The Los Angeles food world has the most low-key power couple. And they are cool with that. Ori Menashe and Genevieve Gergis are the chefs and owners of two of the buzziest and most influential restaurants in the city: Bestia and Bavel. They are also the authors of a cool new cookbook: Bestia: Italian Recipes Created in the […]
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Famous for her cookies and Goldfish crackers, Rudkin’s influence extends beyond packaged foods. She pioneered progressive labor practices and, several decades before Lean In, encouraged women to demand a prominent place in the American workforce. Revisiting a love from your youth can be a dicey affair. You’ve changed, and so has the world. It’s rare […]
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British journalist and cookbook author Yasmin Khan writes about Palestinian food tasting alive. But what does that mean? So much, it turns out, and we have a really great conversation about this incredible cuisine and history. Khan spent years reporting for her new book, Zaitoun: Recipes from the Palestinian Kitchen, and she discusses her on-the-ground […]
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It all started with a Roman pasta dish, but now the minimalist flavor combination of grated Pecorino Romano and black pepper can be found in everything from chicharrones to shortbread cookies. In early 2016, chef David Chang debuted a dish called ceci e pepe at his new Italian-Asian restaurant, Momofuku Nishi. His take on the […]
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Somewhere between a noodle and a dumpling, spaetzle is a perfect springy, chewy carb to soak up meaty ragus or to bathe in soft egg yolks. One of my cardinal rules of eating in restaurants (well, other than tipping 20 percent and choosing sparkling water if it’s free) is that if there’s spaetzle on the […]
The post Spaetzle Is the Most Forgiving Pasta—Or Is It a Dumpling?—to Make at Home appeared first on TASTE.
Some of the most riveting food writing of the 1950s took place among revolutionaries feasting on boas and canned sausages in the jungles of Cuba. In the pantheon of modern food writers—heroes like Brillat-Savarin, James Beard, and M.F.K Fisher spring to mind—one group has so far been neglected: Cuban revolutionaries. During the guerrilla war of […]
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Growing up in Libya in the early 1980s, Reema Islam found—and fell in love with—traditional cuisine that bore the influence of four decades of Italian rule. I was born in Benghazi, Libya, to a family of Bangladeshi and Pakistani descent. My childhood was spent by the shores of the Mediterranean, swinging from the olive trees […]
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What does gastropub food look like in a neighborhood where 167 languages are spoken? Tony Liu, the chef at the Queensboro in Jackson Heights, Queens, has an answer. “It’s a cliché, but there was a lot of Spam,” says chef Tony Liu, describing his Hawaiian childhood table. “My mom would do a mix of ground […]
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Curing egg yolks in salt might seem like a culinary novelty, and is a worthy alternative to parm on your pasta. But it can and should be so much more. Imagine a flaky croissant, with its buttery laminations of pâte feuilletée and those layers shattering as you bite into it. Then out bursts oozy yellow […]
The post The Salted Egg Is Asia’s Answer to Parmesan appeared first on TASTE.
With a few handfuls of cheap salt and an egg white, you can make your vegetables taste richer, juicier, and even more like themselves. Salt roasting is one of those slightly showy, old-school techniques that’s only trotted out once in a while—mostly when there’s company to impress. Despite this reputation, the cooking method is pretty […]
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