total posts: 41
One of the best pizza topping combinations ever: clams and bacon at Frank Pepe Pizzeria in New Haven, Connecticut.
Lamb shish kebabs from Uyghur restaurant Cafe Arzu in Queens, NYC.
Spinach Risotto with Goat Cheese
Sfoglia is a shell-shaped pastry made with overlapping, crisp layers of tissue-thin dough encasing a filling made of semolina, ricotta, sugar, cinnamon, eggs, and bits of candied citrus.
Unlike "Western" olives, "Chinese" olives are a sweet-tart treat with an appetizing licorice hit.
The pizza at Sally's Apizza in New Haven, Connecticut may not look pretty, but it tastes like awesome.
Recipe for Torta Caprese, a walnut-based brownie made by Brooks Headley, executive pastry chef at Del Posto in New York City.
FrisÃ©e Aux Lardons: a salad with bacon and eggs!
The Indiana Jones-themed mint-crisp limited edition M&Ms are lumpy and not very delicious. But they have cute designs printed on them.
For the best artisanally made cold cuts in New York City, go to Salumeria Biellese.
Not all Chinese food is MSG-laden. What ingredients do Chinese home cooks use to make their food delicious? Here's what you need for your "umami arsenal."
Hellloooo, bacon pizza!
Ever cook pig tails before? If not, check out this technique from Fergus Henderson where they're slowly braised, breaded, and then browned in butter.
The chacarero is a Chilean sandwich stuffed with sliced beef, tomato, and a heap of green beans!
Pasta con la Verdura mixes together broccoli, spinach, potatoes, zucchinis, onions, and cheese.
Greenmaxâ€™s 100 Grains powdered mix is "the kitchen sink of instant food." Containing 85 ingredients, including rye, wild rice, burdock root, and lily bulb, it tastes pretty good, and is inexpensive.
Deep-fried short ribs with braised daikon, mustard seeds, and baby carrots, just one of about 15 courses served during dinner at NYC's Momofuku Ko.
Mobs of people go for the eggs at Rome's twice-monthly Organic Market.
Preserve this season's ramps by making ramp compound butter.
Eataly, located in Torino, Italy, is a grand and glorious emporium dedicated to the finest foods and gastronomic traditions of Italy.
Every part of the lotus plant can be used in cooking! Use lotus root in soups, salads, and stir-fries.
Not sure what produce is in season? Read this San Francisco-based farmer's market report on what foods you should get now and what to expect in the coming weeks.
Broccoli SautÃ©ed with Crisp Garlic
At chocolate shop Guido Gobino in Torino, Italy make sure to get their cremini al sale, a hand-cut square of soft chocolate blended with hazelnut paste and extra-virgin olive oil, and sea salt.
Gianduja Pot de CrÃ¨me with Hazelnut Brittle is one of the indulgent desserts you can get from the Dessert Truck in New York City, from Ed Levine Eates.
Saveur's recipe for egg and watercress sandwiches adds white wine vinegar and mustard to the egg salad, making a wonderful contrast to the creamy mayo.
Steamed Artichokes with Light Balsamic Vinaigrette
Spam musubi: the addictively tasty combination of Spam, rice, nori, and furikake. It's easy to find in Hawaii, but you can also make it at home. Learn how with Kathy's instructions.
The burger from the Spotted Pig in New York City is a beautiful thing, but the fries might taste even better.
Cute (and delicious!) cupcakes from Martha's Country Bakery in Astoria, Queens.
Erin Zimmer's guide to the English Market in Cork City, Ireland, an indoor covered market hall and Ireland's answer to the lively, delicious Turkish bazaars.
Celebrate Easter the Roman way with Roman Easter Soup: a rich, meaty broth enriched with egg yolks and enlivened with fresh herbs and a bit of lemon juice.
NYC's ramen shop Minca makes a most delicious bowl of ramen: firm noodles bathed in salty, collagen-rich broth accompanied by fatty pork, half of a soy sauce-soaked hard boiled egg, black mushrooms, bamboo shoots, a sheet of nor ...
Konnyaku jellies are a wobbly, vegan treat made from the starchy root of the konjac plant. They're banned in the US due to being a choking hazard, but you can make them at home with konnyaku powder!