Dan Pelosi

2 weeks ago | twincities.com | Margaux Laskey |Dan Pelosi |Mark Bittman |Kay Chun

One of the greatest perks of working for New York Times Cooking is that once in a while, I get to spend time in our gorgeous, light-filled studio working with our wildly talented, kind and funny food stylists, photo editors and photographers. (Pinch me.)Despite what you may read on the internet about stylists using Elmer’s glue for milk or motor oil for syrup, what you see in our recipe photos is real, live food that has been made following the recipe to a T.

Nov 7, 2024 | denverpost.com | Emily Weinstein |Ali Slagle |Eric Kim |Dan Pelosi

By Emily Weinstein, The New York TimesIt’s Election Day here in the United States, and I’ve been asking everyone I see what they’ll be doing as the results start to roll in. Some of the people I’ve surveyed are heading out (restaurants, shows, other plans), going all in on distraction and avoiding the news altogether. Others are gathering with friends for dinner, making chili, hot pot or other large-format meals that draw people in.

Nov 5, 2024 | simplyrecipes.com | Dan Pelosi

My family knows how to stock a pantry. Dad kept our basement pantry solidly stocked, and I certainly inherited the gene. It originated with Bimpy, my grandfather, whose basement was always like a proper NYC bodega, with shelves stocked to the brim when he was still able to race up and down the stairs. We would joke that if the world ended, we would survive the longest because of our collective pantries.

Nov 4, 2024 | simplyrecipes.com | Dan Pelosi

Chicken Marsala is one of those rare dishes that feels like a restaurant experience without the restaurant kitchen effort. It’s a surprisingly quick and easy process—all in one skillet!— that’s kind of ideal on a night that’s super busy but still needs a super dose of flavor. Chicken breasts get a quick coat and sear ... then a silky mushroom sauce (accented with Marsala, of course) adds a dose of creamy richness. Serve it over pasta, potatoes, or rice.

Nov 2, 2024 | simplyrecipes.com | Dan Pelosi

I have to give credit to my dear friend Andy Baraghani for teaching me how to roast a whole eggplant. A lot of my life was spent slicing, dicing, roasting, and frying eggplant—and until Andy mentioned it, I’d never thought to just throw the whole thing in the oven and let it do its thing. The creamy, dreamy insides ... I will honestly never recover from that first bite.