Ali Slagle

1 week ago | charlotteobserver.com | Kristina Felix |Yossy Arefi |Ali Slagle |Genevieve Ko

Spicy tuna and avocado tostadas. This light, five-star recipe from Kristina Felix could just as easily be served with tortilla chips for scooping, or over rice with salted cucumbers to make a meal. Food styled by Cyd Raftus McDowell. (Armando Rafael/The New York Times) NYT Here's something you'll always find in my pantry: canned tuna, preferably oil-packed, and lots of it. This predates the tinned fish trend in America, by the way.

2 weeks ago | post-gazette.com | Ali Slagle

Eating lunch is a highlight of the day. Making lunch, though, is complicated. Along with the decision making, shopping, cooking and cleaning that come with making a meal, work and school lunches must be easy to transport, use few utensils and vessels and fill you up but not slow you down. Ideally, they don't take a long time to eat, make a mess or stink up the place. With all of that to consider, you could just buy lunch or snack until dinner.

2 weeks ago | alislagle.substack.com | Ali Slagle

"Your recipes (not just the salmon) really did help the clouds go away" — Amy, paid subscriber You’re right, it is totally insensitive to send an avocado recipe today. Totally!90% of the United States’s avocado supply is grown in Mexico, and yeah, well, tariffs. (Or maybe not? By the time you read this, who knows.) The price of a precious avocado may be rising, but there must be some humor in the situation. A sweaty, anxious humor.

2 weeks ago | virginislandsdailynews.com | Ali Slagle

Eating lunch is a highlight of the day. Making lunch, though, is complicated. Along with the decision making, shopping, cooking and cleaning that come with making a meal, work and school lunches must be easy to transport, use few utensils and vessels, and fill you up but not slow you down. Ideally, they don’t take a long time to eat, make a mess or stink up the place. With all of that to consider, you could just buy lunch or snack until dinner.

2 weeks ago | staradvertiser.com | Ali Slagle

By Ali SlagleNew York TimesThis baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciting mix of flavors.