
Kristina Felix
Articles
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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.
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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.
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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.
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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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