Thursday May 6th, 2021 9:00am
(Inside Lacrosse Photo: Phil Armato)
In a season full of surprises, a pair of favorites punched their tickets to the NCAA Tournament last weekend, with UNC winning the ACC and Northwestern taking the Big Ten crown. Outside of the Power Five, High Point secured its fourth-straight NCAA Tournament automatic qualifier by winning the Big South.
But donât use a pen if youâre trying Bracketology at home. Thereâs still plenty up in the air. St. Joe s shook things up by downing nationally-ranked Richmond in the A-10 semis last weekend, opening the door for UMass to earn its bid to the tournament and leaving the Spiders to sweat it out, hoping for an at-large bid on Sunday.
Hot water might not seem an exciting ingredient, but it can transform cooking and baking Food personality Nadiya Hussain s turmeric-rich samosa pie is made with flour, shortening and water at a boil Image Credit: NYT
If there s a quintessential dish from chef Nadiya Hussain - the Great British Baking Show winner who has since found huge success - it s probably the samosa pie with the turmeric crust from the very first episode of her solo cooking show Nadiya s Family Favourites.
Meant to be unmolded for maximum impact, the pie stands impossibly tall and doesn t crumble, even when sliced. Hussain likes to wrap the whole golden thing in parchment paper and take it to picnics, passing out fat, perfect wedges to family and friends.
New Week! New Recipes!
April 19, 2021, 10:30 a.m. ET
Good morning. It’s a new week filled with new recipes and the joy of discovering older ones, and if I generally meet Mondays with a kind of empty sorrow the weekend gone and still no newsroom into which to travel, another day at home at the same desk in the same empty room this day, I’m elated. There are fresh new fruits and vegetables in the shops, and my colleagues have delivered fresh new ideas for what to do with them!
Melissa Clark greets the season this week with her recipe for rhubarb cobbler (above). It doesn’t require a thickener. Instead, she roasts sugared rhubarb until the juices transform into a tangy syrup that melds beautifully with the cobbler’s buttery biscuit topping. That’s a phenomenal trick that removes the dampening cloudiness that cornstarch can impart to a cobbler or a pie.