Susan Waggoner

From Mildest to Hottest: A Guide to Peppers

The mildest peppers such as sweet bell peppers and cherry peppers are at the bottom of the Scoville scale. In the middle are peppers like Serrano, yellow hot wax peppers, […]

Tom Yum Soup: The Heart and Soul of Thailand

What’s the most popular Thai dish at home and abroad? Recently, I made a friendly bet with a friend that it was Pad Thai. I lost, and am now on […]

The Po’ Boy: New Orleans’ Super Star Sandwich

Submarine, sub, grinder, hero, hoagie, spuckie, zeppelin, zep. There are many names for a sandwich on a length of Italian bread split horizontally and filled with cold cuts, cheese, vegetables, […]

Muffaletta: The Big Sandwich of the Big Easy

Look at any list of great American sandwiches and you’ll see two from New Orleans near the top of the heap: the Po’Boy, most often stuffed with shrimp or oysters, […]

Giardiniera: The Unsung Superstar of Condiments

Most of us have come across it in the course of our culinary adventures. We’ve found it tucked into the muffaletta sandwich we ate in New Orleans or scattered across […]

What are Oysters Rockefeller?

‘O Oysters,’ said the Carpenter, ‘You’ve had a pleasant run! Shall we be trotting home again?’ But answer came there none — And this was scarcely odd, because They’d eaten […]

What is Sake? The Art Behind the Drink

Forget the warm, cloudy, not particularly good sake you’ve sipped for years as part of the sushi ritual. Good sake – seriously good sake – is invading New York. But […]

What is Peking Duck?

When I was in college at the University of Iowa, there wasn’t a lot to do on Sundays, so we banded together for Sunday survival parties. Lots of people, lots […]

What is Egg Foo Young?

Egg foo young, like chop suey and chow mein, seems like a relic from menus past, something Ralphie and his family might have eaten with their Chinese turkey in the […]

Gelato: The Taste of Summer All Year Round

Who can think of summer without thinking of summertime treats? That first spoonful of cool, intensely flavored gelato always gives me that under-the-Tuscan-sun feeling, no matter what time of year […]

Video: How to Make Chimichurri Sauce with 212 Steakhouse

There’s a scene in The Devil Wears Prada where a perfectly delicious-looking steak from Smith & Wollensky, carefully garnished with green, is rejected by the virago empress of fashion played […]

What is Souvlaki?

Add to the list of rapidly-vanishing New York establishments the walk-in souvlaki shops that used to be everywhere. Yes, there are places to buy souvlaki — food carts, Astoria, Queens […]

Chef’s Salad: Long Live the King

One of the great perks of modern living is being able to have fresh, crisp salad greens on hand all year round, no farther away than your refrigerator. And when […]

Kalustyan’s: Find Amazing Ingredients from All Over the World

I’m always amazed to come across savvy New Yorkers who don’t know about Kalustyan’s, but if you’re an ardent food lover, you’ll be hooked the minute you walk through the […]

Bisque: Elegant But Oh, So Simple

There’s a phrase in the food lexicon that I love – mouth feel. It’s the way you experience food once you put it in your mouth, and I love it […]

What is Jambalaya?

With roots in France, Spain, Africa, the Caribbean, and Native America, jambalaya is about as USA as food gets, a literal melting pot of cuisines and cultures. It’s one of […]

Paris on Your Plate: The Croque Monsieur

With a name that’s most often translated as “crispy mister,” you might think this sandwich was destined to appear on a fast food menu. And so, eventually, it did. From […]

What is Chicken Paprikash?

When 16th century explorers began sending new foods back from the Americas, it was as if a giant cornucopia had been emptied over Europe. Italy and Spain made tomatoes a […]

Goulash: A Fascinating Dish of Necessity

When I was very young, my mother sometimes presented us with a casserole dish called goulash, made of hamburger, spaghetti, something tomato-ish, and a can of alphabet vegetable soup. Even […]

Cherries Jubilee: Simple Yet Grand

Twice a year, I celebrate the fact that sometimes life really is just a bowl of cherries. One of these occasions is July 4th, when cherry pie is the order […]

Hot Cross Buns Featured

Hot Cross Buns: A Tasty Bite of Easter Tradition

Hot cross buns seem to be making a comeback in the U.S. Though always popular in the U.K. and Australia, where the buns are in such high demand that bakeries […]

How To Make Perfect Pie Crust

Is making pie crust the last frontier for you? It doesn’t need to be. The truth is, anyone can bake a beautiful pie crust. All it takes is a plan, […]

Beef Wellington: Past and Present

Beef Wellington. It seems like a no-brainer, right? Beef from the land of the Cornish pasty, Beefeater Gin, and the Duke of Wellington. Surely this dish must have been created […]

Beef Consommé: Elegant Comfort

Beef consommé has been a long time pantry staple for me. I use it in combination with beef or mushroom broth to make onion soup, French dip sandwiches, and the […]