There are arguments about which dish is most representative of St. Lucia. As an island in the Caribbean, seafood is a must. Although green figs and saltfish is the official national dish, Natalie Compton believes conch in sauce souskaye should also be in the running. It’s why she knew she had to include the recipe…
I have a tendency to anthropomorphize macaroons: I imagine their pain at being constantly mistaken for their more glamorous relation, the macaron, and suffering eternally by comparison. Where the macaron is delicate and pretty and colorful, its shortcomings obscured by its French pedigree, the macaroon is more commonly regarded as a booby prize, something you…
I never have buttermilk on hand unless I know I’ll be making buttermilk pie, which, to be honest, is a once-a-year event. I don’t miss it except on the occasional weekend when I make pancakes and mourn the fact that my stacks never taste like those of an old-school diner: fluffy, subtly sweet, with the…
At the Commodore II, a bar on New York’s Lower East Side, you’ll find a menu full of food that’s better than bar food has any right or responsibility to be: spicy chicken sandwiches, salsa-strewn nachos, and grilled pimento cheese — and, of course, the green salad with cheddar and new pickles. As both a…
“Everyone who has survived their twenties has a good Jell-O shot story and a bad one,” says Casey Elsass, a recipe developer and the author of the forthcoming cookbook, What Can I Bring? “Now that I’m in my thirties, I want to enjoy my night without feeling like my shot could double as nail polish…
If you’ve ever made a tray of lasagna or layered a tiramisu, you might find yourself with half a tub of ricotta left over and no idea how to use it. Whatever you do, don’t toss it. Milky ricotta is neutral enough in flavor that it can go the route of sweet or savory, making…
Store-bought ricotta can’t hold a candle to creamy, rich homemade cheese. On top of being delicious, homemade cheese is as easy as heating up some milk and doesn’t require any special equipment besides a thermometer. Draining the curds in cheese cloth is optional — a thin T-shirt or dish towel works just as well. You…
Bolognese sauce isn’t a complicated dish; it’s just a matter of cooking its simple ingredients in stages to build layers of flavor and simmering the sauce for at least 1 ½ to ideally 3 hours. It’s best to use a large, heavy-bottomed pot like a cast-iron Dutch oven, which provides even heat and plenty of…
While it’s hard not to love the fresh slices of beef and robust salad bar at a churrasco or Brazilian barbecue restaurant, the real star of the show is the pão de queijo. These cheesy Brazilian breads, which are typically served as an appetizer, arrive piping hot with a crisp exterior and chewy, mochi-like interior….
When I host a dinner party this time of year, I’m apt to braise. The warmth and comfort it brings are particularly welcome in the winter. Most of all, what liquid plus heat plus time does to a hunk of protein feels like nothing short of a miracle, no matter how often I’ve seen the…
