Spooky Mashed Potato Ghosts
An extremely normal Halloween tradition.
Cjarsons and the Cramars of Pesariis
Friuli’s sweet and spiced delights
Dwenjang Mapa Dubu
Korean-Chinese fusion par excellence
A Bakery (Or Four) Grows in Brooklyn Heights
How a sleepy neighborhood became a croissant cornucopia
Lou Po Beng: Flaky Winter Melon Pastry
A recipe inspired by an iconic L.A. Chinatown bakery.
Only in Chicago: Crispy Pad See Ew
How pad see ew got crispy
Late Summer Corn Chowder
A suspension of light and heat.
This Robot Kills Fish
Can an A.I.-powered slaughterbot make fish taste better?
Carla Lalli’s Crème Caramel
“Being dainty and soft was never my goal.”
“We were quite naive.” Sami Tamimi on writing, cooking, and Palestine
A Buffet exclusive
Salade Chez Tatusian
Layer, drizzle, serve.
The Hunt for L.A.’s Local Seafood
Seven grunion runs. A revelation.
We are now Buffet Magazine
Welcome to a new era.
Blackened Swordfish
Four minutes in a screaming hot pan.