Articles

  • 1 week 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.

  • 1 week 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.

  • 1 month 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.

  • Nov 6, 2024 | twincities.com | Ali Slagle |Kristina Felix |Yasmin Fahr |Genevieve Ko

    To place an obituary, please include the information from the obituary checklist below in an email to [email protected]. There is no option to place them through our website. Feel free to contact our obituary desk at 651-228-5263 with any questions.

  • 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.

Contact details

Socials & Sites

Try JournoFinder For Free

Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.

Start Your 7-Day Free Trial →