Sometimes it hits me in the middle of the night: a yearning for curried chickpeas stuffed between two piping hot pieces of fried dough doused with tamarind and pepper sauce. A Carib beer will lessen the
Author Notes: This is a recipe I learned from Oscar Carrizosa, the chef and owner of Casa Crespo, our favorite restaurant in Oaxaca, Mexico (we ate here 3 times in an 11 day trip) when we visited in May.
Make miso soup so good, you'll swear it's from your favorite takeout joint. Just don't make these amateur mistakes. Miso soup is deceptively simple. It contains just a handful of ingredients: fermented
I’m pretty good about taking care of my knives: I regularly take them to get sharpened, and I dry them immediately after washing (okay, most of the time). And I’m good about taking care of my wooden I
A book by a Danish scientist and a Danish chef makes the fifth taste accessible In 1800, Dunand, chef to Napoleon Bonaparte, celebrated the French army's victory at the Ligurian village of Marengo by a
We've scoured the web for our favorite food blog posts, and now we're bringing them right to your desktop. It’s hard work, but someone has to do it. Today: Some sweet, some savory, a little bit of squash