In this month’s column, the cookbook author Kenji López-Alt answers a question of his own: What’s the mathematically best way to cut an
“Awesome recipe. Works well. Always impresses.”
“The Core of an Onion,” Mark Kurlansky’s latest single-subject food book, made me think of Thanksgiving. He devotes an entire chapter to creamed
At the home of the cookbook author Palak Patel, the days leading up to Diwali are spent cleaning her kitchen and preparing the
I learned how to caramelize onions from my father, who was patient and careful. He would put the onions in a Dutch oven