How to Make Labne from Scratch
This recipe from Modern Israeli Cooking: 100 New Recipes for Traditional Classics just takes two ingredients.
Recipes
RECIPES: Gefilte Fish, Syrian Soup, Stuffed Lamb for Passover
The Jewish Food Society shares some of their favorite Passover recipes
In L.A., an Eclectic Selection of Pickled Delights
Fermentation wiz Jessica Wang turns exotic ingredients into a simple, delicious and surprising combinations.
Have a Kombucha Cocktail (or Mocktail) with Us This Thursday
Health-Ade Kombucha is joining us this Thursday, March 8 at Good Spirits where they’ll be pouring playful combos with and without booze.
Deb Perelman’s 5 “Rather Bossy” Rules for Making an Excellent Pecan Pie
In classic Smitten Kitchen style, the recipes in Perelman’s new book are for the kinds of dishes you make once and then suddenly find yourself making again and again.
A Healthyish Coconut Curry Noodles Recipe to Make You “Feel Good, Not Sad”
Lindsay Maitland Hunt’s new cookbook Healthyish makes good-for-you also easy-for-you.
David Tanis’s Simple Farmers Market Cooking Serves Big Flavors
The legend’s latest cookbook wants to help you prepare the best ingredients without complicating the issue too much.
Checking Out New and Classic Cookbooks at the New York Public Library
How the selections are made and which cookbooks are perpetually popular, from the library system’s buyer.
Alexa Now Gives You Tips on What to Do With Food Scraps
Chef Dan Barber and Amazon team up to help reduce food waste.
5 Tips for Fearless Gluten-Free Baking From Little Red Kitchen Bake Shop
How to work with blends, moisture and a bit of tenacity to make great treats every time.
How to Freeze (and Use) Leftover Egg Whites and Yolks
Every cook and baker should know how to freeze and thaw leftover yolks and egg whites separately for future use.
From an East Village Soul Food Cabaret, Princess Pamela’s Recipe for Sauce Beautiful
South Carolina native Pamela Strobel was a culinary entrepreneur, creative artist and master crown wearer.
