The Daily Beast’s taster sorts through 4,423 snacks to find the 44 craziest. From General Tso’s Chips to Giant Cheetos to Dill Pickle Popcorn, VIEW OUR FAVORITES.
Beer is sure to be on most Super Bowl menus—but as part of a stew, or as batter for fried shrimp? Stacey Slate offers five recipes that take beer out of the bottle and onto the dinner plate.
When the American food machine turns out a new salty treat, they turn to Jeremy Selwyn for approval. Tali Yaholom on one man’s decade-long odyssey to find the perfect snack.
From the Andes to dinner tables in the U.S., quinoa has come a long, flavorful way to prominence in the grain family. The story of how it got there—and five delicious ways to enjoy it.
Forget the game—everyone knows America’s greatest football throwdown is really all about scoring a touchdown with the game-day menu.
Novelist Jami Attenberg talks about her book, The Melting Season, while she and blogger Emily Gould attempt to recreate New York City's famous Shake Shack burger.
Last night I had dinner at Le Gavroche in London. It is one of those iconic places I’ve dreamed about going ever since I was a young cook. The Roux...
Daniel Boulud is chef-owner of DANIEL, Café Boulud, DB Bistro Moderne and Bar Boulud and author of numerous cookbooks. Boulud has earned numerous James Beard Foundation awards and a four-star rating for DANIEL from the New York Times.
For weekend lunches these days I often prepare a tajine—a Moroccan “stew” slow-cooked in an eponymous glazed earthenware casserole with conical lid...
Jeff Koehler is a writer, photographer and cookbook author. His books include La Paella: Deliciously Authentic Rice Dishes from Spain’s Mediterranean Coast and Rice Pasta Couscous: The Delicious Heart of the Mediterranean Kitchen.
