Welcome back to our series Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last time, we looked at hot peppers, and today we're cooking with squash vines. more ›

Now that Dan Aykroyd has confirmed the impending existence of a Ghostbusters III, it's time for a celebratory toast! May we suggest a sip of homemade Hi-C Ecto Cooler, aka Slimer Juice? more ›

Welcome back to our series Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at eggplant, and today we're (not) cooking with wax beans. more ›

A bail hearing for a Colombo mobster accused of assaulting his rival in Staten Island turned into something of a food fight yesterday, with dueling pizzerias at the center of the battle. more ›

Welcome back to our series Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at heirloom tomatoes, and today we're cooking with okra. more ›

Welcome back to our series Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at peaches, and today we're cooking with corn. more ›

Welcome back to our series Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at cherries, and today we're cooling down with cucumbers. more ›

You know what's hard? Deciding what to cook. Especially when you're in the middle of the grocery store, overwhelmed by three dozen kinds of artisanal granola. This is the point where Gojee, a new food porn-heavy recipe website, steps in. more ›

Ice cream truck troubadour Michael Hearst and his book-rock collective One Ring Zero are back with an upcoming release called The Recipe Project, a book/CD of recipes from famous chefs put to song. David Chang, Mario Batali, and Tom Colicchio are just a few of the big names participating in the project, which will be released this fall. Here's a look at what to expect from Incanto chef Chris Cosentino, whose joyous Beastie Boys-inspired ode to eggs and brains is hilariously insane in the mem-brain: more ›

Welcome back to our series Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at basil, and today, we're cooking with botanical mystery zucchini. more ›

Welcome back to our series Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at strawberries, and today, we have a very special cocktail edition of Market Fresh, featuring booze and basil. more ›

Only occasionally do artisanally-minded urban dwellers get to forage for our meals—which is why, upon hearing about the limited-edition serviceberries cropping up in Brooklyn Bridge Park, we rushed over to pluck some ourselves. more ›

Vegans have seen your Meat Munchkins, carnivores, they have seen your Pop Tart sushi, and your pizza burger, too. And now they raise you one recipe for Cutie Fruity Sushi. Sure it sounds healthy, but basically it's a Rice Krispies treat adorned and wrapped in candy. more ›

Welcome back to our series Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at lettuce and radishes, and today we're enjoying a summertime favorite: strawberries. more ›

Welcome back to our semi-weekly column, Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at peas, and today we're making a big, bright salad with Boston lettuce and radishes. more ›

There's only one thing left to do after leading the American victory over Britain in the Revolutionary War... pour yourself a glass of beer. President Obama wasn't the first one to crack open a cold one while in office—the New York Public Library just sent us George Washington's handwritten beer recipe! (The guy really loved his beer.) They tell us that Coney Island Brewing Company has partnered up with them to recreate the concoction, which they hold the handwritten recipe to. They're calling it: Fortitude’s Founding Father Brew (try saying that three times fast after a few), and you can get the full recipe as Washington intended it below (the 2011 version will be slightly modified). more ›

Move over PB&J, step aside Mac & Cheese, there's a new kiddie cuisine taking over dinner plates: Spaghetti Tacos! The trend began when a character on the Nickelodean series iCarly served up some sauce-coated strings of spaghetti in a hard taco shell... and now it's made it all the way to the New York Times. Kids who caught the episode have been requesting the dish for months, and moms are giving in nationwide. more ›

We're not giving up on summer, you guys! It's still August, it's still intermittently stinking hot, and there's still time left to do all those summery activities you ambitiously planned way back in May. These include killing a shark with your bare hands at Sandy Hook, eating lobster rolls until Maine's crustacean stocks are completely depleted, and mixing your own refreshing cocktails just like our BFF Rachel Maddow does. more ›

KFC, which guards its secret recipe so closely that it's kept in a safe at corporate headquarters, can't be too happy about this: A Long Island man says he's all but figured out the secret to KFC's distinctive taste. Two years ago Ron Douglas quit his job as finance manager at JP Morgan to fully devote himself to his website, which publishes recipes that aim to recreate menu items at chain restaurants like Applebee's and Denny's. But the Colonel's secret is the holy grail of recipes, and Douglas has spent years trying to figure it out, even going so far as to try to bribe a cook at the chain. (The cook declined.) His new cookbook features his sixth attempt at replicating the top-secret recipe, and he tells the Post, "Nobody knows what those 11 herbs and spices are. But if you taste my chicken, you would find the flavor very similar to KFC." But 'very similar' sounds like an understatement (or an attempt to avoid a trademark lawsuit); after a taste test the tabloid deemed his chicken "an exact match" with KFC. Okay, but is it worth rioting over? more ›

Nearing the end of meyer lemon season, now is the time to make your last batch of meyer lemon sorbet. Meyer lemons are sweeter and more floral in flavor than regular lemons. Not quite tart enough for lemonade, but spectacular in curds, tarts, sorbets, and other desserts. Here, the meyer lemon sorbet pairs well with a lusciously moist saffron turmeric cake. more ›

These sweet and savory meatballs make good use of the fresh eucalyptus you can sometimes find at the local greenmarkets. The eucalyptus in this recipe must not be eaten—the toxic leaves can cause adverse health effects if consumed in large quantities—but as the skewer is right up against your nose when nibbling the kofte, the eucalyptus scent radically changes the way you experience the flavor of the kofte itself. more ›

These truffles were inspired by Goat Lady Dairy, a Greensboro, NC farmer who makes chevre truffles using a blended ganache of about 60% chocolate to 40% chevre, with a bit of vanilla and salt. more ›

This recipe was inspired by Wildman Steve Brill, who has a foraged, vegan version in his Wild Vegetarian Cookbook. The Wildman uses cashews for their creamy texture and actual sassafras roots foraged from city parks for their vivid flavor, but our civilized ovo-lacto interpretation can be made with ingredients actually purchased in city stores. more ›