Margaret Eby

This baker is breaking down bread barriers, one loaf at a time.
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 If you’re THC-curious but not a weed person, these “social tonics” from Cann are both delicious and gentle.
No extra oil required.
Can’t finish a bottle before it oxidizes? No problem. Pop that wine in the freezer and use it for cooking.
Even though I've lived here for years.
For last minute entertaining, Martha knows a good cocktail solves most things.
When cooking is too much but eating cheese sounds about right, The Big Cheese is here to the rescue.
Inspired by Margaret Eby's love of Zabar's in New York City, the combination of creamy, silky Taleggio and nutty aged Gruyère cheeses in these small but decadent sandwiches results in the perfect melt, with plenty of flavor. Pops of fresh salinty from lightly smashed capers stirred into sweet, jammy strawberries balance the richness. Use Tiptree Little Scarlet Strawberry Preserves for the ultimate version of this sandwich—it is made from tiny, sweet strawberries. You can find it at Zabar's or online at brandsofbritain.com.
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The intensity of fatphobia in the late pandemic has increased, but it has so much more to do with our healthcare system than with Krispy Kreme.
Rubbed with capers, anchovies, and garlic and paired with a salsa verde, reverse-seared double-cut lamb chops make for a low-lift weeknight meal that still feels fancy.
For a baked good with such simple ingredients, soda bread has the range. Light and cake-like or dense and hearty, it all tastes good with Irish butter.
Irish Soda Bread
Rating: Unrated
2
This recipe is based on the one my Irish mother learned in school, thanks to the cooking textbook All in the Cooking. It’s about as simple as bread gets—four ingredients, one bowl, about five minutes to bring together and less than an hour in the oven. If you love soda bread, it’s worth seeking out Irish flour like Odlum’s or King Arthur’s Irish-Style Flour, since that contributes to the taste, but any all-purpose flour will work fine here. 
Instead of worrying about how you'll use up that carton, pick up the powder instead.
Five grains we love that will add more carbs to your cooking repertoire.
If figuring out meals has started to feel like a chore, here are a few things you can try.
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The rise of plant-based meat has been great for people who recently resolved to cut back on animal protein. But what if that’s been your diet all along?
Getting the moisture out of a block of tofu just takes a heavy object, a clean dish towel, and 30 minutes.
High-end custom knives run from $400 to $40,000. Here's what makes them so expensive, and why they could be worth it.
Mardi Gras parades are canceled, but you can make a little bit of Carnival in your stand mixer.
Skip sprinkling flour on the counter, go right to the parchment paper.
Do you like your chocolate chip cookies chewy? Crispy? Nutty? Just enough for a single serving? We have the recipes you need.
 Everyone needs a good back pocket vinaigrette, mine just happens to be from the writer of When Harry Met Sally.
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This time of year, marzipan starts popping up everywhere—but what is marzipan anyway? And why should you use it?
Always trust bean people when it comes to spices.
All you need is to follow the cheesemonger's rule: something old, something new, something stinky, and something blue.