Jeremy Liebman
Culture
For Zohran Mamdani, Food Is Personal, Political, and Powerful.
In an interview with Bon Appétit, the NYC mayoral candidate talks about eating with his hands in public, jokes about the Muslim Four Loko, and how he convinced Madhur Jaffrey to be in his hip-hop video.
Recipes
Horseradish Labneh
This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.
Recipes
Eggs with Pickled Shallot and Parsley
You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.
Recipes
Apple Salad with Toasted Mustard Seeds and Herbs
The dressing will help keep the apples from discoloring, even if they sit out for a while.
Recipes
Silver Dollar Latkes
Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.
Recipes
Fresh Dill Cucumbers with Lemon
Salting draws excess moisture from the cucumbers and seasons them simultaneously.
Cooking
5 Bright Weeknight Dishes to Make in May
Crispy chicken thighs, an elegant semifreddo, and a very green salad—your weeknight meals are about to get a whole lot brighter.
Recipes
Snap Pea Salad with Coconut Gremolata
Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.
Recipes
Vinegar-Marinated Chicken with Buttered Greens and Radishes
Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.
Recipes
Squid and Fennel Pasta with Lemon and Herbs
This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.
Recipes
Baked Snapper with Harissa, New Potatoes, and Spring Onions
This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.
Recipes
Sweet and Sour Strawberry Semifreddo With Black Sesame
You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.
Recipes
Slow-Roasted Shallots in Skins
Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their ”always the bridesmaid” status once and for all.
Culture
How to Drink (and Eat) Like a Russian on New Year's Eve
Vodka, caviar, blinis, pickled beet eggs, and a retro shrimp salad: What more do you need on New Year's Eve? Celebrate like the Russians do—in style.
Recipes
Parsley Mayo
At Kachka, in Portland, Oregon, they make mayo from scratch. But Hellmann’s (a.k.a. Best Foods) will do just fine.
Recipes
Shrimp Olivier
Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.
Recipes
Charred Rosemary–Infused Vodka
Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland. For a floral take, replace the charred rosemary with ¼ cup loose dried chamomile (or 8 tea bags).
Recipes
Yeasted Blinis
These taste great at room temperature, so cook this blini recipe (using two skillets at a time!) an hour ahead.
