Food and Drink

Obsessed with Korean: The Drinks

As a country, we seem to be quite smitten with Korean food—and for good reason. It’s anything but subtle, boasting intense flavors ranging from fiery to potently garlicky to fermenty-funky to salty-sweet … or some glorious combination of all the above. Here, an exploration of some of the defining dishes from this burgeoning cuisine.  If you want to have an authentic Korean dining experience, you […]

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How to Make Avocado Banana Bread

Use avocado instead of butter to make banana bread with a dose of healthy fats and a low measure of guilt. Avocados are cholesterol free, and about 50% of the fat in the gorgeous green fruit comes from monounsaturated fats (one of the good ones)—which makes this quick bread that much more alluring. When you puree avocados, they take on the texture of […]

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Recipe Rave: Steak and Mushroom Pizza-Dillas

Let me just say, I love—and I do mean love—a good food hybrid. Like when fate blessed me into being present in the test kitchen the day The Cheeseburger Salad came into existence, I was over the moon with delight. Now, I admit some hybrids can get out of hand, but a good food hybrid accomplishes 3 simple things: 1. […]

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Obsessed with Korean: The Banchan

As a country, we seem to be quite smitten with Korean food—and for good reason. It’s anything but subtle, boasting intense flavors ranging from fiery to potently garlicky to fermenty-funky to salty-sweet … or some glorious combination of all the above. Here, an exploration of some of the defining dishes from this burgeoning cuisine.  A classic Korean meal has this wonderfully charming characteristic: lots and lots […]

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Healthy Homemade Doughnut Recipes—Yes, They Exist

Keep your Krispy Kreme and your Dunkin Donuts. Give me old-school old-fashioned doughnuts that are lovingly kneaded and shaped or rolled and cut. If I’m going to splurge on a doughnut, the flavor, the crispy crunch of the crust, and the pillowy softness of the dough had better make every single calorie worth it. If the rise of mom-and-pop doughnut shops […]

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Better Passover Desserts: Berry Crisp with Matzo Streusel

Passover desserts don’t have the best reputation. Those that try to recreate a traditionally leavened product (using flour, baking soda or powder, or yeast) without any of those ingredients tend to be doorstop dense, cloyingly sweet, or with a texture either best described as “very wet sand” or “just gummy.” My family often skips around the leavened dessert idea entirely, […]

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Better Passover Desserts: Cardamom-Lime Macaroons

If there’s one staple of the seder dessert table, it’s the macaroon (not the dainty French meringue sandwich cookies but the dense, sweet balls of shredded coconut typically associated with one’s grandparents). I love a good, moist macaroon, but the ones I usually see come in two flavors, plain and almost-but-not-quite chocolate; emerge from the canister reeking of coconut extract; and are […]

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Better Passover Desserts: Apple-Walnut Cake

I am of the opinion that Passover cakes defy the laws of physics. They consist of not much more than eggs and air, yet they rise into sturdy, spongy wonders. Or at least, the ones I see on television and across the Internet do. My attempts have become spectacular disasters over the years: there was the time I used our […]

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What’s the Difference Between Matzo Farfel, Matzo Meal, and Matzo Cake Meal?

You may be curious about the Passover products on display at your local supermarket these days. So what exactly is the difference between matzo, matzo meal, matzo cake meal, and matzo farfel? Answer: They’re all the same thing. Matzo meal is ground matzo, matzo cake meal is finely ground, and matzo farfel (FAR-fell) is simply larger, broken bits of matzo. […]

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Meet the Daisy, the Original Margarita

Long before everyone was ordering margaritas, there was The Daisy—a refreshingly tart cocktail with lightly sweet undertones. (In Spanish, “margarita” means daisy, by the way.) The drink dates back to the mid-1800’s, and it stayed popular well into the next century. Over time, the Daisy evolved into what we know today as the margarita. But those early iterations of the Daisy are […]

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