These thin, crispy cookies are the perfect garnish for any creamy dessert and, fair warning, they're absolutely addictive on their own as well. Try them with chocolate mousse, perhaps, or shape them into tiny cones to dish small bites of ice cream as an hors d'oeuvre. more ›

Here is an absolutely luscious, rich winter dish. We started off working with an Alice Waters recipe, but then we were inspired by Michael Ruhlman's love of veal stock to meat things up a bit to great effect. more ›

Here's one of our favorite munchies, a healthy(ish) and interesting snack to add to your game plan for Sunday. It's also quick and easy enough to whip up during the commercials. more ›

This soup is of Georgian origin, where pairing red beans and walnuts appears to be some sort of national pastime. It's a rustic soup, lusciously creamy and actually good for you, too. (Unless you overload on the olive oil, that is. Since we don't specify quantities on that, it's entirely your call.) more ›

Yes, that's bacon sprinkled on top of a bowl of Arabic spiced New England fish chowder, photographed in front of our tallis bag, which features a beautiful watercolor painting of Jerusalem. Sacrelicious, maybe, but it all makes sense – this chowder is made with Jerusalem artichokes instead of potatoes, after all. more ›

Crunchy, salty, spicy, and satisfying, these quick pickled cucumbers add a nice kick to most any meal. We reduced the oil content from Kuo's original recipe to make it a bit lighter and healthier, and rinsed off the excess salt after maceration in order to obtain a more balanced flavor, at least to our palate. more ›

For New Year's Eve this year, we served a multi-course meal, full of complex and labor-intensive dishes. What had our guests raving and demanding seconds and thirds, though? These simple little flans, which we threw together on a whim the day before. more ›

, is a light dessert drink hat's supposed to be served on March 21st, the Parsi New Year. It is certainly delicious enough to have year round, though, or perhaps on our own New Year's Eve in a few weeks. more ›

We love Momofuku, especially now that the Noodle Bar has moved to a larger location where we can actually bring our friends and chat with them at a table over dinner instead of just hoping to find one or two spaces at the bar. The food is amazing, and being the devoted carnivores that we are, we enjoy chef David Chang's devotion to adding meat to every dish on the menu (with one exception). more ›

If you like the sandy, gritty texture of cornmeal and the intense burst of flavor of dried strawberries, these biscuits are the breakfast treat for you. The recipe comes from Dorie Greenspan's Baking: From My Home to Yours, and our only adaptation was the addition of the strawberries for extra richness. Strawberry Maple Cornmeal Biscuits 1 C all-purpose flour 1 C yellow cornmeal 1 tbsp baking powder 1/4 tsp baking soda 1/2 tsp salt 6... more ›

Here is a meat pie to warm and satisfy you, now that winter has come and even snow flurries are upon us. Loosely inspired by Moroccan basteeya, this pot pie marries a rich and savory meaty filling with traditionally sweet spices, and you can sprinkle cinnamon and sugar on top if you like to heighten the effect. The crust is made with lard and butter, (yes, lard AND butter) resulting in an extravagantly light and... more ›

This puree was inspired by a dish we had at Alinea, during the most impressive meal we have ever been served. The dish that inspired us was lobster (butter-poached, we believe), served with lobster mousse, sunchoke puree, and sweet orange, all surrounded by the hyacinth aroma released by boiling water being poured over hyacinths in the larger bowl holding the smaller bowl of edible food. It was one of the most luxurious experiences we have... more ›

Inspired by the miso butterscotch pork belly we had at Tailor, these ribs are meatier, heftier, and to our bellies more satisfying than Sam Mason's creation. Betcha expected a Thanksgiving recipe for us today. Well, our family traditionally goes to Peter Luger's every year on Thanksgiving, so we can't help you there. If you're willing to flout tradition, though, we can't think of a better way to express gratitude for our loved ones than... more ›

Quince is in season, and this year we mean to take advantage of it. Quinces are like apples' upscale cousins - tarter, rosier, more gussied up and elegant. While the apple is available right here, right now, the quince must be cooked for a long time until its pale flesh turns a ruddy hue and its lush sweetness is fully evoked. The apple wants you without hesitation, but the quince must be seduced. When picking... more ›

To make this sweet, salty, spicy, satisfyingly crisp bite o' banchan, we were inspired by elements from both of these two recipes from one of our favorite Korean food blogs, Evil Jungle Prince. Serve it alongside a meal with rice and several other dishes, or use it as an element in cooking something new and creative. Cubed Radish Kimchi 1 daikon radish (weighing approximately 1 1/2 lbs.) Water and kosher salt for brining 2 tsp... more ›

These ribs feature date molasses, a flavorful sweet syrup you can pick up at Kalustyan's, and mesquite smoke powder, which you can order from Auntie Arwen's Spices (a really wonderful resource, where we also love to stock up on Two Knives Special Curry Blend and Thief in a Jug Garam Masala). more ›

- this brittle is the real deal. more ›

The light, soft buttermilk biscuit has just a touch of almond flavor to it, that comes out more with each bite. It is the sturdy base which supports the other components in this dish. The sour cherry compote just blazes with flavor, tart and sweet and intoxicatingly intense. The pickled ginger barely needs to be candied at all, but the added sugar adds a nice crunch to the already crisp ginger. more ›

This post actually contains two recipes: Roasted Leg of Lamb Stuffed With Pork, Chestnuts, and Morels and Lamby Cranberry Beans with Itsy Bitsy Potatoes. more ›

Last weekend, we took a cooking class taught by Chefs Aki Kamozawa & H. Alexander Talbot of Ideas in Food. This was a new thing - they just announced their first round of classes last month. We took their class on Pork and Apples, but you still have time to catch their Steak and Eggs class this Saturday, and their Scallops class on October 20th. more ›

This is meant as a direct response to the question - what do you do when you come across a monstrously large sweet potato that stares you in the face and demands to be bested? more ›

Our mother gave us a bag of dried cherries the other day. She'd picked them up for herself, but after tasting them she decided that they weren't for eating. They were for baking, she said, and while she doesn't bake herself, she loves it when we do. In search of sustenance to get us through apple-picking last weekend (yes, it's apple season again!), we turned to those cherries at last. What goes better than cherries and chocolate, after all? more ›

We wish we could claim this was good for you, spinach being the apotheosis of healthy food and all that, but it's really mostly made of carbs and butter. Tasty, tasty carbs and butter. This is our current favorite pasta dish. We love the way the red lentils look like jewels on the pasta, the utter gingeriness of the dish, and the burst of flavor from the spinach. more ›

Not everything has to be complicated. These napoleons are dead simple and utterly delicious. The chocolate layers are made of an easy-schmeasy faux chocolate mousse, made by melting chocolate into heavy cream, chilling it, and whipping it like whipped cream. Phyllo is purchased, layered, and baked with minimal effort. And raspberries, oh, luscious, seasonal raspberries! more ›

When we want to find ripe mangoes - lush, juicy, almost overripe mangoes, in fact - the Mrs. Robinsons of mangoes - all the shelves seem to carry are hard, tart, green mangoes. more ›

We sailed around the Cyclades in Greece a few summers ago, and while we felt that the cuisine on the islands became tedious after a while, there were a few things we never tired of: dolmas, spanikopita, and milk pies. more ›

As anyone who grows vegetables can tell you, it is easy to find yourself drowning in summer squash. We're not gardeners, but even so we find ourselves overwhelmed by the sheer abundance of squash this month. Last week, we were wandering around Prospect Heights when we came across a plastic bag full of zucchini hanging from the fence in front of one of the brownstones. A sign above the bag declared that the zucchini came from a farm upstate, and begged passers by to take some. There is no escaping the summer squash! Not that drowning in summer squash sounds like such a bad way to go, mind. more ›

Stuffing is generally seen as a Thanksgiving tradition, and we know very few people who bother with it at any other time of year, ourselves included. What a damn shame. Now is the time for stuffing, it turns out, while the markets are full of fresh figs and local sweet potatoes. The figs add so much flavor to this stuffing, added in raw at the very end. The sweet potatoes add richness and pull up the figs' sweetness to a level we prefer, and the texture of the wild rice is the perfect foil for the rest. more ›

Also, if you're having trouble getting the texture you like when you make ice cream, head over to read David Lebovitz's Tips For Making Homemade Ice Cream Softer. We wish he'd written that list years ago, back when we were first figuring out these tricks through trial and error ourselves.
more ›

Our wok has been yearning for seasonal vegetables, those colorful, tasty treats soon to go out of season and disappear until next spring. So when some pattypan squash and garlic scapes conveniently appeared in our kitchen, we knew just what to do with them. more ›