New York Post may receive revenue from affiliate and advertising partnerships for sharing this content and/or when you make a purchase. Do you hate cooking but don’t want to order take-out every night and feel unhealthy? Or perhaps you love to cook but don’t have time or enjoy grocery shopping. Either way, we have the … Read more
New York Post may be compensated and/or receive an affiliate commission if you buy through our links. If you’re looking to upgrade your cooking game, cast your attention this way. Cast iron cookware is a staple for some, but new for a lot of home cooks — wanting to understand what exactly makes it such … Read more
My egg machine is a squat ovoid in a gleamy mint-green, like something the Jetsons would display proudly in their glassy space house, or like a giggly Pixar character that would be voiced by Jenny Slate. It looks simultaneously vintage and made right now—right this minute—to really “pop” on Instagram, where very cute appliances in … Read more
This image released by Clarkson Potter shows cover art for the cookbook “Eitan Eats the World” by Eitan Bernath. (Clarkson Potter via AP) This image released by Clarkson Potter shows cover art for the cookbook “Eitan Eats the World” by Eitan Bernath. (Clarkson Potter via AP) NEW YORK (AP) — As a kid, Eitan Bernath … Read more
Kick your backyard cooking up a notch with tips from Woodman’s of Essex and BRED Gourmet You don’t need your own beach to throw your own clambake! Tonight Shayna Seymour gets advice from local chefs and restaurateurs on prepping summer specialties Updated: 8:00 PM EDT May 31, 2022 Hide Transcript Show Transcript SHAYNA: OBVIOUSLY WE … Read more
Photo: Pixel Shot (Shutterstock) Memorial Day Weekend is here, awakening grillers from their seasonal slumber. Rise up, my brethren—it’s time to clean your grillshaul your charcoal briquettes out of storageand make your way to a local park to grill up some choice weenies. Public grilling is a delight, but it’s important to keep manners in … Read more
When I was growing up in Chicago, my father and I had a semi-annual ritual: pick up a slab and a half of sticky baby-back ribs from our favorite South Side barbecue spot, sneak their drippy Styrofoam containers into our ostensibly kosher- keeping home, then devour them while watching James Bond movies on basic cable. … Read more
Western cooks too often go too light on fresh herbs, treating them more as garnish than flavoring. We prefer the Thai approach, which uses ingredients such as basil, mint and cilantro by the fistful. Take Thailand’s chicken-and-basil stir-fry — gai pad krapow — which piles on basil, adding sweetness balanced by just a touch of … Read more
Peru’s lomo saltado is fusion cooking at its easiest and most approachable, a quick stir-fry of soy-marinated beef, tomatoes and hot peppers that reflects the country’s cultural — and culinary —influences, from Incan farmers to Chinese immigrants. Ancient settlers in the Andes Mountains cultivated peppers and potatoes. Spanish colonizers introduced beef and sheep. Centuries later, … Read more
Faith Bottum and her mother Lorena Bottum in Washington, April 25, 2000. Photo: Joseph Bottum My mother taught me to cook—with a patience that, as I look back now, seems nearly holy. Maybe because of the let’s-get-this-done mindset that led me to major in engineering, I have always valued efficiency. In cooking that means perfectly … Read more