Atsuko Ikeda

Sep 14, 2023 | epicurious.com | José Andrés |Abra Berens |Atsuko Ikeda |Shilpa Uskokovic

Sometimes, World Central Kitchen finds that we can provide the most help thousands of miles away from the disaster we're responding to. This was the case in 2021 when the political situation in Afghanistan abruptly changed, forcing thousands of Afghans to flee their homes and homeland. Our teams met them with nourishing plates of food at airports in Qatar, Madrid, and Washington, DC. Many hadn't had a warm meal in days.

Aug 28, 2023 | epicurious.com | Shilpa Uskokovic |Dina Begum |Atsuko Ikeda |Uyen Luu

A summer green bean is undoubtedly a thing of beauty, but it's also short-lived. For those late-season or out-of-season green beans, forget blanching and slow-cook them into oblivion instead. Admittedly, the drab olive exterior is unfortunate, but don't let looks fool you: The end result is disproportionately good-a silky bean with concentrated sweetness, no matter how tough or stringy it started out.

Jul 11, 2023 | epicurious.com | Shuai Wang |Andrea Albin |Liana Sinclair |Atsuko Ikeda

For Shuai Wang, chef at Short Grain, Jackrabbit Filly, and King BBQ in Charleston, South Carolina, mochi is his all-time favorite sweet treat, reminding him of holidays with family. Wang's second favorite dessert? Classic Southern pecan pie. This Hawaiian-style butter mochi cake combines the best qualities of both. It has all the nutty richness you expect from pecan pie filling, plus any cloying sweetness gets tempered by the miso.