Today is Alex and my second anniversary. Some longtime readers might remember that Alex and I met through our blogs–yes, we both used to whine publicly about our laughably bad dating lives and, yes, are really glad that phase has passed. Some newer readers might demand to know why they haven’t been privy to this
Make a better version of grilled broccolini by using the intense heat of a charcoal chimney starter. Why This Recipe Works Grilling broccolini over the intense high heat of a charcoal chimney starter allows you to cook vegetables in record time, preserving their natural crispness while also charring them.The savory punch of XO sauce makes
Photo by Bobbi Lin Prep time 10 minutes Cook time 40 minutes Serves 6 Author Notes This baked rice studded with chorizo, chickpeas, currants, and tomatoes is my heartier, adapted version of Claudia Roden’s Baked Rice with Chickpeas and Currants from The Food of Spain. A whole head of garlic (called a partridge by Valencians)
Serious Eats / Vicky Wasik Why This Recipe Works Extremely high heat, plus a preheated roasting pan, gives the Brussels sprouts sweet flavor and a nutty char.Balsamic vinegar provides a tart counterpoint to the deeply browned sprouts. When I first wrote about the humble Brussels sprout, it was from the perspective of someone who believed that
This version of the California specialty pairs kefir with store-bought frozen yogurt and dates for a satisfying not-too-sweet treat. Make sure your dates are at room temperature before you use them. They’ll blend up much easier this way. 4 pitted medjool dates, room temperature 1 cup plain, whole milk kefir 1 1/2 cups plain or
Serves 4 Author Notes Is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. This dish comes from testing hundreds of different variations from food carts all over the city. —carmen chu Ingredients 1 packet Brown rice noodles 1 cup Snap peas 1/2 cup Red onion
I’m a self-described “meatmaster,” and in this role, I pay fairly little attention to the needs to my crazy friends who’ve never heard of the food chain. So I’m not entirely sure what compelled me, but I decided to throw six portobellos in the mix alongside my eight pounds of glorious home-ground fatty chuck. With
Clingy, velvety sauce, starchy noodles, fresh vegetables. Serious Eats / Amanda Suarez Why This Recipe Works The addition of toasted sesame paste takes a basic, all-purpose Chinese vinaigrette in a creamy, nutty direction. Toasted sesame paste also helps emulsify the dressing into a velvety sauce. Chilling the noodles in the refrigerator without rinsing them preserves
Pico Garden Salad Founded in 1985, Rojo’s has a rich heritage in refrigerated foods, which began with a secret homemade salsa recipe made by a family in Mexico that was brought to the U.S. They’ve provided this Pico Garden Salad recipe which is perfect for any spring gathering.This recipe is provided by Rojo’s. 14 ounce
