There ought to be quite a few warm days between now and Thanksgiving — or so one hopes. So take advantage of them, I say, with a lighter approach to dinner (or even lunch) and save the deep, dark savory autumnal dishes for chillier days. Spicy cucumbers with mint, scallions and crushed peanuts is my … Read more
The weather in New York last weekend offered a chilly, gray preview of the months to come. So at my house, we did the only rational thing: My husband lit a fire while I roasted a chicken. I also baked an apple cake — part of my slow-going efforts to use up the 41 pounds … Read more
Japanese chicken meatballs, called tsukune, are a standard offering in pub-like izakayas and restaurants specializing in yakitori. Sometimes shaped into cigars rather than orbs, the meatballs are grilled on skewers and finished with tare, a savory-sweet soy-based seasoning sauce. Unlike tender meatloaf or burgers, these meatballs have a pleasing bounciness, so don’t feel the need … Read more
Cauliflower can be bland and boring if not treated correctly, but browning the vegetable in the oven coaxes out deep, almost meaty flavors that transform it into a satisfying vegetarian main. In this recipe from “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we cut thick cauliflower steaks from the … Read more
I am truly happy to be in this little corner of the internet with you, but I cannot tell a lie — I’m tired. Like, writing-this-from-my-bed-in-the-middle-of-the-day tired. Anyone else? This back-to-school business has me completely wiped out and ready for a vacation, and we’re barely two weeks in. (Shoutout to those of you who started … Read more
STEPHEN COLBERT: My love of red rice started at Stiles Point Elementary School on James Island, South Carolina. The cafeteria served it just about every day, and that was fine with me. I’ve had a lot since then, but this comes closest to the deep savory sweetness that those lunch ladies somehow whipped up in … Read more
By Melissa Clark, The New York Times Recipe naming conventions come and go. For the baroque excess of every Beany Leeky Greens with Greeky Rampy Beans, there’s a minimalist roast chicken or tomato salad to remind us that less is often very much enough. Even techniques have aliases. One cook’s chicken fricassee is another’s braise, … Read more
In Greece, skewers of garlicky meat called souvlaki are sold on street corners, in restaurants and at the beach, served hot off the grill to be enjoyed while out and about. Though a yogurt marinade isn’t traditional for pork souvlaki, in this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every … Read more
A traditional breakfast staple for us Brits is a hearty serving of scrambled egg on toast – an easy and delicious dish that’s always a reliable choice. However, everyone has their own unique method of preparing it, and celebrity chef Jamie Oliver has revealed that we’re all doing it wrong. According to the culinary expert, … Read more
Known for its rich flavours and the fragrant yellow hues of saffron, paella is one of the most famous Spanish dishes. But if you have tried cooking it at home then you will know that it is mixed with balanced spices which can create an irresistible scent and flavour. Despite this, it isn’t an easy … Read more
 "Why has Delhi banned crackers until January 1? How much harm do fireworks cause to the body? – Firstpost")
