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Ari LeVaux

Food critic Ari Levaux celebrates the unique properties of rice noodles and teaches you how to make a traditional Vietnamese dish, pho ap chao bo. more

Flash in the Pan 1 Comments

A peppery celery tofu recipe inspired by a recommendation from a red-blooded Texas carnivore. more

Flash in the Pan

There are so many variations, permutations, methods, materials and regional borscht preferences that you can make a different version every time. more

Flash in the Pan

Few plants radiate as much beauty as radicchio; even fewer do so while simultaneously delivering black belt-level bitterness. more

Flash in the Pan

An interview with Maryn McKenna, author of Big Chicken, which tells the story of how antibiotics came to be used as growth enhancing drugs in chickens. more

Flash in the Pan

Dry-farming is a practice that's been popular in California and parts of the East Coast for years and is now spreading to the middle of the country. more

Flash in the Pan

Mutton, otherwise known as old sheep, or overgrown lamb, is not what most people would call a delicacy. more

Flash in the Pan

Chimichurri is for those who like it a tad rough and challenging, and don't mind an occasional burst of adrenaline at the table. more

Flash in the Pan

No fresh vegetable is so blindly praised for sweetness, and sweetness alone, as fresh sweet corn. more

Flash in the Pan

A salsa recipe to enjoy over the long, Labor Day weekend. more

Flash in the Pan 5 Comments

The jalapeño shines in two distinct areas: cooked fresh and preserved. more

Flash in the Pan

Do not sleep on clam linguine made from canned clams. more

Flash in the Pan

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Photo credit: Edsel Little

When I told my wife I was off to find some lovage, she was supportive. more

Flash in the Pan

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Photo credit: City Foodsters

On the fifth floor of the apartment where I grew up, my young culinary horizons were broadened by a Korean family down the hall. more

Flash in the Pan

The expression "cool as a cucumber" had no choice but to exist. The cooler the better, in fact. But even a warm cucumber, freshly picked, can be gloriously refreshing in the middle of a hot field. more

Flash in the Pan

It's easy to take garlic for granted, given how easy it is to find fresh all year. By "fresh," we mean not preserved in any way, but simply still alive, despite being harvested last summer. more

Flash in the Pan

Kale has reached that point on the popularity curve where people are hating it because its popular. more

Flash in the Pan

With a soft serve ice cream machine, a deep fryer, and a refrigerated counter full of fresh seafood, John's Fish Market in Vineyard Haven, MA, could be mistaken for many an East Coast fish market. more

Flash in the Pan

Because the heat has only just begun, and we can't lose sight of the big picture: this is a very good time to drink sangria. more

Flash in the Pan

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Photo Credit: Marcelo César Augusto Romeo (Flickr CC)

Ristretto translates to "restrained" in Italian, and refers to the fact that the amount of coffee in a ristretto shot is less than the amount in a normal shot, but is made with the same amount of beans. more

Flash in the Pan

This recipe for China Train Pea Greens is essentially pea greens added to a reconstructed recollection of a scape and pork dish. more

Flash in the Pan

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