Farid Zadi

We're not wild about most tomato varieties. We find them either too bland and hard, or too acidic for our tastes. This has been an enduring issue since childhood. But last weekend we bought half a dozen Momotaro tomatoes from Yatsutomi Farms at the Hollywood farmers market. They have a......

You either planned ahead or you didn't for feeding yourself during carmageddon. If you're a planner, this weekend is perfect for making dishes that take all day or even two days. If you're not a planner, well, clean out your pantry and refrigerator to scrounge for ingredients. Regardless, if you......

Got a question about recipes or cooking techniques? Ask Test Kitchen. You'd think we'd get an avalanche of questions about recipes and cooking techniques, now wouldn't you? Yes, we do. Actually, we even try to avoid going out in public wearing chef's whites. While shopping for ingredients at Whole Foods......

It's hot. So hot, that we can't bare to turn on the oven and we're more in the mood for shopping than cooking. We went to the Hollywood Farmers Market on Sunday to buy Japanese Momotaro tomatoes from Yasutomi farms and salad greens from Living Lettuce Farms for a light,......

If you imagine that Test Kitchen has a full pantry of ingredients from all over the world, including luxury products like foie gras, you would be correct. We happen to have half a case of IQF frozen foie gras in our freezer. We use them to make pâtés and terrines......

Paula Wolfert introduced North African pastry leaves to Americans using the Moroccan name for them: warka. Over the years we've received a lot of emails from people who had trouble finding warka pastry leaves in the U.S. However, most importers of North African pastry leaves are usually French companies that......

Clifford Wright is a James Beard award winning author and culinary instructor at Venice Cooking School with New York Times columnist Martha Rose Shulman. He's been widely hailed as the foremost English speaking expert on Mediterranean cuisines. In his forthcoming book Hot & Cheesy (John Wiley & Sons, 2012) he......

Suggesting a hunk of grilled meat for Father's Day seems predictable. But the weather is perfect just about this time of year and bonding with dad outdoors over an open fire seems like an almost universal pastime. Besides, grilled steak tastes better than a neck tie or a wrench set......

When we think of morels, we think of Fricassée de volaille de Bresse aux Morilles. We grew up just ten miles north of Paul Bocuse's restaurant, near the Pont de Collonges, a place that is world renowned for Bresse chicken in cream sauce with morels. Bocuse is the grandmaster of......

A traditional French fruit galette is a free-form tart made with a basic pâte brisée dough. The galette shell is rolled out into a disk, topped with fresh berries or fruit and the edges folded over by hand. There's no special equipment required, no fussing with an unwieldy dough that......