Kewpie Groupie

Japan's favorite condiment meets an American staple

We’re not ones to shy away from excess: Take, for example, Chex Mix roasted in duck fat, or a mortadella-enriched Bolognese sauce. But when we heard that Paul Qui, the chef...

Crafty Carrots

A chef's trick for uprooting cooked carrots

Erick Harcey, the chef at Parka in Minneapolis, Minnesota, says that 60 percent of the dishes served at the restaurant land in diners’ comfort zone. The other 40...

Cab Fab

A cabbage-and-watercress salad with serious crunch

Our Test Kitchen’s cabbage salad is so much more than a slaw. Sure, it highlights the cruciferous vegetable’s natural crunch, but otherwise it leaves the picnic staple...

Snap To It

A snap-pea salad for spring

Farm-to-table dining at Agricola, chef Josh Thomsen’s new restaurant in Princeton, New Jersey, is more than a catchphrase. The restaurant has its own 112-acre organic farm,...

Processed Food

This seafood sausage is fast and easy

If homemade sausage conjures images of meat grinders and a sprawling mess, you’ll be delighted by the simplicity of this seafood sausage. Kevin Ashworth, executive chef at...

Meze Modern

A fresh take on tabbouleh

We’ve already put quinoa in breakfast bars and stuffed Korean chicken. The popular whole grain is also a natural substitute in tabbouleh, a Middle Eastern salad traditionally...