Spooky Mashed Potato Ghosts
An extremely normal Halloween tradition.
Archive
Rice the Price of a Used Toyota
Milled-to-order rice is the nicest
Kharcho!
Georgian beef and walnut stew
The Paul Carmichael Interview
“We’re talking about just a regular-ass beef patty, right?”
Pasta Autunno
More primavera pontification
The Truth About Pasta Primavera
An abstract artist hobnobs with restaurant elite
Polenta Concia
Tamar Adler’s Buffet debut
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.