Krysten Chambrot

4 weeks ago | virginislandsdailynews.com | Krysten Chambrot

Here’s a question to consider: If summer has its ice cream and grill smoke, fall its casseroles and roasts, winter its soups and stews, what are spring’s hallmarks? The warming weather calls for something fresh and bright, but the lingering chill still demands something with heft. Is this … pasta’s time to shine? The recipes that follow make a case for its place as the season’s perfect food.

4 weeks ago | cooking.nytimes.com | Krysten Chambrot

AdvertisementThere’s no getting around it: Food is expensive right now. It may be hard to stick to your budget, but there are many ways to be resourceful with what you have without feeling as though you have your head just above water. The tips below, from four budgeting experts, can help you maximize your food budget. 1. Focus on CookingTortillas last in the fridge, and can be the basis for quick quesadillas.Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

1 month ago | denverpost.com | Krysten Chambrot |Alexa Weibel |Lidey Heuck |Eric Kim

By Krysten Chambrot, The New York TimesHere’s a question to consider: If summer has its ice cream and grill smoke, fall its casseroles and roasts, winter its soups and stews, what are spring’s hallmarks? The warming weather calls for something fresh and bright, but the lingering chill still demands something with heft. Is this … pasta’s time to shine? The 24 recipes that follow make a case for its place as the season’s perfect food.

1 month ago | cooking.nytimes.com | Krysten Chambrot

These vibrant, produce-packed meals are just the thing for celebrating warmer days. Here's a question to consider: If summer has its ice cream and grill smoke, fall its casseroles and roasts, winter its soups and stews, what are spring's hallmarks? The warming weather calls for something fresh and bright, but the lingering chill still demands something with heft. Is this ... pasta's time to shine? The 24 recipes that follow make a case for its place as the season's perfect food.

Nov 25, 2024 | cooking.nytimes.com | Krysten Chambrot

Have enough - but not too much - for a feast. Christopher Testani for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Christina Lane. On Thanksgiving, leftovers are natural and expected - even hotly anticipated. But striking that balance between extra and way too much can be difficult. When it comes to buying turkey, the general rule of thumb is this: You'll want 1 pound per person. So, if there are 12 planning to eat turkey at your table, buy a 12-pound turkey.