I first encountered jicama as a topping for great tacos. I was floored by the taste and texture—it had the crunch of an apple but none of the sweetness. Since I had a lot leftover, I wanted to see what else it could do.
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My relationship with zucchini has never been functional. I want to love it, since there’s so much of it around in the summer and it’s so easy to prepare, but it always tastes watery and disappointing, whether steamed, grilled, or...okay,...
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For a month or two now I have been searching for an Asian or Asian-y noodle dish that would make a nice lunch. A few candidates didn't pan out, and the one that did was a soup, which I know...
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I recently bought one of those Kyocera plastic mandolines—the cheap alternative to large French models—and it's changed everything. Never mind that a cell phone company makes it; this thing works. And it makes me look like a fast, skilled...
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The following recipe is from the February 27th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Simon Hopkinson's book Roast Chicken and Other Stories has been called "the most useful cookbook of...
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Besides big roasts, slow braises, and stuffed pastas that are probably best for lazy-Sunday cooking, Essentials of Classic Italian Cooking has much to offer in the way of weeknight dinner (if you’re accustomed to spending about an hour making dinner,...
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What a comedy of errors. I had some leftover chicken breasts from a roasted bird, and wanted to make a chicken salad sandwich to change things up and use the meat before it went bad. For some reason, I had...
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Winter salads often take on a different quality than those made in summer: they get warm, for one, for obvious reasons. Juicy, fragrant tomatoes become a thing of seasons past, while roasted winter squash and beets take over. Sharp, bitter...
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