In January after all the holiday gluttony (or even slightly sooner), I always want to pivot to something lighter. I often look to the Eastern Mediterranean...
I wrote an ode to anchovies on Monday and got a wave of great feedback. Thanks for all of your wonderful notes and suggestions — I’m...
In 2012, Ethan Frisch was working for a development organization in Afghanistan when he saw a vendor selling wild cumin at a local market. “I thought...
Hi, everyone! So happy to fill in for Emily this week and to start 2025 with you. My big idea to kick off the year actually...
My unofficial plan for 2025 is to catch up with some of my B.I.F.s (Best Ingredients Forever), and I’ll bet you can guess what’s at the...
If you were ever put off by particularly old, fibrous kale leaves in a salad — the eternal chewing, the unpleasant dank green flavor — it’s...
Hello, and happy Saturday! Is everyone feeling bright-eyed and bushy-tailed, having fully shaken off the cobwebs of the last year, and eager to take on the...
Hello! Tejal here, filling in for Sam today and Sunday. I didn’t grow up with “The Silver Palate Cookbook,” but when the 25th anniversary edition came...
