From the Publisher
From the Hardcover edition.
THE HOST OF FOOD NETWORK’S PIONEER WOMAN WHIPS UP A ‘WONDERFULLY BRINED AND TENDER’ BIRD
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I have no routine, so I put myself on one
The singer and new cookbook author recalls a life inspired by the rhythm and flavors of Jamaica
A leg of lamb can be substituted.
1 (4- to 4 ½-lb.) roasting chicken Kosher salt Freshly ground black pepper 1 lemon, quartered 6 sprigs fresh thyme 1½ lb. radishes (preferably mixed heirloom), trimmed and scrubbed 3 tbsp. unsalted butter, melted 1. Preheat the oven to 425°. P
THE FORMER FOSTER CARE KID FOUND A RECIPE FOR SUCCESS IN BAKING
These stars are a perfect complement to any meal
2 artichokes Lemon juice 2 eggs 3 slices smoked salmon Dill and arugula for garnish TO PREPARE ARTICHOKE HEARTS: Snap back the tough outer leaves on each artichoke until the pale-yellow leaves are exposed. Rub the cut surfaces with lemon juice a
In Mexico City, it’s entirely possible to eat—very well, mind you—exclusively on the streets for every meal, snack, juice break, and late-night munchies attack. Mexico City– and San Francisco–based chef Gabriela Camara’s very good, very full day. 11
With the home-delivery meal-kit business booming, there are a plethora of services to choose from. Here’s a sampling of four with different pricing and options.
THE AUTHOR OF DORIE’S COOKIES SHARES A DESSERT THAT’S WRAPPED IN FUN
THE EXECUTIVE CHEF AT NEW YORK CITY’S HUNDRED ACRES WHIPS UP A CROWD-PLEASING SNACK
WHILE TYLER KORD, the chef-owner of No. 7 Sub and the author of A Super Upsetting Cookbook About Sandwiches, acknowledges that sogginess is the bane of the brown-bag sandwich schlepper, he also thinks it’s an underrated texture that you’d do well to
SUMMER PICNIC The star of Netflix’s Chef’s Table creates cuisine that is poetry on a plate.
2 lbs. medium porcini mushrooms (quantity can vary with size availability) 1 cup olive oil 3 cloves garlic 2 sprigs thyme Salt and freshly ground black pepper ¼ cup sherry vinegar ½ cup hazelnut oil ¼ cup chopped hazelnuts 2 cups arugula 1 c
Everyone has someone on their holiday shopping list who’s impossible to buy for. For the second year in a row, we asked Atlantic readers to describe their someone, and brainstormed a few perfect gift ideas for them.
ROAD TRIP Plenty of states are ripe for a barbecue road trip, but in Texas you could fill an entire summer vacation with them. From Beaumont to El Paso, from Mercedes in the south to the Panhandle in the north, the challenge isn’t building an itiner
with LIZ JOHNSON ON A SUNDAY NIGHT in mid-October, a group of mostly young chefs is gathered in a Soho loft, watching as Stephan Bogardus, the chef at the North Fork Table, whips out the crossbow that he used to kill a deer 11 days earlier—the same
THE OFFICIAL PIE CONSULTANT FOR THE BROADWAY MUSICAL WAITRESS SHARES A DECADENT DESSERT FROM THE SHOW
PASTA NIGHT The chef combines style and flavor in his family’s busy kitchen.
Harold Moore gives a southern style of eating a Manhattan spin.
5 sprigs rosemary, roughly chopped 3 sprigs thyme, roughly chopped ½ head garlic 3 tbs. salt 3 tbs. packed brown sugar 1 tsp. white peppercorns 3 3½-lb. guinea hens, neck and wishbone removed (can be ordered from D’Artagnan Foods) 3 tbs. butte
HANNAH BEECH Tokyo’s summer heat has infiltrated the national training center, rendering bows a little sticky and dismounts a little slack. But Kohei Uchimura, the defending Olympic all-around title holder, lands his jumps with a panther poise that
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