Cortney Burns

Oct 8, 2024 | appetitomagazine.com | Darra Goldstein |Cortney Burns |Richard Martin

Darra Goldstein, Cortney Burns, and Appetito co-founder Richard Martin have joined forces to create a six-volume series, Preserved, from Hardie Grant Publishing. The latest volumes, 3 and 4, Preserved: Drinks and Preserved: Vegetables, are out this week, filled with stories and recipes that spotlight varied cultures' methods for preserving ingredients and making delicious food and drink out of them.

Oct 7, 2024 | tastetv.com | Danielle Kartes |Darra Goldstein |Cortney Burns |Richard Martin

When you have a person in your life who you know likes to cook, or likes to eat, then you also know that one of the best gifts you can get for them aside from an all-paid dinner at Nobu is a cookbook. Cookbooks make great gifts because they offer a lasting source of inspiration, allowing recipients to explore new flavors and cooking techniques. They also provide a personal touch, connecting the gift-giver to the recipient through shared culinary experiences.

Nov 2, 2023 | epicurious.com | Darra Goldstein |Cortney Burns |Richard Martin |Zaynab Issa

This lively condiment has it all: heat, spice, and the zing of fresh herbs. Adjika originated in the western regions of Georgia-the country in the Caucasus, not the American state-where it was traditionally, and laboriously, made in a mortar and pestle. But today a food processor makes quick work of the task.

Oct 31, 2023 | epicurious.com | Darra Goldstein |Cortney Burns |Richard Martin |Al Sotack

This ruby-red horseradish is well known to lovers of gefilte fish, who add a dollop to the mild fish quenelles to give them a kick and some dazzling color. Chrain is a Yiddish word that derives from khren, Russian for "horseradish." Most American recipes for this beloved Eastern European condiment tame the fiery root, first by calling for twice as many beets as horseradish and then by boiling or roasting them to make the final product milder. Our recipe flips that script.

Oct 31, 2023 | epicurious.com | Darra Goldstein |Cortney Burns |Richard Martin |Al Sotack

This spicy Yemeni cilantro sauce is fiery hot with chile peppers, but it is also aromatic with spices and herbaceous notes of cilantro and parsley. In Yemen, this condiment is known by its Arabic name, sahawiq, which refers to the traditional method of preparation by pounding the herbs into a paste between two stones. Today, it is better known around the world by its Hebrew name of zhug.