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A&E >  Cooking

Roast canned tomatoes for a savory red pesto to toss with pasta

There is nothing unusual about grabbing a couple of cans of tomatoes off the shelf to make a pasta sauce, particularly in the winter when tomatoes are offseason. That’s where this recipe starts. But it quickly veers into uncommonly good territory as these canned tomatoes are roasted. Canned tomatoes are already cooked, so their flavor is somewhat concentrated, but roasting them doubles down on that, further intensifying their umami and imparting a fire-cooked essence. That deep, complex, savoriness anchors this mouthwatering pesto.

A&E >  Cooking

Omani-style chickpeas are a buttery, garlicky weeknight treat

Lately, in these waning days of winter, I’ve been daydreaming about my favorite comfort meals. Baked potato soup, macaroni and cheese, kashk-o bademjan, lasagna – food that makes you go mmm. New to my list is this bowl of warm, saucy, garlicky, buttery chickpeas. Known as dango in Oman, this version was adapted from the recipe in Rose Previte’s “Maydan: Recipes From Lebanon and Beyond.”
A&E >  Cooking

Spanish and Mexican chorizo are different, but both pack a flavor punch

There’s a wide world of chorizo out there. The first sausage is believed to have been made “around 500 years ago on the Iberian Peninsula, where the chiles arrived after the Columbian Exchange,” food writer Rachel Wharton wrote for TASTE. From there, it spread with the people of that region. “Think of any place Spain or Portugal once brutally colonized – the southernmost stretch of the United States, Mexico, much of Central and South America, several islands in the Caribbean – and you can bet all of them now have proud chorizo traditions of their own.”
A&E >  Cooking

Roast broccoli on parmesan for crunchy, golden, savory goodness

Whenever there are random bits of crisped cheese lingering on a baking dish or sheet pan, chances are you’ll find me hovering over it, picking it clean of the irresistibly crunchy pieces. I can never seem to get enough of them, which is why I find this recipe – which provides an entire pan full – so enticing. In it, mounds of grated Parmesan cheese are baked to form crunchy golden disks beneath tender, lightly smashed broccoli florets. The cheese acts as a savory platform for each piece of broccoli, staying a bit pliable where it touches the vegetable, and forming a deep brown, crunchy matrix around it.
A&E >  Cooking

You don’t need a mix to make this quick, classic hot chocolate

I half-joke that my Russian upbringing made me part Husky. I get so giddy when I see fresh snow, I want to stop doing everything – sorry to my work colleagues – and just revel in the magic and serenity of a world blanketed in white. And I want to do it with a steaming cup of hot chocolate in hand.
A&E >  Food

Freezer burn is a nuisance. Here’s how to prevent it

People from all walks of life – food writers, chefs and maybe your mom – warn of freezer burn, the boogeyman lurking in our kitchens waiting to take hold of our precious frozen foods. But what is freezer burn, and how do we stop it? And if it does latch on to a bag of chicken breasts or a loaf of bread, is all lost?