Food & Nutrition

Plenty of cookbooks touch on the topic of family history, or cooking rituals that have been passed down from generation to generation. But not many families are like Matthew Raiford’s. The James Beard Foundation Award–nominated chef lives and works on the farm in Brunswick, Georgia, that was originally established by his great-great-great-grandfather Jupiter Gilliard in 1874, just a few years after emancipation from slavery. Living on the farm for the past decade has meant stumbling upon family recipes, records of harvests past, 19th-century cookbooks, and even grocery ledgers from the early years of the farm. These documents became a jumping-off point for Raiford’s new cookbook, Bress ’n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Far...

This creamy salmon pasta with spinach is perfect for date night. Think of your favorite kind of pasta smothered in a creamy garlic white wine sauce with baked flaky bite-sized salmon chunks and fresh spinach, lemon and capers. Today we’ll be making a fun and delicious creamy salmon pasta with spinach. Think of this as a creamy version of the crowd-favorite light lemon garlic pasta with salmon. While the lighter version relies on high-quality olive oil as a kind of ‘sauce’, this slightly more decadent twist has a light creamy sauce, fresh spinach and the beautiful and bright flavors of lemon and capers. And while it sounds pretty fancy, it’s really easy to make. There’s also plenty of ways to customize this. Switch it up with your favorite kind of pasta, subst...

Dip, grill, dip, dip, grill, grill, dip, grill. The pageantry of Japanese yakitori—the grilling of a dozen chicken parts over charcoal using thin wooden skewers—takes place around the world each day at smoky restaurants and lounges from Shinjuku to Salt Lake City. But as a backyard exercise for experienced grillers, as well as less-experienced chicken fans seeking a summer project, the cooking technique is often overlooked. I’ve always wondered why this was the case. After speaking with several experts in the field, it’s clear that specialty grills and imported charcoal are only part of the story, and that learning to butcher a chicken into its various cuts, like kawa 皮 (skin and neck), tsukune つくね (meatball), hatsu ハツ (heart), momo もも (thigh), ...

This oven-baked chicken breast recipe makes the BEST juiciest chicken breasts. With a simple dry rub for foolproof deliciously caramelized and flavorful chicken. Let’s face it. Chicken breasts can be quite boring. I’m generally meh about them without their crispy skin to prop them up or unless they’re smothered in lots of sauce like honey garlic chicken, maple glazed chicken, chicken in a creamy lemon garlic sauce, or herbed ranch chicken. But today we’re making a simple, foolproof oven-baked chicken breast recipe that does away with the problem of bland, dry and chewy chicken. The secret is in the rub. Brown sugar makes the chicken sweat a lot more than usual so you end up with juicier chicken breasts. Couple it with some paprika for some savory chicken with...

These perfectly seared and juicy garlic butter steak bites deliver all the steakhouse flavors you love in a quick and easy 15-minute recipe. Today we’ll be making some quick and easy garlic butter steak bites. It’s a great way to enjoy some steak without breaking out the grill and it’s perfect for kids too as they’re already pre-cut into small bites. Add them to some buttered noodles, on a salad or enjoy them the same way you would a steak; with all the fixings like loaded baked potato or sweet potato, mashed potatoes, and some greens on the side. This recipe takes a budget cut of steak like sirloin and transforms it into pan-seared but juicy bites tossed in a mouthwatering garlic butter sauce. A little fresh parsley brings even more tastiness to this simple ...

Crêpe cakes (also known as mille crêpes) are unapologetically maximalist. The stacked cake is lofty by design—more is more when it comes to layers of alternating crêpes and cream—and extra cream is dolloped on each slice before serving. After a quick scroll through Pinterest, it’s clear that crêpe cakes have become an art form unto themselves—appearing with ombre or rainbow color schemes, slivered strawberries carefully nestled into each layer, and as colossal three-tier wedding cakes. Achieving the thousand-layer look (realistically, it’s usually closer to 15 or 20 actual crêpes) is no small feat—but with careful planning and plenty of resting time between steps, it’s more doable than the highly technical result would indicate. There aren’t eve...

The Calabrian chile has been charming home cooks as well as restaurant diners for a minute. The hip trattorias of Brooklyn and Denver have taken a shine to the fruity and not-too-spicy chile grown in the namesake region located on Italy’s toe, where chefs have worked the seedy, pulverized relish packed with crimson olive oil into pasta sauces, dolloped it atop pizza, streaked it across a hanger steak, or stirred it into an aioli for French fry–dipping nirvana. For active home cooks, keeping a jar around has become a near-requisite, as recipe writers have seen the light with a product that’s “never so hot as to scorch, overpower, or rudely rend asunder the other flavors in a given dish,” as my friend Jordan Michelman wrote on TASTE in early 2020....

If you were one of the many people who spent the pandemic rewatching old seasons of Top Chef, Gregory Gourdet is probably a familiar face. The two-time former competitor is back this season as a judge, introducing viewers to the breadth of the food landscape in his hometown of Portland, Oregon, where the show was filmed. In addition to filming the season last fall during forest fires and Black Lives Matter protests, with a massive list of COVID precautions in place, Gourdet was also getting ready to open Kann Winter Village, an outdoor pop-up restaurant that celebrated the Haitian food he grew up with (a summer iteration of the pop-up is in the works now). He was also working on his first cookbook, Everyone’s Table, coauthored with JJ Goode. T...

This cheesy sausage hash brown breakfast casserole is a 5-star breakfast or brunch which can be prepped ahead and baked the next morning. Today we’ll be cooking the ultimate make-ahead lazy morning meal. Combine frozen hash brown potatoes with sausage, eggs, plenty of cheese and flavor it with some sour cream and mustard for this hearty breakfast casserole. Since you can make it ahead of time, it’s perfect when you need to feed a crowd first thing in the morning. Think of Christmas or Thanksgiving mornings, or when you want that weekend brunch with friends. It even works with smaller groups or couples because just like hash brown egg nests or on-the-go breakfast muffins, leftovers taste just as good. So let’s get started. CHEESY SAUSAGE HASH BROWN B...

There are some experiences during Korean childhood that are so universal, you almost take them for granted. The bowl-shaped haircut between the ages of three and seven. Taste testing throughout your mom’s all-day kimchi-making sessions. And, of course, going out to eat with your family at a Korean restaurant that serves boiling hot soups in sturdy stone dolsot-ttukbaegi bowls. As a kid, you sit there, eating the scalding soup and plates of banchan portioned out for you, listening to the conversations happening at the table. At some point in the dinner, inevitably, one of the adults will utter this expression: “Ahh, shiwonhada!” (“아, 시원하다!”) At least, that’s what happened to me many times, having dinners with my mom and dad at soup houses like ...