Staff writer Emily Heil re-created her father’s favorite side dish here. These classic twice-baked potatoes are creamy, cheesy and satisfying. Crisping the hollowed out potato skins in the oven isn’t an essential step, but it keeps them from getting soggy once the filling is added. Once filled, the potatoes are returned to the oven to … Read more
Inspired by the taco emoji, with its hard taco shell and layers of filling, this variation stars tempeh. Made from fermented soybeans, tempeh is generally sold in 8-ounce bricks. Crumble it or shred it on the large holes of a grater, then saute with all of the usual aromatics and spices. Fill hard taco shells … Read more
“Even on the days that are not demarcated as holidays or holy days or special days, we should do special things for ourselves and the ones we hold dear,” Nicole Taylor writes in “Watermelon and Red Birds,” her cookbook dedicated to the Juneteenth holiday. This Milanese-inspired recipe, from a chapter titled “Everyday Juneteenth,” happened by … Read more
With their soft steamed buns and smashed patties, these vegan sliders might remind you of White Castle burgers. To help you form and handle the delicate patties, chill them briefly before cooking – and press chopped onion into the patties to help it adhere. For best results, use a block of ground plant-based meat by … Read more
Sea scallops in a tangy sauce enriched with brown butter make an especially luxurious weeknight dinner. In this recipe, from Andy Baraghani’s book, “The Cook You Want to Be,” the scallops are seared until just golden brown. In the same pan, you’ll form a sauce from grapefruit juice and butter. A sprinkle of chile flakes … Read more
This might be the crunchiest salad you’ve ever eaten. It’s a true riot of textures from three kinds of peas (English, snap and snow), plus fried farro, in a simple, tart, herbaceous dressing. Shaved parmesan cheese provides another counterpoint, but this salad would also be great with a creamier cheese, such as burrata or feta, … Read more
These saucy, cheesy, satisfying sandwiches channel all the joy of eggplant parm into a handheld package, no skillet frying required. Instead, we use a generously oiled baking sheet to “oven fry” sliced eggplant under the broiler. That saves time and effort, plus it allows you to pull together a quick sauce on the stovetop using … Read more
This Kashmiri recipe from author and chef Romy Gill channels the best of the region’s cooking: a simple technique with a delectable result, full of complex flavors from the layering of spaces. Gill calls it a “beautiful, tasty bowl of yellow sunshine,” and it is. To make this dish vegan, substitute extra-firm tofu for the … Read more
An Italian classic, piccata is an easy dish to make at home. In this version, chicken breast fillets are coated in lemony mustard, doused in flour and fried until golden. In the same skillet, whisk together the tangy sauce — it takes only minutes to make. This variation can be made meatless, too, using mushrooms … Read more
This moist and fluffy vanilla cake is poked while still warm, and then filled with a slightly sweet blueberry sauce. After chilling, the cake is topped with a blueberry-streaked whipped cream and the result is the ultimate sweet trifecta of cake and cream and berries in every bite. The cake is made with a combination … Read more