The road to Samarkand

The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus. They spoke with Lynne Rossetto Kasper about it.

The culinary journey of Michael Twitty

Culinary historian Michael Twitty is on a journey to discover himself, through the food of his ancestors. Joe Yonan talks to him about history, identity, and what exactly goes into a kosher soul roll.

Want the best Parmigiano-Reggiano? Get closer to the rind.

When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was.

 

Recipes

Parmesan-Crusted Asparagus

Beef Shashlik with Tahini and Pistachio Sauce

Citrus Collards with Raisins Redux

South Carolina Smoked Fresh Ham

Edamame and Smoked Tofu Succotash

Stir-Fried Beef and Celery (Daging Lembu Dan Saderi)

Double-Smoked Potatoes

Venetian Spritz

Parsley Tarragon Sauce

Farmers Market Pasta

Making Iced Tea

Grilled Shrimp Skewers with Three Finishing Sauces

Mormor's Birthday Dinner of Roast Chicken, Sweet and Sour Cucumber and Separated Gravy

Classic Potato Salad

Caramelized Potatoes

Vegetables, Prepared So That Children Love Them

Peasant's Bowl

Pineapple, Greens and Tofu with Roasted Chile-Coconut Dressing

Warm White Bean Salad with Fragrant Garlic and Rosemary

Salad with Herbed Baked Goat Cheese and Vinaigrette

Slow-cooked Zucchini with Tarragon

Radishes Poached in Chicken Stock and Butter

Rhubarbecue

Blueberry-Rhubarb Breakfast Sauce

Francis Lam

Francis Lam is the host of The Splendid Table. He is the former Eat columnist for The New York Times Magazine and is Editor-at-Large at Clarkson Potter. He graduated first in his class at the Culinary Institute of America and has written for numerous publications. Lam lives with his family in New York City.

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