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About Lourdes Castro

Castro was born and raised in Miami, where she founded the Ars Magirica Cooking School. She currently teaches food science at New York University and is the director of the Culinary Academy at the Biltmore Hotel in Coral Gables, Florida.

Featured Books by Lourdes Castro

Latin Grilling

Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More

Simply Mexican

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Lourdes Castro’s Content

Recipes

Recipe Boxes

Friends

Friends

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Here’s the beef

Cooking meat on a gas-fired grill

A beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
The science of baking

Features

The science of baking

Kitchen chemistry
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Game for wine

Vine to Table

Game for wine

Pairing wild fare and the grape
The food not eaten

Features

The food not eaten

Food waste: out of sight, out of mind
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

Editor’s Choice

Better food for more people

Health+Food

Better food for more people

Changing how we eat
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
Meat masters

Features

Meat masters

Why we love DIY butchery
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer

Most Emailed

Turnip Pickles

A Platter of Figs

Turnip Pickles
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Lemon Chicken Breasts

Barefoot Contessa How Easy is That?

Lemon Chicken Breasts
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

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