José Andrés’s Catalan sausages with pressure cooker beans.

If you travel out of New York City on Amtrak these days, you’re likely to end up in the Moynihan Train Hall part of Penn Station. Taking over what was the Farley Post Office Building, it’s a beautiful, soaring structure meant to be reminiscent of the old Penn Station that was knocked down in favor…

Pork cutlets fra diavolo inspired by Michael Solomonov and Israeli Soul.

One of my go-to, “oh shit I need a protein to go with pasta” dishes that I turn to time and time again is the cutlet, either with chicken or pork. Sometimes we’ll have them as our first course because the pasta dish I’m making is more extensive, or we’ll have them standing by to…

Spicy tagliolini with pancetta, Meyer lemon, and Pecorino Romano cheese adapted from Giada De Laurentiis’ Everyday Pasta.

As hinted in the title, this is an adaptation of a recipe in Giada’s Everyday Pasta, one of her many books I’ve been revisiting over the last few months for another project. One of the most useful techniques she’s helped to introduce into American kitchens is the concept of a no-cook sauce in which you…

Basque-style montaditos of crème fraîche, sun-dried tomato puree, and anchovies.

Sun-dried tomatoes deserve to make a comeback: there, I said it. I know that they went from a trendy restaurant ingredient in the 80s to being completely overdone in the 90s and 00s, but it’s 2021, we’re emerging from a pandemic, and I think enough time has passed that we can give them another go….

Fresh mafaldine with herb-pistachio pesto and peppered mascarpone cheese.

Recently we signed up for Discovery+, and let me tell you: it’s a trip. I’ve been able to revisit so many of the shows I used to watch like Barefoot Contessa, Mexican Made Easy, and Everyday Italian, while also being able to check out newer shows while avoiding six-hour marathons of Diners, Drive-Ins, and Dives…

Tender chickpea stew with a little help from Koita almond milk, a pressure cooker, and a fourteenth-century Catalonian cookbook.

Disclosure: I was sent a case of Koita Foods almond milk and almond-coconut milk to sample and review, and all opinions are my own.  One of my favorite bits from any episode of Nigella Lawson’s many cooking shows is when she takes a moment to stand in front of her wall-to-wall bookcase teeming with cookbooks….

Nigella Lawson’s garlic mushrooms with chili and lemon with fettuccine.

In this season of gratitude and comfort food, I have to say that I’m so thankful for Nigella Lawson. Much like Ina Garten, her presence exudes comfort, and flipping through her recipes and reading her headnotes always has a way to soothe any frazzled nerves. I don’t have many of her books due to the…

Hugh Acheson’s sous vide pork belly with herb citrus salad and a tribute to Sous Vide: Better Home Cooking.

I’ve sung the praises of our immersion circulator, using it to rapidly infuse liquors and to slow-poach eggs, but it’s time to talk about the sheer versatility of this cooking method. Since we’ve been encouraged to stay at home as much as possible, we’ve been putting our IC through its paces. In the first couple…

A lamb-y take on Bon Appetit’s crispy sheet-pan meatballs with salsa verde.

With my goal of cooking out of 138 cookbooks this year, I’m generally not relying on internet recipes all that much, with a few exceptions. This is one of them–we had these meatballs for the first time back in early February when my in-laws all convened in Philadelphia to celebrate winter birthdays. My brother-in-law made…

Shirley Chung’s scallion pancakes with hazelnut pesto from Chinese Heritage Cooking.

Shirley Chung easily ranks among my favorite cheftestants on Top Chef, as her story on the two seasons she competed were so compelling. During the eleventh season in New Orleans, she came into her own creativity as a chef and not simply as a “shadow chef” who was good at recreating others’ dishes, and when…