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3 weeks ago | 
twincities.com | Emily Weinstein |Kristina Felix |Zainab Shah |Yossy Arefi
Oh, the beauty of a modular dinner: a meal you can put out on the table in several bowls — a base plus toppings — and let everyone assemble to their liking. This kind of food is easy to make, fun to eat and particularly useful for big groups and families, with their divergent, all-ages tastes. Baked potatoes, noodle bowls, black beans and rice (top with bacon, fried eggs, avocado), all great.
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1 month ago | 
denverpost.com | Emily Weinstein |Kristina Felix |Zainab Shah |Yossy Arefi
By Emily Weinstein, The New York TimesOh, the beauty of a modular dinner: a meal you can put out on the table in several bowls — a base plus toppings — and let everyone assemble to their liking. This kind of food is easy to make, fun to eat and particularly useful for big groups and families, with their divergent, all-ages tastes. Baked potatoes, noodle bowls, black beans and rice (top with bacon, fried eggs, avocado), all great.
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1 month ago | 
en.pressbee.net | Emily Weinstein |Kristina Felix |Zainab Shah |Yossy Arefi
By Emily Weinstein, The New York Times Oh, the beauty of a modular dinner: a meal you can put out on the table in several bowls — a base plus toppings — and let everyone assemble to their liking. This kind of food is easy to make, fun to eat and particularly useful for big groups and families, with their divergent, all-ages tastes. Baked potatoes, noodle bowls, black beans and rice (top with bacon, fried eggs, avocado), all great.
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2 months 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.
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Nov 6, 2024 | 
twincities.com | Ali Slagle |Kristina Felix |Yasmin Fahr |Genevieve Ko
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Oct 31, 2024 | 
denverpost.com | Ali Slagle |Kristina Felix |Yasmin Fahr |Genevieve Ko
Loading your audio articleSusan Ford, a commenter, is telling the truth: Crispy gnocchi are basically Tater Tots. Store-bought, shelf-stable gnocchi are best appreciated when seared until their outsides are crisp and their insides are warm and chewy, and then sauced only enough to taste really good. I go for a saucing that’s thin but high impact — nothing heavy enough to sog that glorious crust. A peppery brown butter for a skillet of seared gnocchi and Brussels sprouts.
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Jun 26, 2024 | 
denverpost.com | Emily Weinstein |Julia Moskin |Dan Pelosi |Kristina Felix
By Emily Weinstein, The New York TimesIt’s time for our annual reminder that gazpacho is the queen of summer cooking, a coolly satisfying remedy for intense, sluggish heat. Our recipe is called best gazpacho, and it delivers on that promise. It’s simple, salty, thick and smooth, with no bobbing cubes of cucumber in sight. (I never liked those.)1.
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Feb 8, 2024 | 
foodnetwork.com | Kristina Felix
Photo by Kristina Felix Our Top Tortilla Warmer Picks Best Overall: Fox Run Terra Cotta Tortilla Warmer Best Value: IMUSA Cloth Tortilla Warmer Most Sustainable: Masienda Tortilla Warmer Pouch Most Versatile: Hedley & Bennett Chef’s Towel Best for High-Volume Kitchens: IMUSA Tortilla and Arepa Warmer Best All-in-One Tortilla Warmer and Reheater: Dexas Microwaveable Tortilla Warmer Tested by Kristina Felix If you're reading this, you've hopefully experienced the delight of having fresh, warm...
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Feb 7, 2024 | 
foodnetwork.com | Kristina Felix
Photo by Kristina Felix Our Top Tortilla Press Picks Best Overall: Masienda Dona Rosa Tortilla Press Smoothest Tortilla Press: Victoria Tortilla Press Lightest Tortilla Press: Central Coast Woodworks Tortilla Press Best Value: Arc USA Tortilla Press Best for Small Kitchens: Verve Culture Tortilla Press Tested by Kristina Felix In the last decade, the U.S. has experienced a taco renaissance.
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Jan 11, 2024 | 
foodnetwork.com | Kristina Felix
In Latin American and Mexican cookbooks, recipe writing plays a crucial role in preserving culinary traditions, which are typically passed down orally from one generation to the next. Forced migrations and limited documentation have made these oral traditions harder to maintain. Were it not for the efforts of these authors navigating the (often exclusive) realm of cookbook publishing, many of the recipes found in the pages of these cookbooks could have been lost.
