Featured by Judy Haubert
8 Flavored Yogurts
Noosa Lemon—Best Stand-in for Dessert: The sheer decadence of the sour cream–like yogurt layered with the lemon-curd purée feels like … Continued
How to Truss Chicken
To secure the filling for the pollo relleno, chicken stuffed with Manchego, mushrooms, and spinach, truss the bird by sewing the cavity and tying the legs and wings.
The Best Prints for Your Kitchen Walls
Posters shouldn't only be relegated to dorm rooms—these deserve prime real estate on the walls of your kitchen. (And in bedrooms, bathrooms, and even dorm rooms, too.)
A Ganache to Snack On
Food and prop stylist Judy Haubert shares her new favorite way to consume chocolate: bite-sized ganache squares.
A New Snack Habit
Delicate, gluten-free crackers made with lentil and rice flour
The Perfect Gluten-Free Crumb Cake
A great gluten-free cookbook—like a great gluten-free snack cake—is a rare find
Christmas in Iceland offers delicious food, wintry landscapes, and some much-needed cheer
Friday Cocktails: The Saint
On a recent evening, just at the time balmy Indian summer days turn to cool autumn nights, I ducked into … Continued
Gluten-Free Corn Dogs
These golden corn dogs are gluten-free. The absence of wheat flour intensifies the corn batter’s natural nutty sweetness. For more … Continued
Valley of the Dals
The word dal refers to both a spiced lentil-based stew and an array of dried, split, hulled beans and legumes. There are dozens of types of dal, each of which...