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If you've been following this column since I took it over in May, you know that Isaac has been my cooking companion since he was little. But mostly, he's my sous chef. Aside from a few baking projects, he's rarely at the wheel, but this time around, I decided to let him be the top chef. For a recipe of Curried Chicken with Okra, I trimmed and cut chicken thighs into 1-inch cubes and stemmed and cut okra. He did the rest. 

For this meal of pan-seared strip steaks with crispy potatoes, I did little more than watch from the sideline. 

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A worker's restaurant with a kitchen right outside the door is shown in this photo dated April 29, 1981. The chef prepares his dishes in front…

Olive oil cake is the perfect snacking cake to serve guests as you begin to safely invite people over again this spring. It orange-infused fla…

Marcus Samuelsson, owner and chef of Red Rooster Harlem and author of "Yes, Chef: A Memoir."