International cuisine

How to make potsticker dumplings, Mama Yang style

Yes, it's a project. Yes, they're cheap to buy. But what's better than a party where the guests all get to cook?

Francis Lam Saturday, Feb 5, 2011 2:01 AM UTC 21
Life Eyewitness Cook

Learning to make Mom’s dumplings

OK, so they're technically not my mom's dumplings. But I wish she were here

Francis Lam Friday, Feb 4, 2011 1:30 AM UTC 18
Life Eating and Talking

Is haggis really that disgusting?

It's a sheep organ-stuffed sheep stomach. It's Scotland's national dish. What's not to love?

Francis Lam Wednesday, Jan 26, 2011 7:01 PM UTC 55
Life Sacrificial Lam

Magic ginger milk pudding

Three ingredients and beautifully light with a little bit of bite. But here's the sorcery: No eggs or starch needed

Francis Lam Saturday, Dec 11, 2010 1:31 AM UTC 32
Life Eyewitness Cook

A nearly all-American Thanksgiving

Growing up, I fought my Chinese parents to make the holiday as American as possible, but they get the last laugh

Felicia Lee Tuesday, Nov 23, 2010 1:20 AM UTC 10
Life Thanksgiving

Italy’s ultimate answer to bacon: Guanciale

Imagine the flavor of prosciutto but in silky fat form. It's the soul of bucatini all'amatriciana, Rome's favorite

Andrew Cotto Wednesday, Nov 10, 2010 5:01 PM UTC 17
Life Guest Chef

Tuscan bean prosciutto bruschetta

My daughter comes home from school speaking Italian. I don't know the language, but these snacks make us both happy

Linda Shiue Tuesday, Oct 5, 2010 3:06 PM UTC
Life International cuisine

The best French toast you’ve never heard of

Introducing caramelized, almond-scented Bostock, French toast gone to finishing school. And it's ready in minutes

Francis Lam Saturday, Oct 2, 2010 1:01 AM UTC 18
Life Eyewitness Cook

Making wontons

This recipe -- and pictorial guide -- for dumplings in soup, or fried crisp, were my dad's one true culinary skill

Felicia Lee Wednesday, Sep 8, 2010 12:20 AM UTC 13
Life Guest Chef, Food traditions

Chile pork tamales, even if you don’t have a Mexican grandma

My grandmother used to command our family of tamale-makers. When she passed, I did it all myself, and you can too

Gavin Fritton Tuesday, Sep 7, 2010 6:01 PM UTC
Life International cuisine

Handmade pasta is a (quick) labor of love

Easier than expected and tender with tenderness, make fresh pasta in a snap. And a bonus clam sauce

Lucy Mercer Tuesday, Sep 7, 2010 6:01 PM UTC
Life International cuisine

What “true” espresso is, and how Americans ruin it

An Italian master tours the super-hot U.S. high-end coffee scene and is shocked at what we've done to his art

Ted Botha Wednesday, Aug 25, 2010 3:15 PM UTC 97
Life International cuisine

Africa brought out the meat-eater in me

After a lifetime of strict vegetarianism, four months in Senegal taught me the value of all food

Ryan Brown Monday, Aug 23, 2010 6:20 PM UTC 35
Life Ethics of eating

Horse as main course

I went to Mongolia wanting to taste the sacred animal, but there's a lesson beyond flavor in forbidden food

Luke Meinzen Thursday, Aug 19, 2010 12:20 AM UTC 43
Life Food traditions

Caramel pork chops, learned in nannying hell

Being an au pair for a dysfunctional French family was painful, but these bittersweet chops soothe the memory

Felicia Lee Tuesday, Aug 17, 2010 5:45 PM UTC
Life Home Cooks

Why do Koreans eat hot food to cool down?

A steaming specialty is chicken soup for the sweltering soul. Both science and culture agree that it works

Alex Jung Monday, Aug 16, 2010 1:30 PM UTC 16
Life Food traditions

Regular Joe creates a spicy burger with Chinese twist

AP puts its token vox populi writer to the ultimate foodie test, and he brings the hot, hot heat

Ted Anthony Thursday, Jul 8, 2010 5:01 PM UTC
Life 20 Burgers of Summer

Turkish eggplant and beef stew (musakka)

The vegetable takes a hearty, meaty turn

Fusun Atalay Wednesday, Jul 7, 2010 1:01 AM UTC
Life International cuisine

Hot dog jewel: Mexican-style with beans, bacon and avocado

These sausage kings reign in the Arizona desert and beyond

Kolika Elle Kirk Tuesday, Jun 29, 2010 3:01 PM UTC
Life Immigrant cuisine

How hot dogs got into sushi rolls

The Korean form of sushi rolls, kimbap, usually feature traditional marinated meats, but franks make a show, too

Grace Hwang Lynch Tuesday, Jun 29, 2010 3:01 PM UTC
Life International cuisine

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