Emily Weinstein
Editor-in-Chief, Cooking and Food at The New York Times
Editor in Chief, Cooking and Food, The New York Times
Articles
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1 week ago |
virginislandsdailynews.com | Emily Weinstein
Like a lot of people around the world, I love pad thai, with its intricate and craveable combination of flavors and textures. But it’s because I love pad thai that I stopped ordering it for delivery a long time ago. The stir-fried noodles were always gloopy and globbed when they arrived at my door. The flavors had dulled, and the contrasting textures that make the dish so delicious in restaurants had all slumped together.
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1 week ago |
en.pressbee.net | Emily Weinstein |Ali Slagle |Lidey Heuck |Zainab Shah
The Denver Post - News source : The Denver Post ( Middle East ) () 27 By Emily Weinstein, The New York Times I finally met a turkey meatball I love, after years of trying. Ground turkey is bland compared with beef and pork, which sets me up for a lackluster meatball. The texture is often problematic, too: dry, dense or both. But Ali Slagle, borrowing a trick from cookbook author Julia Turshen, adds a good amount of ricotta cheese to the turkey mixture.
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1 week ago |
ourcommunitynow.com | Emily Weinstein
Share I finally met a turkey meatball I love, after years of trying. Ground turkey is bland compared with beef and pork, which sets me up for a lackluster meatball. The texture is often problematic, too: dry, dense or both. But Ali Slagle, borrowing a trick from the cookbook author Julia Turshen, adds a good amount of ricotta cheese to the turkey mixture.
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1 week ago |
nytimes.com | Emily Weinstein
I finally met a turkey meatball I love, after years of trying. Ground turkey is bland compared with beef and pork, which sets me up for a lackluster meatball. The texture is often problematic, too: dry, dense or both. But Ali Slagle, borrowing a trick from the cookbook author Julia Turshen, adds a good amount of ricotta cheese to the turkey mixture. The result is a pan of meatballs so tender that you can easily slice into them with a spoon as you scoop up saucy bites from your bowl.
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2 weeks ago |
en.pressbee.net | Emily Weinstein |Hetty McKinnon |Yasmin Fahr |Alison Roman
The Denver Post - News source : The Denver Post ( Middle East ) () 30 By Emily Weinstein, The New York Times Like a lot of people around the world, I love pad thai, with its intricate and craveable combination of flavors and textures. But it’s because I love pad thai that I stopped ordering it for delivery a long time ago. The stir-fried noodles were always gloopy and globbed when they arrived at my door.
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