Food & Nutrition

Pepperoni gets the most guff of the cured meat family—always the Lunchables, never the crowning glory of the charcuterie plate. But these compact rounds of salumi have so much more to offer for the savvy home cook. They’re peppery, salty, and full of fat that can be rendered to turn them into crisp miniature UFOs. “It’s a quintessential Italian American ingredient—pepperoni is one of those things that people in the United States always associate with Italian food, but it’s rarely seen in Italy,” says Angie Rito, the co-owner of Manhattan’s Don Angie and the coauthor, with Scott Tacinelli and Jamie Feldmar, of Italian American. “The flavor profile of pepperoni is spicy and garlicky with a hint of smoke, and the ingredient has a familiar and nosta...

Pepperoni gets the most guff of the cured meat family—always the Lunchables, never the crowning glory of the charcuterie plate. But these compact rounds of salumi have so much more to offer for the savvy home cook. They’re peppery, salty, and full of fat that can be rendered to turn them into crisp miniature UFOs. “It’s a quintessential Italian American ingredient—pepperoni is one of those things that people in the United States always associate with Italian food, but it’s rarely seen in Italy,” says Angie Rito, the co-owner of Manhattan’s Don Angie and the coauthor, with Scott Tacinelli and Jamie Feldmar, of Italian American. “The flavor profile of pepperoni is spicy and garlicky with a hint of smoke, and the ingredient has a familiar and nosta...

Pepperoni gets the most guff of the cured meat family—always the Lunchables, never the crowning glory of the charcuterie plate. But these compact rounds of salumi have so much more to offer for the savvy home cook. They’re peppery, salty, and full of fat that can be rendered to turn them into crisp miniature UFOs. “It’s a quintessential Italian American ingredient—pepperoni is one of those things that people in the United States always associate with Italian food, but it’s rarely seen in Italy,” says Angie Rito, the co-owner of Manhattan’s Don Angie and the coauthor, with Scott Tacinelli and Jamie Feldmar, of Italian American. “The flavor profile of pepperoni is spicy and garlicky with a hint of smoke, and the ingredient has a familiar and nosta...

Many know her as the star contestant from 2015’s Great British Bake Off season who triumphantly came in [redacted] place (I don’t want to spoil it if you haven’t seen it), or as the baker who made international news in 2016 for making the queen’s 90th birthday cake. But in addition to these qualifications, Nadiya Hussain is also just really good at making baking look effortlessly fun. In her latest book, Nadiya Bakes, Hussain infuses a clever sense of playfulness into British and Scottish dessert classics. Scotch eggs are reborn as a creamy, lemon-flecked dessert. Bite-size Lamingtons are recast as a big, regal layer cake. And cranachan, a sort of Scottish berry trifle, becomes a layered parfait of mango, cream, and butter-toasted cornflakes. It...

Enjoy this chicken Lazone with Cajun-rubbed chicken, pan-seared in butter until golden and smothered in a simple but delicious cream sauce. Serve over a bed of your favorite pasta and top with fresh parsley. We love any excuse to cook up some pasta and smother it in a cream sauce. We loved it with creamy garlic Tuscan shrimp and again with creamy salmon pasta with spinach. This chicken Lazone is an easy 20 minutes of simple, but delicious cooking to give you exactly that. Chicken breasts are rubbed in a spice mix with Cajun roots then pan-fried until just right, before adding in a cream sauce and topping it with some fresh parsley. There’s a great deal of flavor in the spice mix which is balanced out by the creamy simplicity of the sauce. Let’s start cooking. WHAT IS CHIC...

When my father was a child in Korea, he often followed my grandmother to their local bangatgan (mill). There, she dropped off two types of rice—short-grain rice and chapssal (sweet rice)—that were soaked in water for hours, then milled into flour. The sweet rice flour was set aside for her to use as she wanted, but the folks at the bangatgan would take the maepssal garu (moist rice flour), steam it for roughly 30 minutes, and push it through an extruder two or three times. As coils of pillow-like ddeok slithered into a cold-water bath, they would be cut into short pieces of cylindrical, smooth rope and arranged into uniform rows. This ddeok, known as garaeddeok, is chewy, almost sticky, with a subtle sweetness, and my father would snack on a piece...

Pasta night is even better with this comforting and delicious easy cheesy ravioli lasagna, where two Italian favorites are combined to create the perfect blend of meat sauce, cheese and ravioli layers. Today we’re making an easy cheesy ravioli bake. It’s a beef-based red sauce version of spinach and artichoke ravioli bake using Italian sausage and ground beef in a hearty marinara sauce. There’s plenty of cheese to go around as I layered it with mozzarella,  Parmesan cheese and creamy ricotta cheese. Think of it as a traditional lasagna without the hassle of fussing with lasagna sheets. Instead, you’ll find fluffy pillowy-shaped ravioli that’s fun to layer with. It’s fancy-looking but easy-to-make comfort food. If you want more fancy-looking pasta, try out lasagna roll-ups o...

Here in New York City, where I live in the bougiest part of Brooklyn, my local markets sell almost everything: ajwain seeds and banana ketchup, 20 kinds of chiles, two forms of tamarind, heritage-breed bacon, and even wild oysters, which barely exist on the East Coast anymore. You know what you can’t find in my neighborhood? A really good flour tortilla*, like the ones sold in ordinary supermarkets across California, Texas, New Mexico, Nevada, Arizona, and most of Mexico. Depending on the cook or the regional preference, a really good flour tortilla can be exceedingly thin and a bit shiny in spots, made with just flour, water, salt, and lard. It can also be a bit softer and creamier, made with baking powder and maybe even milk. Either style is...

I followed East Fork pottery on social media for years before ever buying a vessel for my own kitchen. I watched their Instagram Live videos on how to make napa kimchi, liked their purposely imperfect photos of precariously stacked breakfast bowls that reminded me of how I organize my own cupboard, and signed up for their newsletter (they promised they write a good one, which is, in fact, true). When I finally purchased a mug (more like #TheMug), with its oversize handle and terra cotta “Amaro” glaze, it felt like I was officially part of a community of like-minded individuals who love to get creative in the kitchen, sure, but who sometimes just really want to eat take-out fried chicken off a nice plate—and that’s okay, too. East Fork embraces hum...

This 5-min deliciously roasted, super crispy air fryer garlic Parmesan broccoli is sure to become a favorite staple side dish. If there’s one veggie you need to try in the air fryer, this is it. I don’t normally post vegetable recipes but with this being one of our favorite ways to cook veggies, I thought it deserved its own post. The air fryer transforms the broccoli from your average vegetable to these ultra-crispy, Parmesan-infused veggies with a peppery bite. Aside from air fryer honey garlic salmon, this is the next favorite thing I’ve made in the air fryer so far. I’m a believer in making the last bite of the meal the best-tasting thing on your plate and I’ve sometimes had a hard time choosing between the two. So if there’s one vegetable you should try in the air fryer, ...