Ingredients (Page 23)

11 Recipes that Turn Up the Funk
Pickle & Preserve

11 Recipes that Turn Up the Funk

Stinky, funky, fermented—our favorite.

by:  Caroline Lange
February 24, 2016
Beyond Kimchi: 15 Essential Tools & Ingredients for Korean Cooking
Essential Tools

Beyond Kimchi: 15 Essential Tools & Ingredients for Korean Cooking

So you want to make Korean food at home? Here are the ingredients and appliances you need to get started...

by:  Matt Rodbard
February 24, 2016
How to Cook Hijiki: The Least Seaweedy Seaweed of All
Side

How to Cook Hijiki: The Least Seaweedy Seaweed of All

Meet the seaweed that tastes like it came from the forest, not the ocean.

by:  Katie Okamoto
February 23, 2016
The Best Way to Store All Sorts of Flours
Pantry

The Best Way to Store All Sorts of Flours

How to wrangle the zillion bags of flour in your pantry (...and refrigerator...and freezer).

by:  Alice Medrich
February 22, 2016
A Haiku or Two, on the Weirdest Things We've Eaten
Haiku52

A Haiku or Two, on the Weirdest Things We've Eaten

Haiku52: Our thoughts on food and cooking in seventeen beats.

by:  Food52
February 20, 2016
Collard Greens: Kale's More Interesting Cousin
Leafy Green

Collard Greens: Kale's More Interesting Cousin

A dozen ways to use your new go-to green.

by:  Lindsay-Jean Hard
February 20, 2016
8 Recipes That Bring Out Tofu's Beautiful Side
Soy

8 Recipes That Bring Out Tofu's Beautiful Side

The beauty in the block of soy product.

by:  Caroline Lange
February 19, 2016
10 Ways to Get to the Bottom of a Bag of Seeds
Pantry

10 Ways to Get to the Bottom of a Bag of Seeds

The good-for-you, stuck-in-your-teeth, expensive seeds you bought? Don't forget to use 'em.

by:  Caroline Lange
February 17, 2016
9 Ways to Eat Your Matcha (and Drink It Too)
Winter

9 Ways to Eat Your Matcha (and Drink It Too)

Bright green, earthy in taste, and good in just about anything.

by:  Sarah E Daniels
February 17, 2016
13 Honey-Filled Recipes We Can't Stop Buzzing About
Lists

13 Honey-Filled Recipes We Can't Stop Buzzing About

Because honey is not just for tea.

by:  Sarah E Daniels
February 10, 2016
How to Use Up Your Last Limp Stalks of Celery
Celery

How to Use Up Your Last Limp Stalks of Celery

Not just for ants on a log.

by:  Caroline Lange
February  8, 2016
A Haiku or Two, on Ingredients We Love
Raisin

A Haiku or Two, on Ingredients We Love

Haiku52: Our thoughts on food and cooking in seventeen beats.

by:  Food52
February  6, 2016
These 7 Chiles Are So Hot Right Now (& Why You Should Care)
Spice

These 7 Chiles Are So Hot Right Now (& Why You Should Care)

The Hot List

by:  Annie Crabill
February  3, 2016
Behind Gumbo's Key Ingredient (for Some), Filé Powder
Mardi Gras

Behind Gumbo's Key Ingredient (for Some), Filé Powder

Behind what is—for some—gumbo's key ingredient.

by:  Caroline Lange
February  1, 2016

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