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Apr 18, 2013
A Khao Soi Affair
by Jamie Feldmar

Plenty of people fall in love with a dish while traveling, return home raving about it, and launch a quest to find the most authentic version they can get in their own city. Before a recent trip to Thailand, I operated in reverse: I first read about khao soi, a northern Thai coconut curry soup, on one of New York's myriad food blogs. I then set about sampling every version of the dish my city has to offer—which turned out not to be all that many—and was smitten. So when work took me to Thailand earlier this year, I set out to Chiang Mai determined to eat as much khao soi as humanly possible.Keep reading »

khanom jeen ngam niaw Credit: Jamie Feldmar
Apr 18, 2013
From Brennan's to Commander's Palace: A Brief History

The Brennan Family has been running some of New Orleans' best restaurants—including Brennan's and Commander's Palace—since the 1940s. In this video, the matriarch of this dining dynasty, Ella Brennan, reminisces with her sister Dottie, daughter Ti, and niece Lally about the openings of their quintessential New Orleans restaurants, the conception of their famously original dishes Bananas Foster and Eggs Hussarde, and the chefs—like young Emeril Lagasse—that earned a name in their kitchens. Watch the video »

Apr 18, 2013
Savannah Bee Company Raw Honeycomb
by Mary Zarikos
Savannah Bee Company Raw Honeycomb


I tried raw honeycomb for the first time in Istanbul a few years ago. It was served with breakfast at the hotel where I was staying. Slathered on a simit (bagel), the first bite was transformative: chewy, fresh and pleasantly sweet. Later that week, I ate honeycomb again, this time with kaymak, the Turkish version of clotted cream. Such a delicious mouthful! I knew I'd be seeking the sweet stuff once I got back home. Savannah Bee Company in Savannah, Georgia, has wonderful, floral honeycomb, harvested from bees in my neck of the woods. Researching the company, I discovered that this unrefined form of honey is the healthiest and purest you can get. It's also, at least in my opinion, the most delicious.

Savannah Bee Company Raw Honeycomb Square, $24 at savannahbee.com

Apr 18, 2013
Fresh Cheese Desserts

Soft, creamy, and rich with a subtle tang to balance out the sweetness, fresh cheeses such as ricotta, mascarpone, farmer's cheese, and cream cheese are perfect for dessert recipes. From fresh ricotta fritters to goat cheese-frosted cupcakes to classic cheesecake, here are 24 of our favorites. See the collection »

Smoked Coconut Cheesecake Credit: Todd Coleman
Apr 18, 2013
Easy Puff Pastry Recipes

Store-bought frozen puff pasty is surprisingly versatile—use it to transform fresh squash into an elegant tart, grated parmesan into crispy cheese straws, bananas into tarte tatin, and more. See the collection »

Easy Puff Pastry Recipes Credit: Todd Coleman
Apr 18, 2013
Figaretti’s 'Godfather II' Linguine

This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia. See the recipe »

Figaretti’s 'Godfather II' Linguine Credit: James Oseland
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Apr 17, 2013
The Interview: Charles Carter, Waiter at Antoine's
by Sophie Brickman

While reporting our April 2013 special feature on New Orleans, we got to meet the people behind some of the city's most iconic restaurants—the waiters, bartenders, and line cooks who make it all happen. In this Q&A series, they share their stories. First up is Charles Carter, a waiter who has worked at Antoine's Restaurant for half his life. See the interview »

The Interview: Charles Carter, Waiter at Antoine's Credit: Todd Coleman
Apr 17, 2013
Savory Scallion Recipes

More than a garnish, scallions have a sweet, mild flavor that's great in all sorts of applications. Try them battered and fried, wrapped in bacon, pureed in a soup, or as a flavorful addition to many side dishes and entrees. For inspiration on how to use these versatile little onions, we've gathered some of our favorite scallion-centric recipes. See 11 great scallion recipes in the gallery »

Savory Scallion Recipes Credit: Todd Coleman
Apr 17, 2013
Food Poetry: september 15, 2001

The intersection of food and poetry is a natural one: both are subjects that concern themselves with experience, memory, sense, and self. In honor of National Poetry Month, we've asked some of our favorite poets from around the world to share works—each poem in print for the first time overall or in English—that fuse the poetic with the edible. The fourth poem in our Food Poetry series comes from Lila Zemborain, an Argentine poet and critic who has lived in NewYork City since 1985, translated by Mariela Méndez and Daniel Coudriet. Read the poem »

Food Poetry Credit: Ben Shadis
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Apr 17, 2013
Menu: A Spring Salmon Dinner

Simple and healthy, this menu pairs salmon marinated in a spice-infused yogurt sauce with some of spring's freshest produce—sweet green peas, delicate lettuce, and tart rhubarb—plus a refreshing herbaceous cocktail. See the menu »

Menu: A Spring Salmon Dinner
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