The New York-based chef elevates the classic potato dish with crème fraîche instead of sour cream and a dollop of caviar on top.
Category: Cooking and Cookbooks
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What’s Wrong With White Bread?
After years of sourdough dominance, bakers are going back to basics.
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The 25 Most Influential Cookbooks From the Last 100 Years
Chefs, writers, editors and a bookseller gathered to debate — and decide — which titles have most changed the way we cook and eat.
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A Trip Through the Pink, Fragrant Rose Fields of Oman
The damask variety, valued for its sweet scent, is responsible for the country’s renowned rose water.
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Amaranths Were Nearly Wiped Out by Colonization. Now, They’re Making a Return.
Once a mainstay of Indigenous diets, the South American crop is having a resurgence in popularity, in part because of its health benefits.
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The New Era of West African Fine Dining
Across the diaspora, chefs are sharing knowledge about long-overlooked cuisines — and creating some of the most exciting dishes you’ll find in Europe and America today.
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Weeds Are Everywhere. Why Aren’t We Eating Them More?
Fast-growing and prolific, these plants are the next frontier in foraging.
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Keens Steakhouse Is a Shrine to a Bygone New York
Keens, a fixture in midtown Manhattan since 1885, is a shrine to a bygone city.
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From a Celebrated Chef, a New Line of Home Goods
Clare de Boer and her husband, Luke Sherwin, have launched Roseland, a company selling furniture inspired by early American design.
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Why So Many Chefs Don’t Want Restaurants Anymore
Some of America’s most lauded cooks have stepped away from the lunch-and-dinner grind.
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Why Cakes Can Be a Powerful Form of Protest
A new generation of bakers are reviving an old tradition.