Chef Ivan Orkin talks how, as a Jewish guy from Long Island, he became famous for making ramen and hints at when his Lower East Side restaurant will open. He also shares his recipe for toasted rye noodles.
Ivan Orkin shares his recipe for toasted rye noodles from his cookbook Ivan Ramen.
Gluten-free, dairy-free, soy-free, nut-free, vegan and vegetarian — has your Thanksgiving menu being undermined by food allergies and ethical objections? Tell us about what you don’t eat or share how you've catered to the dietary restrictions of your friends and family.
Master pastry chef Jacques Torres offers some advice for bakers and talks about what's on his Thanksgiving menu. He describes how he makes upside down apple tart and shares his recipe for chocolate chip cookies.
Out magazine editor Aaron Hicklin has nerves of steel, at least when it comes to the high heat of the Stir Fry's lightening round of questions. He brought a typically British stiff upper lip to probing, deeply personal questions such as "a food you hated to eat as a kid but now love."
Time is running out to make English Christmas cake — it needs to be regularly basted in booze for at least five weeks. Out magazine editor Aaron Hicklin explains the process and tradition of making the holiday dessert.
Cookbook author Marie Viljoen debunks common mushroom myths and talks about the allure of maitake mushrooms, also known as hen of the woods.
The author of 66 Square Feet, Marie Viljoen shares her recipe for wild mushroom pizza, which she has adapted to feature maitake, or hen of the woods, mushrooms.
Author Marie Viljoen shares a tasting menu of maitake mushrooms, also known as hen of the woods, prepared three ways.
Veteran host Leonard Lopate spoke about Food Fridays and the new three-ingredient challenge. Also, find out what food-related issues cause the most controversy and what kitchen tool is his favorite.
These past few weeks, Leonard Lopate has been putting the "loco" in "locavore." He's been talking about eating, drinking and the politics of food during his show on the Food Fridays series by day, hosting "Lopate and Locavores" events in the Jerome L. Greene Performance Space at night and is launching another "3-ingredient challenge" with chef Rozanne Gold.
Chow-chow may sound like baby talk, but Saving the Season author Kevin West explains that the catch-all relish has a long tradition in the South. Learn more and try his recipe.
Award-winning television host and cookbook author Lidia Bastianich explained that once you master the technique of making risotto, nearly any ingredient can be added as a highlight — even lettuce. Listen to her explanation of the basics and try her recipe for lettuce risotto.
Liz Neumark, the CEO of the catering company Great Performances, talks about two unusual leafy greens that are currently in season. Try two recipes for tatsoi and mizuna from her new cookbook.
Garden writer Margaret Roach has a strong suggestion for what do with all your end-of-season tomatoes and other odds and ends: make tomato junk. Find out what that is and get the recipe.
Farmer Zach Pickens started growing purple tomatillos at Riverpark Farm. Riverpark chef Sisha Ortúzar and farmer Zach Pickens talk about the advantages of eating and growing the vibrant variety. Try Riverpark's recipe for Purple Tomatillos and Ground Cherries with Burrata.
"A good wine should dance across the tongue, never twerk against the uvula," according to Ruth Bourdain. Learn more about the satirical mash-up of Ruth Riechl and Anthony Bourdain, and hear from the man behind the tweets.
Hiroko Shimbo explains why you should eat the shiso that comes with sashimi and why shiso juice is hot pink. Try her recipe for shiso juice and make a little science magic in your kitchen.
Stevia looks like an average leafy green, but it actually patches an all-natural, very sweet punch. Farmer Ron Bingahi III explains how to use stevia and shares the Stokes Farm secret summer drink recipe.
Ken Greene of the Hudson Valley Seed Library explains how panther edamame looks and tastes different than the average green soybean. Try his recipe for edamamus.