Yasmin Fahr

2 weeks ago | en.pressbee.net | Emily Weinstein |Hetty McKinnon |Yasmin Fahr |Alison Roman

The Denver Post - News source : The Denver Post ( Middle East ) () 30 By Emily Weinstein, The New York Times Like a lot of people around the world, I love pad thai, with its intricate and craveable combination of flavors and textures. But it’s because I love pad thai that I stopped ordering it for delivery a long time ago. The stir-fried noodles were always gloopy and globbed when they arrived at my door.

1 month 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.

1 month 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.

1 month 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.

Feb 6, 2025 | 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.