-
2 weeks ago | 
gjsentinel.com | Ali Slagle |Yasmin Fahr |Sohla El-Waylly
When home cooks put away the steamer and started cranking their ovens instead, broccoli’s image changed from divisive to divine. Steamed broccoli can be wonderful (if you don’t overcook it to mush), but there’s something especially alluring about the crisp, nutty flowers and sweet, tender stems of roasted broccoli trees. Once you get the basics of roasting broccoli down — it just takes oil, salt and high heat — you may want to accessorize.
-
4 weeks ago | 
denverpost.com | Yasmin Fahr |Colu Henry |Sohla El-Waylly
When home cooks put away the steamer and started cranking their ovens instead, broccoli’s image changed from divisive to divine. Steamed broccoli can be wonderful (if you don’t overcook it to mush), but there’s something especially alluring about the crisp, nutty flowers and sweet, tender stems of roasted broccoli trees. Once you get the basics of roasting broccoli down — it just takes oil, salt and high heat — you may want to accessorize.
-
4 weeks ago | 
denverpost.com | Kay Chun |Yasmin Fahr |Ali Slagle |Andy Baraghani
I wish I liked the phrase “ground meat” as much as I like the dinners you can make with it. Ground turkey, chicken, beef, pork and other meats are the delicious and easy-to-prep foundation of meatballs, kebabs and burgers, a key element of countless sauces and curries. “Ground meat” isn’t super appetizing to me; a platter of nachos strewed with browned beef is.
-
2 months ago | 
pressdemocrat.com | Sam Sifton |Yossy Arefi |Yasmin Fahr |Carolina Gelen
This happens all the time to me — I come across a recipe on New York Times Cooking while I am searching for something else, and I just really have to have it for dinner that night. The recipe in question this time: roasted tofu and green beans made magical with chile crisp, the clumpy, crunchy, allium-flecked chile oil that can take something plain (whether it’s steamed white rice or vanilla ice cream) and make it thrum. This is a really good dinner you can make with astonishing ease.
-
2 months ago | 
twincities.com | Emily Weinstein |Sam Sifton |Yossy Arefi |Yasmin Fahr
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.
-
Jan 13, 2025 | 
homefrontmagazine.ca | Frankie Unsworth |Yasmin Fahr |Jess Damuck |Jose Andres |José Andrés
By Frankie UnsworthToo often social occasions turn into fussy affairs, leaving you frazzled. This book offers a hassle-free approach to entertaining, championing simplicity with quick post-work dinners to deceptively simple, but nonetheless showstopping suppers.
-
Dec 3, 2024 | 
denverpost.com | Emily Weinstein |Colu Henry |Yasmin Fahr |Jennifer Steinhauer
By Emily Weinstein, The New York TimesIs it OK to have just cookies for dinner? Asking for a friend. We’ve fully toggled into holiday mode here at New York Times Cooking, starting with Cookie Week, our annual baking bonanza. Inch for inch, is there anything happier than a cookie? It’s joy forged from butter and sugar. I’m tempted to just disappear into the kitchen and bake up a storm. Yet, as always, I have to eat a real dinner.
-
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.
-
Nov 5, 2024 | 
simplyrecipes.com | Yasmin Fahr
While there are many varieties of peppers in the world, one in particular is often touted as being exceptionally flavorful and steps beyond the generic red-pepper flake. These crushed peppers are referred to as Aleppo, an ingredient commonly used in Turkish, Lebanese, and Middle Eastern cooking, and they’re so popular because they bring more complexity than grocery store red-pepper flakes.
-
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.
