No mundane mixers here! Just drink recipes, two of which are non-alcoholic, that will hold your attention and your gaze. They’re beautiful!
East Fork’s Director of Marketing, Frank Quadflieg, has fond memories of eating this apple bread at the end of every holiday season while growing up in Belgium....
Our facilities associate Eli Nelms has fond memories of eating these biscuits every year at Sunday brunch.
Donna Casellas-Banks from our Atlanta store shares the collard greens and rosemary buttermilk biscuits that her grandmother and mother made as part of the family’s Christmas dinner.
Our food systems manager makes a solid case for grilled snapper as the best possible breakfast.
Who loves a salad that’s big on flavor and texture? We do. Bonus: a vinaigrette recipe to make all the time.
The chef recommends spreading it over warm crostini with anchovy and a drizzle of honey.
Read this interview and you’ll be as excited about stone-milled, regional grains as we are.
This simple recipe evolved from Jennifer Lapidus’s days as a baker, courtesy of North Carolina-grown Appalachian White wheat flour.
Japan’s Lue Brass makes the best flatware and serving pieces. Here is our appreciation of this singular workshop and its products.
Ronni Lundy used cornmeal and sausage to make this the “hills and hollers” answer to Shepherd’s Pie. We love it served with her pan-fried apple slices.
Slow-roasted pork shoulder with some heat in the sauce: your picnic’s most popular guest.
Yoga teacher, model, and actress, Vera Wu, from LA shares her afternoon pick-me-up routine using her fave East Fork products.
A time to taste wine, with Cherry and lots of others in the East Fork-verse, and learn about low intervention wine processes, regions, varietals, fermentation methods, people making and...
A satisfying recipe adapted from Sandor Ellix Katz’s Wild Fermentation, the landmark guide and cookbook. You’ll love the sauce!
For our latest cooking contest, we're making recipes from Taste of Country Cooking by Edna Lewis.
Chef Charlie Ann Max makes a vegan spicy goddess dish with and Chef Tara Thomas.
A classic Italian dish! This version is from chef Jean-Christian Jury’s powerhouse Vegan: The Cookbook.
Got some vegetables and no definite cooking plans for them? Cherry says ferment!
Connie rebels against the recipe but still suggests a nice workday lunch. Just don’t leave it in your car.
A recipe inspired by the Catalan preparation of calcots—giant charred green onions, dipped ceremoniously in Romesco and eaten with your hands.
A light, bright pasta recipe to shine a spotlight on springtime veggies.
A vegan dish that will inspire you right out of that cauliflower “steak” rut.
Matchstick carrots, tarragon vinaigrette, edible flowers and tips for styling it all.
Priya Krishna shares her recipe for Aloo Gobhi, a cauliflower and potato dish that’s been a favorite from the time of her childhood until now.
Lindsey made jackfruit biryani from The Indian Vegetarian Cookbook, swooned over jackfruit and will now make you love it, too.
There is never not an appropriate time for a margarita. It’s the ideal drink for a balmy summer afternoon. And in the dead of winter it momentarily transports you...
From Mexico’s Campeche region, this recipe for chicken thighs slow-cooked in orange juice and spices, is plated with a green sauce of tomatillos, bell peppers, onion and...
Connie talks you through her grandmother’s recipe, just like when she got on the phone with Grandma Connie the first time she ever cooked it.
A spicy, smoky version of shrimp cocktail that’s more spicy, tomato-y ceviche than sauce-and-shrimp-on-the-rim. Adapted from Mexico: The Cookbook.
Recipes adapted from Samin Nosrat’s Salt, Fat, Acid, Heat for pork loin with Meyer lemon salsa, carrots and parsnips roasted in agrodolce and...
No need to postpone a really nice meal when you can make these restaurant classics at home. Bonus: our list of favorite online specialty grocery stores.
Our latest cooking contest features the revelatory Salt, Fat, Acid, Heat for the month of January. Kick your shoes off and make a dish. We're calling it #SaltFatAcidFeet.
Make this beloved, iconic, delicious condiment at home using Momofuku’s recipe, then put it on chicken wings. That’s restaurant-quality dining right there!
When we couldn’t all be together, we shared stories of holiday meals, family and home in what became a rollicking good time of a work email. Here are the...
Wigilia is the traditional meal eaten by Polish people on Christmas Eve. Among the many dishes, you’ll always find kapusta. There are many variations on this cabbage...
Christmas in Puerto Rico for our values manager Manny Ayala meant meal-hopping from one grandparents’ house to the other and at some point, the family always hit...
It’s not always the painstaking recipes with the obscure ingredients. Sometimes it’s the simple, goofy dish that conjures holiday feelings and becomes a tradition, like this one,...
It’s said that every Korean home makes kimchi a little differently. This is how they make it at Momofuku restaurants.
Win big and let time do most of the work here, curing and slow-roasting the pork shoulder you’ll serve with two indispensable sauces, white rice, lettuce leaves,...
Adoriamo il formaggio! We love cheese, really and truly. Here are four little love letters to some of our favorites from Italy.
We love Italian food so much, it defies words. So instead, we thought we’d tell you about our Italian cooking hero, Marcella Hazan.
Marcella Hazan is our first, last and always for cooking Italian dishes. Her Essentials of Classic Italian Cooking never stays long on our bookshelves. It's always out, inspiring and...