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.
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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!
Sometimes, more than anything, you need something easy. Easy to make, easy to eat. Maybe it’s because you’re exhausted from holiday traveling, or maybe it’s because you’ve just gotten over a little bout of sickness that has left you a little woozy.
We all ask for different things from our food in the name of comfort. We look for that glint of a certain place or time, or of a particular person or group of people. Others of us might look to dishes that skirt the edges of familiarity yet sate a yearning for something new and stimulating: the familiar yet unfamiliar.
Most people think that for a soup to be good it has to cook for hours. This would be difficult for a midweek dinner when you come home late and are in a hurry.
And so we enter our greens days. When the weather turns damp and chilly, when a surfeit of holiday festivities has you feeling spent and lethargic, there is nothing like a pot of long-simmered greens to warm you and fill your empty spaces.
I find it nearly impossible to escape from food. The subject pops up everywhere — in advertisements, in unexpected places and in conversations. Forever tempted, always hungry, New Year’s resolutions supremely challenged.