Sometimes it’s the flavors that are right under our noses -- or buried in the crisper drawer -- that are most worth celebrating. Take celery. Because it’s integral to so many recipes, a dedicated cook ...

Who doesn’t love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the ...

Mauricio Couly is a master cheesemaker and founder of the Ventimiglia Cheese Factory in Southern Argentina. Couly has made his quesería one of the finest culinary destinations in the country with ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Featuring fresh ...

If you’re ever craving a crab roll with a crunch, we’ve got the culinary creation for you. We’ve always had a fascination with sushi. In fact, we used to make every Friday our designated “Maki and ...

The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean-Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he ...

When I was 14 years old, I had my first, real adult dining experience. It was the summer of 1980-something, and after subsisting on a diet of high school cafeteria microwaveable minipizzas, Cheez ...

This salad pairs blanched asparagus with fresh crab meat and lettuce. Toss everything in a little bit of olive oil and lemon juice, salt and pepper, then drizzle the thicker, richer Green Goddess on ...