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magazine cookingclub 2008 04 fennel and turnip crudites with fennel salt

Articles

(47)

Culture

How Josef Centeno Changed the Way We Eat Crudités

It's not just raw vegetables anymore.

Ashley Mason

test-kitchen

Secret Weapon

Breadcrumbs have been a staple of Italian cucina povera for centuries. Originally, families that couldn't afford a hunk of grating cheese used whatever small...

Hunter Lewis

promotions

Edamame, Fennel, Ceviche, and More

In our live Facebook chat, our test kitchen expert covered everything from fresh green soybeans to fennel to ceviche

Laura Loesch-Quintin

Cooking

This Is a Yogurt Dip Recipe You'll Want to Tell Strangers About

Here's a roasted fennel yogurt dip recipe. Welcome to the rest of your life.

Alex Delany

Cooking

How to Buy, Store, and Cook With Fennel, In Season in October

Here's how to buy, store, and cook with fennel, in season in October.

Rochelle Bilow

Cooking

Slow-Roasted Halibut in Garlic Cream, Because It Was a Hard Week

A guaranteed method for never overcooking your fish—plus, it kiiiind of tastes like chowder.

Alyse Whitney

techniques

I’d Like to Induct Olympia Provisions’ Pepperettes Into the Salty Meat Snack Hall of Fame

They are like Slim Jims but wayyyyyyyy better.

Rachel Karten

Culture

Tortellini with Italian Sausage, Fennel, and Mushrooms

There's nothing dainty about the Tortellini with Italian Sausage, Fennel, and Mushrooms recipe from our December issue. With spicy pork sausage, sweet fennel, and meaty crimini mushrooms scattered atop a healthy serving of cheese-filled tortellini, one plateful should satisfy even the biggest of appetites.

Joanna Sciarrino

Culture

I Watched The 1975’s Matty Healy Eat a Raw Steak Onstage and It Was Distressing

Plus, a TikTok video investigates Mr. Salt and Mrs. Pepper’s marital woes and a pickle jar–shaped candle takes over social media.

Li Goldstein

Cooking

How to Upgrade Store-Bought Tomato Sauce with Fennel and Flounder

Amping up that store-bought tomato sauce doesn't require an M.D.--just some fennel, some flounder, and 35 minutes

Bon Appétit

Cooking

5-Minute Herby Ricotta Dip, Because Vegetables Taste Better with Cheese

Life is all about balance, isn't it? This easy ricotta dip makes eating your veggies a pleasure, not a chore.

Emily Schultz

techniques

Inside the Test Kitchen

BA Food Editor Hunter Lewis recently talked about why Diamond brand Kosher Salt is our favorite. But talking about salt without mentioning pepper is like macaroni without cheese...

Janet McCracken

Cooking

Cacio e Pepe: The Happiest Food Couple in the World

You know what your cooking needs? More cheese. More pepper. Together forever.

Amiel Stanek

Culture

Spicy "Devil Salt" to Give a Kick to Your Cooking

This spicy finishing "devil salt" is great when sprinkled over chicken, fish, hard-boiled eggs, rice, and more.

Danielle Walsh

Cooking

food 52's Best Dip Recipe

We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Dip."

Julia Bainbridge

Restaurants

State Bird Provisions's Stuart Brioza Reinvents Seasoning with His 'Sour Salts'

State Bird Provisions is bringing salt to a whole new level—by dehydrating pickled and fermented ingredients and making them into bright, flavor-packed finishing powders.

Danielle Walsh

Culture

And the Winner Is

We gave you a sneak peek at three photos taken of recipes from The Essential New York Times Cookbook. You voted for your favorite, and now we're ready to reveal the winning recipe: Coeur a la Creme with Rhubarb Sauce.

Julia Bainbridge