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Lizzy is a trained chef, food writer, and recipe developer for print and digital outlets including Insider, Real Simple, and the Chicago Tribune. She has a culinary degree from Cambridge School of Culinary Arts and a BA from Amherst College. She lives in New York City, where she runs, eats, and explores as much as possible.
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Lizzy Briskin
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I grew up eating steamed jasmine rice every single day for dinner, and it was lovingly made by my grandmother in an ancient electric rice cooker. The scent of jasmine rice still makes me think of Chinese food and home cooking, and it’s hands-down my favorite kind of rice — and a recipe I know by heart.
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Christine Gallary
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I’ve been saying this for years, and I’ll continue to say it: Classic pound cake is the most underrated cake. This timeless dessert is one of the easiest cake recipes you can mix together, and the reward is much higher than the effort it requires. Each tender, dense slice delivers the most unbelievable rich, buttery flavor.
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Kelli Foster
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James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.
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James Park
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James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.
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James Park
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Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
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Rachel Perlmutter
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This umami-packed, buttery glaze will make you love roasted tender carrots.
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James Park
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Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
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Rachel Perlmutter
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When I want a game day appetizer that’s guaranteed to be devoured in minutes and have people asking for the recipe, I make my French onion dip chicken wings. A plate of these crispy baked chicken wings, alongside a bowl of creamy onion dip, is a total game day win. With their crispy, crunchy bite and rich, savory flavor (thanks to a packet of onion soup mix), these wings win every single time — and they couldn’t be any easier to make.
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Kelli Foster
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Crispy outside + fluffy inside = perfection.
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James Park
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No Super Bowl party spread is complete without a platter of Buffalo wings. But there’s no need to order pick-up from your favorite bar or battle with a deep fryer while everyone else watches the game. Why? Because I’ve discovered the secret to the very best spicy, crispy, and saucy Buffalo wings. They’ll make you wish the Super Bowl happened more than just once a year.
These wings are best when you prep them in advance — even the day before. Once the pregame coverage starts, slide them in the oven so they’re hot and crispy by kick-off. Here’s how to make the very best restaurant-style Buffalo chicken wings at home.
The Buffalo wings you order at your favorite restaurant are deep-fried in oil. (If that’s the route you want to go, we’ve got you covered. Here’s a recipe for extra-crispy fried chicken wings.)
At home, I’m more likely to use the oven when making Buffalo wings. Luckily I’ve got a secret or two for making spicy, saucy wings with an audibly crackly crunch.
There are three parts of a chicken wing: the drumette, the flat (or wingette), and the tip.
Some grocery stores sell chicken wings already separated into flats and drumettes (they may be labeled as party wings). Other times you may find whole chicken wings with the drumette, flat, and tip all connected. You can ask the meat counter employees to separate the wings for you, but it’s simple to learn how to cut whole chicken wings yourself at home.
Here are the basic steps.
Refrigerate leftover Buffalo chicken wings for up to four days. Reheat leftovers in the upper third of a 400°F oven until heated through and the skin is crisp, about 10 minutes. Toss with more Buffalo sauce before serving.
A platter of Buffalo wings isn’t complete without a dish of blue cheese dressing or ranch dressing and some celery and carrot sticks. Here are some more ideas for your game-day spread.
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Patty Catalano
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