Pastries from Michelin-starred chefs sit jewel-like next to buns from decades-old stalwarts of the community and treats from Instagram bakers in With Warm Welcome's Bakers Box, which aims to spotlight Asian American pastry chefs and their personal stories.
What's better than a dessert that requires almost no effort? The biggest thing this recipe for a bright buttermilk vanilla panna cotta from America's Test Kitchen asks is some extra space in the fridge and a few hours.
Try a Breton classic from northern France, courtesy a perfected recipe from America's Test Kitchen: the galette complete, a buckwheat crepe filled with ham and cheese and topped with an egg. It's like a croque madame in crepe form.
The basic model is simple: “Why don’t you give us some funding to keep our restaurant workers employed and we’ll just feed people for free?” Restaurants like Mi Tocaya Antojería and the nonprofit Community Kitchen and Canteen have taken it up during the pandemic.
Women are drastically under-represented as lead chefs in the restaurant business, but a new nonprofit aims to begin changing that. “I feel like the difficulties and the lack of systemic support for motherhood are a big part of why a lot of women drop out of this industry," says Beverly Kim.
For your scaled-down Thanksgiving meal, try a one-pan dish that lets you cook both turkey breast and your stuffing without drying it out too much, courtesy of Cook's Country and America's Test Kitchen.
As Thanksgiving approaches and you enjoy fall colors, flavors, and weather, turn your attention to this roasted acorn squash recipe from Milk Street, where squash is balanced by a rich, bright vinaigrette.
A new season of Pati's Mexican Table explores the cuisine of Sonora. Pati Jinich starts off her journey just over the border in Tucson, Arizona, the "gateway to Sonora," where she makes these oozy, cheesy chiles rellenos.
In the midst of "the most brutal time the hospitality industry has ever seen," a group of women restaurateurs are collaborating to present globe- and Chicagoland-trotting tasting menus. "Who has ever done a tasting like this?" says one of the organizers.
While it's not as well-known in the United States as its fellow Middle Eastern dips hummus and baba ghanoush, muhammara is just as delicious, with a depth coming from walnuts and roasted red peppers plus some mild spice from Aleppo pepper.
Georgian cuisine has been deemed the next big food trend, and the molten cheese-filled khachapuri its global avatar. Try it yourself with an American home cook-friendly recipe from Cook's Country before it really takes off.