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I love latkes so much, I named my dog after them. That’s not the punchline to a joke. When we got our Labrador retriever puppy in November 2019, we took one look at her pale yellow coat and named her Latke. And last Hanukkah, we tried photographing Latke with latkes, but being true to her Labrador self, she ate them before we could snap a single frame.
Warm, soothing and aromatic and centered on nourishing produce, this soup has a truly healing vibe to it. But, more than that, what draws me to it is how alluringly tasty it is. Flavor-wise, sweet earthiness of butternut squash and sautéed onion lead the way. Those vegetables are simmered in a savory broth along with chunks of fresh pear.
There’s a handful of dishes that scream comfort food to me, and pot pie is one of them. With a deliciously creamy filling, chock-full of meat and veggies, and tender flaky crust, it’s easily one of my favorite foods to warm both the belly and soul. This spin on the classic dish turns the pot pie into a slab pie by making it in a sheet pan.
One of fall’s most popular vegetables, winter squash, is here in abundance. Colorfully lining carts, tables and displays at farmers markets and grocery stores, squash is just waiting to be transformed into a delicious dish at your table. Squash has a subtle sweet and buttery flavor, so it pairs well with just about anything.
I really appreciate a recipe where the sauce is the best part of the dish. Butter chicken? Yes, please, I’ll take a bowl of sauce and a piece of naan for dipping. And the wine-infused gravy from my family’s chicken and mushrooms is basically liquid gold.
At first glance, you might not think that Jacques Pépin and Haile Thomas have all that much in common. He, of course, is one of the best-known chefs in the world, an 84-year-old Frenchman whose books (including classic encyclopedias of technique) and public TV series have made him a true culinary icon.
As a parent and a nutritionist, I am a firm believer that “kid food” is a trap we set for ourselves. Relegating kids to mostly beige, bland foods corners adults into catering to a self-imposed special need, adding extra work and stress at meals, and it limits children’s experience with different foods.
Lately, I’ve been craving two things, which seem to be diametrically opposed but manage to join together in this soup: familiar comfort and an element of surprise. The base of it is like minestrone, which is such a staple for me I could, as they say, make it with my eyes closed. Onion, carrot and celery are softened in a gloss of olive oil.
One upside of working from home, as many of us are these days, is the ability to upgrade your lunch from what you might normally tote to the office. Take a sandwich, for example. At home, you can incorporate small transformative elements typically impossible at work.
Nigel Slater is a food writer’s food writer. The prolific British author’s famously brief recipe introductions read like haikus: “Roasted pumpkin. Smooth, silky mash.” “Autumn mushrooms, ribbons of pasta, a breath of aniseed.” “Crisp pastry. Warm banana. The scent of maple syrup.”
Eggplant takes to grilling like perhaps no other vegetable I know. The spongy flesh soaks up smoke flavor from a charcoal or wood fire and turns buttery without the use of much oil, which eggplant usually devours.
Firing up the grill is a time-honored tradition for the Fourth of July, but before you plan on the traditional menu of burgers and hot dogs, check out this delicious and stunning version of tacos al pastor. Al pastor translates to “shepherd’s style.”
Few summer treats are as iconic as the ice pop. Hot days, a rainbow of colors dripping down your arm: It’s pure bliss. And it happens to be bliss that you can easily create in your own kitchen, especially if you’re hesitant to bring home store-bought varieties that may have artificial colors and flavors.
This recipe dishes up all the crave-able quiche goodness you could want in a much more healthful way thanks to a few strategic tweaks to the usual formula. Its custardy egg filling, with a rich, round flavor and seasonal ingredients, is cradled by a tender, melt-in-your mouth pastry crust.
When I hear a new song that I like, I sometimes listen to it over and over again until I know it well. I can’t get enough of it. The same thing happens to me with condiments.
Cole slaw is a good friend to me all summer long. This is the version that’s on my table so often that making it feels breezily familiar – thinly slice the cabbage and onion, grate the carrot, then toss it with the creamy-tangy dressing.
National Doughnut Day, which falls on the first Friday of June, was created in 1938 by the Salvation Army to raise funds and honor the Donut Lassies, the women who provided meals, supplies and, you guessed it, doughnuts to soldiers.
Keeping a bag of frozen shrimp on hand is an ingredient strategy I have long relied on and one which has proved especially useful these days. It’s the ultimate healthy convenience food.
Just like the Fourth of July is celebrated with fireworks, the Fourth of June deserves them, too. Why, you ask? Because it is a day honoring one of humankind’s all-time favorite foods – the king of dairy: cheese.
This salad captures the vibrancy of spring, bringing together the quintessential vegetables of the season – asparagus, peas, scallions and carrots – in a way that lets them shine simply.