Krysten Chambrot

1 week ago | businessandamerica.com | Genevieve Ko |Krysten Chambrot |Allison Jiang

Strawberry shortcake, pasta salad, coleslaw and more recipes to kick off summer. Here’s what to make for picnics, barbecues and gatherings this long weekend. Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. For the unofficial start of summer, these dishes with fresh, bold flavors give you plenty of time to spend with friends and family on Memorial Day, which falls on May 26 — and won’t leave you stuck in the kitchen while everyone else is having fun.

2 months 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.

2 months 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.

2 months 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.

2 months 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.