For Bon Appetit, by Elyssa Goldberg. When is freezing and thawing food no longer an option? Can you make a meal, eat it, freeze
When the risotto was very nearly done, I stirred in the heated-up duck (chopped into smaller pieces but not minced) and its
As it was heating, I warmed a big tomato's worth of my pan-roasted sliced tomatoes in a pan large enough to eventually hold
Considering the filling, I felt that the creamy, gently flavored rice pudding could use a hint of acidity and a few points
Just some #FoodForThought.
It doesn't always work out this way, but ideally I like to cook too many onions for whatever dish I'm preparing: Whether gently sweated, browned to golden or out-and-out caramelized, they're always useful.
"The method you use is really what can make or break the dish," explains Lauren Minchen, M.P.H., R.D.N., C.D.N., owner of
Part of the fun with this mixed-salad fried rice was that, even though shriveled in the heat, each of the greens retained its own flavor. Running into a leaf of arugula made us smile; a sorrel leaf provoked an ear-to-ear grin.
"Nice lamb" as in lamb braised as they might braise it in the Franco-Italian city of Nice. The classic meat for Niçois braising is in fact beef, and a classic way of using the leftovers is to chop them up with a leafy vegetable like Swiss chard and turn them into ravioli.
My favorite thing to do for dinner is to buy a Rotisserie Chicken from the store on a Sunday and plan meals for the entire