A Conversation with Jennifer Lapidus
Read this interview and you’ll be as excited about stone-milled, regional grains as we are.
Jennifer Lapidus’s White Wheat Cake
This simple recipe evolved from Jennifer Lapidus’s days as a baker, courtesy of North Carolina-grown Appalachian White wheat flour.
Japan’s Lue Brass makes the best flatware and serving pieces. Here is our appreciation of this singular workshop and its products.
Mountain South Shepherd’s Pie & Pan-Fried Apples
Ronni Lundy used cornmeal and sausage to make this the “hills and hollers” answer to Shepherd’s Pie. We love it served with her pan-fried apple slices.
Momofuku’s Spicy BBQ-Glazed Bo Ssäm
Slow-roasted pork shoulder with some heat in the sauce: your picnic’s most popular guest.
Afternoon Pick-Me-Up with Vera Wu
Yoga teacher, model, and actress, Vera Wu, from LA shares her afternoon pick-me-up routine using her fave East Fork products.
A time to taste wine, with Cherry and lots of others in the East Fork-verse, and learn about low intervention wine processes, regions, varietals, fermentation methods, people making and...
Sweet & Spicy Glazed Tempeh
A satisfying recipe adapted from Sandor Ellix Katz’s Wild Fermentation, the landmark guide and cookbook. You’ll love the sauce!
For our latest cooking contest, we're making recipes from Taste of Country Cooking by Edna Lewis.
Cooking with Charlie Ann Max
Chef Charlie Ann Max makes a vegan spicy goddess dish with and Chef Tara Thomas.
Polenta with Eggplant Sauce
A classic Italian dish! This version is from chef Jean-Christian Jury’s powerhouse Vegan: The Cookbook.
Mixed Vegetable Croc
Got some vegetables and no definite cooking plans for them? Cherry says ferment!
Green Creamed Soup
Connie rebels against the recipe but still suggests a nice workday lunch. Just don’t leave it in your car.
A recipe inspired by the Catalan preparation of calcots—giant charred green onions, dipped ceremoniously in Romesco and eaten with your hands.
Zaynab Issa’s Pasta Primavera
A light, bright pasta recipe to shine a spotlight on springtime veggies.
Cauliflower a la Niçoise
A vegan dish that will inspire you right out of that cauliflower “steak” rut.
The Mississippi Vegan’s Heirloom Carrot Salad
Matchstick carrots, tarragon vinaigrette, edible flowers and tips for styling it all.
Roasted Aloo Gobhi (Potatoes and Cauliflower)
Priya Krishna shares her recipe for Aloo Gobhi, a cauliflower and potato dish that’s been a favorite from the time of her childhood until now.
Lindsey made jackfruit biryani from The Indian Vegetarian Cookbook, swooned over jackfruit and will now make you love it, too.
The Perfect Margarita
There is never not an appropriate time for a margarita. It’s the ideal drink for a balmy summer afternoon. And in the dead of winter it momentarily transports you...
Gallina en Verde
From Mexico’s Campeche region, this recipe for chicken thighs slow-cooked in orange juice and spices, is plated with a green sauce of tomatillos, bell peppers, onion and...
Grandma Connie’s Enchiladas
Connie talks you through her grandmother’s recipe, just like when she got on the phone with Grandma Connie the first time she ever cooked it.
Cóctel de Camarón
A spicy, smoky version of shrimp cocktail that’s more spicy, tomato-y ceviche than sauce-and-shrimp-on-the-rim. Adapted from Mexico: The Cookbook.
Warming Winter Dinner
Recipes adapted from Samin Nosrat’s Salt, Fat, Acid, Heat for pork loin with Meyer lemon salsa, carrots and parsnips roasted in agrodolce and...
Fancy Foods at Home
No need to postpone a really nice meal when you can make these restaurant classics at home. Bonus: our list of favorite online specialty grocery stores.
Our latest cooking contest features the revelatory Salt, Fat, Acid, Heat for the month of January. Kick your shoes off and make a dish. We're calling it #SaltFatAcidFeet.
XO Sauce and Chicken Wings
Make this beloved, iconic, delicious condiment at home using Momofuku’s recipe, then put it on chicken wings. That’s restaurant-quality dining right there!
When we couldn’t all be together, we shared stories of holiday meals, family and home in what became a rollicking good time of a work email. Here are the...
Wigilia is the traditional meal eaten by Polish people on Christmas Eve. Among the many dishes, you’ll always find kapusta. There are many variations on this cabbage...
Manny's Father's Coquito
Christmas in Puerto Rico for our values manager Manny Ayala meant meal-hopping from one grandparents’ house to the other and at some point, the family always hit...
Devin's Creamy Tacos
It’s not always the painstaking recipes with the obscure ingredients. Sometimes it’s the simple, goofy dish that conjures holiday feelings and becomes a tradition, like this one,...
Napa Cabbage Kimchi
It’s said that every Korean home makes kimchi a little differently. This is how they make it at Momofuku restaurants.
Momofuku’s Bo Ssäm
Win big and let time do most of the work here, curing and slow-roasting the pork shoulder you’ll serve with two indispensable sauces, white rice, lettuce leaves,...
Four Italian Cheeses
Adoriamo il formaggio! We love cheese, really and truly. Here are four little love letters to some of our favorites from Italy.
In Praise of Marcella Hazan
We love Italian food so much, it defies words. So instead, we thought we’d tell you about our Italian cooking hero, Marcella Hazan.
Marcella’s Fresh Pasta & Tomato Sauce
Marcella Hazan is our first, last and always for cooking Italian dishes. Her Essentials of Classic Italian Cooking never stays long on our bookshelves. It's always out, inspiring and...
My childhood memories of Celeste often revolve around food. My Poppy George, Celeste's husband and my father's father, passed away when I was pretty small, so time...
Spettacolare Cena: An Italian Dinner to Rave About
Recipes adapted from Marcella Hazan’s Essentials of Classic Italian Cooking Meatballs & Tomatoes Prepare:1. Soak the bread in the...
Sweet & Savory
Make golden sesame paste part of your pantry and you'll never look back. Here are two easy recipes where this magical ingredient really shines.
We first tried this briny, vegetal salad at Bar Gato in the Lower East Side—the most charming little hideaway where you can easily waste away...
The thick, porous clay walls of the donabe cook rice with a consistent heat and its double lid, which...
Yakitori is perhaps the most quintessential and deeply satisfying street food in Japan—best enjoyed late night after a few drinks.
All Things Donabe
Donabe is traditional Japanese earthen cookware that's also a hallmark of omotenashi, an approach to hospitality that is sincere, loving, authentic.