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How to Outfit Your Kitchen – Efficiently and Beautifully

Do you ever feel tempted to buy a full set of new pots and pans? Especially given all the shiny, exciting choices out there. But what you buy should be dictated by how you cook, not what manufacturers can make look good; it should be chosen to fit your style of cooking and the foods you like to make. Here, a guide to what’s essential – and what’s not.

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We All Love Ranch – Here’s How to Make It Even Better

There’s ranch—that hidden dressing mix or bottle you have stashed away for guilty pleasures—and then there’s real ranch, where you unbridle the secret to the telltale tang we know as “ranch.” That essence doesn’t come from liquid buttermilk or even mayonnaise. The surprise ingredient is buttermilk powder. Here, three brand new recipes that let ranch shine.

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Your Kitchen, Except Better

We were on a mission to find some excellent kitchen tips and tricks, and we did just that, as evidenced here – all paired with recipes that put each tip to good use. Cold butter made room temp, perfectly seasoned meatballs, salads ASAP, easy herb chopping, an easier way to use parchment, making the best use of your broiler, and more.

How-to: Asparagus

The first signal that winter is over and green vegetables are on the way. They’re available year-round from warmer climates, but true local or regional asparagus are worth the wait.

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A VERY Lazy, No-Cook Supper That Has It All

Picnic night is one of the easiest things to prepare for. During the week, pick up a few fresh supplies: a baguette, thinly sliced pepper salami, cheese, fruit. The rest should straight from your pantry, fridge, and freezer: pickles, artichokes in oil, nuts, hummus. Break out the breadboards and let them do the heavy lifting. Here, some guidelines and many suggestions.

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A Tofu Burger for Anyone Who Thinks They Don’t Like Tofu

“No, thanks, I don’t like tofu.” It’s usually said with complete certainty by someone who either has never actually tried tofu, or who has tried it but has yet to have it prepared well. And so, after many dinner parties and a bit of experimentation, Ben Saccone — a recent student of Mark’s at Columbia — finalized his recipe: the tofu burger for anyone who thinks they don’t like tofu. If you’re one of that number, try this recipe and get ready to expand your palate and culinary prowess.

Excuse Us, but We’re Having a Moment With Quinoa

Turns out quinoa soaks up non-dairy milks like nobody’s business. The creamy richness rivals butter or cream, and the flavor is both complementary and adjustable — as in our Double-Quinoa Casserole with Asparagus and Dill. The real shock, however, is how well quinoa flour performs in these two sweet and savory baked treats: Quinoa Party Puffs and Quinoa Pecan Sandies.

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What if Recipes Were Written for Everyone?

Recipes that take into consideration things like time, class, income, and sustainability may be few and far between. But they are, we believe, representative of how recipes should start to look. Our partner in this story, the ​Economic Hardship Reporting Project,​ supports independent journalists as they forward fresh narratives about inequality. EHRP’s journalism is then co-published with mainstream media outlets, to help readers understand and address systemic hardship. This piece also appears on Mother Jones.

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Is Cabbage Really the Best of All Vegetables?

The cruciferous spotlight has previously been reserved for cabbage’s glory-hogging cousins — svelte and sexy ​Brussels sprouts​, ​cauliflower that can be roasted whole​ and served as a star, ​broccoli​ that is, like the movie, everything everywhere all at once, and ​Savoy​ and ​Napa​, with their interesting textures and shapes. And that doesn’t even touch on the Asian branch of the family, like ​Bok Choy​ and ​Tatsoi​. Plain green cabbage, however, “appeals to a deeper, more primal corner of my psyche than any of its kin,” Adam Ried writes.

“Soft Scrambled” Breakfast Potatoes: How to Make Them Yours

Hash browns and home fries and Spanish tortilla are all incredible, but why aren’t there more mashed, smooth, or soupy varieties of potatoes on breakfast menus or brunch spreads? These are underrated and underutilized opportunities to get potatoes on the breakfast plate in ways that incorporate the same warming qualities as soft scrambled eggs. Here, three of your new favorite ways to eat potatoes.

Raise Your Hand if You Hate to Cook

I was fifteen and unkempt in 1983, a boy unburdened by the challenges of childbearing and taxes and flounder-grasping. As for cooking, the jury was still out. And although Peg Bracken’s book, The I Hate to Cook Book, had been a cultural juggernaut for nearly a quarter century, I’d never heard of it. But I was hungry, so I kept reading.

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Your Favorite Foods Are Often Just Those Made by Your Favorite People

What makes a food special, what turns a simple dish into a memory? Why do some dishes stand out so much more than others? (Aside from how good or bad they are, of course.) In many cases, it’s because there are certain meals, ingredients even, that we always associate with another person.

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For Real: Lentils Deserve Your Full Attention

Now is the perfect time to lift lentils from their winter stews and soups and bring them into the light. The recipes here feature the three most common types of lentils — French green, red, and brown — so that they shine as mains, sides, or components in meals and snacks. As in: a salad that works with or without salmon; a creamy and versatile vegan twist on refried beans; and a stir-fry loaded with sprouts you grow in a jar.

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To Get Intimate With Your Food, You Gotta Taste It

Beyond the reading, the cooking classes, the careful adherence to recipes, the most important way to build knowledge in the kitchen is to put food in your mouth. To taste. Taste the stew as it cooks; taste the sauce as it reduces; the pasta as it boils, the fish as it poaches, the stock as it simmers. Pay close attention, to how your body and mind react. Sense it, feel it, name it, remember.

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The Stew That I Ate for Three Days Straight

I had never in my life eaten the same thing three nights in a row — until this particular night. But it wasn’t a bad thing.

Beans and Pasta Were Made for Each Other

To my parents, eating, say, pasta and potatoes would have been unhealthy in some undefined way and frowned upon as “starch on starch.” Yet pasta with potatoes is a great dish—especially on a chilly evening. And so is the better-known pasta e fagioli. Here, I want to talk about our new favorite: pasta with lentils.

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This (Vegetarian) Sandwich is Delicious Beyond Its Years

It’s succulent broccoli raab, yuba (sometimes called soy skins), mashed chickpeas, and more, on a soft, short hero roll with a light, crisp exterior. After the first chomp, my whole body relaxed, as if my system had shut down to upload a new program. I wish I could eat the Yuba Verde all the time; in the meantime, I’ve experimented with making it at home.

Stop Worrying About the Temperature of Your Food

At home, where our thermostat typically reads around 74° F, I’ve been thinking more about food that comes together at a rate that matches the given mood or moment. In an attempt to protect a sense of peace in the kitchen—less pressure, more pleasure—what I’ve found most appealing are meals with no fuss around the degree range at which they’re consumed. Things that can be done ahead while still existing as an expression of care and attention to detail.