“You have to have real food,” says Scratch’s pastry chef Margarita Kallas-Lee, whose inky dessert combines activated charcoal with nutrient-infused sprinkles.
If you happen to be in the city of Kassel on Earth Day, don’t be surprised if you see pork sausages being served at the vegetarian food festival.
We spoke to chef and food waste campaigner Dan Barber about wastED, his new London pop-up that serves dishes made with produce that would have otherwise been chucked.
When it comes to fried finger food, egg rolls might be our unsung heroes. But sometimes they don’t get the love they deserve. And as we all know, bacon is love.
“For me, cooking is an art form,” says chef Atsushi Tanaka of Paris restaurant AT. “I need design. I need my food to be beautiful and tasty at the same time.”
Australian chef Sandy Ho broils, roasts, and then mashes whole potatoes for a crispy, rustic twist on the classic side dish.
Oven-roasted tomatoes and anchovies pack this two-step salad recipe with seriously huge flavor.
Pepper grower Noah Robbins says the “heatless habanero” is a “real mindfuck”: “Your taste buds brace for the heat, but it never comes.”
After a decade and a half of major airlines withholding free meals, Delta will start serving free sandwiches and breakfast options on 12 domestic routes.
There are a bazillion condiments in the world, but let’s hone in on chutneys, because piccalilli will be your new favorite thing to spread on a sandwich.
This Jose Garces recipe tosses crisp green beans with roasted peppers, cheese, and shallots, then douses them in zesty honey-lime-garlic dressing and tops them with eggs.
This is the third in a series of articles featuring immigrant- and refugee-owned restaurants in enclaves located outside of major US cities.
You might not have heard of him, but his legacy is lasting. After more than ten years toiling away in its basement kitchen and singlehandedly revitalizing its menu, chef Albert Ponzo is leaving Le Select.
No need to hop on the next train to Flavortown; it’s coming straight to your kitchen in the form of this quick, smoky, tender meat with bright, tangy slaw.
“Culture, art, music, history, heritage—that’s not at the forefront of people’s mind when we hear the word ‘Iraq.’”
Dumplings are great. Crêpes are great. The combination of the two? We will let you be the judge.
Emmenthaler is the Everybody Loves Raymond of all cheeses: it’s God-awful, and yet people seem to really like it. Holes are normally considered a sign of a defect in the cheese-making process, but with this stuff, it’s the opposite.
How a little bit of borrowed inspiration from MC Escher is turning up the volume on savory pastries.
Tomato, pork cheek and wine-braised pollo all romana can be on your table in half an hour.
The plaintiff alleges that the worm “embedded in the interior lining of (her) small intestine” and “began to eat (her) alive from inside-out” after its eggs hatched.
It starts with zesty lemon buttermilk waffles and a creamy lemon curd, then hits it with a fresh blueberry compote and honeyed whipped cream. Hubba, hubba.
Inspired by the sesame noodles at Han Dynasty, this bucatini with spicy toasted-almond pesto will make your night into a creamy pasta dream.
From grasshoppers to wheelbarrows full of nuts and sweets, the list of street snacks in Mexico is long and varied enough to please even the most stubborn taste buds.
In the name of journalism, I spent a full 24 hours at Au Pied de Cochon, the mythical Parisian restaurant that has been serving hungry night owls since 1947.