One reason why people bake at home is that they don’t need their baked goods to look like they emerged from a production line. Or they have made their peace with inconsistency, considering it a charming trait.
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Sriracha is rolling off the tip of America’s tongue.
Fifteen years ago, I made the first of what would become thousands of meals for my husband, Philippe. Back then, it was our fifth date, and he was visiting my tiny Parisian apartment for the first time, where we planned an evening of binging on episodes of “Friends” on the VCR.
I’m pretty sure that if you cook you must use bay leaves, at least some of the time. And if I asked you why, you might reply, “Because my mother did.”
Fresh herbs, poultry and a little vermouth are all you need for this simple French dish that is full of flavor.
NEW YORK — Working on a knitting project can be fun and rewarding. And although sweaters and lacy shawls can seem daunting, knitting is a fairly easy hobby to get started on.
Did I see a glint of mocking laughter in a friend’s eyes when I mentioned the new addition to my garden, a gazing globe?
Food forecasters and culinary prognosticators have spoken.
Today’s Weeknight Chicken Enchiladas take just a little effort to put together and they’re packed with flavor. You can have them tonight or prep and assemble everything and have for dinner tomorrow or later in the week. Make the filling with any leftover cooked and shredded chicken. A grocery store rotisserie chicken works great.
“Why didn’t I think of that?” was my main reaction when I first heard of avocado toast. I have enjoyed and advocated ripe avocado as a bread spread for years. Its creaminess and buttery flavor is ideal on toast in the morning, adding a rich yet healthful element to the breakfast plate. But aside from topping mine with a slice of tomato, that is as far as I took it.
It’s a good time for a bit of consumer-vegetable reeducation. This recipe calls for baby broccoli, which you might have found labeled “Broccolini.” The latter is a name trademarked by Mann Packing, a California grower. Either way, we’re talking about the same thing: a fully grown hybrid of broccoli and a kind of Chinese kale/broccoli.
Just about all of the traditional dishes served at feasts celebrating the Chinese New Year — which this year falls on Feb. 19 — symbolize something wonderful to come. Round foods in particular are rich with meaning, their coin-like shape considered a nod to prosperity.
Tucked away between the tofu “cheeses” and textured vegetable protein taco crumbles lies a tiny package you really should consider including in your lineup of go-to good-for-you ingredients — soy chorizo.
When I’ve had a tough day, I hunger for a steamy bowl of nourishing soup. It’s just plain comforting. Besides warmth and good flavor, soup offers convenience. It can be made in advance, so I don’t have to fuss when I’m tired, and it often tastes better the next day.
For me, it’s just not a party without deviled eggs. Doesn’t matter if it’s a summer barbecue or a winter Super Bowl shindig. I need deviled eggs. And I know I am not alone!