Food & Cooking

The Real Reason I Miss Restaurants Has Nothing to Do With Food

2 months ago Jaime E. Love
Photo credit: Getty
Photo credit: Getty

From Esquire

Photo credit: Getty
Photo credit: Getty

With the flick of a knife, I felt transported back to my childhood.

Melted butter, flecked with fresh herbs, poured out of a cut in a breaded chicken breast and formed an amber pool on my plate. I was in a new restaurant in New York City, Verōnika, which occupies the second floor of a cool new photography museum, Fotografiska, but I had ordered a dish that I first encountered at some moment in the 1970s when my parents took me to a fancy restaurant that probably specialized in the same sort

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Pillsbury Cornbread Swirls Are Like Southern Cooking in a Can

2 months ago Jaime E. Love

Have you ever wanted to bake cornbread but were worried you didn’t have the baking skills or the southern bona-fides to make it happen? It’s understandable. Even in this time of our great awakening to baking, you might be worried about botching the recipe and offending any sweet tea sippers in your life.

The good news is that you now can make your “own” cornbread without having to worry all that much about what you’re doing. Why? Because Pillsbury’s Cornbread Swirls can take care of all the heavy lifting for you.

Recently spotted by @SnackStalker at a Walmart, you can

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Charcoal grills win when it comes to flavor, and these are the best

2 months ago Jaime E. Love
Charcoal grills win when it comes to flavor, and these are the best
Charcoal grills win when it comes to flavor, and these are the best

If you have the privilege of owning a coveted outdoor space like a backyard or patio, you’d be remiss not to have one the most essential pieces of summertime equipment at your disposal: A grill.

Grilling is one of the great pastimes of outdoor cooking, and one you don’t want to miss out on. Think about all the delicious meals you can whip up, all while basking in the fresh air and spending some time with your family and friends.

SEE ALSO: The best gas grills

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What’s the Best White Wine for Cooking? Here Are the Top Bottles (and How to Choose Them, According to 3 Food Pros)

2 months ago Jaime E. Love
You’re whipping up a classic chicken Marbella, and the Ina Garten recipe you’re following calls for “dry white wine.” You can’t exactly phone the Contessa herself, but come on, Ina: What the heck does that even mean? Pinot grigio is dry…but so is sauvignon blanc. What givesCooking with wine can be totally confusing. While you might be tempted to grab whatever is hanging out in the back of your fridge, it actually does matter which bottle you choose—to an extent. We asked three food professionals (including a master sommelier, a chef and a nutrition director) to find out once
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These 4 words can help you avoid food poisoning this summer

2 months ago Jaime E. Love

While summer brings us the welcome chance to socialize outside and even (carefully) dine together, the season brings risks when it comes to enjoying those al fresco meals. Just because we’re focused on a pandemic doesn’t mean other dangers just disappear. In fact, having an outbreak, like the Cyclospora one we’re seeing right now in bagged salads, on top of COVID “is really bad,” said Ben Chapman, Ph.D., a professor and food safety extension specialist at North Carolina State University who co-authors www.barfblog.com and co-hosts a food safety podcast.

“There’s only a finite amount of public health resources,” Chapman

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The Biggest Misconceptions About Chinese American Food

3 months ago Jaime E. Love
Left to right: Eric Sze and Lucas Sin (Photo: ILLUSTRATION: YENWEI LIU/HUFFPOST; PHOTOS: ALEX LAU)

Chinese chefs Eric Sze and Lucas Sin both immigrated to the U.S. in 2011 for college — Sin studied cognitive science at Yale and Sze studied hospitality at NYU. Both were born in 1993. Neither has professional culinary training. Lucas was born and raised in Hong Kong, and Eric was born and raised in Taiwan. In 2015, Sin founded Junzi Kitchen and in 2018, Sze, along with partner Andy Chuang, opened Manhattan-based Taiwanese eatery 886, named after Taiwan’s international calling code. Before the pandemic,

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