Tina Ujlaki
Food & Wine magazine
New York, NY, United States
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Past articles by Tina:
9 Pro Tips on How to Buy and Use Good Olive Oil
Here, five tips for buying olive oil. → Read More
Switch Up Your Pesto Game with Rick Bayless's Chile-Cilantro Recipe
When Rick Bayless, master of all foods Mexican, introduced us to his go-to pesto years ago, we immediately adopted it as our own. ... → Read More
13 Extremely Refreshing Ways to Celebrate National Watermelon Day
Happy National Watermelon Day! Celebrate our favorite summer fruit by trying something new today —grill it like a steak, blend it into gazpacho, or make... → Read More
13 Extremely Refreshing Ways to Celebrate National Watermelon Day
Happy National Watermelon Day! Celebrate our favorite summer fruit by trying something new today —grill it like a steak, blend it into gazpacho, or make... → Read More
Ultimate Summer Cake Bucket List
Bake your way through summer with these eight summery cakes—and then keep your kitchen stocked in them. → Read More
Ultimate Summer Cake Bucket List
Bake your way through summer with these eight summery cakes—and then keep your kitchen stocked in them. → Read More
8 Recipes to Celebrate International Hummus Day
Don't lose an opportunity to celebrate this wonderful spread. → Read More
Here's Why You Should Start Smoking (Your Meat)
All of Steven Raichlen’s 10 cookbooks have touched on smoked foods, but here in his newest, Project Smoke, he goes deep—real deep. → Read More
How to Make Jody Adams' Zuchinni Fritters
A lesson in fritter-making, from award-winning Boston chef Jody Adams. → Read More
Rise of the Foodniks
With herring, beets and miraculously cheesy breads, restaurateurs and cookbook authors are importing the flavors of Russia, Georgia and Ukraine to America. → Read More
3 Things You Need to Know About Cooking With Salmon
Plus, a recipe from Diane Morgan's new book, Salmon: Everything You Need to Know. → Read More
A Guide to Pintxos from The Basque Book
Everything you need to know about Basque cuisine. → Read More
Easter Menus for Every Palate
What to eat on Easter—whether you prefer lamb, ham, salmon, or veal. → Read More
How to Make Preserved Lemons—and What to Do With Them Once You Do
Recipes for how to make preserved lemons, and what to use them in. → Read More
5 Amazing Recipes to Celebrate Chocolate Caramel Day
Chocolate Caramel Day is a food holiday worth celebrating. Here's how to do it right. → Read More
DIY Valentine’s Day Candies to Make at Home
6 super-simple and delicious candies you can make at home. → Read More
7 Recipes to Celebrate the Year of Pulses
The UN declared 2016 the year of pulses. Here's how to celebrate. → Read More
5 Ingredients You Should Add to Your Pantry in 2016
Make 2016 the year you embrace harissa, tahini, yuzu kosho, labneh, and gochujang. → Read More
How to Make Root & Bone’s Amazing Signature Meatloaf
NYC's Root & Bone is known for its short rib and caramelized onion meatloaf. Here's how to make it. → Read More
Best New Cookbooks of 2015
F&W Executive Food Editor Tina Ujlaki picks the 10 new cookbooks that inspired her the most this year. ... → Read More