Ann Mah, The Kitchn

Ann Mah

The Kitchn

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Past articles by Ann:

Pizza, Positano, and a Honeymoon Kind of Love

We're still talking about the food we ate on our honeymoon on the Amalfi Coast, all these years later. → Read More

How to Make Traditional French Cassoulet

Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. Here’s how to make it at home. → Read More

How to Bring *All* the Luck Into Your Life for the Chinese New Year

Food writer and author Ann Mah tells us how she'll be ushering in the year of the pig, and shares stories of past new year celebrations in Beijing, China. → Read More

These French Cookies Put Shortbread to Shame

No vanilla, no citrus zest — just high-quality, salted butter. → Read More

Café Like a Parisian (Yes, It's a Verb)

I’ve had a home in Paris for 10 years, which means I’ve had the chance to frequent a lot of cafés, and here’s something I’ve noticed: Tourists peruse drink menus; locals do not. Like so many things in France, there seems to exist an unwritten code of café drinks that varies by season, temperature, and time of day. Most cafés don’t even list these beverages on a menu. Instead, much like ordering… → Read More

The 5 Unsung Heroes of Regional French Cuisine

For every famous regional recipe, there are a handful of other unsung recipes born of the same culinary traditions, and often showcasing the same ingredients. → Read More

A Bit of Taco Wisdom From an 80-Year-Old SoCal Cantina

Like how to make sure the meat stays *inside* the shell... → Read More

Where to Slurp Noodles in Paris, For & Beyond the Lunar New Year

Ann Mah walks us through the go-to neighborhoods for (mostly) Chinese food. → Read More

Flammenkeuche (Tarte Flambée)

With a no-rise dough, a swipe of créme fraîche, and pile of onion and crispy bacon, this is how the French do fast food. → Read More

Galette des Brittany (Salted Butter Cookies)

These cookies are special because they rely on cultured butter to flavor them. No vanilla, no citrus zest — just high-quality, salted butter. → Read More

The Lesser-Known French Crêpe You Need to Try

Naturally vegan and gluten-free, socca batter is composed of just a few ingredients: chickpea flour, water, olive oil, and salt. → Read More

Farçous (French Chard Fritters)

These chard fritters are a perfect example of the French culinary ability to transform a few humble ingredients into something greater than the sum of their parts. → Read More

A Tour of France in 10 Composed Salads

To learn about French regional cooking, survey the country's salads → Read More

Don't Cut Lettuce With a Table Knife, and Other French Salad-Eating Rules

The French have rules for a lot of different foods—they don’t eat ice cream when the temperature dips below 77° F; they cut cheese to preserve the integrity of the original form—and yet I have found no dish more regimented than green salad. Whether it’s an opinion on when to serve it, how to prepare it, or how to eat it, salad is surely the most rigid part of a French meal. First, let’s talk… → Read More

The Tool French Cooks Swear By to Get Dinner on the Table—& Fast

There’s a secret weapon lurking in most French home kitchens, a device that saves time and money, and makes it easier to produce daily meals. It’s the pressure cooker. Called the cocotte-minute or auto-cuiseur, this is a tool so essential to some French kitchens that my friend Matthieu went so far as to say “no self-respecting French home would be without” one. (Needless to say, he may have been… → Read More