I have never been a big fan of the slow cooker. Everything tends to come out tasting the same, the long cooking times rendering the ingredients bland. So when I came across a recipe for Honey Chipotle Chicken Tacos from the New York Times that called for a slow cooker, I almost moved on.
Then I saw the comments. A reader who had made the recipe before shared this helpful tidbit: For dutch oven equivalent, I use 200 degree oven for low and 300 for high. So bake about 3 hours at 300, 4 hours at 250 or or 5 hours at 200.
It happened. The first email in my 2019 in-box to feature a pitch for a pumpkin product.
It was for SPAM Pumpkin Spice, which was weird (and maybe not real?), but another quickly followed: an email from Dandies marshmallows about Halloween treats using their pumpkin flavor.
We are here. Let’s embrace it. In a matter of minutes, it will be Christmas.
This recipe intentionally steers in a more autumnal direction, but it’s still a rather savory dish.
It started when I spotted poblano peppers at the store, the oblong green vegetable like a zestier cousin to the bell pepper. They’re my preferred pepper for making stuffed peppers, a reliable standby when I’m trying to lay off the starchy carbs for a bit.
I'll go first: I almost never voluntarily eat fish.
I know, it's weird. If someone cooks it, I'll eat it. If it's on a tasting menu, I'll eat it. It's fine. But you won't catch me ordering it on a menu over something else. Or cooking it at home.
Growing up in suburban Orlando in the 1990s, my family didn't partake in lots of fresh fish, and I never really developed a taste for it. I've long wanted to ease myself into the waters. I know enough to know what I don't know, and it's a hole in my culinary knowledge.
There are few weeknight meals as easy and satisfying as kitchen sink pasta.
As in, everything but the kitchen sink, or whatever you happen to have on hand that would taste good when thrown into a bowl with noodles.
My summertime fridge is usually a mix of the same veggies: squash, zucchini and corn. Sometimes tomatoes. All of those lend themselves well to being zhuzhed up with some garlic and a simple sauce.
When I think of a light pasta dish, I think of pesto as an alternative to something tomatoey or creamy. The essence of pesto is oil, herbs and nuts, a bright mixture that comes together in just a few minutes and, best of all, doesn't require time on the stovetop.
Between the road-tripping and the beach afternoons and the longer days, you need some portable nourishment. Enter the granola bar.
Granola bars are something I am always leery of in the grocery store, the prepackaged variety usually loaded with unnecessary sugar and oils. I get it. The point of a granola bar is convenience. But if you have about 30 minutes on a weekend, I think you can do better.
This is a good side dish for summer because it can be served hot or lukewarm or even cold. A spicy-sweet sauce coats Brussels sprouts, which get roasted so they can crisp up nicely.
It’s inspired by a recipe from cookbook author Alison Roman, who came up with a lemon relish that uses the whole lemon — rind included. Roman wrote the wonderful dinnertime companion Dining In, and recently announced she’s releasing a new book called Nothing Fancy this fall, which I am totally geeking out over.