Yossy Arefi

1 week ago | charlotteobserver.com | Kristina Felix |Yossy Arefi |Ali Slagle |Genevieve Ko

Spicy tuna and avocado tostadas. This light, five-star recipe from Kristina Felix could just as easily be served with tortilla chips for scooping, or over rice with salted cucumbers to make a meal. Food styled by Cyd Raftus McDowell. (Armando Rafael/The New York Times) NYT Here's something you'll always find in my pantry: canned tuna, preferably oil-packed, and lots of it. This predates the tinned fish trend in America, by the way.

3 weeks ago | downtime.substack.com | Alisha Ramos |Alessandra Codinha |Ali Slagle |Yossy Arefi

Today’s newsletter is sponsored by East Fork. I’ve been slowly collecting pieces from East Fork Potteryfor years now. It always surprises me when a friend hasn’t heard of them—but once they see the joyful, beautifully made pieces, they’re almost instantly converted. My own obsession reached a peak a few years ago when my husband gently suggested I maybe slow my roll on all the colorful pottery purchases. Little did he know I had calendar reminders set for new glaze drops.

1 month ago | denverpost.com | Margaux Laskey |Ali Slagle |Kay Chun |Yossy Arefi

By Margaux Laskey, The New York TimesHello again! Margaux here, filling in for Emily today. When asked to write this newsletter, I immediately turned to my mom group — a diverse group of working women with children ages 3 to 15 — and asked them what sorts of dinners they’d like to see. I got two enthusiastic requests: more protein, less pasta. “And they should be tasty and not require an hour of prep,” one wrote.

1 month ago | thegreenspoon.substack.com | Greta Caruso |Yossy Arefi

Hi Friends,This week, we are so excited to share the Cub Street Diet of , bestselling cookbook (and Substack!) author, food stylist and food photographer. We’ve been fans of Yossy’s work since she started her blog Apt. 2B Baking Co. in 2010 (were we ever so young?!) and immediately fell for her delicious, fruit-forward recipes and gorgeous photography.

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.