- 1 1/2 cups flour
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup buttermilk (I didn’t have buttermilk so I used yogurt thinned out with milk and it was fine)
- 2 large eggs
- 3 1/2 tablespoons vegetable oil
- 1 1/2 teaspoon vanilla extract
- About 1 cup chocolate chips
- Butter for the pan
“I’m honestly so bored of the, ‘Oh my mother’s potato kugel was as hard as a rock,’ jokes that people make to sort of dismiss the entire category of Jewish food. That’s not because potato kugel is inherently bad, it’s because your mom didn’t make a good one. Taken from a global perspective, Jewish cuisine—which can mean everything from knishes and brisket to smoky, charred eggplant and fried artichokes—is incredibly vibrant and adaptable,” says Leah Koenig, the author of Modern Jewish Cooking.
Gan bian si ji dou—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. Today that dish and I are on a road trip back to authenticity, and we’re going to be driving that minibus over some uncharted territory.
Taking great photographs of food is a hard-earned skill—after all, that’s why some people are lucky enough to get paid for it. But it’s also a lot easier to hone these days, no matter who you are; even a smartphone can yield gorgeous, high-quality images. The takeaway? There’s just some basic knowledge and practice standing between you and some seriously mouthwatering food photos. Here’s what you need to know.
Aside from dying the river green (shout-out: Chicago), St. Patrick’s Day holds a lot more to look forward to than just free-flowing Guinness. Traditional dishes like corned beef, Irish soda bread, and colcannon make for a hearty and celebratory meal. Check out these recipes for a delicious Irish-inspired feast that will have you stocking up on cabbage and stout in no time. (more…)
Part of being a good cook is being able to pull off show-stopping centerpiece dishes that require lots of work and planning. Another part, though, is knowing how to be creative with limited ingredients and time. Here’s one recipe to add to your in-a-pinch arsenal: soubise sauce.
Barleywine and Stilton. Stout and oysters. Märzen and bratwurst. Certain beer and food pairings have long been considered classic matches. But do they really work every time? Can these oft-repeated pairings keep up with the pace of beer’s evolution?
Crispy potato and chorizo are a classic taco combination—one that taco trucks usually get wrong. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp. It’s a very straight-forward process to get there, but it does take a bit of time. Here’s how I do it.