Often times when tragedy strikes around the country we see celebrities coming out of the woodwork to raise awareness for those who have no way to truly convey their needs. Chef José Andrés is leading the charge with relief efforts in Puerto Rico this week, where he’s attempting to feed upwards to 40,000 people a day in need. Warning: You might need a tissue for this one.
Pasta e ceci (pasta and chickpeas) is one of Rome’s most iconic dishes, the only dish so essential that it shows up on both Tuesdays and Fridays on the informal meal calendar.* And while there are no two matching ways to make it (a fine excuse to spend as many weeks in Rome as it takes to try them all, if you ask me), the rough guiding recipe principles are fairly consistent: a sautéed base of garlic, sometimes onion, celery and carrot too, and seasonings to which chickpeas, water or chickpea cooking broth, and pasta are added. Some are a more brothy like soup, some blend some chickpeas for a thicker base, some more herby with rosemary or sage, some are light and others are heavy on tomatoes. And then then came Victoria Granof’s version that took the internet by storm over the last couple years as word of it trickled out from her Chickpeas cookbook (which goes so far beyond hummus in ways that only a Le Cordon Bleu-trained chef and famous food stylist would think of) in the lovely Short Stack single ingredient cookbook series.
I bet you think this means it will be complicated. It is, in fact, the opposite. Granof’s version has 5 ingredients, I bet every single one is in your pantry right now, and takes 20 minutes, which is why there’s no making it just once. We all need more 20-minute dinner magic in our lives, so it’s not surprising that it’s already made the web rounds from Food52 to Dinner: A Love Story.
(Image credit: Emma Christensen)
Starter. Sourdough starter. Levain. Starter sponge. Mother sponge. Biga. Chef. Poolish.
You’ll hear many names tossed about in bread recipes. What do they mean? And what exactly is the difference between them all?
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I recently read an article that mentioned most people are satisfied with one Pumpkin Spice Latte every fall. Just one. The same cannot be said for soft, lightly spiced pumpkin muffins. These breakfast treats are especially wonderful right now, as we settle into autumn, but are also perfectly acceptable to eat year-round.
Of all the marvelous varieties of winter squash out there, butternut would win the popularity contest by a landslide. It’s the people’s squash, which means there are a thousand ways to enjoy it while it’s in season through the fall and winter months. Need help narrowing them down? These are our top five favorite ways to get our fill of butternut squash. The recipes are savory, seasonal, and just a touch unexpected.
We all have those days when we feel so tired and lazy that the thought of assembling dinner feels daunting. The good news is that it doesn’t have to be. A wholesome meal, packed with good-for-you ingredients like vegetables and beans, is 100 percent obtainable during these moments. The trick is to lean on store-bought conveniences — like pre-cut vegetables and canned goods — and use quick cooking techniques to get the job done without much effort.
(Image credit: Emma Christensen)
Add ground beef to your shopping list and you can be sure easy, filling weeknight meals are well within your reach. It’s a humble, hard-working ingredient that is always worth having on hand and keeping stashed in the freezer. It’s packed with rich flavor and it’s versatile enough to be turned into everything from tacos and bolognese to stuffed peppers and chili.
Airbnb just quietly rolled out a new feature, and it could be a game-changer. If you’re a traveler who uses the platform, you’re gonna wanna know about this.
During my years as a vegan, I always kept a box of Ener-G Egg Replacer around for baking. Most of the time people couldn’t even tell that my cookies, muffins, and other baked goods were egg-less. But while Ener-G is a solid go-to, there are so many more substitutes you can try as well. In fact, although I am no longer a strict vegan, I continue to use egg substitutes in some of my baking.
Here are five vegan substitutes to try.
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When I get a craving for meatballs, I have a very specific meatball in mind: They’re completely tender all the way through without even a hint of toughness. They’re big enough to require a fork, but modest enough to justify several on the plate. Maybe some onions and fresh herbs mixed in. Nothing fancy. Totally old-school.
Yes, this is a recipe for those very meatballs. More than a recipe — I’m walking you through each step, from mixing the meat (use your hands!) to shaping the meatballs to cooking them to perfection. I know what I’m having for dinner tonight. Do you?
