Food & Nutrition

Try this restaurant-worthy, 20-minute creamy garlic butter salmon with pan-seared salmon smothered in a rich and smooth cream sauce. Pair it with mashed potatoes, white rice, or crusty bread to soak up of all that creamy garlic butter sauce. Today we’re making some creamy garlic butter salmon that’s great for date nights or when you just feel like indulging a little. The salmon is pan-seared to get a nice, golden crust and then basted generously with melted butter to get it into every crack and crevice for maximum buttery flavor. Then we make the garlic white wine cream sauce that’s infused with Parmesan cheese and topped with fresh parsley. Since there’s a ton of good sauce to go around, your sides should be something that can soak it all up like mashed potatoes, white rice, ...

The rest of this holiday season, I am not baking a single pie, cookie, or cake. I am making only Jell-O, and I am going to blow people’s minds. Having a potluck? I’m bringing seven-layer rainbow jellies. A dinner party? It’s the amber and ivory sherry tres leches gelatinas from the book Oaxaca by Bricia Lopez. Brunch? I’ll make Mexican dessert expert Fany Gerson’s gelatina de naranja con leche, a Creamsicle for a crowd prepared with fresh citrus, milk, and a split vanilla bean. The luckiest guests of all get Gerson’s version of gelatina de mosaico, an amazing, multicolor all-gelatin cake made with a trio of fruity gelatins (such as mango, pineapple, and passion fruit) that are cut into cubes and suspended in a tres leches gelatin base. When cu...

“When I asked my mom, ‘Umma, can you ask them to make it vegan?” She’s like, “Okay, well there’s no word for that,” says Joanne Lee Molinaro, author of one of the fall’s biggest breakout cookbooks, The Korean Vegan, with a strong laugh. We met on Zoom in July, the day the author received her first physical copy of the book, and well before it was released and popped up on the New York Times Bestseller list. I was curious at the time, having written a Korean cookbook with Deuki Hong, about this exact point—the “veganization” of a cuisine that relies so heavily on the ocean and flexes an astonishing ability to grill tender hunks of short ribs and soy sauce kissed brisket to universal love. Korean food, on the surface, doesn’t fit the plant-based par...

Try this garlic butter baked chicken breast recipe with juicy chicken smothered in a homemade herbed garlic butter sauce. It’s a quick and easy fix for weeknight dinners paired with your favorite sides. Today we’re making a quick and easy garlic butter baked chicken breast. With a few simple ingredients like butter, garlic, paprika, Italian seasoning and fresh parsley, we’re taking the humble chicken breast and transforming it into tender, juicy chicken that’s packed full of flavor. It’s a little bit of decadence, but worth the indulgence. Pair it with a salad, or some greens on the side like broccoli, green beans, or asparagus. Add it to a bed of white rice or with some mashed potatoes. For other good baked chicken breast recipes, try this easy oven-baked chicken or some bak...

What state are Vidalia onions grown in? What makes Spanish chorizo red and Watergate salad green? What’s actually in an egg cream? These are just a few of the questions that pop up in Taste Test, a new card trivia game that we created with author and journalist Max Falkowitz. The game is packed with conversation starters, colorful vignettes in food history, and quips that will fortify even the most serious food nerds’ expertise (seriously—even we have been stumped). Think of it as a cross between playing pub trivia and taking a food tour of the country. Max has written about lard bread, harissa, and clay cookware for TASTE, and you may know him as a periodic guest on the TASTE Podcast, where he has dropped in from time to time to answer pre...

Claudia Roden has spent the past five decades as one of the UK’s most admired and most intrepid writers on food culture and cuisine. The 85-year-old has trekked solo up Sardinian mountains, lugged suitcases through sleepy villages along the Nile, dug through dusty library archives, and talked her way into foreign kitchens with a notebook in her hands. So there’s a sweet irony behind the exiled Egyptian’s brand new work, Claudia Roden’s Mediterranean: Treasured Recipes From a Lifetime of Travel. Unlike the rest of the Roden catalog—nearly two dozen books, mainly on the Mediterranean and the Middle East, from Italy and Spain to Morocco, Turkey, and Lebanon—she wrote this one entirely from home, where she was on pandemic lockdown for nearly all of la...

Not All Heroes Wear Butter Capes For many North Americans, the glistening, golden, magazine-cover-worthy turkey is synonymous with Thanksgiving. So synonymous that, for professional food stylists like me, creating a perfect turkey is not just a holiday task but rather a year-round ordeal. It tends to strike at the height of summer, when the sun shines late into the balmy evenings, as brands are creating their holiday content (commercials, still photos, social media assets) and the last thing on the grocery store butcher’s mind is having four or five appropriately sized whole turkeys in stock—to help prevent a food stylist from losing her job if she can’t get them to the photo studio. One April...

When my mom came to visit me from Miami last August, she brought with her two loaves of Cuban bread. Every care package I’ve received since leaving home nearly fifteen years ago has involved her meticulously cutting small pieces off a large, fluffy, narrow loaf, measuring sometimes three feet long, to fit into a plastic bag, before pushing out all the air so the bread won’t become stale during its transport back to New York, Chicago, Madison, or wherever I was living without it. My grandparents buy extra bread if they know I’m coming to visit, usually stashing the extra loaf on top of their fridge, a throwback to childhood when they’d have to hide bread to keep me from polishing off the entire loaf in one sitting. In Miami, Cuban bread is availa...

Photo Credit – National Turkey Federation Could Be the Most Expensive Turkey Dinner Ever Every year I like to share with you the expected cost of your Thanksgiving dinner based on numbers from the American Farm Bureau Federation’s annual survey. It’s not out yet but I wanted to get a jump on it so I’m going to offer up some details from the U.S. Bureau of Labor statistics. As soon as the AFBF numbers are available, I’ll post them. Inflation Is Driving Thanksgiving Dinner Costs Up 2020 brought us the lowest cost since 2010 but 2021 is heading up in the opposite direction and may just be the most expensive Thanksgiving ever. According to the U.S. Bureau of Labor statistics, the consumer price index for a basket of typically foods served on Turkey day is up 5.4% from last ...

For many followers of the home cooking internet, Jenny Rosenstrach’s Dinner: A Love Story has been a steady hand holding the whisk for the past decade. Originally a blog and books series, now also a newsletter and podcast, Rosenstrach has shown a knack for creative and current recipe development with style and a strong voice that presents culinary ideas big and small. Reading through the author’s empathetic Project, Pantry, Purpose series, written mostly over the past 18 months, it proves to be a valuable cooking resource, but also a gutsy journal of the post–Before Times. Her late-March 2020 banana bread isolation journal reminds me of so many gray days from that time. But we were on Zoom in late October talking about relatively sunnier days, a...