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The Best Cookbooks for Making Fresh Pasta

The world of fresh pasta is vast and robust, impassioned and opinionated, and completely, utterly delightful. And if you like to play with your food, I can't think of a better way to do it than with pasta. But here's the thing: pasta is also intimidating. It's technical and specific and surprisingly difficult to learn about. Here are the four most reliable, thorough texts on the market to get you started. More

Everything You Can Do With a Tin of Anchovies

Prized by chefs and home cooks around the world for their funky, briny flavor and extraordinary versatility, anchovies don't just adorn pizzas, salads, and sandwiches—they make their way into distinctive sauces, rubs, dressings, and dips, where they lend a meaty umami backbone to, well, anything you want. But exactly can you do with them? Let's take a look. More

Around the World in Pancakes

For most Americans, the word 'pancake' conjures a stack of fluffy, hot-off-the-griddle flapjacks, a pat of butter slowly melting beneath a rivulet of maple syrup. But pancakes take myriad forms around the world, from delicate French crêpes sprinkled with sugar to spongy, sour Ethiopian injera to chewy-crisp Japanese okonomiyaki, studded with seafood and drizzled with sticky brown sauce and mayo. Here are 23 great ones that we think you should get to know. More

From the Archives: How to Make Thai-Style Grilled Chicken

Thai food is infamous for excelling at the delicate balance of sweet, sour, and spicy. Tender, crisp-skinned gai yang is no exception—the grilled chicken gets its deeply savory flavor from a puréed marinade of garlic, cilantro, sugar, coriander, fish sauce, soy sauce, and lemongrass. Cooked over hot coals, the marinade toasts and chars, giving the crisp skin its characteristic mahogany hue. Served with a tangy, funky sweet-and-spicy chili sauce, it captures the spirit of Isan, or Northeastern Thai, cuisine in a single bite. More

From the Archives: For the Best Stir-Fry, Fire Up the Grill

Stir-frying may seem simple—just heat up a wok, toss in your ingredients, stir until cooked, and serve. But looks can be deceiving, and your average homemade stir-fry will rarely have that characteristic smoky, complex flavor you'll get at a good Chinese restaurant. It's called wok hei—literally, breath of the wok—and you can only get it from extreme heat. Here are the best ways to replicate it at home. More

The Ultimate Mad Men Finale Dinner Party

After seven glorious seasons, Mad Men is drawing to a close. In other words, the time to throw the ultimate '60s (and early '70s) bash is nigh. Take a drag from your cigarette holder and whip out your pearl necklaces and cufflinks, your fedoras and your cat-eye glasses: it's time to get retro. We're talking Swedish meatballs with a side of toothpicks, creamy deviled eggs, tangy French onion dip, pastry-encased beef Wellington, and beyond. And yes, don't worry, we've got the drinks covered too. More

Children of the Corn: Baby Corn, Demystified

Have you ever thought about baby corn? I mean really sat and pondered the stuff—not just where it comes from but why you pretty much never, ever see it fresh? Chances are that unless you grow crops of your own, the only baby corn you've ever even seen, let alone tasted, came straight out of a jar or a can. Here's why. More

How to Color Fresh Pasta

Fresh pasta is many things, but vibrantly hued is not one of them. There are times when this couldn't matter less—times when you're dousing it in a thick, colorful sauce or making uova in raviolo. But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. And sometimes you just want some bright pink noodles, dammit. Here's how to make fresh pasta in a rainbow of colors. More

A Festive Menu for Easter Sunday

Lent is over, the anniversary of the resurrection is upon us, and it's finally spring! In other words, it's time to celebrate. Whether your family does an Easter lunch, brunch, or dinner, we've got a four-course seasonal menu expressly engineered for maximum satisfaction. I'm talking fresh new spring greens, a choice between some mighty fine looking lamb and ham, and the cheesiest, creamiest potato gratin you ever did see. More

A Passover Menu to Feed a Crowd

On Friday night, Jewish families around world will gather at their dining room tables. They'll recline with just a little more intent. Most will crack open their haggadahs. Hands will be washed and bitter herbs dunked; there will be many, many glasses of wine. And then, history absorbed and tradition honored, there will be food. Glorious, glorious piles of delicious Jew food. Here's how it's gonna go. More

A Brunch Party Menu to Celebrate Spring

Spring is in the air! Can you feel it? Because...I can't, not yet anyway. Luckily, I can see it, mainly in the form of fresh young produce on my supermarket shelves. It may not be picnic weather just yet, but the first tender asparagus and sweet peas are just starting to return to our tables, and in my book that's reason enough to celebrate. Here's a four-course brunch menu to get you started. More

A Traditional Menu for Your St. Patrick's Day Feast

St. Patrick's Day is about more than wearing lots of green and getting plastered—it's also about having a hearty Irish meal first. In all seriousness, though, no matter how you celebrate, a great dinner is central to the holiday. From corned beef and mashed potatoes to stout-battered onion rings and one helluva Irish coffee ice cream, we've put together a menu of rib-sticking fare that'll keep you going full steam ahead all evening long. More

Taste Test: The Best Frozen Pork Dumplings

Frozen dumplings can be flavorful, satisfying, and almost indistinguishable from fresh ones, especially when you cook them properly. Then again...they can also suck. That's why we set out to try as many nationally available brands of Chinese-style pork dumplings and potstickers as we could get our hands on, tasting each and every one to see which ones are worth your precious freezer space. More

The Best Cookbooks for Making Fresh Pasta

I'd say Vetri's book or Making Artisan Pasta would be your best bets? There's also a book called The Pasta Bible that packs in a lot of that info.

Everything You Can Do With a Tin of Anchovies

@bdcbbq, I find the oil to be too fishy and salty for my use.
@Tkocareli, I LOVE white anchovies (boquerones) but they're a pretty different beast. They're more of a pickled, herring-like preparation preserved in oil and vinegar, with a more mild, fresh flavor. In other words, they're awesome but I wouldn't recommend using them in place of salt-cured anchovies in most of the above preparations (exception being on top of salads or sandwiches, albeit for a different flavor profile).

Everything You Can Do With a Tin of Anchovies

@davey fletcher, we actually put that to the test as well! (and, like Marcella, found it to be a real no-no). Stick with the full fillets and mash 'em up yourself.

Endive, Shallot, and Goat Cheese Tart

Just half! Sorry for the confusion.

10 Common Crimes Against Cheese You Don't Have to Commit


@KevinMofM, you can return it to the refrigerator if you don't finish it, for sure. As for #1, I suggest leaving it wrapped as it warms so it doesn't dry out. It shouldn't get oil-splotchy that quickly...that's usually after many hours.

@Tkocareli if you check out the full article on storage, we also recommend keeping them in a cheese or crisper drawer, which should help. But if you're concerned about smells, wrap the porous material loosely in plastic. That'll help keep the smells out but let the cheese continue to breath.

10 Common Crimes Against Cheese You Don't Have to Commit

Yup, I've noticed it's especially bad with commercial plastic-wrapped cheeses -- they open the plastic, cut off some cheese and then just sorta "wrap" the plastic back around the cheese, using the cheese's weight to hold the edge down...only that doesn't actually do anything? So it's basically like cutting the volume of cheese in half. It's mind boggling.

An Easy-but-Impressive Father's Day Feast

Sorry folks, photo labeling mix-up. Fixing now :)

Use Your Sous-Vide Cooker for the Juiciest, Most Flavorful Chicken Salads

Hey folks, sorry about the recipe mixup. We're all set now (and stay tuned for that hot and numbing chicken salad!)

Essential Shanghai Street Food: 14 Must-Eat Dishes

@Handoogie, our author has been living in Shanghai for four years.

@sohois, it may just be an alternative spelling -- they're all transliterated. I'll find out!

23 Burgers and Steaks for Your Memorial Day Grill

@Tkocareli, we try to provide some alternatives for folks who don't have grill access. But if you have a grill, then you can place a griddle or cast iron right over the grill and get the benefit of that extra-powerful heat.

Around the World in Pancakes

@esk6805, Philmosk, I would've loved to have included all the pancakes out there, but there are bound to be tons of exceptions -- there are literally hundreds of different types. But I'm sure readers would love to hear descriptions about ones that are missing in the comments!

From the Archives: For the Best Stir-Fry, Fire Up the Grill

@piquemacho, @Tim S both of these techniques are included in the full post, along with their pros and cons. Take a look!

The Ultimate Mad Men Finale Dinner Party

Raw oysters don't require much of a recipe, but we've got one for oysters Rockefeller if you're looking!

Children of the Corn: Baby Corn, Demystified

@anselmocat, I'm so jealous!

Children of the Corn: Baby Corn, Demystified

@CandiRisk, can I ask what state you live in? I've never seen it in a supermarket, nor had any of the folks I interviewed for this article, but I'd love to know where it's available!

Children of the Corn: Baby Corn, Demystified

So sorry folks, that's a typo. Should read that the US is the top producer of corn, NOT baby corn. Though once again, technically any corn crop can be harvested early for baby corn.

Classic Fresh Egg Pasta

Great to know. I wanted to make sure this recipe was easy to pull off with AP flour since semolina can be hard for people to find, but I definitely want to experiment more with incorporating semolina!

Squid Ink Fresh Pasta

Strawberry-Mint Sparkler

Sorry folks, fixed now! 2 ounces.

Taste Test: The Best Supermarket Bacon

Hi folks, I'll add a few runners up this afternoon, but it'll basically be Farmland, Wrights, and Wellshire Classic!

Quick and Easy Broiled Bluefish Fillets With Lime Aioli

@intad, great catch. should be fixed now!

A Passover Menu to Feed a Crowd

@doron, good point. A gluten-free soy sauce should do the trick!

Uovo in Raviolo (Runny Egg Yolk Ravioli)

Not sacrilegious at all. You could definitely do potato and spinach, but you could also do a mix of mushrooms or even a butternut squash filling. These recipes do have some dairy, but you can easily just leave it out. They'll still taste great.

Uovo in Raviolo (Runny Egg Yolk Ravioli)

@stbarry, you can certainly make the filling ahead of time and, if you're careful, you could probably separate all the yolks into a container and then gently remove them one at a time for the recipe. You can also make the dough, but the longer it rests the more it will oxidize (definitely refrigerate it if you're leaving it out for more than 3 hours); overnight and it will turn grayish, especially if you've rolled it all out. You could roll it out and punch the holes out, then wrap it all up with plastic on a sheet tray and freeze it, though. It wouldn't take very long to defrost the day-of.

How Cereal Became the Quintessential American Breakfast

@scalfin, to be fair to our illustrious author, I should note that she did have a reference to said popcorn and milk (or cream) that I removed for narrative's sake, and because it was a tradition in many ways distinct from the trajectory covered in this article. We were really focused on turn of the century forward. But excellent points!

Brooklyn on Parade at New York City Wine and Food Festival's Brooklyn's Backyard

Skylight One Hanson was brimming with some serious borough pride this weekend at New York Food and Wine Festival's Brooklyn's Backyard event. 28 local chefs turned out to deliver signature bites to the hungry crowd, serving up everything from spicy lemongrass chicken larb to fudgy ice cream sandwiches. Here's our look at some choice bites from the night,=. More

Lobster Roll Rumble: 19 Lobster Rolls We Ate Last Night

If you're a lobster, you should be pretty nervous around this time of year when TastingTable throws its annual Lobster Roll Rumble. Many pounds of lobster were consumed last night—boatloads, in fact, and that really isn't an exaggeration in this case. Lobster shacks and restaurants from across the country participated to show off their versions of the lobster roll. See all 19 that we ate! More