A Kitchen In New Orleans A Most Luxurious…Prune? A trick from Zuni Café gives the maligned dried fruit a second life with tea. Story: Scott Hocker
A Kitchen In New Orleans Cook Winter Squash Like Summer Squash Butternut squash deserves a dip in hot olive oil, the Calabrian way. Story: Scott Hocker
A Kitchen in New Orleans Hold the Mayo, Bring the Heat A Turkish way with egg salad that leans into the fiery, citrusy chile flakes of the Middle East. Story: Scott Hocker
A Kitchen in New Orleans There Is No Salsa in Yunnan Southwestern China has its own way with charred tomatoes, cilantro, and chile. Story: Scott Hocker
A Kitchen in New Orleans Home Is Where My Fermented Greens Are Having a stash of briny and salty greens in your fridge opens up all sorts of home cooking adventure. Here’s how to make it. Story: Scott Hocker
A Kitchen in New Orleans A Special Spicy Miso Sauce for Not-Special Home Cooking Hiroko Shimbo’s primal utility sauce is good for the freezer, and best when brought out for surprise inspiration. Story: Scott Hocker
A Kitchen in New Orleans Stalking a Celery Salad. The Best Celery Salad. This is not tossing. This is assembling, fashioning, architecting. With the help of chef Ignacio Mattos. Story: Scott Hocker
A Kitchen in New Orleans Sloppy, Messy, Second-Try Fish Pie Follow the simple steps in a pie inspired by Darina Allen’s Forgotten Skills of Cooking. Failure is an option. Story: Scott Hocker
A Kitchen in New Orleans The World’s Best Braised Cabbage Is Better the Next Day And Molly Stevens’ All About Braising is the classic cookbook that will get you to cruciferous nirvana. Story: Scott Hocker
A Kitchen In New Orleans Freeze Your Fried Tofu. You Will Thank Us Later. It transforms the bean curd into something completely, magically different. Your sauces will thank you, too. Story: Scott Hocker
A Kitchen in New Orleans What to Do With Okra? Following the pentagonal fruit from Africa, Louisiana, India, and the Levant. Story: Scott Hocker
