An earthy, sweet, tangy flavor belies the homely simplicity of this lentil bolognaise recipe. [Photograph: Jonathan Lovekin] Alright, I’ll tell you upfront that this ain’t pretty, in the conventional sense; I doubt I’ll be seeing it on anybody’s Instagram feed. But Nigel Slater’s lentil bolognaise from his newest cookbook, Eat, makes up for its deficit…
Our dear friends, the Krutchiks, often lavish us with new food discoveries, like Wagyu pastrami—a luxe version of the delicious brined, spiced and smoked deli meat—which they buy at their NYC neighborhood shop, Grace’s Marketplace. The richly marbled, melt-in-your-mouth meat inspired this twist on Italy’s beloved bread and tomato salad. Use ripe, in-season tomatoes (their…
After my Thanksgiving excesses, I needed to atone. I also needed to shake my head clear of the pumpkin-spiced everything clouding my culinary imagination. I needed refreshment, lightness, something completely different. I also needed new tea, so I set out for Chinatown. Jasmine pearls are some of the most fragrant, flavorful, and seductive teas out…
Ingredients (4) 1 teaspoon kosher salt 3/4 cup cold water 2 3/4 cups all-purpose flour, plus more for dusting the work surface 1/3 cup shortening Try Amazon Fresh Nutritional Information Calories155 Fat5.97g Saturated fat1.47g Trans fat0.75g Carbs21.86g Fiber0.77g Sugar0.08g Protein2.96g Cholesterol Sodium114.3mg Get fresh food news delivered to your inbox Sign up for our newsletter…
Delicious crab dip with lump crab meat, sour cream, mayonnaise, shallots, dill, lemon zest, white wine vinegar, and Worcestershire sauce. Photography Credit: Elise Bauer Winter is fresh crab season here in Northern California. When our local Whole Foods gets in a shipment, we’re first in line for the biggest (more than 2 lbs) fresh, cooked…
Test Kitchen-Approved Author Notes: We think of chicken and mustard as a bit prosaic in French cooking, so for this competition Pierino (not his real name) wanted to blow off the doors but not wander too far off the reservation in the smoking aftermath. The knickname for our All Clad tagine is “Big Zombie” anyway.…
Test Kitchen-Approved Author Notes: I did something I have never done I made this recipe gluten free. I am glad I did. I discovered the breadcrumbs to be amazingly tender, buttery and remained crisp. I chose to use snapper because it, many times, isn’t expensive as other fish but walleye is obviously a great choice…
1 of 2 Photo by Miranda Keyes 2 of 2 Photo by Miranda Keyes Test Kitchen-Approved Author Notes: You don’t have to limit your candy corn consumption to Halloween—you can make them yourself! Tip: Feel free to add a different flavor of extract—coconut, almond, or mint work well! You can also mix up the colors!…
