Toum Is the Garlicky Eggless Mayo That Goes With E...

Toum Is the Garlicky Eggless Mayo That Goes With E…

[Photographs: Vicky Wasik] Whenever my husband and I order delivery from our favorite Lebanese place, the center of the meal isn’t the chicken shawarma or the mixed grill for two—it’s the potent garlic sauce, toum. Despite my desperate messages for extra toum, they never pack more than three 2-ounce containers of the stuff. I carefully […]

Special Sauce: Author and Playwright Jenny Allen o...

Special Sauce: Author and Playwright Jenny Allen o…

[Photograph: David Welch. Cookie photograph: Vicky Wasik] Jenny Allen, the humorist and author of the guffaw-inducing new book Would Everybody Please Stop?: Reflections on Life and Other Bad Ideas, derives as much pleasure from eating as anyone I know. Consider this anecdote she shared with me about her food-loving stepmother: “One day she said, ‘I […]

If You Like Brown Butter, You'll Love Toasted Crea...

If You Like Brown Butter, You’ll Love Toasted Crea…

[Photographs: Vicky Wasik] Browned butter is pretty impressive stuff. A little heat transforms butter’s coy and fresh flavor into something that’s dominating and nutty, perfect for adding depth to butternut squash risotto and complementing the natural sweetness in roasted Brussels sprouts. And luckily, this delicious metamorphosis isn’t limited to butter. Any dairy can be browned […]

20 Clam, Oyster, and Mussel Recipes for Shellfish ...

20 Clam, Oyster, and Mussel Recipes for Shellfish …

[Photographs: Vicky Wasik, Sydney Oland, Emily and Matt Clifton] There is an old myth that says you should only eat raw oysters in months that contain the letter “r” (September through April). I personally feel pretty comfortable eating them year-round, but it is true that oysters, plus other bivalves like clams and mussels, are at […]

Special Sauce: Resy’s Ben Leventhal on the Growing...

Special Sauce: Resy’s Ben Leventhal on the Growing…

[Photograph: Courtesy of Resy. Spicy Spring pizza photograph: Vicky Wasik] When Resy‘s Ben Leventhal, who has been involved in at least five food-related start-ups, speaks about entrepreneurship, I am all ears. Here are just a couple of the pearls of wisdom that came out of our in-depth conversation: “What I do try to say to […]

Key Lime Meets Lemon Meringue in This Citrusy Crea...

Key Lime Meets Lemon Meringue in This Citrusy Crea…

[Photographs: Vicky Wasik] Cream pies are an American tradition dating back to the early 1800s, when they were invariably served in a flaky pastry crust and topped with meringue—the eponymous “cream” referred to the dairy in their custard filling. I’ve gone over the logic behind that convention before, in my explanation of why I top […]

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