If you are obsessed with cute dogs and beautiful food, as most of us are, you’re going to love this insanely cute new Instagram account, Dogs in Food. The account is exactly what it sounds like; it’s just a page full of photos of dogs in food. But it’s really cute, and the food all looks delicious.
We’ve all encountered a wimpy bowl of greens with a few slices of cucumber and a piece of tomato, trying to pass as a salad, at some point or another. Forget satisfying — that’s not even appetizing, and it gives salads everywhere a bad name.
A good salad is a wonderful and glorious thing. It has a place as an appetizer, side dish, go-to weekday lunch, and, when made right, it can even hold its own as dinner. The trick is knowing the essential steps for creating a salad that’s supremely satisfying and far from wimpy.
When you hear “pancakes for dinner,” you probably don’t think of bindaettuck, the traditional Korean mung bean pancakes. But while they may require ingredients you haven’t used before, they’re just as quick and easy to make.
At Revel in Seattle, chef Rachel Yang offers ever-changing twists on tradition, from sweet corn pancakes (crusted with corn flakes, natch) in the summer to everything bagel-spiced pancakes with whitefish in the winter. The perennial favorite there, though, and at Revelry in Portland, Oregon, is a funky, spicy, porky pancake — a kimchi-studded classic embedded with strips of braised pork belly.
Served steaming hot from the pan and sliced into fat wedges, it’s a great way to turn a dinner into a party. People reach and giggle and fight over the last piece of earthy pancake, which, in turn, typically leads to someone flagging down a server for round two.
A few times a year — usually right after the holidays and right before school starts — my meal planning system needs a refresh. It starts with a few too many weeks where groceries go underutilized or we find our takeout budget blown before the month’s end. This happens to even the best meal planners during busy seasons or big life changes. When it does, I take a little self-inventory and revisit what I know and love about meal planning and what still needs some work.
Think of this quiz as a status check for yourself too — whether you’re an expert meal planner who’s just fallen off the wagon a bit or you’re starting this whole endeavor from scratch, take this quiz to see what you know and where you can grow before you start meal planning.
If summer is a season full of discovery, color, and unexpected flavors, winter can feel like a parade of nearly identical gnarled roots and fibrous greens. To combat culinary monotony, I rely on two strategies: Buy all the citrus, and splurge on fresh herbs.
It was less than a week after Eater published its report on Mario Batali and his sexual misconduct that the chef wrote an “apology letter” to his fans and readers that ended with, none other than, a recipe for cinnamon rolls. Most of the reactions to this recipe addendum pointed to the obvious: that Batali and whoever was in charge of his newsletter didn’t take these allegations seriously enough. Ending what should have been a heartfelt apology with a self-promotional recipe is in fact cause for (even more) outrage.
It was especially rich then when, a month later after this incident, blogger Geraldine DeRuiter of Everywhereist decided to actually make the cinnamon roll recipe that Batali linked to and write about that experience. DeRuiter’s article blew up last week, and she says while most of the feedback has been positive, there were a few incidents — including her Twitter account being hacked — that were negative.
I talked to DeRuiter a little further about her piece, including the recipe she says promotes self-confidence, and that moment in her story when the cinnamon rolls, shall we say, popped.
When Seattle chef duo Rachel Yang and Seif Chirchi debated what angle to take on their third restaurant, Trove, they couldn’t ignore what their customers wanted: Korean barbecue. Per usual, though, they didn’t want to make it strictly traditional — which is how Trove became known as the Korean-ish place where you take friends to grill lemongrass-smothered tri-tip, tamarind-tinged duck breast, or za’atar-crusted pork belly on a Korean-style tabletop grill.
In Yang’s new book, My Rice Bowl: Korean Cooking Outside the Lines, the recipes in the barbecue section are a list of go-to grilling favorites (see also: grilled Cornish game hens with Korean mojo and orange-sesame salt). Still, both at Trove and in the book, there’s one Korean favorite that can’t be missed: kalbi.
Weeknight dinners are my jam. I love gathering with my little family around the table and talking about our days. I also have a 6-year-old who is obsessed with eating out and at least once a week asks, “Can we have a [dinner] date out, please?” The answer is routinely no, but that doesn’t mean I don’t indulge her in making Wednesday night dinner feel special to cure her craving.
Thankfully it doesn’t take a ton of effort to make weeknight dinners feel special. Some things are obvious, like actually using a tablecloth or wine glasses, but here are nine of my favorite ways to make a weeknight dinner feel special for every diner at your table.
In October of last year, I made one of the best, and prettiest, dinners I’d had all year and couldn’t wait to tell you about them. Then I got a *little* (29 flights and 24 cities in 7 weeks) busy and somehow (somehow!) they — along with the Dutch apple pie, this endive salad and some brown butter carrots I’m still holding out on you — fell by the wayside. And so let me present a long-overdue entry in the Best of2017 files, eagerly hoping to make a run in 2018.
This dish is inspired by two others. The first is a favorite recipe from my first cookbook, the sesame-spiced turkey meatballs that teeter on a lemony smashed chickpea salad; I will forever love the combination of lemon, spices, chickpeas and just enough protein to balance the meal out. The second is a sheet pan chicken with turmeric, roasted and lightly pickled red onions and lemon I spied on the New York Times website last year and couldn’t get out of my head. However, I’m on a bit of a meatball kick, especially since I recently realized (only after all of you have been telling me for years and me stubbornly waiting to find out) how easy they are to bake, and how delightfully they keep their golf ball shape when you do. And those spiced meatballs, just barely tweaked, work fantastically here.