This weekend Fork in the Road is kicking off a new series focusing on cookbooks and other food-related volumes that have appeared in our in-boxes recently.
Ratio: the Simple Codes Behind the Craft of Everyday Cooking, by Michael Ruhlman (New York: Simon & Schuster, 2009), 231 pages, $26, pub date: ... More >>
Today, we're playing recipe improv with German-born chef Martin Brock. Brock launched his New York career under Gray Kunz at Café Grey, and he is now the executive chef at Atria, the recently opened re-invention of Grayz. The improv ingredients: Chicken liver, smoked paprika, kaleUsing our improv i ... More >>
Certain rapidly approaching holidays might require one to cook not just a single dish but an entire meal. Chef Joe Dobias, of the East Village's JoeDoe (45 East 1st Street), was kind enough to share this totally doable recipe for one such complete meal: Tomatillo Chicken With Pinto Bean Porridge and ... More >>
If there's one thing vegetarians still crave from the world of meat, it's hamburgers. But the frozen patties they pull from supermarket freezer cases are the palest of imitations - rubbery hockey pucks of textured vegetable protein (TVP) laced with rancid-tasting onion powder and mystery fats. Unles ... More >>
On a cold night, you just want something hot, cheap and easy. Like soup. Being low on cash doesn't mean you have to eat packaged ramen
every night--this Spicy Chickpea-Chorizo Soup is deeply flavorful, especially good for chile
and garlic lovers. Each serving costs about $4, more or less depending ... More >>