FastClient

The usual Indian way of preparing okra is to cut it into rounds. But when Suvir Saran was seven, he insisted that the family cook slice the okra into wispy strips. The supercrunchy result was a hit and became a family legend; today he serves it at both of hisRead More →

Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen’s cookbook, The Food You Want to Eat. Whenever a recipe is tested at F&W, the team gathers round to sample and discuss it. This unassuming salmon didn’t reallyRead More →

This is a real old-fashioned American chocolate layer cake. It’s very moist, very chocolatey, a snap to make and best baked the day before serving. Marcia Kiesel acquired the recipe from her friend Joyce Cole, who got it from her mother. Longtime F&W Test Kitchen Supervisor Marcia Kiesel was creditedRead More →

As the modern craft cocktail scene continued to blossom, tiki cocktails were especially popular, and it seemed only fitting that there should be the perfect cocktail mix to snack on while downing a mai tai or a Singapore Sling. Former F&W Senior Associate Recipe Developer Melissa Rubel put together thisRead More →

When Kogi’s truck first Tweeted its stops last November, no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC’s Le Bernardin and recently opened a Kogi counter at L.A.’s Alibi Room.RoyRead More →