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Nov 14, 2024 | 
tasb.org | Melissa Roberts
Futurist writer Alvin Toffler described technology as “the great growling engine of change” almost half a century ago. Not surprisingly, the engine has never stopped growling, and its effect on education has been phenomenal. Technology in education became a hot topic after the Soviet Union launched Sputnik in 1957 and sent the first human into space in 1961. In an address to the TASA | TASB Convention the next year, then-Vice President Lyndon B.
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Oct 21, 2024 | 
epicurious.com | Melissa Roberts
ArrowJump To RecipeSave RecipeSavePrintThis cocoa cake asks little and gives so much. But you don’t have to take our word for it: This is “hands down my favorite cake to bake,” writes one reviewer, who goes on to say it’s “always reliable and always delicious.” Another reports to have made the recipe no less than five times, and they “would not change anything—it’s very, very light and could even be eaten for breakfast.” So, yeah, it has fans. That’s not to say you can’t take some liberties.
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Aug 27, 2024 | 
epicurious.com | Melissa Roberts
ArrowJump To RecipeSave RecipeSave RecipePrintWith delectable chewy centers and crispy edges, these chocolate cookies can best be described in two words: totally satisfying. Serve them warm beneath a scoop of vanilla ice cream for a gooey, dinner party–worthy treat not unlike brownies à la mode. Pack them into an airtight container for your next picnic or bake sale.
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Jun 28, 2024 | 
tasb.org | Melissa Roberts |Sylvia Wood
As important as public schools are to the students and families they serve, they also play an enormous role in the Texas communities where they are located. Just as each Texas town is unique, so is the local district and what it means to its residents.
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Jan 26, 2024 | 
epicurious.com | Melissa Roberts
Whether you call them summer rolls or fresh spring rolls, this popular Vietnamese snack is easy to make at home (though it can take a fair amount of time to assemble). Prep a few ingredients in advance, grab a friend to help form an assembly line, and you’ll have no trouble cranking them out for a party.
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Oct 13, 2023 | 
epicurious.com | Sylvan Mishima Brackett |Al Sotack |Dan Pelosi |Melissa Roberts
Tonkatsu can be so good. When the pork is sweet and juicy and the panko is perfectly fluffy and crisp, it's a real treat. Done poorly (as, sadly, is often the case), it's a minor tragedy. Restaurants specializing in tonkatsu are a genre of their own in Japan, and at a good one, you can order hire-katsu, which is made with pork tenderloin, or rosu-katsu, which is made with pork loin. You can also often choose between different breeds of pork. With tonkatsu there is relatively little room for error.
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Oct 13, 2023 | 
epicurious.com | Sylvan Mishima Brackett |Al Sotack |Dan Pelosi |Melissa Roberts
One summer a few years ago, my friend Shin Nakahara took me to a tiny basement restaurant in Tokyo. It was barely visible from the street, just a few blocks from the famous Shibuya Crossing, a cramped space that could seat no more than ten people shoulder to shoulder. They had one item on the menu: katsudon. Two cooks worked together, one frying tonkatsu and slicing it, the other simmering the tonkatsu with seasoned dashi, onion, and a glossy coating of barely cooked egg.
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Oct 13, 2023 | 
epicurious.com | Dan Pelosi |Al Sotack |Melissa Roberts |Jesse Szewczyk
This baked primavera pasta is a celebration of all the best spring produce, vibrantly green and inviting. The pasta boils away while the veggies and sauce work their magic in the oven. Then everything joins together and is blanketed in a cream sauce that feels like putting on a light jacket on a spring day: It does just what you need it to, no more, no less. With hints of white wine, fresh mint, and lemon, this sauce lets the bounty of veggies be the star.
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Oct 13, 2023 | 
epicurious.com | Jordan Michelman |Zachary Carlsen |Al Sotack |Melissa Roberts
As with any simple drink-and this is a deceptively simple one-the choice of which gin and which vermouth is very much part of the fun, as well as the ratios in which you intend to blend them. But let's give coffee pride of place here; this is a coffee negroni, after all.
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Oct 13, 2023 | 
epicurious.com | Sylvan Mishima Brackett |Al Sotack |Dan Pelosi |Melissa Roberts
My grandmother Fumie Mishima was from a different world. Although she had never spoken to me or even to my mother directly about it, I gathered that she had lost her first family during the Second World War. For years following the end of the war, she, like much of the nation, often didn't have enough to eat; this later translated into extreme thriftiness when it came to food.
