Latest Food and drink News
How to make an Easter ham last all week
The beauty of making a baked ham for Easter (or any holiday or large gathering) is that there's bound to be leftovers. Leftover ham, which will last for up to five days in the fridge, can be a springboard for other meals during the week. Of course you’ll want a sandwich or two, but...
To feed a crowd for Easter brunch, bake your eggs. Two chefs offer their recipes
As anyone who has ever made breakfast for a crowd can attest, it’s no fun stressing over how people like their eggs, or churning out pancakes until everyone but the cook has eaten enough. Instead, for Easter brunch this year, bake your eggs. That way, you can feed a large group all...
Rustic chicken alla cacciatora doesn’t need tomatoes
Tomatoes are non-negotiable in Americanized versions of chicken alla cacciatora, but it’s a different story in Umbria, a region in central Italy. Instead of tomatoes, the rustic chicken braise gets its flavor from lemon, olives, garlic and herbs. Capers also are...
Dan Pashman created a new shape of pasta. His cookbook expands pasta's possibilities
NEW YORK (AP) — Food writer and podcaster Dan Pashman made the unusual step a few years ago of creating an entirely new shape of pasta. The obvious next step? Writing a cookbook to highlight it. Pashman's “Anything's Pastable” features dishes using 34 different pasta shapes,...
Dan Pashman's recipe for Cacio E Pepe E Chili Crisp, a mix of dairy and smoky spice
Dan Pashman worked on this recipe with James Park, a recipe developer and author of the book “Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.” Chili crisp — a condiment you can buy in jars or make yourself — come in many varieties, but Park says they all include...
Delectable. Adorable. Inhalable. These sliders go well with March Madness entertaining
Game day is one of my favorite times to entertain. I don’t know why foods associated with watching sports on TV are happy-making. But they are. The food is pretty much what I would categorize as bar food – things you would order with a group of friends with a round of cold beers....
Turn a can of black beans into enfrijoladas, a saucy vegetarian supper
Beans and tortillas are a classic pairing served in numerous configurations, usually with the beans served in or on the tortilla. But for Oaxacan enfrijoladas, lightly fried tortillas are dipped into and completely coated by a black bean puree. For the enfrijoladas recipe in our book “Cook What...
Chefs see a more confident, local Irish cuisine going well beyond meat and potatoes
It may come as a surprise that one of Ireland’s most renowned chefs opened a Spanish tapas place for his first restaurant in Galway. That was 2008, though, a time when Jp McMahon saw — and felt — a lack of confidence in Irish cuisine. “We had kind of a sense of looking...
Crispy fried pasta pairs a savory crunch with chickpeas
Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that’s not where the lesson stops. In Lecce, an ancient city in southern Italy, we learned the delicious joy of mixing pasta...
For an easy weeknight meal, use the broiler instead of the grill for this salmon dish
Grilling is a great method for quickly cooking fish while imparting lots of flavor, but the weather isn’t always on your side. So instead of battling the elements, take your salmon indoors and use the broiler to replicate the flavors you get from cooking over fire. This recipe was...