Issues | Cook's Gazette

Pickled Shiitake Mushrooms

A sort of side dish placed into the ramen, along with egg, chashu, scallions, spinach, and scallion oil….

This scallion (or negi) oil provides a mild toasty onion note to an already remarkably layered soup. This…

There may be no more important part of ramen than the last, frantic step: putting the whole bowl…

Still Time for Love

With the disruption, tragedy, and fear that have marked this year, I’ve had a hard time trying to…

This recipe was recently published by Gabrielle Hamilton in the New York Times. Until its closure a few…

The first time I had this salad was in 1987 in Normandy, France. I never forgot the juxtaposition…

An Asian influence can still be felt in Paris restaurants, especially in the 13th arrondissement, where there is…

The groom’s favorite meat is a Spanish breed of pork, Jamon Ibérico de Bellota. This breed lives free-range,…

This was meant to be a refreshing course before the wedding cake. The components used here were persimmons,…

Iu-Luen Jeng, who has been featured previously in the Gazette, created Kim and Peter’s wedding cake. Instead of…