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An excerpt and recipes from the just released Peckish: Suggestions for the Sophisticated Snacker, by food writer—and a former Team Bittman employee, one of the OGs!—Suzanne Lenzer.
Bright and crunchy breakfasts, childhood snacks-turned-grown-up-salads, and braised side dishes or entrées for when you’re tired of roasted vegetables: When you treat celery well, the favor is always returned.
The biggest disincentive to fry is that most people don’t practice: They don’t learn to get good at it. Once that happens, you can fry almost anything and the results are phenomenal.
Pooja Bavishi is the founder of Malai, an ice cream company that employs flavors highlighting the culture and traditions that she grew up with. She talks to us about how she comes up with flavor combos; what she’s the most proud of, culinarily; and one of the concoctions she came up with that will never see the light of day.
I accidentally made too much dumpling dough, so I rolled out the extra, sliced it into ragged strips with a pizza cutter, and boiled them. I gave some to my kid and ate the rest with soy sauce, sesame oil, and black vinegar. They were strangely great.
I have never cooked a whole chicken. I regularly roast thighs and stir-fry breasts and boil assorted body parts into chicken soup. But a whole bird frightens me. How do you know it will cook evenly? How do you reach inside it without gagging? If I could learn to roast a whole bird, it would feel like a small, important victory for adulthood.
You can use sugar in dishes the way you would use chilis or other spices, and appreciate it for flavor, not pure sweetness. And many varieties of sugar can be flavorful additions all on their own—to dishes both savory and sweet.
Tucked into spicy tomato sauce; blended into a smooth spread and smeared on toast topped with salad; or stirred together with smoky bacon, bright green peas, perfectly jammy eggs, and ever-essential pickled red onions, beans are one of the most enjoyable ways to get—and remain—up on the right side of bed.
Pasta primavera, which means “springtime pasta,” first appeared on the menu at Le Cirque in the 1970s, and Sirio Maccioni, that restaurant’s owner, was quoted in 1991 in the New York Times saying, “It seemed like a good idea and people still like it.”
My dad is a very gentle, patient person, and now, in my forties, I’m finally getting some cooking lessons from him. Nothing formal, and 99 per cent of the time it happens organically, but he’s taught me some memorable techniques. Here’s his practically foolproof method for oatmeal, plus a dozen ideas for mix-ins.
A follow-up to our recent piece about pet food’s impact on the environment. Here’s all you need to know to make hassle-free, environmentally better meals for your pets.
While we know many of you love beans like we do, today we’re taking a step back and attempting to demystify them for those of you who don’t cook them regularly with a master recipe in the form of a step-by-step guide. And remember: To fend off potential boredom, every pot can and should be different.
Due to a combination of skinflint-ness, disinterest, and disappointment in most restaurants (I don’t even have a favorite now, so don’t ask me), plus an increasing inability to hear in loud places (this will happen to you, too, if it hasn’t already) I have begun cooking for friends at home once again.
We all know someone who’s overwhelmed; from new parents and first responders to hospitality workers and busy next-door neighbors, it’s as important as ever to make sure close ones are well-fed and energized. Here’s how to set them up with hearty bites that come together in almost no time at all, by way of the freezer.
The basic concept: Place two thin toasted baguette slices on a plate, add toppings of choice, and set aside. Next, grab a chunk of sausage or frying cheese, skewer it up, and cook over the open flame of the firepit, turning slowly, until hot and golden brown.
When one of our staple ingredients is no longer available to us, how can we continue to enjoy foods that have felt commonplace? We reached out to some of our favorite cooks and put together a collection of recipes that usually have eggs, but don’t here, and yet will still scratch that itch.
Yes, vegetables can be cutlets, and yes, they’re better than you can imagine.
Do yourself a favor and add hardneck season to your eating calendar.
Tips and tricks for making the congee of your dreams.
Mark makes pasta for lunch.
