Features | 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…

Chef Rebecca Purro authors this issue of the Cook’s Gazette. She tells the story of her transition to…

I have dedicated the last 4 decades of my life to studying the culinary arts. Every major decision…

Photo by #Jennyleeisme Vegetable Shawarma is my vegan take on another dish from the Ottoman Empire. There are…

Saag Paneer aka Palak Paneer is of Indian origin and traditionally not a vegan dish. In my version…

I created the following recipe before I started cooking vegan. I now have modified it by using flax…

Chachouka is a Moroccan dish that is usually served with eggs. Different Middle Eastern countries have their own…

Farinata, also called socca or torta de ceci, is made from ground chickpea flour. It’s a very simple…