The following recipe is from the November 4 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The recipes in New Classic Family Dinners by Mark Peel are, at their heart, restaurant recipes...
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Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] Even in the colder months, I still crave a salad with dinner, but often with warm...
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[Photograph: Nick Kindelsperger] In search of a humble dinner that would use up leftover roast chicken, I somehow ended up here. This dynamic recipe from The China Moon Cookbook by Barbara Tropp was featured in the New York Times....
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"Stewing the pig's ears affords a precious by-product: a pot of flavorful stock." [Photographs: Chichi Wang] More Nasty Bits Duck Tongue » Dashi-Simmered Eel » All Nasty Bits recipes » The Fergus Henderson meal I shared with my Serious Eats...
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[Photograph: Robin Bellinger] Shopping List 1 pound ground pork: $4 1 cup French green lentils: $1 1 carrot: $0.25 1 stalk celery: $0.20 1 onion: $0.50 Pantry items: Salt, pepper, fennel seeds, garlic, chile flakes, vinegar, olive oil, mustard....
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Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. I can skip the usual preface observing the...
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"The harissa adds a punch; there's a pause when you first bite into the salade cuite, then you swallow and it just starts to burn." [Photographs: Kerry Saretsky] Previously Harissa-Fried Scallops » Harissa-Honey Glazed Roasted Salmon » All Secret Ingredient...
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The following recipe is from the September 23 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Last week I told you all about my irrational disdain for making salads—a week later, nothing...
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The following recipe is from the September 16 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I have a problem with salad. This problem has nothing to do with a leftover childhood...
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"It had prettier colors than a bag of Skittles." [Photograph: Kristen Swensson] Last week, my friend Rachel split her CSA's tomato haul with me. When she spoke about it, I expected a few pounds of produce, maybe 10 or 15...
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