Youâre Going to Love This Pasta
By Margaux Laskey
April 23, 2021Updated 2:25 p.m. ET
Hi, guys. Margaux Laskey here filling in again for Em. Howâs your week been? Lovely, I hope.
A few weeks ago, Jessica Grose, a columnist for NYT Parenting, asked newsletter readers about their best pandemic buys, and Iâm curious: What have been your favorite cooking-related purchases in the past year? For me, itâs a tie between a waffle maker, which Iâve used all year to make Melissa Clarkâs crisp, perfect yeast-risen waffles, and a Solo Stove fire pit, which made socially distanced backyard dinners (and sâmores) possible even in snowy February. What about you?
Ramp up your cooking: How to use these wild onions in 3 recipes
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Ramp up your cooking: How to use these wild onions in 3 recipes
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32 vegetarian and vegan recipes to cook for Earth Day TODAY 2 hrs ago
More and more people are embracing the plant-based life and for good reason.
Scientists and nutritionists alike find that eating habits in the Mediterranean diet and Planetary Health Diet have optimal benefits for both the body and the earth. Both styles of eating include hefty portions of vegetables, fruits and plant-based proteins like legumes and ancient grains, and little to no meat.
Whether you ve been fully vegan for years and are looking for some new dishes to add to repertoire, eat vegetarian most days or eat meat every night and have no idea where to start, these straightforward yet flavorful recipes will be welcome additions to your weekly meal plan.
Your food s not underseasoned it just needs lemon TODAY 3 hrs ago © Provided by TODAY
Whether dressing a salad, finishing off seared scallops or squeezing into a drink, lemons are a handy, versatile ingredient in the kitchen. The acidic quality of lemon juice brightens up everything it touches. Yes, lemons are very commonly used in cooking, but they re still, somehow, underutilized.
One of the first things that my former editor at Serious Eats, J. Kenji López-Alt, taught me, was that food often tastes underseasoned because it’s lacking acid. While a natural reaction might be to reach for salt, a squeeze of lemon juice often does the trick, as it balances out the other ingredients in the dish, making it taste more well-rounded. Of course, lemon isn’t the