CookShelfMarinades promise many things: added moisture, tenderness, and deep flavors to foods like chicken, pork, and even tofu. Sometimes, however, they fail to deliver. Indexed magazine Bon Appétit offers several tips on how…
Fresh plums are starting to appear in many farmers' markets. Even though they are delicate than other stone fruit like peaches and nectarines, plums are still well suited for many different recipes from salads to…
Topping off brunch with a mimosa is wonderful, but there are many other cocktails that are even better, says Food & Wine. They provide a list of five sparkling brunch cocktails for you to try. If you're planning to give…
Ask any cook about his or her pantry staples and olive oil will probably be mentioned. It can add a fruity or peppery zing to many types of dishes. But you should consider other delicious oils to perk up your food, says…
It is amazing how something as simple as one word from a byline to a story can spark a flood of memories. I experienced this phenomenon today when a Guardian Food article caught my eye. Just one word - plachyndy -…
Recently we looked at cool stuff to drink when the temperature rises, and today we turn to desserts. Often you'd like to have a little something sweet to end a meal, take to a potluck or picnic, or share with friends…
Summer means having picnics, and having picnics means making potato salad. Sometimes that salad doesn't quite live up to expectations. Luckily Epicurious just took a look at common potato salad problems and how to fix…
Food Online Holidays & Celebrations
Today is a national holiday in the US, but this year it also coincides with a "food holiday," National Wine Day (not to be confused with National Drink Wine Day). Many people are attending parades and memorial services…
If you haven't cooked with saffron, the world's most expensive spice, you'll definitely want to after reading about the Ottolenghi saffron recipes featured in The Guardian. The name saffron comes from the Arabic word…
Max Sussman is the chef de cuisine at Roberta's in Brooklyn. During his tenure at Roberta's, the restaurant has received 2 stars from the New York Times. Eli Sussman is a line cook at Mile End Deli in Brooklyn, which…
It appears that 2015's strawberry harvest in England is going to be a bumper crop. According to The Telegraph, strawberry yields are expeced to increase by nearly 20 percent this year. The bump is due to "a perfect…
Rhubarb season is in full swing in the Northern Hemisphere. Usually that means pies, tarts, and crisps, but chefs are taking a look at using rhubarb in savory applications as well. The Washington Post recently devised a…
