Sometimes, I cook not what I want to eat that night, but what I want to eat the next day. Chili, all sorts of soups and stews and roasts, fried chicken — these are all delicious straight from the pot (or the cooling rack set in a baking sheet). But I like them better as … Read more
Celebrity chef Jamie Oliver has shared a heart-warming recipe for giant baked beans that’s perfect for those chilly days. This culinary delight is not only brimming with plant-based protein and fibre but also bursts with the delicious combination of meaty or vegetarian sausage meatballs, sweet tomatoes and tangy feta cheese. Speaking of his creation, Jamie … Read more
By CHRISTOPHER KIMBALL, Associated Press Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of pérnil — a pork roast, usually either the shoulder or ham — and caldero, the dish’s cooking vessel, an aluminum … Read more
By Genevieve Ko, The New York Times Let’s be honest: There is no perfect substitute for eggs. That may be why their steady rise in price not only hurts in the budget, but also somewhere in the soul. The crackly, golden wisps around the edges of a fried egg? The golden orb of yolk in … Read more
When Sonoko Sakai’s mother sneaked a little miso into her lasagne, she was not thinking of the kind of Japanese fusion that became an American dining craze in the 1980s. Rather, she was doing what Japanese cooks had been doing for centuries: adapting to outside influences. Many dishes now thought of as quintessentially Japanese are … Read more
Slimming World King Prawn Bhuna 500g, £4.75 (Image: Rebecca Koncienzcy) If you’ve been tweaking your diet this January to reduce calorie intake, navigating meals and supermarket aisles can be quite challenging. Preparing meals from scratch is a simple way to monitor what’s going into your food, but there are times when you simply lack the … Read more
By David Tanis, The New York Times In January after all the holiday gluttony (or even slightly sooner), I always want to pivot to something lighter. I often look to the eastern Mediterranean for inspiration, counting on lots of bright flavors featuring spices, fresh herbs, lemon and olive oil. I craved a scarlet-red beet salad, … Read more
It’s the time of year when many of us are setting new goals for the year and trying to be a bit healthier following a month of eating and drinking more than usual. We all know the importance of getting plenty of vitamins and nutrients into our diet – from fruits and vegetables. Not only … Read more
This cover image released by Knopf shows “Wafu Cooking: Everyday Recipes with Japanese Style,” a cookbook by Sonoko Sakai. (Knopf via AP) By ALBERT STUMM When Sonoko Sakai’s mother snuck a little miso into her lasagna, she wasn’t thinking of the kind of Japanese fusion that became an American dining craze in the 1980s. Rather, … Read more
By Linda Gassenheimer, Tribune News Service This dish brings together tender chicken in a rich, tangy, and slightly sweet glaze of honey, mustard, and soy sauce. I paired it with penne pasta infused with garlic and fresh parsley. It’s a perfect dinner for a busy weeknight. The chicken is seared locking in its juiciness, while … Read more
