To write this very newsletter, I clicked into Andy Baraghani’s new chicken and red lentil soup with lemony yogurt and scanned the ingredient list first, as...
Of all the many reasons to love your sheet pans (and you know how much I love mine), perhaps their greatest feature is their talent for...
Hello and a belated happy New Year. A big thanks to Ali Slagle and Mia Leimkuhler, my colleagues who covered for me over the holidays and...
The latest pantry staple in my weeknight rotation is shelf-stable gnocchi, and no one’s more surprised about that than I am. I’ve only infrequently had enough...
Good morning. How’s your sourdough starter? Maybe you spun one up during the pandemic, used it obsessively for a while and then sporadically and then not...
My wonderful colleague Allison Jiang — you may remember her from this excellent dive into Lunar New Year hot pot parties — has assembled a collection...
Good morning. I sliced a few pounds of yellow onions into the slow cooker the other day, then plopped a chunk of butter the size of...
After I asked readers to share their 2025 kitchen resolutions with me last week, some familiar goals made their way into my inbox: Make better use...
Any dish containing coconut milk coos “cozy” to me. It adds body and creaminess, of course, but also a little sweetness, so subtle that it plays...
Maybe it’s because I grew up on small, chewy matzo balls rather than big, fluffy ones. Or perhaps it’s my adult penchant for mochi, boba and...
