Co-founder of @PurpleCarrotXO, cookbook author (#KitchenMatrix, #VB6, etc.), fellow @UCSUSA, lecturer at UC Berkeley. Busy!

Lemon Angel Food Cake With Preserved Lemon Curd

Lemon Angel Food Cake With Preserved Lemon Curd
cooking.nytimes.com — Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson It adds a complex brininess to what can be an overly sweet citrus custard In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake

Key Lime Poundcake

Key Lime Poundcake
cooking.nytimes.com — Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76 "Cakes bring people together for celebrations and funerals and everything in between," she said

Our 20 Most Popular Recipes

Four-Spice Salmon

Four-Spice Salmon
cooking.nytimes.com — Fish fillets can be a weeknight cook's savior They are healthful and easy to prepare, require little time to cook and take well to all manner of spices In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust

17 Chicken Breast Recipes for Busy Nights

Roasted Shrimp With Rosemary and Lemon

Roasted Shrimp With Rosemary and Lemon
cooking.nytimes.com — Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler Just scatter several rosemary branches onto a sheet pan and top with shrimp Drizzle with lemon juice and olive oil then roast until the shrimp are peachy pink all over

Practically Magical 3-Ingredient Recipes

Happy 90th Birthday, Queen Elizabeth II!

Broccoli Salad With Garlic and Sesame

Broccoli Salad With Garlic and Sesame
cooking.nytimes.com — This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar The acid "cooks" the florets a little as ceviche does fish After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing

Grilled Bone-In Rib-Eye Steaks With Blue Cheese

Grilled Bone-In Rib-Eye Steaks With Blue Cheese
cooking.nytimes.com — The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire But there are times when you want an extra shot of flavor Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter
More Articles →
May 05, 2016

In the soda-tax fight, money's flowing from Big Soda like a Big Gulp buff.ly/1SQGMG2

May 05, 2016

Really awesome items (including me, the lone exception) at the La Cocina auction: buff.ly/24toNQN

May 03, 2016

And ... my friend and colleague Olivier De Schutter calls for EU-wide food policy: buff.ly/21r6jeo

May 02, 2016

Largest US food producers ask Congress to shield lobbying activities buff.ly/1W4c3vo

May 02, 2016

It's Time for Soda's Superstar Songsters to Change Their Tune buff.ly/1W4bZvH


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