Kitchen

‘Cooking with Remi’ host shares her favorite kitchen items

YouTuber Remi Cruz, 26, started her own rendition of the Food Network on her channel with 2.5M subscribers — “Cooking with Remi” — and is excited to share her love of food and her Korean upbringing through her recipes.

“For almost 10 years on YouTube, I’ve done so many cooking videos throughout my makeup, fashion and homemaking content,” Cruz told The Post. “I would call making lunch on my channel, ‘Cooking with Remi,’ and when I was in a lull with my main channel, I decided to go all out and make ‘Cooking with Remi’ a produced show.”

The LA-based lifestyle creator has more than five million followers across all platforms, including her vlog channel with 1.4M subscribers and her co-hosted “Pretty Basic” podcast with Alisha Marie.

In the first episode of “Cooking with Remi,” Cruz dishes out how to make tteokbooki, jajangmyun and Korean

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Ina Garten’s Go-To Food Processor Is My Favorite Kitchen Appliance, and It’s Available on Amazon

Ina Garten portrait and a Cuisinart food processor

Ina Garten portrait and a Cuisinart food processor

NBCU Photo Bank / NBCUniversal / Getty Images / Amazon

Food processors are a great tool to have in your kitchen arsenal. They can slice and dice ingredients for mise en place, whip sauces and dips together, and mix pastry doughs. But they take up a lot of storage space and can be expensive, so finding the right one is key. Luckily, the Cuisinart model Ina Garten uses in her own kitchen is no secret, and it’s been my go-to appliance for years.

The Cuisinart Pro Custom 11 comes with everything most cooks need, including a 650-watt motor, a chopping blade, two sizes of slicing disks, a shredding disk, and a food pusher. It can hold up to 11 cups, so I rarely ever need to process multiple batches, making this tool useful for everything from large parties to family-sized meals to

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Cookbook on improvising in the kitchen helps reignite inspiration

Sam Sifton, food editor for The New York Times, encourages his readers to embrace adventure in their cooking, trust their own skill and develop more confidence in their ability to create delicious food without depending upon traditional recipes’ detailed instructions and quantities.

That’s the genesis of his new book, “The New York Times Cooking No-Recipe Recipes,” which draws on the archive of “no-recipe recipes” he includes each Wednesday in his thrice-weekly “What to Cook” newsletter. The Times’ newsletters are free to all, but access to the recipe archive is subscription-only.

With several bookcases overflowing with cookbooks and the Internet filled with tempting recipes, I admit I rarely indulge in a newly published cookbook. But this spring, heartily tired of my own cooking, I read about Sifton’s new book and was intrigued.

That’s mostly how I cook, I thought, tossing things into a pot, without measuring — at least when I’m

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Top cooking and kitchen trends everyone’s talking about










Top cooking and kitchen trends everyone’s talking about
















Karlina Valeiko



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