bit of time. But enough with the ground beef and tubed meat, already: we’re ready for something more elevated, but just as easy. We’re ready for a seafood BBQ.

We reached out to Adam …


General Store Inspiration: Mercantile Interior Photo Tour

If you’ve seen my workshop studio, Inspired Barn, in magazines, online, or in person, it’s likely pretty obvious where my number-one inspiration comes …


Lost streets of Old Paris

Eugène Atget's record of a city about to be swept away

Eugène Atget (1857-1927) took up photography because he felt he had failed as an artist. Beginning in 1898, he made it his mission to record the old streets of Paris.

Atget saw himself as a documentary recorder, and actually described himself as …


Well-Dressed: How to Make Any Vinaigrette by Avoiding These Common Mistakes

So you think you know what makes a great salad? Sure, you’ve got the greens, the veggies, the grains and protein down-pat. But when it comes to pulling it all together, you need a kick-ass dressing to get the job done. Sometimes, that means a creamy ranch or blue cheese number. But for our everyday …


Pan-Seared Sausage with Lady Apples and Watercress

A simple white wine pan sauce brings this one-skillet dinner together.

Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Add apples, cut side down, and cook, turning occasionally, until golden brown, 5–8 minutes.

Prick sausages with a fork, add to skillet with apples, and …


See How Philadelphia's Pizzeria Beddia Makes the Best Pizza in America


Langoustines Are Better Than Lobster

Forget foie. Forget caviar. Langoustines are the new marker of haute cuisine. Slim, pinkish-orange, and built like a basketball player (all arms and legs), Nephrops norvegicus is a shrimpy-looking crustacean in the lobster family. Its body can grow up to ten inches long, but it’s basically just the …


How Japanese Whisky Is Taking Over the World

Japan's whisky industry is producing alcohols that are beating the classics in Scotland. One industry expert talks about how he's doing it.

Shinjiro …


Vietnamese BBQ Tacos Recipe

Vietnamese BBQ Taco Recipe

Servings: 8 Prep Time:

30 minutes + marinating time Cook Time:

30 minutes

Reprinted with permission from Time Inc. Books (c) …


How Now Brown Butter: Why the decadent sauce is one chef's dirty little secret

Photo: Tasting TableEveryone knows that chefs cook with a lot of butter—but that doesn't mean they don't feel a tiny bit guilty about it.Case in …


DIY Dim Sum: How to Make Authentic Soup Dumplings at Home

Soup dumplings fall in the category of “delicious things we love to order when we’re out, but would never even dream of making at home.” Until now, that is. This dim sum staple may seem complicated, but it’s really just made from three separate components: the dough, the filling, and the soup. …


Why Is Russia Destroying U.S. Cheese and Oysters?

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After the West slapped sanctions on Russia, the Kremlin banned a wide range of foodstuffs from western countries. NBC News' Alexey Eremenko explains.


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The Key to Soupe au Pistou: Lots of Vegetables

My first experience of soupe au pistou, that vegetable soup from the South of France, was in a freezing cold Paris garret. From a can, in the middle of winter. It remains one of my warmest and most nourishing memories.

A shivering winter tableau, however, is not at all what usually comes to mind …


8 Stone Fruit Desserts That Will Not Disappoint You

Stone fruit can let you down. These stone fruit desserts cannot.

Whenever I walk by the towers of stone fruit at the market or grocery store, I imagine them all breaking out into "Take a Chance on Me." Because as much as we talk about the magnificent, awe-inducing, practically divine sweetness and …


The Earth Is Now “Locked In” To A 3 Foot Sea Level Rise, NASA Says

“The best science today says it is going to happen and that we’re not ready for it,” a climate scientist told BuzzFeed News. “That, unfortunately, is bad news.”

The earth is now “locked in” to a sea level rise of several feet, a brewing disaster that could happen by the turn of the century thanks to …