Celebrating food and cooking.

Erica and Stephen of the Brooklyn Brew Shop are reviving the oldest beverage in history, one gallon at a time. It’s kitchen-based, friendly stovetop beer making that gives New Yorkers a new definition of what it means to enjoy a cold one, from curried stout to rhubarb root ale. Starting from the simplest of pasta pots, they’ve built a fun, thriving small business from their passion for brewing at home.

Watch: Brooklyn Brew Kids from Dark Rye Magazine

Clafoutis is a French dessert of fruit, but this variation features a brunch twist. This cherry tomato clafoutis is similar to a quiche.

Cherry Tomato Clafoutis recipe | PBS Food

Happy National Tequila Day!

In honor of the big day, it’s time for Summertime happy hour. We’re toasting with a pitcher of Spicy Paloma cocktails featuring grapefruit and jalapenos.

Spicy Paloma recipe | PBS Food

Eating a tiny blini with all the fixins is the embodiment of posh (think czars and Fabergé eggs), and a longtime fixture of Russian cuisine. The pancake itself is soft, springy, and mild, a perfect vehicle for creamy toppings like crème fraîche and beet fluid gel. Pile a little salmon roe and fresh chervil on top, and you have a sweet, salty, and sour treat with amazing textural complexity.

Watch how to make a Blini from ChefSteps

Eating a tiny blini with all the fixins is the embodiment of posh (think czars and Fabergé eggs), and a longtime fixture of Russian cuisine. The pancake itself is soft, springy, and mild, a perfect vehicle for creamy toppings like crème fraîche and beet fluid gel. Pile a little salmon roe and fresh chervil on top, and you have a sweet, salty, and sour treat with amazing textural complexity.

Watch how to make a Blini from ChefSteps

Have you ever tried edible flowers?

These daylily fritters not only make a great campfire snack, but they are a great way to try your first edible flower!

See the recipe.

This is a sophisticated, unique tartare that’s well-balanced and flavorful, finished with caviar for a salty pop, and radish sprouts for a bit of bitterness. Many people like to leave tartare to the professionals—they’ll order it in a restaurant, but won’t make it at home. ChefSteps wants to dispel all your tartare-themed apprehension. You’ll be making it at home in no time. All the time. 

Watch how to make Beef Tartare from ChefSteps

This is a sophisticated, unique tartare that’s well-balanced and flavorful, finished with caviar for a salty pop, and radish sprouts for a bit of bitterness. Many people like to leave tartare to the professionals—they’ll order it in a restaurant, but won’t make it at home. ChefSteps wants to dispel all your tartare-themed apprehension. You’ll be making it at home in no time. All the time.

Watch how to make Beef Tartare from ChefSteps