Adding spice to a margarita should be an exercise in balance and restraint, not an extreme-sport challenge.
Recipes
Posted inFood, Recipes
This humble, clever Italian dish stars ribbons of egg in tomato sauce
Italians love their offal. But they also love having fun with their food, like in this dish that substitutes a frittata for tripe.
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Posted inFood, Recipes
This one-bowl almond cake is both simple and special
Full of almond flavor, but not too sweet, this cake is great on its own or topped with fresh, sauted or roasted seasonal fruit.
Posted inFood, Green Plate Special, Recipes
An inadequate kitchen years ago came with some surprising sustainability lessons
Yes to leftovers and efficient meals. No to wasting water. And bacon and sausages are the wise cook’s go-tos for fast flavor.
Posted inFood, Recipes
This shrimp and feta skillet deserves to be in your regular rotation
A one-pan meal of shrimp with saucy tomatoes, briny feta and bright, tender herbs, makes a delightful, low-effort weeknight dinner.
Posted inFood, Green Plate Special, Recipes
Tamar Adler’s new cookbook on leftovers is encyclopedic, smart and useful
‘The Everlasting Meal Cookbook: Leftovers A-Z’ is filled with clever, unusual – and pretty quick – ideas for meals.
Posted inFood, Recipes
Vietnamese flavors shine in this chicken lemongrass curry
In his cookbook ‘On the Curry Trail,’ author Raghavan Iyer includes this recipe in his chapter on Vietnam.
Posted inFood, Recipes
Top this trout and dill salad with potato chips for extra fun
Doesn’t everyone need an excuse to eat potato chips for dinner?
Posted inFood, Recipes
TikTok’s cottage cheese ice cream is almost no effort, almost worth it
Cottage cheese, once thought of as the sad province of 1960s dieters, is getting a glow-up.
Posted inFood, Recipes
Fiddlehead food safety: How much boiling is enough?
Public health experts and chefs disagree how long to boil fiddleheads to make them safe to eat. ‘A fiddlehead that’s been cooked for 12 to 15 minutes in boiling water is probably mush,’ said one chef. It’s a sentiment shared by many of his colleagues.